When cooling scones you want to cover
them with a clean linen towel draped over them. This helps them develop full
flavor and keep them from drying out.
Cranberry Scones
2/3 C. buttermilk or plain yogurt
1 egg
3 C. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 C. butter
1 C. fresh or frozen cranberries
1/2 C. sugar
1 t. fresh grated orange peel
Preheat oven to 375°F.
Beat egg into buttermilk or yogurt. Sift together flour, baking powder, soda and
salt into a large bowl. Cut in butter with a pastry cutter.
Add cranberries, sugar and orange peel. Toss to coat. Add buttermilk mixture.
Stir with a fork until a soft dough forms.
Turn out onto a floured board and knead it 5 or 6 turns. Form dough into a ball
and pat it out. Cut into 8 wedges.
Bake for 20 - 25 minutes or until a light golden brown. Let cool on a rack for
at least 1 hour before serving.
