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The Wauwinet Cranberry Scones

These light scones, flecked with crimson, are based on those served for fall breakfasts at the Inn at Wauwinet on Nantucket, where cranberries are native. The Wauwinet's are shaped in triangles, with a tender, layered texture I found I could better approximate with a biscuit cutter. Serve the scones with sweet butter for breakfast or tea.

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1/2 teaspoon salt
1/2 stick (4 tablespoons) cold unsalted butter, cut in small pieces
2 large eggs
1/2 cup plain yogurt
3/4 cup buttermilk
3/4 cup dried cranberries
1 teaspoon grated orange zest
Cinnamon sugar (8:1 ratio of sugar to cinnamon) for dusting
Preheat the oven to 425 degrees.

In a large bowl, mix together the flour, baking powder, sugar, and salt. With your fingertips or a pastry blender, cut the butter into the flour mixture until the texture is mealy. In another bowl, lightly beat 1 egg, then blend in the yogurt and buttermilk; add the cranberies and zest. Stir the wet ingredients into the dry.

On a lightly floured board, knead the dough a couple of times to complete mixing; work the dough as little as possible. Roll it out to 1/2 inch, cut out the scones with a floured cutter, and place them on an ungreased baking sheet. Beat the other egg lightly with 1 tablespoon water and brush a thin egg wash over the tops. Sprinkle with the cinnamon sugar. Bake the scones until done, about 15 minutes. They are best warm, straight from the oven.

Makes about 22 scones.

By Elizabeth Riely, Globe Correspondent

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