- Oil for the baking sheet
- 2 cups unbleached all-purpose flour, plus extra for kneading
- 2 teaspoons baking powder, preferably nonaluminum
- ½ teaspoon baking soda
- 2½ teaspoons ground coriander or 2 teaspoons coriander seeds, crushed in a mortar or spice grinder
- 1 teaspoon kosher salt
- 3 tablepoons sugar
- 4 tablespoons cold unsalted butter
- ¾ cup dried cherries, blueberries, or currants
- 1½ to 2 tablespoons grated orange zest
- ¾ cup buttermilk
- Preheat the oven to 425°F. Brush a baking sheet lightly with oil and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, coriander, salt, and sugar.
- With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
- Scatter in the cherries and orange zest. With a fork, stir in the buttermilk until just combined. Turn the dough out onto a floured work surface and knead it three or four times with floured hands.
- Divide the dough into 8 equal portions and shape each into a ball. Place the balls of dough on the baking sheet with at least 2 inches between them.
- With a sharp knife, cut a cross in the top of each ball. Refrigerate for 15 minutes.
- Bake the scones for 13 to 15 minutes, until golden brown.