When ever I go to one of those trendy coffee shops that I frankly LOVE and visit quite often, I always check out the pastries in the display case. Maybe you do the same thing. I notice that they always have scones. Sometimes they are just plain scones. Sometimes they are more seasonal, like pumpkin or cranberry, but there is always a scone selection. I have one once in a while and indulge in the calories. I am a little older now, and frankly I have to stick to black coffee with no calories to spare- kind of drinks 🙁 . As my sister says, I might as well just sit on the scone, because that is where it is going to end up, haha.
Well, back to the scone, I am always disappointed and want to ask the big coffee to chain to start carrying my scones. They are way better, melt in your mouth and not dry and pasty. This is one of those times, when “from scratch” makes all the difference. You won’t be disappointed.
Cranberry Scones Recipe
2 3/4 C Bread Flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
3/4 C firm butter, cut in small pieces
1/3 C dried cranberries or raisins
1 C milk ( I use skim)
Preheat over to 400F.
Mix flour, sugar, baking powder and salt together in a larger mixing bowl is the first step in making your cranberry scones. Cut in butter until the mixture resembles course crumbs or oatmeal. I use a pastry blender for this step. Some would use the short cut of a food processor, but event though I love my food processor, I stay old school with the pastry blender for scones. For those of you who don’t know what a pastry blender looks like (my daughter is looking at me right now saying, which thingy is that mom?) I have included a picture.
The next step for your cranberry scones is to add the milk. Make a well in the center of your butter, flour mixture and add the milk. Mix with a fork until you can no longer see dry flour. Turn out onto a floured board. The dough should like this. Knead the dough 20-25 times and then pat it into a circle or square about 1/2 inch thick. Cut any shapes you want, circles or triangles or diamonds.
You will notice that my dough does not have any cranberries. I added them after I turned them out onto my floured board. You can add the berried at the flour stage or now. If you are adding something like delicate blueberries, I would add them to the flour and then not knead the dough very much. You will crush the berries. Dried berries or nuts are best.
Cut the Cranberry Scones into shapes and put on your cookie sheet. Reroll and shape any left over dough. It will not hurt the dough to be handled a little. I never grease my cookie sheets, even though many recipes recommend that. I use double layer air filled pans that do not burn or need greasing. (Well worth the investment)
Brush cranberry scones with a little milk and sprinkle with sugar. This gives them a nice golden brown appearance and glisten when they come out of the oven. Bake at 400F for 18-22 minutes until golden brown. Let cool on the cookie sheets for a couple of minutes before serving. Serve warm with jam or preserves or honey.