Sunday, February 2, 2014

Sunday Cranberry Buttermilk Scones

Cranberry Buttermilk Scones:
*2 1/2 cups high quality AP flour
*2 1/2 teaspoons aluminum free baking powder
*3/4 teaspoon sea salt
*1/4 cup raw cane sugar
*7 Tablespoons unsalted butter, cold and cubed
*1/2 cup dried sweetened cranberries
*1 cup buttermilk, well shaken

Preaheat oven to 375. 
In a medium mixing bowl, whisk dry ingredients together. Cut in the butter. Work into flour mixture with fingertips until it resembles a course meal. Add cranberries. Mix. Add buttermilk. Blend with a fork just until a dough forms.
Turn out onto a floured work surface and gently knead into a ball. Flatten into a disk and roll with a rolling pin to 1/2 inch thickness. Slice into wedges and transfer to a baking sheet. 
Bake on center rack until tops are golden, about 10 minutes.
Serve warm with sweet cream butter.

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