CRANBERRY SCONES (FROM RICARDO: MEALS FOR EVERY OCCASION)

CRANBERRY SCONES (FROM RICARDO: MEALS FOR EVERY OCCASION) image

Yield 20 scones

Number Of Ingredients 11

Scones
2-1/2 cups (625 mL) unbleached all-purpose flour
1/2 cup (125 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL)salt
1/2 cup (125 mL) cold unsalted butter, cubed
3/4 cup (180 mL) buttermilk
1/2 cup (125 mL) dried cranberries
Glaze
2 Tbsp (30 mL) bettermilk
1 Tbsp (15 mL) sugar

Steps:

1. With the rack in the middle position, preheat the oven to 400F (200C). Line a cookie sheet with parchment paper. 2. SCONES: in a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix. 3. On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using a 2-inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. 4. GLAZE: Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.