Scones with fresh cranberries
November 29, 2014 • Category: Pastries/Breads
What is your favorite Thanksgiving food? Mine is cranberries. Even though these are not native to Lebanon, they are sold there in supermarkets imported from …the US. I made these this morning (it took less than 30 minutes with my beloved food processor), thinking about Agatha Christie and how she always described the tea time ritual in England with scones and Devon cream.
INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar (I used raw sugar)
1 teaspoon baking soda (can also add 1 tsp baking powder)
pinch salt
3/4 cup whipping cream (more if needed)
4 tablespoons unsalted butter, diced
3/4 cup fresh cranberries
1 tablespoon orange rind
1. In bowl of food processor combine the flour, salt, baking soda and sugar. Transfer to a bowl.
Place the cranberries in the bowl with the orange rind and a couple of tablespoons of sugar and pulse until the berries are coarsely chopped. Transfer to a bowl.
2. Place the flour mixture back in the bowl and add the diced butter; pulse till no butter appears. Add the cream and keep pulsing for 1 minute. Add the cranberries and pulse until a dough forms. Transfer to a counter and knead briefly till dough is holding together. Pat with your palms and cut into round biscuit shapes with a cutter or the rim of a glass.
3. Brush with more cream and sprinkle with raw sugar.Set on a lined baking sheet and bake for 15 minutes in a 375F oven till set and cooked through. Serve with whipped cream or butter and jam.
NOTE: You can use cream that has already been whipped, adding a tad of yogurt (or milk or whipping cream) to hold it together. You can also shape the dough into a circle (3/4″ thick) and cut into wedges.
Comments
4 Comments • Comments Feed
leaf (the indolent cook) says:
I’m still yet to try fresh cranberries! The scones look joyfully festive. 🙂
On December 2, 2014 at 3:25 pm
Oui, Chef says:
WOW….just WOW!
On December 3, 2014 at 4:40 pm
MyKabulKitchen says:
I just discovered scones this past year, and have developed a bit of an obsession, but I am so picky must have real Devon/clotted cream which is hard to find around here! thank you for sharing your recipe I have been wanting to try and make scones at home 🙂
On December 4, 2014 at 9:51 pm
Joumana says:
@Leaf (the indolent cook), Oui, Chef, My Kabul Kitchen; The fresh cranberries are really tangy, so using them in a scone makes them more palatable and cuts down on the richness of the pastry. A good substitute for real clotted cream is to use drained ricotta cheese.
On December 5, 2014 at 2:00 pm