recipe by C&H Sugar
This recipe is easy. Usually biscuit recipes intimidate me, but the ingredients came together easily and turned out wonderfully!
Remember, these aren't supposed to be super sweet. They have just the right amount of sweetness that lingers on the tongue and makes you want to go back for one more little bit. Which turns into another bite, etc.
I think these would be just as good with raisins and maybe a little cinnamon thrown in. I'm including the butter-vanilla glaze recipe which sounds delicious, but I opted out of.
2 cups all purpose flour
1/4 cup C&H Pure Cane Granulated Sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup butter, sweet chilled
2/3 cup buttermilk
1/2 cup cranberries, dried
1 tsp orange rind, finely grated (optional)
Butter vanilla glaze (optional, recipe below)
Preheat oven to 400F. In a large mixing bowl sift together flour, sugar, baking powder, soda, and salt. Using a pastry blender or the paddle on an electric mixer, cut in butter until mixture is the size of course crumbs. Add dried cranberries (and orange rind, if using) and toss to coat. Make a well in the center and set aside.
In a small bowl blend egg and buttermilk; add all at once to flour mixture. Mix until moistened. Turn dough out onto a floured work surface and knead 10-12 times. Place dough onto a lined cookie sheet. Flatten dough into an 8" circle. Frequently dipping knife into flour, cut dough into 8 wedges. Separate wedges by 1". Bake 20-25 minutes. Place baked scones on a cooling rack. Let cool 5 minutes. Brush scones with glaze if desired.
1 1/2 cup C&H Pure Cane Powdered Sugar, sifted
2 tbsp butter, melted
2 tbsp milk
1 tsp vanilla
Mix all glaze ingredients in small bowl.
Makes 8 scones.