Cranberry-Buttermilk Scones

Ingredients

• 1 1/2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 1/3 cup low-fat buttermilk, well-shaken
• 1 large egg, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1 cup fresh or frozen cranberries, thawed
• 1 egg white, lightly beaten
• 1 1/2 teaspoons coarse sugar

Preparation

1. 1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
2. 2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
3. 3. On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet.
4. 4. Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.