Makes 8 scones.
1 ½ cups all-purpose flour, spooned and leveled
3 Tbsp sugar
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp finely grated orange or lemon zest
5 Tbsp cold unsalted butter, cut into small pieces
½ cup dried cranberries
⅔ cup low-fat buttermilk, plus 1 to 2 Tbsp more if necessary
Preheat oven to 400F. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.Stir in dried cranberries.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir to blend.
Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1cm apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.
Tags: Breads, British cuisine, CRANBERRY SCONES, English cuisine, Food and drink, Quick breads, Scone, Sweet breadsprevious - next