In the Kitchen: Cranberry Scones

16 Apr

Call me an a bit of an Anglophile.

I’ve loved anything British (even their iffy cuisine), since a 2003 family trip, when I had my first taste of real English afternoon tea, mini-sandwiches and all. It was then and there that I become obsessed with the buttery, crumbly delight that is a scone. Thanks to subsequent visits to the UK every other year, as well as Starbucks’ raspberry version that I was hooked on for short period in the fall of ‘08, my small obsession escalated to a desire to learn how to make them myself.

Luckily, Cuisine at Home had a 2-page how-to on making scones properly, so that you don’t end up with anything too dry or too crumbly or too burnt. And on my first try, they came out AWESOME. Take your time, follow the directions closely, and you’ll create the perfect scone.

Getting my hands dirty. “Fun” fact: the dark splotch of skin on my right hand is a battle wound from a hot oil-splashing-out-of-a-wok incident. Stir-frying can be dangerous.


...and the result! Not the prettiest scones in the world, but just as delish.

Cranberry Scones (from Cuisine at Home)

  • 2 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 t. baking powder
  • 1/2 t. table salt
  • 12 T. unsalted butter, cold, cut into 1/2” cubes
  • 1 cup dried cranberries (Cuisine at Home uses currants, but I only had cranberries on hand. You can pretty much use any fruit you want)
  • 1 T. orange or lemon zest, minced
  • 1 cup cold heavy cream
  • 1 egg blended w/ 1 T. water
  • Coarse or granulated sugar

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder and salt in a large bowl. Blend in the butter with your fingers, smashing the cubes into the flour. Be sure not to smash too much, since you don’t want the butter to become soft and oily.

Add the cranberries and the zest and toss with your hands to combine. Form a well in the middle of the dry ingredients and add the heavy cream. Mix together with your hands (I would fold the dough into itself in the bowl) until well blended. Place the dough on a flat surface and continue to knead. It’s ok if the mixture is a bit crumbly at first, it’ll be messy but it’ll eventually come together.

Knead and pat into a circle about 8” in diameter and about 1” thick. Cut the dough into 8 wedges and transfer them to the baking sheet, leaving about 2” for space. Brush the wedges with the egg wash and sprinkle with sugar. Bake for 25-30 minutes, or until golden brown.

Best served warm, with a spread of preserves and Devonshire cream. Or simply on its own with a hot cup of coffee. Bliss…


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