Thursday, November 14, 2013

Cranberry Buttermilk Scones

Cranberry Scones are perfect for the Holiday table.  You can shape them in triangles, rounds or squares.  I love them for dinner, breakfast or afternoon tea, either way these are fabulous!  Do not over work the dough, this is the secret to a tender scone or biscuit.  Serve these scones with sweet butter and a dollop of homemade cranberry sauce.  Holiday Yummy! 

Cranberry Scones:
by Momma
Preheat oven to 375 degrees
Cooking sheet lined with parchment and sprayed with release
Large Knife or round cutter
Food Processor

Dry Ingredients:
4 cups flour
4 teaspoons baking powder
1 teaspoon baking powder
pinch salt
1/2 cup sugar
 1 cup dried cranberries
optional 1/2 pecans
Extra Flour for rolling out dough

Wet Ingredients:
2 sticks very cold butter, cut into chunks
1 1/2 cups butter milk

1. Set the oven at 375 degrees.
2. In a large capacity Food Processor with metal blade, add the flour, baking powder, baking soda, salt, sugar. Process for a few pulses to blend  thoroughly.  Add cranberries and if you have nuts pulse a few times to the size you want them.
3. Place the chunks of  butter in food processor.  Pulse to a meal and butter is well incorporated throughout the dough. 
4. Pour in the buttermilk, and process until dough comes together.  Do not over pulse you do not want a tough dough.
5. On a lightly floured counter, divide the dough in half. Roll or pat each half into a 7-inch round. Using a knife or a bench scraper, cut into triangles or roll out into a rectangle and use biscuit cutter.   Place the scones to the baking sheet on parchment or silpat, setting them about 1 1/2 inches apart.
6. Bake the scones for 15 to 20 minutes, or until golden. Place on cooling racks.  I like to sift powder sugar on top.  These can be served with savory dishes.  They are not overly sweet and I really like them for dinner.

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