Cranberry Snow Scones

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 1 tsp Orange, zest

• Baking & Spices

  • 1 tbsp Baking powder
  • 3/4 tsp Baking soda
  • 4 3/4 cups Flour
  • 1 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 Sugar

• Dairy

  • 1 1/16 cup Butter, unsalted
  • 3 tbsp Butter
  • 1 1/2 cups Buttermilk plus more

Found on alexandracooks.com

Description

Directions

• Preheat the oven to 400ºF. Butter a rimmed baking sheet (or line it with parchment paper). Pulse the cranberries briefly in food processor. Reference photo for size.
• Whisk together flour, baking powder, baking soda, sugar, salt and orange zest (if using). Add the cranberries and toss to combine. Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
• Add the buttermilk all at once and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk. (I always add about 6 more tablespoons of buttermilk.)
• Dust your work surface with flour and turn the dough out onto it. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1½ inches thick. (Or, if you want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1½ inches thick). Using a biscuit cutter or any round cutter, cut each disk into about 8 circles. Gathering the scraps together and repeat. Brush the top with melted butter. Sprinkle with sugar. Note: You also can cut these into triangles, which is easier.
• Transfer the scones to baking sheet. I like to place the pan into another rimmed baking sheet because often the bottom of my scones burn, but if you dont have issues with your baking sheets, just use one sheet. Bake until the tops of the scones are lightly browned, about 20 to 25 minutes. Remove from the oven, let cool briefly, then serve with butter on the side.