Michele asked for the recipe for the cranberry scones. Rather than just email it to her, why not share!?
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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