Cranberry Scones

2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small cubes
2/3 cup dried cranberries (or raisins, etc.)
1 tablespoon grated orange peel
1 large egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla

Mix first 5 ingredients in a food processor. Cut the butter into the flour mixture until the mixture resembles coarse crumbs. Do not overmix. Transfer mixture to a large bowl. Gently stir the cranberries and orange peel into the mixture. In a separate bowl, combine egg, buttermilk and vanilla. Add liquid to the flour mixture and stir just till combined. Dump this dough out onto a lightly greased or parchment-covered baking sheet. With floured hands, pat dough into a circle about 8-9 inches in diameter. With a floured knife, cut partially through the dough to make 8 wedges (no need to separate the wedges). Bake in a preheated 375 degree oven until toothpick comes out clean and top is a little browned. Remove baking sheet to wire rack and let cool a few minutes. Use knife to cut through and completely separate the scones. Serve warm or at room temperature.

Recipe Summary:
Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes

Recipe Provided By:
The Hummingbird Inn
Goshen, VA

Goshen Bed and Breakfast Inns