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.