Ingredients
2 1/4 cups flour
1/2 cup frozen cranberries
2 tablespoons sugar
3 teaspoons baking powder
1/3 cup butter
1 tablespoon grated orange rind
2 eggs
1/2 cup buttermilk
Method
Sources
📖
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Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Blend 1/4 cup of the flour with the cranberries and let stand over night to absorb excess moisture. Next day, mix remaining flour and all other dry ingredients. Cut into butter until mixture is consistency of oatmeal. Stir in cranberries in the flour and orange rind. Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended. If dough is sticky, flour hands and pat into a 6-inch ball. Score into six wedges. Bake in 400-°F oven for 15 minutes. Glaze with fresh cream and sugar immediately after baking.