Cranberry Scones

If you've read my blog before, you know my aversion to baking.  I don't like that you have to use exact measurments and I never quiet know how things are supposed to look before they go into the oven.  I've been watching the British Baking show lately and gave myself false confidence.  "Oh, I can do that!" I said.  Nope.
Well, I shouldn't say I couldn't do it because these scones turned out good... it was just the making them that wasn't great.  The dough was far stickier than it should have been and subsequetnly I couldn't really shape them into scones.  A more accurate description would be cranberry blobs.  I'm sure that if you have baked in your life (more than just a box of brownies) you probably would fair much better than I did.  I also increased the amount of cranberry for my version because I didn't think it had enough.

Cranberry Scones

Cranberry Scones

Ingredients:
2 1/2 cups all-purpose flour
1/2 cup powdered sugar
4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter, cut into pieces
1 cup dried cranberries
2 eggs, lightly beaten
1/2 cup buttermilk or sour milk

Preparation:
Preheat oven to 400 degrees.
In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Stir in dried cranberries.
Make a well in center of flour mixture.
In a small bowl combine eggs and the 1/2 cup buttermilk.
Add egg mixture all at once to flour mixture.
Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface.
Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 1/2-inch-thick circle.
Cut each circle into six wedges.
Place scones 1 inch apart on an ungreased baking sheet.
Bake for 12 to 18 minutes or until golden brown.
Transfer to a wire rack; cool for 5 minutes. Serve warm with butter.
Enjoy!

Recipe adapted from Better Homes and Gardens