Ingredients:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- ½ cup sugar
- 2 sticks unsalted butter chilled and diced
- 3 extra large eggs
- 2/3 cup buttermilk or plain yogurt
- 1 cup frozen or fresh cranberries
- 1 teaspoon freshly grated orange zest
Instructions:
- Preheat oven to 350 degrees.
- Blend flour, baking powder, baking soda, salt, sugar, and butter in a food processor just until the mixture is the consistency of cornmeal.
- Beat eggs and buttermilk with a hand or stand mixer.
- Beat in flour mixture until a soft dough forms.
- Fold in cranberries and orange zest. Scoop dough with an ice cream scoop onto an ungreased cookie sheet. Bake scones for about 20 minutes until golden.
Notes:
- This dough freezes well and yields fresh-baked treats with minimal time in the morning.
- Simply scoop dough onto a cookie sheet, lightly cover it with plastic wrap and freeze.
- When frozen, seal in plastic freezer bags.
For more recipes provided by Grand Junction's Volunteer Ambassadors and Staff, click here.