Buttermilk Breakfast Scones With Dried Cranberries Recipe

• These tender scones are made without Large eggs. Serve them hot with cranberry butter. Makes 16 scones
• 3 c. unbleached all-purpose flour
• 1/3 c. sugar
• 2 3/4 tsp baking pwdr
• 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 c. chilled margarine, cut into 6 to 8 pcs
• 3/4 c. dry cranberries
• 1 tsp grated orange zest
• 1 c. buttermilk
• 1 Tbsp. heavy cream
• 1/4 tsp grnd cinnamon
• 2 Tbsp. sugar

1. Preheat oven to 400 degrees.
2. Lightly grease a baking sheet and set aside.
3. In a large bowl, stir the flour, sugar, baking pwdr, baking soda and salt.
4. Add in the margarine and beat with an electric mixer till well-blended.
5. Add in the dry cranberries and orange zest.
6. Pour in the buttermilk and mix till blended.
7. Gather the dough into a ball and divide in half.
8. On a lightly floured board, roll into two circles approximately 1/2- to 3/4 inch thick.
9. Cut each circle into eight wedges.
10. To make the glaze: Combine the cream, cinnamon and sugar in a small bowl.
11. Set aside.
12. Bake the scones on the prepared baking sheet for 12 to 15 min or possibly till they are golden brown.
13. Remove scones from oven and brush with glaze.

eggs, flour, sugar, baking pwdr, baking soda, salt, chilled margarine, cranberries, orange zest, buttermilk, heavy cream, cinnamon, sugar

Taken from cookeatshare.com/recipes/buttermilk-breakfast-scones-with-dried-cranberries-95898 (may not work)