Sunday, December 18, 2011

Cranberry Scones

So it has come to my attention that we cannot live on cookies and candy alone this holiday season. (I tried and probably would have succeeded, but the hubby decided he needed real, non-cookie food for breakfast this morning. Fine.)

Therefore, I give you breakfast.

I am quite taken aback to find that I haven't posted this recipe yet. It is a breakfast regular around this house (and the apartment before that, and the one room studio before that). The hubby has stated that these scones are his favorite breakfast food, and I must say he does request them quite frequently, so there must be some truth to his proclaimed love.

And I can see why he loves them so much. Crisp and sugar-coated on the outside, soft and cranberry studded on the inside, what's not to love? They are super delicious, super easy and take about 20 minutes from start to finish.

Not to mention I feel especially British when I'm pulling a batch of fresh scones from the oven.

It's the little things.

Cranberry Scones
adapted from Taste of Home Annual Recipes - 2000
makes 8 large scones

2 cups all-purpose flour
2 Tbs. sugar, plus more for sprinkling
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 cup (1 stick) unsalted butter, cold
3/4 cup buttermilk
1 cup dried cranberries

 Preheat oven to 425. Liberally butter a baking sheet (or pizza pan).

In a bowl, whisk together flour, sugar, baking powder, baking soda, salt and ground nutmeg. Cut in butter with a pastry cutter until pea-size lumps form. Stir in buttermilk and cranberries until dough forms a ball.

Turn dough onto a lightly floured surface and gently knead 6-8 times. Form dough into an 8 inch circle. Cut into 8 wedges. Place wedges on baking sheet, at least 1 inch apart. Sprinkle with sugar.

Bake for 12-15 minutes, until lightly browned. Cool on wire racks.

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