>>> Part 5 of 5...
  Nancy Coleman. From: Nancy Coleman
 
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Wickerhead Co. Cafe's Cranberry Buttermilk Scones
 Categories: Fruits, Scot/irish, Breads
      Yield: 6 Servings
 
  2 1/4 c  All-purpose flour
    1/2 c  Frozen cranberries
      2 tb Granulated sugar
      3 ts Baking powder
    1/3 c  Butter
      1 tb Grated orange rind
      2    Eggs
    1/2 c  Buttermilk
 
    Blend 1/4 cup of the flour with cranberries and let stand overnight to
  absorb excess moisture.  Next day, mix remaining flour and all other dry
  ingredients.  Cut into butter until mixture is consistency of oatmeal. Stir
  in cranberries in flour and orange rind.  Blend eggs and buttermilk. Add to
  dry ingredients, mixing until just blended. If dough is sticky, flour hands
  and pat into a 6-inch ball.  Score deeply into six wedges. Bake in a 400F
  oven until top turns golden and springs back , about 15 minutes. Glaze with
  fresh cream and sugar immediately after baking. From Wickerhead Co. Cafe,
  1910 Queen St. E., Toronto, Ontario.
 
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