Columbus Cranberry Scones
These flaky, golden biscuits are delicious for breakfast but you could also serve them with turkey or ham at your holiday dinner.
Ingredients
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2-1/2 cups all-purpose flour
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1/2 cup powdered sugar
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2 tablespoons buttermilk powder
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4 teaspoons baking powder
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1/2 teaspoon baking soda
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3/4 cup cold butter, cut into pieces
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2 eggs, lightly beaten
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1/2 cup whole milk, half-and-half, or light cream
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3/4 cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
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Whole milk, half-and-half, or light cream (optional)
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Granulated sugar (optional)
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Whipped cream or butter
Directions
1.
In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder, and soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center of flour mixture. In bowl, mix eggs, 1/2 cup milk, and cranberries. Add to flour mixture. Using a fork, stir until just moistened.
2.
Turn out onto lightly floured surface. Knead gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2-inch thickness; cut with a flour 2-1/2-inch round cutter. Or divide dough in half. Pat each half to 1/2-inch-thick circle. Cut each circle into 8 wedges. If you like, brush tops of each round or wedge with some milk. Sprinkle with sugar.
3.
Place 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven 15 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm with whipped cream of butter. makes 15 to 16 scones.
Nutrition information
Calories 202, Total Fat 10 g, Cholesterol 54 mg, Sodium 191 mg, Carbohydrate 24 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Orange-Cranberry Scones with Turbinado Sugar
Cooks are discovering that agave nectar, Indian jaggery, and other natural sweeteners have nuanced flavors that white sugar doesn't; plus, unprocessed sweeteners may be richer in minerals and less likely to cause spikes in blood-sugar levels. In Mani Niall's cookbook, Sweet!, he champions these ingredients. His pleasantly dense cranberry-studded scones, for instance, get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals. Sugar in the Raw is a good brand.
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