Cranberry-Orange Scones

From Best New England Recipes

Bread Recipes | Quickbreads, Coffee Cakes Recipes

Preparation Time: 30 minutes

Start to Finish Time: 45 minutes

Yield: 8 servings

Traditionally, scones are made with currants or raisins. We've found that dried cranberries are a welcome addition; the orange zest offers a citrusy boost.

• 2 cups flour, plus extra for work surface
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar, divided
• 1 tablespoon orange zest
• 1/2 cup (1 stick, or 8 tablespoons) cold unsalted butter, cut up
• 2/3 cup buttermilk
• 1 cup dried cranberries
• Nonstick cooking spray
• 1 tablespoon milk

Heat oven to 425°.

In a large bowl or the bowl of a food processor, combine flour, baking powder, baking soda, salt, 2 tablespoons sugar, and orange zest.

Pulse butter into mixture. Stir in buttermilk and dried cranberries, mixing just until moistened.

Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges.

Arrange wedges 1 inch apart on a lightly greased baking sheet. Brush with milk and sprinkle with remaining 1 tablespoon sugar.

Bake 15 minutes, or until golden-brown. Remove from pan and cool on wire racks.

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