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
½ cup cut into 1/2-inch pieces
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2 teaspoons orange zest
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½ cup sugar
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¾ cup sweetened dried cranberries
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¾ cup buttermilk
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1 egg, beaten
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2 tablespoons buttermilk,
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Coarse sugar, as desired
Directions
- Heat oven to 375º
- Line a large baking sheet with parchment paper; set aside
- Combine flour, baking powder, and salt in a large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in orange zest, 1/2 cup sugar, and cranberries. Stir together buttermilk and egg in small bowl. Stir into flour mixture until well combined
- On a generously floured surface, spoon dough into a rough log. Using floured hands, pat dough into a 3-inch by 16-inch log, about 1-inch high. Using a bench knife or knife, cut log into 12 triangles about 2 1/2 inches at the top of each triangle. You may need to flour your knife between cuts
- Carefully transfer scones to prepared baking sheet, leaving 1 inch between them. Brush tops generously with buttermilk, then sprinkle with coarse sugar. Bake 18-22 minutes or until edges are golden brown and feel set
- Serve warm with additional Vermont Creamery Sea Salt butter.
