3 c Unbleached a-p flour
1/4 c Plus 2 t sugar
1 3/4 ts Baking powder
1/4 ts Salt
10 tb (1 1/4 sticks) chilled,
-unsalted butter, cut into -small pieces 3/4 c Dried cranberries
1/2 c Buttermilk
3 lg Eggs
1 t Water
Position rack in center of oven and preheat to 375. Butter two 9″ diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8″ diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm. From Bon Appetit Dec. ’94 Submitted By _THE WORLD’S BEST RECIPES COOKBOOK_