Coriander-and-Orange Scented Scones

• Oil for the baking sheet
• 2 cups unbleached all-purpose flour, plus extra for kneading
• 2 teaspoons baking powder, preferably nonaluminum
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons ground coriander or 2 teaspoons coriander seeds, crushed in a mortar or spice grinder
• 1 teaspoon kosher salt
• 3 tablepoons sugar
• 4 tablespoons cold unsalted butter
• 3/4 cup dried cherries, blueberries, or currants
• 1 1/2 to 2 tablespoons grated orange zest
• 3/4 cup buttermilk

1. Preheat the oven to 425F.
2. Brush a baking sheet lightly with oil and set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda, coriander, salt, and sugar.
4. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
5. Scatter in the cherries and orange zest.
6. With a fork, stir in the buttermilk until just combined.
7. Turn the dough out onto a floured work surface and knead it three or four times with floured hands.
8. Divide the dough into 8 equal portions and shape each into a ball.
9. Place the balls of dough on the baking sheet with at least 2 inches between them.
10. With a sharp knife, cut a cross in the top of each ball.
11. Refrigerate for 15 minutes.
12. Bake the scones for 13 to 15 minutes, until golden brown.

baking sheet, flour, baking powder, baking soda, ground coriander, kosher salt, sugar, cold unsalted butter, dried cherries, orange zest, buttermilk

Taken from www.cookstr.com/recipes/coriander-and-orange-scented-scones (may not work)