Scones, coffee and the first rays of sun. It doesn’t start out better than this. 

Oh the weekend. It is so full of promise, especially if you start it with hot-from-the-oven scones. It can be darned good with a box of Life cereal too, but why not bust out the extra credit points when you can?

These scones first caught my attention in a spiral bound Vermont community cookbook, and mostly because they did not involve eggs. The hacks I have made include using the food processor to cut the butter into the dry ingredients and blowing off the glaze altogether. I am sure the glaze is good, and that working the dough like Laura Ingalls Wilder has some merit but really, do we need overkill? Let me rephrase…do we need overkill in our scones?

Make these, blow off the cereal and enjoy the weekend.

 Ingredients

3 cups King Arthur Unbleached All-Purpose Flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
1 tablespoon milk
1/4 teaspoon ground cinnamon

Method

In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and
baking soda; cut in butter until mixture is crumbly. Stir in the
buttermilk just until combined. Fold in the cranberries and orange
peel.
 
Turn onto a floured surface; divide dough in half. Pat each half
into a 6-in. circle. Cut each circle into six wedges. Separate
wedges and place 1 in. apart on a lightly greased baking sheet.
Brush with milk. Combine the cinnamon and remaining sugar; sprinkle
over scones. Bake at 400° for 15-20 minutes or until golden
brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.