I love when I discover new foods. It isn’t that I don’t know about cranberries because I love dried cranberries, but I must confess that I had never bought fresh cranberries before. I am not sure what took me so long, though, because they are delicious. They are a bit tart but cut the sweetness in whatever dish you are making. This is the first recipe with fresh cranberries that I will share. It is a nice, light scone recipe with orange and fresh cranberries. I liked how it used buttermilk instead of cream. It was adapted from Bon Appétit (November 1998) based on the comments from epicurious. My only further tinkering would be to chop the fresh cranberries in bigger chunks to get big bursts of tartness. Scones are best straight from the oven, but these were still good as leftovers, if they manage to last that long.
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh cranberries (coated in a light dusting of sugar)
1 cup chilled buttermilk (I did juice from 1 orange plus additional buttermilk for a total of 1 cup)
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.
3. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in cranberries. Gradually add buttermilk and orange juice, tossing with fork until moist clumps form.
4. 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 10 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.
5. Bake until tops of scones are golden brown, about 20 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.