Submitted by: Maryse Bienvenu, Montreal
“Goes well with a good cup of coffee or tea on a cold winter day.”
- 2 1/2 cup(s) Unbleached all-purpose flour
- 1/2 cup(s) Sugar
- 2 tsp(s) Baking powder
- 1/2 tsp(s) Salt
- 1/2 cup(s) Cold unsalted butter, cubed
- 1/2 cup(s) Dried cranberries
- 3/4 cup(s) Buttermilk
- 2 tbsp(s) Buttermilk
- 1 tbsp(s) Sugar
Place the rack in the centre of the oven. Preheat to 400°F. Line a cookie sheet with parchment paper.
In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and run the processor until the butter pieces are pea-sized. Add the buttermilk and run the processor for a few seconds, just enough to moisten the flour. Transfer to a bowl and add the cranberries, stirring just to combine.
On a floured work surface, flatten the dough with your fingers or a rolling pin to a thickness of about ¾ inch. Cut the dough using a 2-inch round cookie cutter. Place the rounds of dough on the cookie sheet spacing them so they do not touch.
Brush the scones with the buttermilk and sprinkle with sugar. Bake 15 to 20 minutes or until golden. Transfer to a cooling rack.