This past weekend I hosted four young sisters from my church for a winter break bible school thing and I figured it would be a great opportunity to bust out the stand mixer! I had a can of whole cranberries on my shelf since thanksgiving so I decided to put them to use. I've been ridiculously busy and haven't had much time to bake so it was nice heating up the oven again... so nice that I also baked some bread and cookies.. Anyway, back to the scones. I am a huge blog fan of smitten kitchen and found this recipe on there. The scones were wonderfully light and creamy and tasted awesome out of the oven with some fresh whipped cream. Unfortunately, the dough was really moist and hard to work with according to the recipe. I dropped a blob on a baking sheet and baked it to see whether adding flour to dry up the dough would make a difference in the end product. I added approximately 1 cup of extra flour and it allowed me to work with the dough, rolling it into a ball and flattening it so i could make scone wedges. In the end, with the extra flour or without the scones still tasted the same. I'm going to continue experimenting with scone recipes but this recipe will get the job done when you've got a craving!
Ingredients
1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: whipped cream
Directions:
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Ingredients
1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: whipped cream
Directions:
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
- In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
- On a well-floured surface with floured hands pat dough into a 1-inch-thick round, cut into 6 wedges.
