Fourth of July, Birthday Party, and Cranberry Buttermilk Scones

6 Jul

Why did the long weekend go so quickly?  How does that happen??  I guess an 8-hour car trip (each way) and good times eat up a lot of it.  We traveled home this weekend to Cleveland, Ohio, and I already wish we could turn around and go back.  My brother came in from Philly, and we had a little birthday party for him which included these scones amongst other items.

To round out my interest in items not really age appropriate, I also enjoy making stationary and invitations, so once I found out my brother was also coming to town, I threw together some quick invites and menus to add a touch of “this is a party” to the celebration and to make him laugh.

In other news, these scones are tasty – not at all dry like the variety you’re usually subjected to!

Cranberry Buttermilk Scones

I found these at Pinch My Salt

  • 2 c.  all-purpose flour
  • 1/4 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. cold unsalted butter (one stick), cut into chunks
  • 1/2 c. buttermilk
  • 1 egg
  • 1/3 c. sweetened dried cranberries, chopped
  • Zest of one small lemon

Preheat oven to 425 degrees.

In a bowl, whisk together flour, sugar, baking powder, soda and salt.  Add butter chunks and toss lightly with flour.  Refrigerate.

Whisk together egg, buttermilk, and lemon zest in another bowl, and then refrigerate that bowl as well.

You want to work as quickly as possible, so make sure to have your already chopped cranberries ready to go, a lightly floured counter top, and your baking sheet prepared.  You can line the baking sheet with parchment or use a Silpat.

Take out the bowls from the fridge, and cut the butter into the flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs.   Then stir in the cranberries.

Add the liquids all at once to dry ingredients and combine until it just comes together.   Transfer the mixture onto your floured counter top and, with floured hands, shape together and knead just a couple times to combine.  Pat into a circle about 1/2 inch thick.   I cut mine like a pie, but you can also use biscuit or cookie cutters like they did at Pinch My Salt.  Put scones on lined baking sheet, and bake for 13-15 minutes or until lightly browned.  Transfer to a cooling rack.

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