Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.
7.9 ounces all-purpose flour (about 1 3/4 cups)
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, cut into pieces
3/4 cup 1% low-fat buttermilk
1/2 cup sweetened dried cranberries
1 tablespoon grated orange rind
1 tablespoon 1% low-fat buttermilk
1 tablespoon sugar
How to Make It
Preheat oven to 450°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar.