Cranberry-Orange Scones (Blueberry-Lemon)

  • backyard blueberries

    backyard blueberries

    2/3 c buttermilk or plain yogurt

  • 1 large egg
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter cut up
  • 1 cup frozen or fresh cranberries (or blueberries)
  • 1/2 cup sugar
  • 1 tsp grated orange zest (lemon zest)
  • 1 Tbsp butter softened

Preheat oven to 375 deg. Combine buttermilk/yogurt with egg and beat until smooth.  Combine and mix flour, baking soda, baking powder and salt in food processor bowl.  Add the 8 Tbsp butter and cut in with pulsing until mixture looks like fine granules.  Transfer to large bowl and add cranberries (blueberries), sugar, and zest. Toss to distribute evenly.  Add buttermilk/yogurt mixture, stirring until a soft dough forms.  This is very sticky–I flour my hands and mix with hands. Turn dough out onto floured board and give 5-6 kneads until well mixed.  (If using blueberries, be gentle so they do not turn to mush). Form dough into a ball and cut into 8 wedges.  Place each on ungreased cookie sheet.  Bake 20-25 minutes until golden brown.  Remove and place on wire rack.  Brush each scone with the remaining softened Tbsp of butter.  Allow to cool prior to serving.

From Terri Bailey


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