- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup dried sweet cranberries
- 1/3 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- Nonstick cooking oil spray
- Granulated sugar for sprinkling on top
- Preheat oven to 400 degrees. Line baking sheet with parchment paper. In the bowl of a food processor, mix flour, sugar, baking powder, and salt together. Add butter; pulse until mixture resembles coarse crumbs. Add cranberries and pulse again 2-3 times to mix in. Set aside.
- Whisk buttermilk, egg, vanilla, and orange zest together in a small bowl. Pour flour mixture into a medium bowl and then add the egg mixture to the flour mixture. Stir together with a wooden spoon or rubber spatula just until dough forms. Let the dough sit at room temperature for 5 minutes (this will allow the flour to better absorb the liquid so the dough will be easier to work with). Scrape the dough on to prepared baking sheet. Using a rubber spatula, shape the dough into a 6-inch round. Spray a small offset spatula with nonstick cooking spray and use it to gently smooth out the top of the round. Spray a bench scraper or large knife with nonstick cooking spray. Cut the round into 8 wedges, respraying the scraper or knife as necessary if dough sticks. Sprinkle an even layer of sugar over the scones. Bake scones until golden, about 15 minutes.
Dried cherries can be substituted for the dried cranberries.
Recipe adapted from Bon Appétit, Oct 2005.