4 cups all-purpose flour
1/2 cup Sugar
3 teaspoons baking powder
1/2 pound CHILLED butter
1 cup whole frozen cranberries
1TBS zest from an orange
1 Cup Butter milk ( or you can sour milk with a TBS of lemon juice)
One egg beaten with 1/4 cup water for an egg wash and 1/4 course sugar
Mix your Flour, baking powder and sugar in a large bowl..add zest and toss.
Then with a cheese grater, grate the butter into the flour mixture..rolling the butter brick in the flour to coat and tossing the grated butter in the flour as well.
When all the butter is grated and the flour looks like course meal..throw in the cranberries and toss until coated.
Make a well in the mixture and carefully pour all the butter milk into the centre.
Carefully turn the bowl and slowly scrape the flour into the milk from the outer edges...lightly tossing until you have a loose ball..it is IMPERATIVE that you do NOT overmix!! No KNEADING or rolling!
When the dough is somwhat holding together..turn it out onto a floured cloth..and gently press until you have a uniform circle about 3/4 to an inch thick...At this point you can cut traditionally or use a floured glass to cut out your scones...Place on a tray in the freezer for about an hour...preheat your oven to 350 DF place somewhat frozen scones on a parchment paper lined cookie sheet...brush a light coating of egg wash on a scone and sprinkle with course sugar..and continue on to the next. Bake at 350 DF until golden. ( about 30-40 minute depending on your oven)
* The recipe can also be adapted for blueberries..just use Blueberries and LEMON zest!