cranberry scones

 

I love to start my mornings off with hot tea and something hearty and delicious.  Cereal just doesn't cut it anymore for me.  Sometimes I like pancakes, sometimes biscuits and jam, sometimes breakfast casserole, but nothing goes better with hot tea than scones.  And these scones are...well...let's just say that "delicious" is an understatement.

These are delicious warm (that's why my picture is missing a few :), but they also keep well for a few days in an airtight container.  It's the perfect (almost) fall breakfast!

Cranberry Scones
adapted from Gooseberry Patch's Made from Scratch

• 1 cup sugar, divided
• 2 1/2 cups flour
• 2 1/2 t. baking powder
• 1/2 t. baking soda
• 3/4 cup chilled butter, sliced
• 1 cup dried cranberries
• 1 cup buttermilk, divided

Combine 2/3 cup sugar, flour, baking powder, and baking soda in a large mixing bowl; cut in butter until mixture resembles coarse crumbs.  Fold in cranberries; stir in 3/4 cup buttermilk until just moistened.  Turn dough onto a lightly floured surface and knead 6 to 8 times; divide dough in half.  Pat each half into an 8-inch circle on an ungreased cookie sheet lined with parchment paper.  Cut each circle into 8 wedges (do not separate).  Brush tops with remaining buttermilk; sprinkle with remaining sugar.  Bake at 350 degrees for 15 minutes or until golden.  Serves 16.