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Ingredientes
- 3 c. Unbleached a-p flour
- 1/4 c. Plus 2 t sugar
- 1 3/4 tsp Baking pwdr
- 1/4 tsp Salt
- 10 Tbsp. (1 1/4 sticks) chilled, unsalted butter, cut into small pcs
- 3/4 c. Dry cranberries
- 1/2 c. Buttermilk
- 3 lrg Large eggs
- 1 tsp Water
Direcciones
- Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking pwdr and salt in large bowl. Add in butter, rub in with fingertips till mix resembles coarse meal. Add in cranberries. Whisk buttermilk and 2 Large eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just till soft dough forms. Divide dough into 2 pcs. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges.
- Whisk remaining egg with 1 t water in small bowl. Brush mix over scones. Sprinkle with 2 t sugar. Bake scones till golden brown, about 30 min. Cold 5 min. Invert scones onto platters. Turn right side up.
- Cut along score marks. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 449g | |
| Calories 620 | |
| Calories from Fat 143 | 23% |
| Total Fat 15.88g | 20% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 630mg | 210% |
| Sodium 3121mg | 130% |
| Potassium 454mg | 13% |
| Total Carbs 100.18g | 27% |
| Dietary Fiber 3.7g | 12% |
| Sugars 93.53g | 62% |
| Protein 22.97g | 37% |
