I was able to try a few new recipes last week - and an old favorite.
I discovered this Cranberry Scone recipe at Christmas a couple years ago. Due to it's deliciousness, ease of use, and short list of ingredients it has quickly become a favorite.
Cranberry Scones: Adapted from Martha Stewart
Ingredients:
2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup half-and-half
2/3 cup frozen cranberries*
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup half-and-half
2/3 cup frozen cranberries*
Directions:
Preheat oven to 425 degrees Fahrenheit. Combine the first 4 ingredients in a bowl and then cut in the butter using a pastry blender until the butter bits are pea sized. Add the half-and-half and stir until combined. The dough should still be quite dry and not sticky. Add the cranberries and mix until they are dispersed throughout the dough. Before removing dough from the bowl, gently knead it a few times and form into a ball. Place the dough onto a lightly floured surface and shape it into a 1-inch thick round and cut into 8 wedges**. Place each wedge on a baking sheet, brush with 1 tablespoon half-and-half and sprinkle with sugar. Bake until the bottoms are light golden brown, 12-15 minutes. Remove from oven and let cool.
** Wedges work well for the scones however I've often thought about using a cookie-cutter or glass to make round ones too.
Preheat oven to 425 degrees Fahrenheit. Combine the first 4 ingredients in a bowl and then cut in the butter using a pastry blender until the butter bits are pea sized. Add the half-and-half and stir until combined. The dough should still be quite dry and not sticky. Add the cranberries and mix until they are dispersed throughout the dough. Before removing dough from the bowl, gently knead it a few times and form into a ball. Place the dough onto a lightly floured surface and shape it into a 1-inch thick round and cut into 8 wedges**. Place each wedge on a baking sheet, brush with 1 tablespoon half-and-half and sprinkle with sugar. Bake until the bottoms are light golden brown, 12-15 minutes. Remove from oven and let cool.
* I chose to use frozen cranberries as they are easier to work with, can be found year around, and do not squish or bleed colour into the dough. You can however use fresh cranberries that have been dried on paper towel.
These scones are good as they are however a light lemon glaze could take them up a level or two! I like to eat them fresh from the oven while still warm with a cup of tea.
Enjoy!
Visiting from the link at Shabby Creek, and these scones look good! Will be making these, but maybe using blueberries in place of cranberrries. TFS!
ReplyDeleteThese scones look great! I've been getting into cranberries lately, and I'll have to give them a try. :)
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