I don’t have much experience making scones, aside from the really delicious ones courtesy of Nurse Liz, but those are easy as they take cream and not incorporating bits of butter. BUT! I was in the mood and I’d had this recipe bookmarked in my internet browser for like a zillion years so I figured, why not give it a try? I have to say, it was really simple to do and the results were delicious! I only changed the recipe slightly in that I added orange zest instead of lemon zest since that’s what I had at home, but things like that are relatively interchangeable anyway. Citrus always makes things better in my opinion! Give them a try! They come out light yet kind of flaky and not too sweet, just the way scones ought to be in my opinon!
Buttermilk Cranberry Scones
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine I added a bit more as I like a lot of stuff in my scones)
finely grated zest from one small lemon (about 2 teaspoons) (you can use zest from an orange too!)
heavy cream (optional, for brushing tops of scones)
Preheat oven to 425 degrees.
In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.