I have not baked scones for quite sometime now, but when I saw this simple recipe from Ricardo Larrivée's cookbook, I had to try it out immediately. The result was great and the scones tasted really good with honey-orange butter.
Recipe adapted from Meals For Every Occasion by Ricardo Larrivée
Cranberry Scones With Honey-Orange Butter
2 1/2 Cups (625 ml) Unbleached All-Purpose Flour
1/2 Cup (125 ml) Sugar
2 tsp (10 ml) Baking Powder
1/2 tsp (2.5 ml) Salt
1/2 Cup (125 ml) Cold Unsalted Butter, cubed
3/4 Cup (180 ml) Buttermilk
1/2 Cup (125 ml) Dried Cranberries
2 Tbsp (30 ml) Buttermilk
1 Tbsp (15 ml) Sugar
With the rack in the middle position, preheat the oven to 400˚F (200˚C). Line a cookie sheet with parchment paper.
In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix.
On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one.
Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
Serve with Honey-Orange Butter. You can freeze the scones.
1/2 Cup (125 ml) Butter, softened
2 Tbsp (30 ml) Honey
1 Tbsp (15 ml) Orange Juice
Grated zest of 1 orange
In a bowl or a small food processor, mix all ingredients until thoroughly combined. Transfer to a ramekin and refrigerate for about 10 minutes.