Tuesday, June 12

BAKE IT: Cranberry Scones

I am a tea lover, I drink it morning, noon, or night. I drink it hot year round and frequently iced with dinner. I also love traditional tea time and tea rooms. There is something wonderful about going into a tea filled building, eating small sandwiches, and spreading fresh preserves on warm scones. Admittedly the warm scones are the best part of a tea time and a great part of brunch time.
Recently my tea group had our annual spring swap and I received a wonderful scone mix and recipe by one of our group members, Patrica. With her permission I am sharing this yummy recipe with you. It is a great basic scone recipe which can easily be modified to easily fit your favorite scone flavor. See below to find some great additional flavors. I hope you enjoy these tasty tea treats the way I did and Thank you Patricia!

This will make 10-12 scones if using a cutter, 15-18 if hand cutting
Full time: approximately 50 minutes (cool time not included)

You will need:

2 cups flour
3/4 cup water, or milk
1/2 cup butter, 1 stick
1/2 cup dried cranberries
1/4 cup sugar
1 tsp baking powder
1/2 tsp salt

Let us begin:


In a large bowl combine flour, sugar, baking powder, and salt. Set aside for now.
Start by cutting butter into small pieces, about the size of a pea. Move this to the freezer for 15 minutes.
Add butter to the bowl with dry ingredients.
Work with a pastry cutter until resembles a rough crumble.
Begin to incorporate water (or milk) 1/4 cup at a time, mixing in enough just to form a soft dough (it is a little less then 3/4 cup usually).
Blend in the cranberries.
 
Once dough is form turn out onto a parchment lined board or tray. Pat down to 3/4" thick.
Move this bake to the freezer for 15 minutes.
While this rests, preheat your oven to 450.
Remove dough from freezer and cut using a 2" biscuit cutter, or knife.
Move to a baking sheet which is parchment lined or lightly oiled/floured.
Bake 8-10 minutes or until they begin to turn a light golden brown.
Let cool slightly and serve warm alongside preserves, jam, or butter.

Want to try a different scone flavor?

Basic Scone:
Remove dried cranberries
Add 1 tsp vanilla extract

Almond Scones:
Substitute 1/2 cup almond slivers for dried cranberries
Add 1/2 tsp almond flavoring

Orange Current Scones:
Substitute 1/2 cup dried current for dreid cranberries
Add 1 tsp orange flavoring

Chocolate Chip Scones:
Substitute 1/2 chocolate chips for dried cranberries
Add 1 tsp vanilla extract

White Chocolate Macadamia Scones:
Substitute 1/3 cup macadamia nuts for dried cranberries
Add 1/4 cup white chocolate chips
Add 1 tsp vanilla extract

Patrica's Recommended Favorites:

Apricot Scones:
Substitute chopped dried apricots for dried cranberries (taste great with apricot preserves)

Savory Italian Scones:
Substitute 1/4 cup parsley, 2 tbsp parmasan cheese, and 1 tbsp Italian seasoning for dried cranberries

Cheddar Scones:
Substitute 1/2 cup shredded cheddar for dried cranberries