February 16, 2017
Breads, Breakfast, Dinner rolls or other breads,
Fruit, Budget-Friendly, Kid Pleaser, Brunch, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Flour, Kosher Dairy more
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"Recipe source: Bon Appetit (February 2008)"
Preheat oven to 375 degrees F.
Line rimmed cookie sheet with parchment paper.
In a large bowl whisk together the dry ingredients (flours -baking soda). Using the back of a fork cut in butter until mixture resembles coarse meal. Add cranberries and apples and toss.
Whisk together the wet ingredients (buttermilk -egg) and then gradually add to mixture to the dry ingredients, tossing until moistened.
Turn dough out onto floured board. Knead dough using only 2-3 turns to bind dough. Divide dough in half.
Pat out each half to a 6 inch diameter, 3/4 inch thick round. Cut each round into 6 wedges. Arrange scones on prepared sheet, spacing 1 inch apart. Brush with buttermilk and then sprinkle with sugar.
Bake for 20-25 minutes or until puffed and brown and tester inserted into centers comes out clean.
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