This scone recipe is perfect! I add the dry ingredients to my food processor & give it a quick buzz. Then drop in chunks of cold butter through the feed tube while pulsing until the butter is the size of peas. Pour the mix into a bowl & stir in the chopped cranberries. I also add the zest of an orange & chopped, toasted walnuts at this point. Make a well and pour in the buttermilk. Stir the dough just until it comes together. Gather the dough and work it into a ball, then flatten into a disc, handling the dough as little as possible. Cut the scones, using a pizza cutter dipped in flour between each cut. The key is baking these on a hot pizza stone. Give the stone a generous coating of Crisco and pop it in the cold oven to get hot while the oven preheats. Gently put the scones on the stone & bake until lightly browned, about 15 minues. Cool the scones on a rack - another key to keeping the bottoms crispy. I opt to serve these with a glaze. Simply mix sifted powdered sugar, softened butter, milk & vanilla. Put it in a small zip-lock bag with the corner snipped off for piping ease. I recommend serving these right away. If you store them air-tight, they'll still taste yummy, but loose the amazing crunchy/crispy texture you worked so hard to get. For a lemon poppyseed version, add 3 T. of poppyseeds & the zest of 1 lemon to the flour mixture. In a 3/4 c. measuring cup, add the juice of 1 lemon, 1/2 tsp. lemon extract & add milk to fill the cup. Proceed combining as usual.
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This scone recipe is perfect! I add the dry ingredients to my food processor & give it a quick...