Cranberry Scones (from Santosha)

By JGiusto

Recipe is from our stay at Santosha on the Ridge Bed & Breakfast.

Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar, plus more for sprinkling on top
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces
• 3/4 cup dried cranberries
• 1 large egg
• 1/2 cup buttermilk

Preparation

Step 1

Preheat oven to 425 degrees. In a medium bowl, combine flour, sugar, salt, baking powder, and baking soda. Add butter and cut in with a pastry blender or use knife until crumbs form. (Or place dry ingredients in food processor and cut in butter with on/off switch until crumbs form.) Stir in cranberries.

In a small bowl, whisk together egg and buttermilk. Add to flour mixture and stir with a fork until ingredients are moistened and hold together. Gather dough into a ball and transfer to a lightly floured surface; knead several times. Pat into an 8 inch round. Sprinkle with sugar. With a sharp knife, cut into 8 equal wedges. Place wedges slightly apart on an ungreased baking sheet. Bake until golden brown, about 12 minutes. Serve immediately.

*Above is the actual recipe. When I did it, the beginning ingredients didn't really go into a "crumb form" but I used a spoon & did it by hand to mix it. The scones still came out fine. When you mix the wet with the dry ingredients you end up using your hands to combine; it sticks too much to a fork. Make sure you put flour down on the counter before you mix it with your hands. When you cut the dough into 8 wedges they are very big after they cook. We ended up cutting the 8 wedges in half after they cooled.*

Best when served fresh and warm.