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Home » Breads, Farm to Kitchen

Buttermilk and Cranberry Scones

By Helen Brody (November 16, 2008)

Dried buttermilk powder made by SaCo of Wisconsin, made from authentic buttermilk, is found in the dried milk aisle of most supermarket shelves. Look for a box the same size as the Arm & Hammer baking soda box with a slightly lighter color. It gives a sweeter taste and more tender crumb than the liquid varieties.

2 cups all-purpose flour
1 ½ cups cornmeal
1/4 cup sugar
1 package buttermilk powder (available in powdered milk section of supermarkets)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ sticks unsalted butter, cold and cut into ½ -inch pieces
1/2 cup dried cranberries

Preheat oven to 400 degrees

Blend together in a food processor, or with a whisk, flour, cornmeal, buttermilk powder, sugar, baking powder, baking soda, and salt. Add butter and pulse, or mix by hand, until mixture resembles small pea-size lumps and transfer it to a bowl.

Toss cranberries well in flour and cornmeal mixture and add 1 cup cold water and stir with a fork until a ball of dough forms. Turn dough out onto a lightly floured surface and knead 6 times. Roll dough out into a circle of 1-inch thickness and cut into 8 triangles. Place on parchment paper lined cookie sheet and bake for 15-20 minutes.

Note: To dress up the scones, paint each scone triangle with milk and sprinkle turbinado sugar over top before baking.

Yield: 8 scones

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