Last night before bed I was thinking what wonderfulness can I make tomorrow morning.
I have decided that we can eat “good for you” food every weekday but the weekends are special and we should have something even better. So Sundays I make something wonderful like Lobster Rolls or a Pork Tenderloin Roast with Homemade Sauerkraut and Root Veggies or a Moroccan Roast Chicken with Guava Paste. But Saturday morning should be special also. So I remembered making scones once before. The recipe was from a Rachael Ray cookbook and honestly it did not do it for me. So I got on the computer and found a recipe from All Recipes.
I of course made some changes and this is what I came up with:
Cranberry Walnut Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped nuts I used walnuts
- 8 tablespoons unsalted butter, frozen or pretty hard
- 1/2 cup sour cream (fresh heavy cream with 1 teaspoon vinegar added)
- 1 large egg
- 1/2 cup dried cranberries (soaked in warm water for a few minutes and drained and patted dry)
- 1 tablespoon regular white sugar
Heat the oven to 400 F. In a medium-sized bowl mix the top 5 ingredients. Grate the butter into the flour mixture and with a pastry blender or two knives cut the butter into the flour mixture. Do not use your hands as it will melt the butter. Add the walnuts and mix well, place in the fridge until ready to add the wet ingredients. In a separate bowl add the sour cream or the cream and vinegar mixture and set aside. Add egg to cream and mix well.
Add your egg/cream mixture to your dry ingredients. With just a few strokes incorporate it – it will have dry ingredients that have not mixed well. No problem just turn out onto a work area (I use a large plastic place mat). With your hands knead gently until you have a soft dough. Do not overwork, you do not want to melt the butter pieces. Just a few strokes with your hands should incorporate it into a nice dough. Shape into a disk about 1/2 inch thick and approximately 7 inch diameter. Sprinkle top evenly with cranberries and pat into the dough. Sprinkle with the white sugar. Cut like a pie into 8 pieces.
Place on a baking sheet with parchment or another non-stick mat. Bake for 15 to 17 minutes. Watch that the bottom does not burn.
Serve hot with honey butter mixture or my favorite cream and honey.
Cream or Butter Sauce:
- 2 tablespoon butter or heavy cream
- 1 tablespoon light honey
Mix together and serve on the side with the hot scones.
Great with a good cup of coffee sitting on your porch watching the street come to life.