Bonjour Beta-Testers! The quarter is FINALLY over! And now it's time for some long-overdue baking so let's get right to the good stuff... I love these scones, they are absolutely the cure for whatever soggy chilly rotten winter weather ails you! Adapted from a lovely Smitten Kitchen recipe.
- 2-1/2c all purpose flour
- 1/2c sugar (plus 3tbs for cranberries)
- 1tbs baking powder
- 1/2tsp salt
- 2 lemons, zested
- 6tbs cold unsalted butter, cut into small cubes
- 1-1/4c fresh cranberries chopped coarsely (or briefly run thru food processor-- I left them whole but I think they'd be better rough chopped)
- 2 eggs (one whole, one yolk)
- 1c heavy cream
Heat oven to 400 degrees and line a cookie sheet with parchment.
- In a large bowl, sift together dry ingredients and stir in zest
- Cut in butter by hand, with a pastry cutter, fork, or food processor. I do it by hand! It's fun! I just squish the butter into the flour between your fingers as quickly as you can until it resembles coarse meal.
- Toss chopped cranberries with 3 tbs of sugar and allow to sit for a few minutes
- Stir cranberries into flour/butter mixture
- In another bowl, beat the whole egg and yolk lightly, then stir in cream
- Add egg mixture to the flour mix and stir by hand or with a silicone spatula until it just comes together
- Stick dough in the fridge for at least 30 minutes, up to overnight
- On a well floured surface (might I suggest parchment or a mat over your counter) with well floured hands, pat the dough into a 1-inch thick round. The refrigerating will help keep the dough from being too sticky but I needed some serious flour to make this go.
- Using a (floured) 2-inch cutter or the rim of a glass, cut out as many rounds as possible. Re-roll and cut the scraps as necessary. You could also cut them into squares or triangles, whatever you prefer. I'm partial to the rounds myself.
- Arrange onto the parchment-covered baking sheets and stick back in the fridge for a few minutes before baking at 400 for 15-20 minutes or until just golden brown.
These also freeze beautifully! I cut and baked half of the recipe (yum). Then I cut and froze the other half on a baking sheet and stuck them in a ziplock once they were good and frozen. The frozen ones baked up beautifully, sticking the little frozen delights on a parchment-covered baking sheet and baking at the same temp for 20 minutes or so.
Glad to be back at it, dear readers-- I hope you'll keep up with all the fun I've got planned for the next few weeks! Let's see your holiday baking with #bettybetatester, and you can keep up with all my behind the scenes on twitter, pinterest and instagram!