The original recipe came from the Pacific Passions Cookbook, written by Karen Barnaby, and sent to me by ** Peter **! (thanks!) I'll list my alterations afterwards...
Cranberry Scones
Makes 4 large scones
[Or 8 "standard size" scones]
1 3/4 cups all-purpose flour
1/2 cup cake flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup unsalted butter, chilled
1 cup whipping cream
3/4 cup fresh cranberries, or frozen ones that have been thawed
[I chopped the cranberries for better dispersion, and tossed them in flour]
Preheat the oven to 375F. Lightly butter a baking sheet. [or just use parchment paper].
Sift the dry ingredients together in a large bowl. Cut the butter into 1/2 inch cubes and toss with the flour mixture. With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse meal. [I just mixed them all in the KitchenAid til the butter was worked in to about cornmeal texture with some buttery clumps]
Set aside 2 Tbsp of the cream for brushing on top later. Add the remaining cream and cranberries to the flour mixture and stir only until combined.
Turn the dough out onto a lightly floured surface and pat into a 7-inch circle. Cut into 4 wedges [I did 8 wedges] and place well apart on the prepared baking sheet.
Brush lightly with the reserved cream and bake for 15-20 minutes, until golden brown. [I think mine took closer to 30 minutes, but I had a little more than 3/4 cup of cranberries, and they were damp from chopping/thawing, increasing the moisture]. Place on a rack to cool.
Enjoy!
2 comments:
Hey Jeph - these look great! Could you post the amount of cream that the recipe uses too?
Oops - thanks for catching that Joe! (You realize the best way to keep your most popular recipes in such a way that only YOU know how to make them "just right" is to share the recipe, but leave out an ingredient, right? ;-)
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