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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F | 2. Mix dry ingredients together. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add cranberries and mix gently to distribute. | 3. Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough. | 4. On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg. | 5. Bake 10 to 12 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/4	cups		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715
lemon zest	1	teaspoon		-	-	-	-
buttermilk	1	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.