Fresh Cranberry Scones

Derek found this recipe on The Kitchn

makes about 2 dozen

1 1/2 cups fresh cranberries
1/2 cup light brown sugar
Zest of 1 small orange (we only had limes, so we used that...citrus family?)
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk
Extra flour
White sugar, for topping

*We didn't have fresh cranberries, so Derek used craisins--which we always have in our pantry. Plump the craisins by bringing about 1/2 cup orange juice to a boil and pouring the juice over the craisins. Let the craisins sit for at least 15 minutes, or over night. When ready to make scones, drain the craisins and chop.

Heat oven to 350 F and prepare two baking sheets by lining with parchment or lightly spraying with oil.

In the bowl of a food processor, whiz the cranberries until lightly chopped. (Skip if you plumped craisins and hand chopped.)
Dump out into a bowl, toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly.
Mix with the sugar and cranberries and stir in the beaten egg and milk.
Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Cur out rounds using a biscuit cutter or glass, and put on baking sheet. (Leave the dough fairly thick...maybe 3/4 inch--like a thick biscuit.) Sprinkle the tops with sugar.

Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.