A Jerry James Stone Recipe
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- 4 3/4 cups of flour
- 3/4 cup of dried cranberries
- 1 tablespoon of baking powder
- 3/4 teaspoon of baking soda
- 1/2 cup of sugar
- 1 1/4 teaspoon of salt
- 17 tablespoons cold, unsalted butter
- 1 1/2 cups of buttermilk
- 1 teaspoon tangerine zest
- 3 tablespoons butter, melted
- ¼ cup turbinado sugar
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, cover the dried cranberries with enough hot water to cover, allowing them to plump up (about 10 minutes). Once they have softened, drain them.
- Sift together the following ingredients: flour, baking soda, and baking powder. Add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Next add in the salt and sugar and slowly mix to combine.
- Cut the butter into small cubes spread them across the top of the dry ingredients. Pulse the mixer to combine. The mixture should be coarse with pea-sized pieces of butter. It is important you don’t break down the butter too much!
- Add the buttermilk, tangerine zest and cranberries and mix on low until the dough just forms. Add a bit more buttermilk if the dough is too dry.
- Take the dough out and place onto a cutting board dusted with flour. Shape it into a long rectangle about 5-inches wide by 18-inches long by 1½-inches thick.
- Brush the top of the dough with melted butter and generously sprinkle it with the sugar.
- Cut the dough into 12 even-sized triangles, and transfer to your lined baking sheet.
- Bake for about 25 to 35 minutes, until the tops are lightly browned.
- Serve warm with jam, butter, or just plain. Enjoy!