(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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