Cranberry Scones (Big Book of Breakfast)

I tried out a few different scone recipes while I was in NZ. But, as with so many of the things I made while I was over there, I didn't get around to writing it up before I left. I've been doing my best to catch up since then, but it's been slow going. I think I still have about four dozen left in the backlog. So, I'm not sure I'll actually manage to catch up before the end of the year at this point, but as least I've put a dent in it.

Cranberry Scones

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 250g flour
• 1/4 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. salted butter
• 3/4 c. dried cranberries
• 1 large egg
• 1/2 c. buttermilk

Directions

1. Preheat oven to 220°C (425°F).
2. Combine flour and sugar and sift in the baking powder and baking soda.
3. Cut in the butter.
4. Mix in the cranberries.
5. Beat the egg with the buttermilk.
6. Pour the wet ingredients into the dry and mix with a fork until a dough forms.
7. Turn out onto a lightly floured surface and knead for a few strokes.
8. Press into a 20cm (8") round.
9. Sprinkle with a little extra sugar.
10. Cut into eight wedges and transfer to a baking sheet.
11. Bake at 220°C (425°F) until just slightly browned (~12 minutes).

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Variations

Apricot Scones

Ingredients

• 250g flour
• 1/4 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. salted butter
• 3/4 c. chopped dried apricots
• 1 large egg
• 1/2 c. buttermilk

Date Scones

• 250g flour
• 1/4 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. salted butter
• 3/4 c. chopped dates
• 1 large egg
• 1/2 c. buttermilk