Cranberry Buttermilk Scones

From New Idea magazine in New Zealand

• Ready In: 35 mins
• Serves: 16
• Yields: 16 scones

Ingredients

• 2 1⁄2 cups self-raising flour
• 2  tablespoons caster sugar
• 50  g butter, chopped
• 1⁄2 cup dried sweetened cranberries
• 1 1⁄4 cups buttermilk

• FOR TOPS

• 1  tablespoon buttermilk

Directions

1. 1. Grease a 20cm square cake pan. Line base and sides with baking paper.
2. 2. Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add cranberries. Make a well in centre of mixture.
3. 3. Add buttermilk. Using a butter knife, stir mixture gently until just combined.
4. 4. Turn out onto a lightly floured surface. Gently shape to just bring together. Don't over handle dough or scones will be tough.
5. 5. Flatten dough with your hand to about 2.5cm thickness. Using a 4.5cm round cutter dipped in flour, cut out 16 rounds from dough. Re-shape and flatten as necessary.
6. 6. Place rounds side by side in prepared pan. Brush tops with extra buttermilk.
7. 7. Cook in very hot oven (240 degrees celsius) for about 15minutes or until scones are lightly browned and sound hollow when tapped. Turn out pan immediately onto a clean tea towel.
8. 8. Serve warm with cranberry jelly and/or whipped cream.