3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz/170g) butter
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans
2 teaspoons finely grated orange peel
1 cup buttermilk
1 tablespoon evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon
Preheat oven to 400 degrees F (200 C).
Combine flour, 1/2 cup sugar, baking soda, baking powder and salt. Stir. With a pastry blender, cut in butter until mixture is coarse with pea-sized crumbs. Stir in cranberries, walnuts or pecans and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.
On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place on a large greased baking sheet, about 1 1/2 inches apart (or use a scone pan, apportioning dough appropriately). Brush with evaporated milk. Mix sugar with cinnamon and sprinkle over each scone. Place on lower oven rack in preheated oven. Bake for about 15 minutes, or until lightly browned.
Makes 8 scones.
Date: November 5, 2004