Ricardos Cranberry Scones

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A recipe from canada's ricardo in his cookbook ricardo meals for every occassion" that i received from katzen my cookbook swap partner. He suggests serving them with honey-orange buuter (recipe also posted). A beautiful cookbook. These scones look delicious"

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Steps

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Preheat oven to 400f / 200c.

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Oven rack in middle position.

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Line a cookie sheet with parchment or baking paper.

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Using a food processor- combine the flour , sugar , baking powder and salt.

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Add the butter and pulse until all of the butter pieces are pea sized.

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Add the buttermilk and pulse just long enough to moisten the flour.

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Transfer the scone mixture to a bowl and fold in the cranberries.

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Do not overmix.

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On a floured surface , flatten the dough with your hands or roll out to about 3 / 4 inch thick.

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Using a 2 inch cookie cutter , cut the dough into rounds.

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Arrange the scones on the baking sheet , leaving space between each one.

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Glaze- brush the scones with buttermilk and sprinkle with sugar.

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Bake until golden brown , 15 - 20 minuts.

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Let cool on a rack until ready to serve.

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You can freeze the scones.

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Ingredients

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unbleached all-purpose flour, sugar, baking powder, salt, unsalted butter, buttermilk, dried cranberries