Cranberry Scones

This season has been very busy! Traveling and visiting family over the holidays is delightful and busy in itself, however, living in a theatre for the last couple of weeks for rehearsals for the musical Mamma Mia has left my kitchen a little abandoned.

But what a better way to bring in some holiday cheer and energy than baking a yummy batch of cranberry scones and sharing with my wonderful cast? It was just the right touch after a long day.  Next week, we're back at it again so I'll have to bring some more goodies to keep us going!

Cranberry Scones

Adapted from http://annies-eats.com/

Makes approximately 8 scones

Ingredients:

1½ TBSP grated lemon zest

2½ cups all-purpose flour

½ cup plus 3 TBSP sugar, divided

1 TBSP baking powder

½ tsp salt

6 TBSP cold unsalted butter, cut into small pieces

1¼ cups fresh cranberries, coarsely chopped (these can also be frozen)

1 large egg plus 1 large egg yolk

1 cup heavy cream

Additional sugar for sprinkling

Directions:

1. Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper.

2. In a medium bowl combine the lemon zest, flour, ½ cup of sugar, baking powder and salt.  Add in the cold butter pieces and mix briefly until it represents a coarse meal and the butter pieces are in small pieces.

3. In a small bowl, toss together the chopped cranberries and remaining 3 TBSP of sugar.  Stir this into the flour-butter mixture.

4. In a liquid measuring cup whisk the egg, egg yolk and heavy cream.   Add the liquid ingredients to the bowl with the dry ingredients and stir gently with a spatula or wooden spoon just until all the dry ingredients are moistened.  Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

5. You can either cut the scones using the same triangular method as seen in my Blueberry Scone recipe post, or you can simply roll out the dough and use a biscuit cutter to create circular scones. Because the dough is rather wet it is easier to use the circular cutters. Once dough is shaped and placed cookie sheet, sprinkle lightly with additional sugar.

Need to freeze?

Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.

6. Bake  until light golden brown, about 15-20 minutes.  (If baking from the freezer, add approximately 5 minutes to the original baking time.)

Pumpkin Scones

If you don't own a tin mug - you should go buy one now before you read any further.  What you will need is the coldest glass of milk to serve with these yummy pumpkin scones.  I've found that a tin mug is the best at keeping that milk super crisp and delish the whole way through!  Also, don't be discouraged if you're looking at your raggedy dough that kind of resembles pate or hamburger meat - it turns out in the end! And don't even think about skimping on the hot caramel sauce topping! 

Pumpkin Scones

Taken from my friend Krista via Alice's tea house in NYC.

Ingredients:

Dough:

3 cups of flour

1/3 cups of white sugar

1/2 tsp of baking soda

2 1/2 tsp baking powder

3/4 tsp salt

1/4 cup ginger (fresh grated)

1/4 cup of cinnamon

3/4 cups of cold butter grated into mix

1 1/4 cup of buttermilk

1 cup of pumpkin puree

2 TBSP vanilla

Caramel Sauce:

1 cup of butter

1 1/2 cups of brown sugar

1/2 tsp of lemon juice

1/2 cup half and half cream

Directions:

Preheat oven to 425.

Mix together  flour, white sugar, baking soda, baking powder, salt, freshly grated ginger, cinnamon, grated butter, buttermilk, pumpkin puree, and vanilla to form the dough.  The dough is very raggedy and wet! 

Generously flour your counter and knead in an additional 1/4 cup to 1/2 cup of flour.

Pat down the dough with your hands to make it approximately 1 inch high.  Cut with biscuit cutters and put on parchment on cookie sheet. If you don't have biscuit cutters use the end of a round glass. Remember it's up to you for how large you want them! I made approximately a dozen.

Bake for 15 minutes. 

As they are baking get started on the sauce:

Over medium meat in a saucepan, melt butter and brown sugar and bring to a rapid boil.  Remove from heat and stir in 1/2 tsp of lemon juice and 1/2 cup of half and half cream.  Return to low heat and stir often until sauce is mixed and smooth.

Remove the pumpkin scones from the oven and let cool slightly.  Pour the caramel sauce into a large plate with a lip on the edge.  Dip each scone into the caramel sauce and cover to your delight. Get that tin mug I warned you about.  Fill with milk and enjoy with a wonderful fall treat!

Blueberry Scones

Get out your tea cozy! It's time for another regular installment of tea biscuits. These are very impressive looking and will rival those coffee shop display scones you eye every morning!

Blueberry Scones
Taken from The America's Test Kitchen 2001-2011 Cookbook.

Ingredients:

10 TBSP unsalted butter frozen
1 1/2 cups fresh blueberries (can substitute for frozen or use equal amounts of raspberries, blackberries, or strawberries)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached flour, plus extra for work surface
1/2 cup sugar, plus about a tsp for sprinkling later
2 tsp baking powder
1/2 tsp salt
1 tsp grated lemon zest

It may seem like a long process when you look at the directions, but it's not.  Lots of detail is included so you can follow the exact steps to produce amazing scones!

Directions:

Adjust oven rack to middle position and preheat oven to 425.
Place 8 TBSP of butter in freezer until needed. Melt 2 TBSP of butter and set aside.

Whisk the milk and sour cream together in a medium bowl; refrigerate until needed.Whisk flour, 1/2 cup of sugar, baking powder, salt, baking soda, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until the butter is thoroughly coated.

Add milk mixture to flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer dough to liberally floured work surface. With floured hands, kneading the dough six to eight times until it just holds together in a ragged ball, adding flour as need to prevent sticking.

Roll the dough into an approximate 12 inch square. Fold the dough into thirds like you would a business letter. Lift the short ends of the dough and fold into thirds again to form an approximate 4 inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for five minutes.

Transfer dough to floured work surface and roll into 12 inch square again. Sprinkle blueberries (or whatever you are using) over the surface of the dough, then press down so they are slightly embedded.  Roll the dough pressing to for a tight log.  Lay the log seam side down, and press into a 12 by 4 inch rectangle.  Using a sharp knife, cut the rectangle crosswise into four equal rectangles.  Cut each rectangle diagonally to form two triangles and transfer to parchment-lined baking sheet.

Brush the tops with the melted butter and sprinkle the remaining tsp of sugar on top. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to wire rack and cool for 10 minute (whatever you are able) before serving.

Delicious for  breakfast :)