Ingredients
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, cut into 1/2-inch pieces
½ cup
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¾ cup sweetened dried cranberries
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½ cup granulated sugar
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2 teaspoons freshly grated orange zest
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¾ cup plus 2 tablespoons buttermilk, divided
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1 large egg, beaten
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Coarse sugar, as desired
Directions
- Heat oven to 375ºF.
- Line large baking sheet with parchment paper; set aside
- Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in dried cranberries,granulated sugar and orange zest. Stir together 3/4 cup buttermilk and egg in small bowl. Stir into flour mixture until well combined.
- Shape dough into rough log on generously floured surface. Using floured hands, pat dough into 16x3x1-inch log. Using bench knife or knife, cut log into 12 triangles, about 2 1/2 inches at top of each triangle. (You may need to flour your knife between cuts.)
- Carefully transfer scones to prepared baking sheet, leaving 1 inch between each. Brush tops with remaining 2 tablespoons buttermilk; sprinkle with coarse sugar. Bake 18-22 minutes or until edges are golden brown and set.
- Serve warm with additional Vermont Creamery Sea Salt butter.
