Dec 5, 2010 Posted in Baking, Recipes

Scones

 

About 20 small scones

3 c unbleached flour
1 T baking powder
2/3 c brown sugar
½ t salt
¼ t nutmeg
½ t cinnamon
½ c dried cranberries, currants or raisins
½ c cold butter
2 eggs
2/3 c buttermilk
cinnamon sugar for topping

Preheat the oven to 400°. Mix the dry ingredients in a bowl. Cut in the butter. In a separate bowl beat the eggs, then add the buttermilk and stir. Add the dry ingredients to the wet. Toss with two forks as you would a salad to incorporate, but not over work. Drop onto a baking sheet covered with parchment paper. Sprinkle with cinnamon sugar. Bake until golden, about 20 minutes.

Scones may be frozen individually on a tray, then placed in a zip lock in the freezer to bake at a later time.