| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruits, Cakes/frost, Scotland | 1 | Servings | |
INGREDIENTS
| 3 | c | Unbleached a-p flour |
| 1/4 | c | Plus 2 t sugar |
| 1 3/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 10 | tb | (1 1/4 sticks) chilled, unsalted butter, cut into small pieces |
| 3/4 | c | Dried cranberries |
| 1/2 | c | Buttermilk |
| 3 | lg | Eggs |
| 1 | ts | Water |
INSTRUCTIONS
Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm. From Bon Appetit Dec. '94 Submitted By _THE WORLD'S BEST RECIPES COOKBOOK_ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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