Cranberry Orange Cornmeal Scones

January 27, 2010


1 3/4 cups all purpose flour (I used a combination of whole wheat but that is not necessary).
3/4 cup medium stone ground cornmeal
1/4 cup sugar
2 tsp baking powder
3/4 tsp coarse salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup buttermilk
1 large egg
Zest of 1 medium orange (preferably organic), finely grated
6 Tbs unsalted butter, cut into cubes and chilled
1/3 cup dried cranberries
1 egg, for egg wash (optional)
Turbinado or other coarse sugar (such as sanding sugar), for sprinkling (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, whisk together the buttermilk, egg and orange zest.

Add the chilled butter cubes to the dry ingredients, toss with your hands briefly to coat the butter and mix with a pastry blender (you can also use your hands or a fork) until the large chunks of butter are broken up and you have a sandy mixture with pea-sized chunks of butter remaining. Pour in the buttermilk mixture and stir just until dry ingredients are moistened. Stir in the cranberries.

Scoop dough out with a 1/3 cup measure and set on parchment lined baking sheet.   Bake 20 to 24 minutes or until bottoms are light golden brown and a toothpick comes out clean. Transfer to wire rack to cool. Serve warm or at room temperature.

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