These are best served the same day they are made.
Servings: 8 scones
- 3 cups flour
- 1/2 cup maple sugar, plus more for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small chunks
- 1 cup dried cranberries
- 1 cup kefir or low-fat buttermilk
- Zest from 2 medium lemons (2 tablespoons)
- 2 tablespoons milk, for brushing the scones before baking
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Combine the flour, maple sugar, baking powder, baking soda and salt in the bowl of a food processor; pulse to combine.
Add the butter and pulse on and off until the mixture resembles coarse meal.
Transfer the mixture to a large bowl; add the dried cranberries, zest, kefir or buttermilk and stir with a fork just until combined.
Lightly flour a work surface. Turn the dough onto the surface and knead 8 to 10 times, just until it holds together. Shape it into an 8-inch circle about 3/4 inch thick.
Brush the top of the dough with milk, sprinkle with maple sugar, then cut it into 8 wedges. Place on the prepared baking sheet about 1 inch apart. Bake for 15 to 20 minutes, until slightly puffed and golden brown around the edges. Let sit for 5 minutes before serving.
From Food editorial assistant Leigh Lambert.
Tested by Leigh Lambert.
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