It’s been a little over a month and a half since my coworker Jason came into work and shot himself. I’m still really mad at him, and I still have random flashbacks to those intense moments. I know I will never forget that day, and I don’t know if I will ever be able to forgive Jason, or even think kindly of him, but what I can do is remember one of the things we did bond over and that is scones. Jason was a great scone baker and I loved talking to him about the delicious scones he brought in from time to time. The recipe is below.

Ingredients:

3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 sticks cold, unsalted butter
1 cup buttermilk
grated zest from one orange
1 cup dried cranberries
parchment paper

Instructions:

Preheat oven to 425º F

Combine flour, sugar, baking powder, baking soda & salt in a large bowl and mix thoroughly. Add butter and work with pastry blender until mixture resembles rough cornmeal. Add zest, cranberries, and buttermilk, stirring just until liquid is distributed (do not over-mix!)

Make a ball out of your dough and place it onto a lightly floured surface. Press dough down in a rough circle about 1/2″ high. Cut into triangular pieces and place them onto your parchment paper covered cookie sheet. Brush with melted butter.

Bake at 425º for 10-12 minutes.

About Caitlin

Caitlin Childs is a photographer, graphic designer, and nerd hailing from Santa Rosa, CA. She's had an unending case of the hiccups for over 13 years, and is most likely to be overheard talking about the most recent thing she's heard on NPR, read on the internet, or seen on youtube.