Cranberry-Orange Scones

Not being 100% happy with my Annie's cranberry scone recipe (although it is delicious!) and still having frozen cranberries left over I chose to use the rest of my berries by making 1 1/2 of this recipe. I didn't make any major changes except using frozen vs. dried cranberries, but did add a few more cranberries than it recommended just to use them all and because I always want more than the recipes writers. The reviewers love this recipe and don't mess with the base much, but do add whatever they want in it. The dough by itself had a lovely texture and a good flavor and I'm excited to try one of these sometime soon.

Here's the link, originally from Bon Appetit 1998:

http://www.epicurious.com/recipes/food/views/Cranberry-Orange-Scones-15682

Ingredients:

3 C. all purpose flour

1/3 C. sugar

2 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1 T. grated orange peel

3/4 C. chilled unsalted butter, cut into 1/2-inch pieces

3/4 C. dried cranberries

1 C. chilled buttermilk

Directions:

1. Preheat oven to 400°F. Line baking sheet with parchment paper.

2. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form.

3. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.

4. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.