Golden Cranberry and Buttermilk Eggless Scones

Breakfast is usually cornflakes with milk and banana in my household which I think is synonymous with many others across the globe. However, weekends are expected to be different from the rest of the days, be it breakfast, lunch, or dinner, especially when you have guests around. Since baking is the most easiest and hassle free, I try and make maximum use of my oven and do not even mind the cleaning. Today's recipe is a beautiful hybrid between a bread and a muffin, called a Scone and has a superbly crunchy crust and soft and cottony inside. It works wonderfully well as a grab-and-go breakfast or a snack option for your kiddo's lunch box. Either way, enjoy this beautiful bake with your favorite cuppa and enjoy your day!

                                        

Ingredients (Makes 12-13 Scones)

3 cups all purpose flour or maida

1 cup buttermilk

1 cup dried cranberries (can be replaced with raisins or any similar dried fruit/berry)

1/3 cup brown sugar plus 1 1/2 tbsp

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup cold butter cut into squares

1/4 tsp ground cinammon

1 tbsp milk

1 tsp grated orange peel

Direction

Pre-heat the oven at 200 degree. 

In a bowl, combine the flour, baking powder, baking soda, salt, orange peel, and sugar. Now add the cold butter and mix together till a crumbly mixture is formed. Add the dried cranberries and buttermilk and slowly form into a dough. You can either do this with your hands or an electric mixer. The dough will be gooey and in between a bread dough and cake batter. It is however important that the dough comes together and has a rough stick/gooey texture. 

Now grease a baking tray or line it with parchment paper. Take small plum sized balls out of the dough, round it between your palms and place it on the baking tray gently flattening the top. Repeat for the rest of the dough. Ensure that the balls are not less than 1 inch apart which will give them sufficient space to rise and spread. 

                                       

Now brush the top with milk. Mix the remaining sugar and cinsmmon and sprinkle on top of the scones generously. Bake in the pre-heated oven for 15-20 minutes until golden on top. Remove from oven and cook on a wire rack. Serve warm.