Tuesday, March 2, 2010


There are really light and fluffy not hard as rocks!

Cranberry Scones

2 c. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp nutmeg (optional, but gives it a nice flavor!)
1/2 c. cold butter
1 c. cranberries or what ever you want to put in
3/4 c. buttermilk (don't forget you can use 3/4 c. milk and a splash of vinegar to make your own buttermilk...or screw it all and just use plain milk, you really can't taste the buttermilk difference!)

Combine dry ingredients. Cut in butter til mixture resembles coarse crumbs. Stir in cranberries and buttermilk just until moistened. Turn onto a floured surface and knead gently 6-8 times. Pat into an 8" circle and cut into 12 wedges. Place 1 inch apart on greased baking sheet. Bake at 425 degrees for 12-15 minutes, or until golden brown. Best eaten when freshly baked.

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