Cranberry Scones (Orange)

Scones are traditionally served at British-style afternoon teas, with jam and clotted cream. But you can enjoy them for breakfast or as a snack.

1½ cups all-purpose flour, unbleached, spooned and leveled
3 Tbsp. raw sugar
2½ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
1 tsp. orange peel, freshly grated
5 Tbsp. butter, cold, cut into small pieces
½ cup dried cranberries
⅔ cup buttermilk + 1-2 Tbsp. more if necessary

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a baking sheet with parchment or waxed paper.

In a large bowl, stir together flour, sugar, baking powder, baking soda, salt and orange zest.

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.

Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not over mix. Use a little more buttermilk if dough is too dry to work with.

Transfer dough to a lightly floured surface; shape into an 8” round. Transfer to baking sheet. Cut circle into 8 wedges; space them ½” apart (to prevent sticking, dust knife with flour).

Bake until golden, 18-20 minutes.

Makes 8 servings.