Here it is, the scone recipe~~
I made these at Christmas time inspired by this recipe. I switched things up a bit adding whole grain flour and a whole lot of other tweaks. I didn't mess much with the butter though. These babies have got a heaping ton of it…. and are they ever delicious.
I've been meaning to make them again & re-photograph them because I'm not thrilled with the photos I'm sharing with you. But in the spirit of those last two posts, (here & here) I'm going to just let it be and share it like it is. And while I'd love to hang out & chat for a bit…. I've got a crazy road trip – running errands – picking up our oldest for the weekend sort of day ahead of me…. so I've gotta run.
But seriously, you should make these scones this weekend.
Lemon Cranberry Scones
1.5 cups fresh cranberries
1/2 cup light brown sugar
zest of 2 lemons (meyer if you can find them)
3 TBSP fresh lemon juice
1 cup whole wheat pastry flour
1.5 cups unbleached white flour
1 TBSP baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1/2 cup milk or half & half (I used milk)
extra flour for rolling
Heat the oven to 400ºF and prepare two baking sheets by lining them with parchment paper or lightly coating with oil or butter.
Beat the egg & milk together, set aside. In the bowl of a food processor, chop the cranberries lightly & pour into a separate bowl. Add brown sugar, lemon zest & lemon juice to the cranberries.
Wipe out the food processor so it's nice & dry.Then add the flours, baking powder, and salt. Pulse once to mix. Cut the chilled butter into small pieces and add to the flour in the food processor. Process until fine and crumbly. Pour into the cranberry mixture bowl and gently combine. Stir in the beaten egg and milk. * the secret to really good scones is to not over-mix and leave little bits of butter in the batter*
Sprinkle the counter with flour, and dump the dough out on it. It will be very wet and sticky. Gently roll out, liberally flouring and cut into desired shapes. I did squares because it was easy. Use a spatula to gently lift the scones onto the pan. Bake until the edges are golden brown and the top is just barely beginning to brown. 15 minutes or so.
Makes 12 large scones.
*if your batter seems too moist to roll, you can add a little extra flour 1 TBSP at a time…. don't overdo it though, it will interfere with the tender bite of a good scone. You could also chill the dough for an hour or so…. if you're patient. Which I'm not.
*if you don't have or don't like cranberries, leave them out!
*if you happen to be a lemon addict…. add a 1/2 tsp of good quality lemon extract to the cranberry mixture and/or a bit of finely chopped candied lemon peel.
*I think ginger would pair nicely too. Some candied ginger on top and either fresh or ground dried ginger in the batter.
*I really have to go now before I think of something else….