Scones are one of my favorite treats. They are light, fluffy, with a buttery flavor, and are not too sweet to feel like you are eating sinfully. There are endless options for add-ins, making them versatile and fun to make. HOWEVER, scones have to be made right. if not, they are heavy, dense and not very appealing. Watch chef Sam from
- dried cranberries - 3/4 cup of
- all purpose flour - 4 3/4 cup
- baking powder - 1 tbsp
- baking soda - 3/4 tsp
- granulated sugar - 1/2 cup
- salt - 1 1/4 tsp
- unsalted butter - 1 cup + 1 tbsp , VERY cold
- buttermilk - 1 1/2 cups
- lemon zest - 1 tsp
- butter - About 3 tbsp unsalted , melted
- Large crystal sugar - or granulated sugar for sprinkling
Preheat oven to 400. Butter a baking sheet.
Combine dried cranberries, with warm water to cover in small bowl. Let sit for 10 mins until plump. Drain well. Sift flour, baking powder, and baking soda, into large mixing bowl fitted with paddle attachment. Add sugar and salt and stir with wooden spoon. Cut butter in to .5 inch cubes and scatter over dried ingredients. Pulse on and off so you don’t break butter too much. (leave pea sized pieces of butter.) Add milk, lemon zest, and cranberries. Mix on low speed. Mix until dough holds together.
Dust work surface with flour and turn dough onto it. Pat dough into a rectangle about 18 in. long 5 in. wide and 1.5 in. thick. Cut dough into 24 triangles. Transfer to baking sheet. Brush topping on top of sconesBake 25-35 mins.