Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon salt
  • 5 tablespoons butter
  • 1 large egg
  • 2/3 cup buttermilk
  • 1 cup coarsely chopped fresh cranberries
  • 1/2 cup coarsely chopped macadamia nuts

Instruction

  • Place a rack into the center of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with parchment.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, nutmeg, and salt.
  • Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
  • Add the cranberries and nuts to the mixture and combine.
  • In a small mixing bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and stir until it just comes together. 
  • Then using a rubber spatula, knead and fold it together about 8 to 10 times. Prepare a flat surface by dusting it with flour (I use a wooden board) and turn the dough out onto it.
  • Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet.Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be a bit moister than is typical.
  • Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.