Cranberry Buttermilk Drop Scones
added 03/07/08
Makes 12
Perfect for holiday breakfast, the tangy buttermilk
complements the dried fruit.
2 cups all-purpose flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 egg
1 cup buttermilk
3-1/2 Tbs. melted butter
1/2 cup dried cranberries (craisins)
Sugar
Preheat oven to 400¼F. Lightly grease a baking sheet.
In a large bowl combine flour, sugar, baking powder,
salt, and baking soda. In another bowl, whisk together the egg,
buttermilk, butter, and dried cranberries. Add the wet ingredients
all at once to the flour mixture, stirring just until moistened.
Drop the batter into 2-inch diameter mounds, one inch apart, onto
cookie sheet. Sprinkle with sugar, and bake until tops are golden
brown, about 12 to 15 minutes. Serve warm.
—Joy of Cooking by Irma S. Rombauer, Marion
Rombauer Becker and Ethan Becker
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