Cranberry Scones with Sugared Topping
September 17, 2006
I decided to take a cue from the Baking Master and try making some scones myself just to see how good/bad they turned out. To my utter surprise, they were quite edible.
I also chose a recipe from Once Upon a Tart, and decided on Cranberry Scones with Sugared Topping. The result was a delicious hearty scone with a beautiful finish on top. I remade the recipe over the weekend using only a pastry cutter instead of the food processor to cut the butter and was met with the same great results. The key to good results for this recipe are very cold butter that is cubed, a metal mixing bowl if doing this by hand that you put in the refrigerator to keep the ingredients cold, and speed. These scones should be prepared quickly and popped into a piping hot oven (no peeking!).
You will need
- 3 c of flour
- 1/2 c of sugar
- 1 tablespoon of baking powder
- 1/4 tsp of salt
- 20 tbsp of butter (2 1/2 sticks) cubed and COLD
- 3/4 c cranberries
- 2 eggs
- 1/2 c buttermilk
- 1 egg + 1 tbsp cream whisked for topping + sugar crystals
Preheat oven to 400 degrees
Step One: combine the dry ingredients in a food processor or bowl with a pastry cutter. Add butter and pulse for 2 minutes until there are only crumbs and lumps of butter. If doing this by hand, cut the butter quickly into fine crumbs (about 5 minutes to do this well).
Step Two: In another bowl, whisk the eggs and buttermilk, then add cranberries.
Step Three: Place the flour/butter mixture in a large bowl and make a well. Pour in the eggs and buttermilk mixture and mix with a spoon. The texture is really lumpy and thick, so don't worry if it is not smooth and creamy.
Step Four: Place 1/2 c scoops of the dough onto a cookie sheet. Press each scone down with your hand and then brush each with the cream/egg wash. Dust each scone with crystalized sugar.
Bake for 15 minutes at 400 degrees. Check scones to see if stiff. Bake for another 5 minutes or until the scones are golden.
Remove quickly from the oven and let the scones cool. Eat with joy.
20-25 minutes
Labels: cranberries, dessert, scones
