Chocolate Cranberry buttermilk Scones

Makes 12 scones Hands-on time 15 minutes total time 50 minutes

½ cup granulated sugar

2 tsp orange zest (optional)

2¾ cups all-purpose flour

4 tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup cold unsalted butter

1¼ cups buttermilk, divided

⅔ cup dried cranberries or dried cherries ½ cup semisweet chocolate chips

1½ tsp granulated sugar (optional)

Preheat oven to 425°F. Line baking sheet with parchment paper.

In large bowl, rub sugar with orange zest (if using) until fragrant. Whisk in flour, baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.

Make well in centre of flour mixture; using fork, stir in 1 cup + 2 tbsp of the buttermilk just until ragged dough forms.

Turn out onto lightly floured surface. Sprinkle with cranberries and chocolate chips; lightly knead. Quickly pat into 10- x 6-inch rectangle. Brush with some of the remaining buttermilk. Using pastry scraper or chef’s knife, cut dough into thirds crosswise; stack on top of one another. Press to flatten into 1-inch thick rectangle, about 12 x 5 inches.

Cut into 12 rectangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.

Brush with remaining buttermilk; sprinkle with sugar (if using). Bake until deep golden brown, about 19 minutes. Transfer to rack.

per scone about 308 cal, 4 g pro, 14 g total fat (9 g sat. fat), 43 g carb (2 g dietary fibre, 19 g sugar), 32 mg chol, 364 mg sodium, 103 mg potassium. % RDI: 12% calcium, 13% iron, 10% vit A, 25% folate.