by Paul Cormier, Salamanders of Kemptville
I confess that one of the things I really love is a hot scone and a strong cup of coffee when getting up on Saturday or Sunday mornings. They are particularly good if enjoyed outside on the patio, or by the pool in the coolness of the morning. The recipe below also contains another one of my favourite things, cranberries. By the way, if you prefer your scones cold, just refrigerate them and have them with a bit of citrus jam. For example, my neighbour, Doreen, makes the most awesome marmalade.
Or, you can make up a bit of white icing (icing sugar and water) and pour them over your scones. In any way you want them, off you go to bake some Cranberry Scones!
Cranberry Orange Scones
Ingredients:
1⁄2 cup chopped fresh or thawed frozen cranberries 1⁄2 cup plus 2 tablespoons brown sugar
2 cups unbleached white flower
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, chilled 2 large eggs
2 tablespoons orange juice
1 teaspoon vanilla extract
1⁄2 teaspoon grated orange zest
1⁄2 cup chopped pecans or walnuts (optional)
1 egg white, mixed with 1⁄2 teaspoon water for glaze
Preparation:
Heat oven to 400 degrees. Lightly butter a baking sheet. In a small bowl, stir together the cranberries and 2 tablespoons of the sugar. Let stand for about 5 minutes. Meanwhile, in a large bowl, stir together the flour, remaining 1⁄4 cup of sugar, baking powder and salt. Cut the butter into 1⁄2 inch squares and distribute them over the flour mixture. Cut the butter into the flour until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, juice, vanilla, and orange zest. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the cranberry mixture and nuts until evenly distributed. Pat the dough into a nine-inch diameter circle in the centre of the prepared baking sheet. Brush the egg white mixture over the top and sides of the dough. Cut into 8 wedges. Bake for 20 to 25 minutes, or until toothpick inserted into the centre of a scone comes out clean. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.
Best to all as we enjoy the summer. Remember that I am just an email away at pcormier@ranaprocess.com.