"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Buttermilk Scones Recipe

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This recipe for Cranberry Buttermilk Scones, by , is from The Winslow Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Beach
Added: Wednesday, November 1, 2006



3 C Flour
1/3 C plus @ T Sugar divided
2 1/2 t baking powder
3/4 t Salt
1/2 t baking soda
3/4 C Cold Butter
1 C Buttermilk
1 C Dried Cranberries
1 t Grated Orange Peel
1 T Milk
1/4 t ground cinnamon


Combine flour, 1/3 C Sugar, baking powder, salt and baking soda; cut in butter. Stir in the buttermilk just until combined. Cold in the cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6" circle. Cut each circle into 6 wedges. Place on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake 400 for 15-20 minutes.




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