I agree that the dough was very wet. I added about two tablespoons of flour in the kneading stage. I used Sweet Black Cherries instead of Cranberries, as I could not find Cranberries in the store. The dough rose quite a bit, and the results were caky, but the flavor was great!!!
Prep: 10 minutes; Cook: 15 minutes.
Yield: Makes 6 servings (serving size: 1 scone)
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Amount per serving
- Calories: 266
- Fat: 5g
- Saturated fat: 3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.0g
- Protein: 5g
- Carbohydrate: 50g
- Fiber: 2g
- Cholesterol: 46mg
- Iron: 2mg
- Sodium: 319mg
- Calcium: 108mg
- 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
- 1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
- 2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
- 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. 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.
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