Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Unbleached a-p flour
1/4 c Plus 2 t sugar
1 3/4 ts Baking powder
1/4 ts Salt
10 tb (1 1/4 sticks) chilled,
-unsalted butter, cut into
-small pieces
3/4 c Dried cranberries
1/2 c Buttermilk
3 lg Eggs
1 ts Water

Position rack in center of oven and preheat to 375. Butter two 9"
diameter cake pans. Combine flour, 1/4 c sugar, baking powder and
salt in large bowl. Add butter, rub in with fingertips until mixture
resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs
in small bowl. Stir into dry ingredients. Turn out on lightly
floured surface. Knead gently just until soft dough forms. Divide
dough into 2 pieces. Form each piece into ball. Transfer each ball to
1 prepared pan; press out dough into 8" diameter round. Using sharp
knife, score top of each round into 8 wedges. Whisk remaining egg
with 1 t water in small bowl. Brush mixture over scones. Sprinkle
with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5
minutes. Invert scones onto platters. Turn right side up. Cut along
score marks. Serve warm. From Bon Appetit Dec. '94

Submitted By _THE WORLD'S BEST RECIPES COOKBOOK_

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