Saturday, January 3, 2015

New Recipe #4: Cranberry Scones


Back on Monday, December 15th, I made another new recipe, cranberry scones. I selected this particular dish since cranberries had just been in season. Every once in awhile, I will make cranberry-orange muffins from the box for breakfast. Even though it was my first time preparing any kind of scone, they looked like they were supposed to and turned out in general. However, like the other recipes I have tried, I want to tweak this one too. Instead of brushing half-and-half on top and then sprinkling with sugar prior to baking, I think I might bake them and then sift confectionery sugar on top as I predict it would add more sweetness which would appeal to my big sweet tooth. My boss enjoyed one and suggested a glaze. I kneaded, shaped and sliced the dough on my new French Kitchen marble pastry slab from Crate & Barrel (that I ordered with a couple discounts for Christmas baking but it arrived in time for this recipe).


I used this recipe here from Martha Stewart.




Cranberry Scones
Serves 8.

Ingredients:
2 c. all-purpose flour plus more for slab
5 tbsp. sugar plus a bit more for topping
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, cut into pieces
2/3 c. half-and-half plus a bit more for topping
1/2 c. halved cranberries

Directions:
1. Preheat oven to 425 degrees.
2. Cut cranberries in half and measure 1/2 cup. Leave to the side.
3. In a bowl, add flour, sugar, baking powder and salt. Stir.
4. Add butter and play with until mixture resembles coarse crumbs.
5. Stir in half-and-half until just moistened.
6. Fold in cranberries.
7. Dust slab with flour.
8. Knead dough 5-10 times.
9. Pat into a 1-inch tall circle.
10. Cut into 8 wedges.
11. Place on a baking sheet a couple of inches apart.
12. Top wedges with some half-and-half and then sprinkle with sugar.
13. Bake until golden brown, about 12-15 minutes.
14. Let cool.



I usually enjoyed a slice with a couple of cups of sweetened espresso or a cup of sweetened black tea either in the morning or afternoon.

I look forward to making it again next autumn as cranberries are in season mid-September through mid-November in North America.



2 comments:

  1. A Very nice blog! Thanks for all the different links...
    From Texas...
    hughugs
    Donna

    ReplyDelete
    Replies
    1. Thank you very much! Can you tell I was a former art historian? I still love my research!

      Delete