From the kitchen of One Perfect Bite...This lovely pastry is my attempt to recreate one that appeared on a breakfast buffet while we were in Egypt. The Silver Fox and I were staying in Alexandria at a hotel where Agatha Christie and Hercule Poirot would feel right at home. The art nouveau rooms were huge and the buffet tables that held meal selections were as opulent and florid as the rooms in which guests stayed. I can guarantee that Agatha and Hercule would have been indulged and overfed. Breakfast was a real eye opener, and even those whose usual repast was yogurt and oatmeal, could not pass the pastry table without adding at least one of the creations to their plates. The scones were my weakness and if you share my love for them, the cream scones I'm featuring tonight must be tried. In addition to being delicious, they have great eye appeal and, better still, they are ridiculously easy to make. The recipe is straightforward and departs from others like it only because it calls for briefly freezing the dough before it is cut and baked. As nearly as I can determine, this has nothing to due with technique and it's done strictly for the sake of appearance. I do hope you will try these scones. You can, of course, substitute orange zest for lemon, but having tried the scones made with both types of citrus, I must admit I like the lemon best. Here is how these wonderful scones are made.
Cranberry-Lemon Scones...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens magazine
3-12 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 tablespoon finely shredded lemon or orange peel
1 cup butter
1 cup cranberries
3/4 cup whole milk
1/4 cup sour cream
Powdered Sugar Icing (optional)
Finely shredded Lemon Peel (optional)
1) In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in center of the flour mixture.
2) In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.
3) Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased or parchment-lined baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.
4) Bake in a 375 degree oven for 30 minutes or until lightly browned. Cool slightly; drizzle with powdered sugar icing and sprinkle with lemon peel.
Powdered Sugar Icing
1 cup powdered sugar
3 teaspoons milk
In a medium bowl combine powdered sugar and enough milk to make a drizzling consistency.
One Year Ago Today: Two Years Ago Today:Menu for Week of January 11, 2015 Ramen Noodle Salad
Three Years Ago Today: Four Years Ago Today:Haluski Penne with Garlic Roasted Mushrooms