Tuesday, November 19, 2013

Mary's Cranberry Buttermilk Scones


 
Mary is our scone baker at our potluck teas. 
She made Cranberry Scones for this memorable tea.
I served them with "real" British imported clotted cream, purchased at Whole Foods
and Robertson's Lemon Curd.
 
Mary's Cranberry Buttermilk Scones
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup of cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
Put aside 1 tablespoon milk
Prepare cinnamon sugar sprinkle of 2 tablespoons sugar 1/4 teaspoon of cinnamon
 
Directions:
Combine dry ingredients in a bowl; cut in butter
Stir in buttermilk just until combined
Fold in cranberries and orange peel 
Turn onto floured surface; divide into two parts; shape each portion into a ball;
pat dough ball into a circle approximately 1/2 inch depth and cut into desired shapes, circles or wedges.  Place onto lightly greased baking sheet; brush each scone with the reserved 1 tablespoon milk and lightly sprinkle with cinnamon sugar.
Bake at 400 degrees for 15 - 20 minutes or until golden brown. 
 
This was the first time to eat real clotted cream
for  Mary, Lynn, Patty, and Alice.
The were very impressed by the real thing.
I told them if they thought this was good,
they need to travel to England with me and enjoy it there! 
 
Link to the November issue of
 

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