Cranberry-Orange Scones

Makes 16 wedges

Ingredients:
1 cup buttermilk
1 egg
1 egg white
3 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons baking powder
10 tablespoons cold, unsalted butter, cut into small cubes
1 cup dried cranberries
1 tablespoon orange zest
1 egg
Sanding sugar

Method of Preparation:
1. Preheat oven to 375 degrees.  Line a baking sheet with parchment.
2. In a small bowl, whisk together the buttermilk, egg, and egg white; set aside.
3. In a large bowl, combine the flour, sugar, salt, and baking powder.  Add the butter and work it into the flour mixture with your fingers until the butter pieces are no larger than a pea.
4. Make a well in the center of the dry ingredients.  Pour the buttermilk mixture into the center of the well.  Using a bowl scraper or rubber spatula, fold the dry ingredients into the wet ingredients.
5. While the dough is still a bit lumpy add the cranberries and orange zest.  Mix by hand briefly, just until the ingredients come together.
6. Transfer the dough to a floured work surface.  Fold by hand until easy to handle.  Do not over-work the dough.
7. Divide dough in half and press or roll each half to a 5/8-inch thick circle.  Cut each circle into 8 wedges.
8. Place wedges on prepared baking sheet and let rest for 30 minutes.
9. Combine the egg with a small amount of water.  Brush egg wash over the tops of the wedges and sprinkle with sanding sugar.
10. Bake for 15-20 minutes, or until golden brown on top.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Chef Stamm.