Buttermilk Cranberry Scones and a Winner
Thank you all for participating in my Cookbook GIveaway. The winner is Maggie, go by and congratulate her on her win!
I have had to postpone the final giveaway until next Monday, so check back then for the Kids Cooking Giveaway!
Today I bring you Buttermilk Cranberry Scones. I discovered these one evening when I was in need of a recipe for a birthday celebration for my friend Liz, the next morning. Pinch My Salt had this recipe on her site. These are moist and full of flavor. The lemon is a great pairing with cranberries.
It was a lovely celebration at my sister in law’s house. She and Lisa had set a beautiful table in honor of their friend. The little extra touches make each guest feel very cherished. We all need an excuse to break out the china and spoil our friends.
Buttermilk Cranberry Scones
from Pinch My Salt blog
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine
finely grated zest from one small lemon (about 2 teaspoons)
heavy cream (optional, for brushing tops of scones)
Preheat oven to 425 degrees.
In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.
Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.
Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.