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Sunday, December 19

Buttermilk cranberry scones

Flour, all-purpose
2 cups
Sugar, granulated
¼ cup
Baking powder
1 ½ teaspoons
Baking soda
¼ teaspoon
Salt
½ teaspoon
Butter, unsalted,
cut into small chunks
½ cup
Buttermilk
½ cup
Egg
1
Cranberries, dried, sweetened, finely chopped
1/3 cup
Lemon zest
2 teaspoons
Cream, heavy (optional)
2 tablespoons
  1. Preheat oven to 425°F.
  2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda, and salt; add butter, and toss lightly in flour mixture; place bowl in refrigerator.
  3. In a small bowl, whisk together eggs, buttermilk, and zest; place bowl in refrigerator.
  4. Prepare:
    •  Line baking sheet with parchment paper; set aside.
    •  Lightly flour a surface.
    •  Ready heavy cream in a bowl with a pastry brush.
  5. Fetch the flour mixture bowl, and cut the butter in using a pastry blender or fingertips until it resembles coarse crumbs; stir in cranberries.
  6. Fetch the buttermilk mixture bowl, and pour all at once into the flour mixture; stir until it clumps together.
  7. Dump mixture onto floured surface, gather together with floured hands, and kneed a couple of times to combine.
  8. Pat into a circle about ½ inches thick.
  9. Cut as desired, and place on baking sheet.
  10. Brush lightly with cream, and bake for 13 to 15 minutes.
Recipe from Pinch My Salt.

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