Monday, November 4, 2013

Cranberry Scones

From the kitchen of One Perfect Bite...In my next life I plan to be a shepherd. I'll happily tend my flock, and when I'm bored I'll whip up a gourmet cheese or weave a shawl from the fleece my flock provides. I'll wander fields and sleep beneath star-lit skies and give no thought to schedules or holiday demands. Till then, however, I'm responsible for kitchen logistics and the plans I hope will make the holidays enjoyable for all who assemble at my table. To that end, I've been experimenting with some new breakfast and brunch recipes, and I have found a few that are good enough to share with you this week. I want to start with these delicious and seasonal cranberry scones. I do have one caution. The measurement for sugar in this recipe is given as a range. That's because these scones are barely sweet, and if your palate begs for a truly saccharine breakfast starter, you'll want to use the full measure of sugar that's suggested in the recipe. These scones have wonderful texture and they are simple to make. Just be careful not to overwork the dough as you mix and shape it. I know you will enjoy these pastries. Here is how they are made.

Cranberry Scones...from the kitchen of One Perfect Bite inspired by Midwest Living

2 cups all-purpose flour
1/4 to 1/2 cup sugar + additional sugar for sprinkling
2-1/2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup cold butter, cut into pieces
1 egg
1/2 cup whipping cream + additional cream for brushing tops of scones
3 teaspoons vanilla
1/2 cup fresh cranberries, chopped
1/4 cup toasted pecans, chopped
1/2 cup confectioners' sugar, sifted
2 teaspoons orange or lemon juice
1 teaspoon melted butter
1 teaspoon milk

1) Line a baking sheet with foil or parchment paper. Preheat oven to 400 degrees F.
2) In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender, cut in 1/3 cup butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
3) In a small bowl, whisk together egg, whipping cream and vanilla. Stir in cranberries and toasted pecans. Add egg mixture all at once to flour mixture. Using a fork, stir until moistened and a dough forms.
4) Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square or circle. Cut into 8 rectangles or wedges.
5) Place rectangles or wedges 1-inch apart on prepared baking sheet. Brush rectangles or wedges with additional whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until lightly golden. Transfer scones to a wire rack. Cool about 10 minutes.
6) Meanwhile, combine confectioners' sugar, juice, butter and milk in a small bowl. Mix well. Drizzle over or ice still warm scones. Serve warm. Yield: 8 servings.

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Ginny Hartzler said...

You would be amazed at the wide variety of the taste and quality of scones around here. I know yours are the best, though!

mia xara said...

Hi Mary,your scones look delicious!Very seasonal,great with a nice cup of coffee!Have a great week :)

Lynn said...

Perfectly seasonal Mary, love the hearty amount of vanilla too! Have a great week:@)

Manu said...

Yesterday I made scones too :-)
Yours look delicious.
Have a nice week

Alicia Foodycat said...

They sound superb!

Sabienne said...

perfect idea for a perfect breakfast ... on Monday ;-)

Unknown said...

When you put sheep herding that way, it makes me want to do it too!! :)
These scones sound perfect for the holidays.. I've been wanting to try a scone recipe this year and this just may be the one I start with!!

Kim said...

These scones looks perfect with fresh cranberries! And with a little glaze I love these even better!

Diane said...

My mouth is just watering looking at the photo!! Have a good week Diane

From the Kitchen said...

When I think of shepherds, I think of Peter from Heidi--his grandmother to be exact. Heidi saved the soft rolls for the grandmother. From now on, I'll think of you and cranberry scones.

Hope all is well.


Duncan D. Horne - the Kuantan blogger said...

How appetising!

Duncan In Kuantan

Anonymous said...

the life of a shepherd does sound tempting I must say, a couple of these in my shepherds pack would be just right!Yummo!!These are definetly something I would make, I will try these for sure, I thought they would have dried cranberries and was so happy to see fresh, The dried ones are a bit like candy, fresh are so much,,,,, um,, fresher, lighter, less sticky, lol!

David said...

Mary, I love scones!! These scones have me craving them...but since we don't do much baking, (avoid calories), we'll have to drive to our favorite bakery in Tellico Plains TN. Thanks for the inspiration! Take Care, Big Daddy Dave

Big Dude said...

I didn't realize how good scones were until I tried one after 64 years on the planet and I know I'd love this raspberry version. Now I'm off to see if I can find you a sheep farm for sale - no since waiting.

A Sunflower Life said...

Those look delicious and perfect for the holidays. I can see enjoying a basket full on Christmas morning.

Joanne said...

What beautiful scones! Love the sweet tart.

Kathy said...

Absolutely lovely scones…love the fresh cranberries and pecans.

Unknown said...

I know your family will be thrilled with these Mary! They look wonderful and so festive!


I am baking scones tomorrow for a family that is camping out at a hospital ... these look great.


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