Makes 16 wedged scones or 14 round
Bake at 350 in a convection oven
Make a soft and sticky dough. Mix by hand only.
3 1/2 c. flour
1/4 c. sugar
1/2 t. salt
2 T. baking powder
10 T. unsweetened butter
1 egg
1 egg white
1 c. buttermilk
1 c. dried cranberries
zest from 1/2 an orange
Egg wash (2 eggs, 1 yolk, a pinch of salt)
Sanding Sugar (as needed)
Instructions
Sift the main dry ingredients together.
Be sure the butter is cold and sliced into small cubes. Work the butter into the dry ingredients with your finger tips until butter pieces are no larger than pea-sized.
In a different bowl whisk together the eggs and the bitter milk.
Make a depression in the dry bowl. Pour milk mixture in and fold it into the dry ingredients using a rubber spatula.
When batter comes together but is still a little lumpy add the dried cranberries and orange zest and hand mix briefly.
Turn dough onto a flour surface and mix in a little flour. Shape into two large balls. Shape into disks and cut disks into triangle wedges.
Place on a parchment lined cookies sheet and let sit 30 minutes.
Bake in a preheated oven for 15 to 18 minutes until golden brown.
Let cool on wire rack.
Brush with egg wash.
Sprinkle with sanding sugar.
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