Recipe - Cranberry-Buttermilk Scones

3 cup Unbleached ap flour
One fourth cup Plus 2 t sugar
1 Three fourths teaspoon Baking powder
One fourth teaspoon Salt
10 tablespoon (1 One fourth sticks) chilled,
unsalted butter, cut into
small pieces
Three fourths cup Dried cranberries
One half cup Buttermilk
3 lg Eggs
1 teaspoon Water

Position rack in center of oven and preheat to 375. Butter two 9" diameter
cake pans. Combine flour, One fourth cup sugar, baking powder and salt in large
bowl. Add butter, rub in with fingertips until mixture resembles coarse
meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir
into dry ingredients. Turn out on lightly floured surface. Knead gently
just until soft dough forms. Divide dough into 2 pieces. Form each piece
into ball. Transfer each ball to 1 prepared pan; press out dough into 8"
diameter round. Using sharp knife, score top of each round into 8 wedges.
Whisk remaining egg with 1 t water in small bowl. Brush mixture over
scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30
minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up.
Cut along score marks. Serve warm. From Bon Appetit Dec. '94

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