Wednesday, November 10, 2010

Cranberry Scones

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I will be the first to admit that I normally do not like cranberries.  However, when I saw this delicious recipe on one of my favorite food blogs (Annie's Eats) I just had to try it. These little morsels turned out wonderfully.  This is my first time making scones and it was surprisingly very easy. One thing I would recommend is to work fast and do not over mix in oder to keep your butter cold! I made my cranberry scones  over the weekend, and Justin and I have been munching on them all week!  Hope you enjoy!


Cranberry Scones
Yield:
 8-10 scones

Ingredients:
1½ tbsp. freshly grated lemon zest
2½ cups all-purpose flour
½ cup plus 4 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
1¼ cups fresh or frozen cranberries, coarsely chopped
1 large egg plus 1 large egg yolk1 cup heavy cream
Additional sugar for sprinkling

Directions:
Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper.

In a food processor*, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt.  Pulse briefly to blend.  Add in the cold butter pieces and pulse again until the mixture resembles coarse meal and the butter pieces are no larger than peas.  Transfer to a medium mixing bowl.

In a small bowl, toss together the chopped cranberries and remaining 4 tablespoons sugar.  Stir this into the flour-butter mixture.

In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened(the dough will be sticky).  Be careful not to over mix here!

Place a 2½- or 3-inch round biscuit cutter on the lined baking sheet.  Scoop some of the dough inside the cutter and pat down gently to form a 1-inch thick round.  Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.**  Sprinkle lightly with additional sugar (optional).

Bake in the preheated oven until light golden brown, about 15-20 minutes.  (If baking from the freezer, add approximately 5 minutes to the original baking time.)

*Note: A food processor is not required for this recipe.  You can use a stand cake mixer or two knives if you are diligent.  The processor makes it much easier!



**Note: I have never thought of shaping scones this way, but it worked really well.  The original author also mentions other methods such as, rolling it out and cutting with a biscuit cutter, use a dough scoop and simply make drop scones, etc. It is your preference 



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