Recipe Submitted by mamamia ..|.. Category: Breads

Makes 16


  • 3 cups unbleached all purpose flour
  • 1/4 cup plus 2 teaspoons sugar
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 3/4 cup dried cranberries
  • l/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon water


Position rack in center of oven and preheat to 375F. Butter two 9-inch-diameter cake pans. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out onto floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan. Press out dough into 8-inch-diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 teaspoon water in small bowl. Brush mixture over scones. Sprinkle with 2 teaspoons sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm.

Recipe from, Site Maintained by Donna Young, of