Susan Warner (Topsfield, Massachusetts)
Serves 8
Cranberries, the state fruit of Massachusetts, are in season from autumn to mid-winter. Their growing season overlaps with oranges, making the natural pairing of these flavors a successful combination. This recipe features dried cranberries, which the entire country can enjoy year-round.
Story by Chef Nicole
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
1 tablespoon fresh orange zest (see Chef’s Tips on citrus zest, this page)
½ cup unsalted butter, cold
⅔ cup buttermilk
1 cup dried cranberries
Topping (optional)
4 teaspoons fresh orange juice
½ cup confectioners’ sugar, sifted
Raw sugar, to taste
Mix the dry ingredients, orange zest, and butter in a food processor (or use a pastry fork), and combine until the butter is incorporated to a fine meal consistency.
Add buttermilk and cranberries, combine with a spoon, and knead with your hands into biscuit shapes (2½-inch circles, ½-inch thick).
Drop onto a cookie sheet or pizza stone. Bake at 425°F for 15 minutes or until light brown.
For a sweeter scone, sprinkle raw sugar on top prior to baking. Once cooled, mix the orange juice and the confectioners’ sugar. Use a pastry brush to paint the mixture on.