Last updated on May 9th, 2018 at 11:40 am
Recipe for Easy cranberry, walnut and buttermilk Scones. But you can mix it up with different fruits and nuts.
2 Cups All Purpose Flour
2 Cups Pastry Flour
1/2 Cup Sugar (plus more for sprinkling)
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Unsalted Butter
1 Cup Dried Cranberries (chopped)
1 Cup Walnuts (chopped to small pieces)
Zest of 2 Lemons or 1 Orange
1 Tablespoon Ginger (chopped fine)
1/2 Cup Buttermilk
Preheat oven to 400 degrees Farenheit/ 200 degrees celsius.
Lightly oil 2 baking sheets.
Sift both flours, sugar, baking powder, baking soda and salt into a medium size bowl.
Cut in the butter until coarse crumbs form. (You can do this with your hands or with a mixer.)
Add in cranberries, walnuts and lemon or orange zest.
Add in enough buttermilk until a soft dough is formed. Start by adding only 1/2 cup, mix, then add more buttermilk if needed.
Turn dough out onto a lightly floured surface.
Knead the dough until all ingredients are evenly distributed (this won’t be long).
Split the dough into 2 even balls.
Pat out the dough ball to 3/4″ thick.
Cut into 8 triangles and put each triangle onto a baking sheet. Leave at least 1″ between each scone.
Do the same with the remaining dough.
Optional: lightly sprinkle each scone with sugar.
Bake for 15 – 18 minutes. They’re done when they have a golden brown color.
Recipe courtesy of My Man’s Belly.