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Randolph Magazine Vol. 8 No. 2

19 CRANBERRY SCONE RECIPE 2/3 cup buttermilk or plain yogurt 1 large egg 3 cups all-purpose flour 4 tsp baking powder ½ tsp baking soda ¼ tsp salt 8 tbsp. cold, unsalted butter 1 cup fresh or frozen cranberries ½ cup granulated sugar Heat oven to 375 degrees F. Coat scone pan with cooking spray. Beat egg with buttermilk and set aside. In a large bowl, stir together flour, baking powder, baking soda, and salt. Add butter, cutting with a pastry blender or rubbing with your fingers, until mixture looks granular. Lightly stir cranberries and sugar. Stir in buttermilk mixture with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead five times. Separate dough into eight equal pieces and press into individual spaces of the scone pan. Bake 20 to 25 minutes or until medium brown. Let cool 20 minutes in pan. Remove from pan and cool completely. **Other ingredients, such as chocolate chips, can be substituted in place of cranberries** Recipe from Nordic Ware®


Randolph Magazine Vol. 8 No. 2
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