Name: Cranberry-Buttermilk Scones
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

It is this most obvious aspect of our Lord’s teaching which has been forgotten or ignored by modern evangelism. Anxious to bring sinners to life, peace and joy in the Lord, evangelists have failed even to mention that Christ insists upon denial of self at the outset. Having failed to pass on our Lord’s requirement, and forgetting it themselves, evangelists have never questioned whether their “converts” with self-centered lives are true followers of Christ. Assuming that it is possible for a man to be self-indulgent and yet heaven-bound, Bible teachers look for some way to bring ego-centric men to a higher spiritual plane. Then self-denial is taught as the requirement for a second work of grace. But Luke 9:23-24 shows that unless a man lives a life of self-denial, he has not received a first work of grace.

Walter Chantry

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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