3.02.2009

Cranberry Scones


This is a recipe that I got from Martha Stewart Living a few years back. The original recipe called for apricots and fresh sage, but I usually substitute cranberries or blueberries. These are easy and delicious!

Ingredients
2 cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1 cup fresh or dried cranberries
1 cup heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Directions
Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.

Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.

Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature. Scones can be stored at room temperature for up to 2 days, or in an airtight container in the freezer for up to 1 month.

3 comments:

Nora said...

Why don't you play Mafia Wars with me, Kara, Ben, and Chris? You would make our mafia's one stronger if you did...

Nora said...

ahem...

Benjamin B. Clark said...

Looks good! I would like some right now.