Cranberry Orange Scones

Who doesn't love the taste of a buttery, flaky scone with their morning coffee?  This is actually a recipe I follow, but what I love most about it is that the recipe is very forgiving:  you don't have to measure things perfectly, and it still turns out great!

ISO 400 f/1.8 1/125

Cranberry-Orange* Scones

2/3 C Buttermilk or plain yogurt                       
8 TBS. cold unsalted butter, cut up

1 lg. egg                                                           
1 C. cranberries, raisins, or whatever you like in the scones

zest of one orange (about 1-2 tsp; *optional)
3 C all purpose flour
½ C sugar
4 tsp. baking powder

½ tsp baking soda
1/2 tsp. salt
1 TBS. butter, at room temperature

Large sugar crystals for the top

Heat oven to 375 degree.  Measure buttermilk in a 2 cup glass measure; beat in egg with a fork.  Put flour, baking powder, baking soda, and salt into a large bowl.  Stir to mix well.  Add the 8 Tbs. butter and cut in with a pastry blender or rub with your fingers, until the mixture looks like fine granules.  Add the cranberries, orange zest (if desired) and sugar and toss lightly to distribute evenly.  Add the buttermilk mixture.  Stir with a fork until a soft dough forms.  (DO NOT OVERMIX)  Turn out onto a lightly floured board and give 5-6 kneads, just until well mixed.  Form into a ball; cut into 8 wedges.  Form each wedge into a ball and place on an ungreased cookie sheet.  Sprinkle tops of each scone with large sugar crystals if desired.  Bake 20-25 minutes, or until medium brown.  Remove to a wire rack.  Brush with the 1 TBS. of soft butter.  Let cool, uncovered, at least 1 hour before serving.