Cranberry Scones | Morsels of Life

Cranberry Scones

Sweetly tart cranberries paired with sweetly spicy candied ginger in a scrumptious scone.

Morsels of Life - Cranberry Scones - Sweetly tart cranberries paired with sweetly spicy candied ginger in a scrumptious scone.

Lately, my refrigerator's a collection of half-done recipes, ingredients, and incomplete ideas. As busy as work has become, I had allowed the small, 80s relic of an ice chest to become quickly crowded. Among its many residents was a bag of cranberries, reminding me of this recipe on Strawberry Roan. Also, around that time, I had to whip up another batch of on-the-go breakfasts, and then I knew exactly what to do! Making scones was something I hadn't done before, but I was eager to try, and they turned out much better than I had hoped for a first time try. It's a heavier pastry than I'm used to, but the tart cranberry seemed to make it feel lighter. (It's a scone after all, and those tend to be heavier than your typical breads or muffins.) I enjoyed these with a fragrant cup of jasmine green tea in the mornings, but James thought them best enjoyed with a nauseatingly strong cup of coffee. I also added some candied ginger on a few of them. The sweetly tart cranberries and sweetly spicy ginger paired quite well!

What are some of your favorite scone flavor pairings?


by
Sweetly tart cranberries paired with sweetly spicy candied ginger in a scrumptious scone.

Prep time:
Cook time:
Total time:
Yield: 8 servings

Materials:

Mass Weight Volume Number Material Notes
2 cups flour I used half whole wheat and half white.
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons butter, cold and cut into pieces
2/3 cup milk I used whole, but cream or half and half would work too.
2/3 cup cranberries, fresh, frozen, or dried I used frozen.

Methods:

  1. Gather all materials.
  2. Cut the butter into flour until only small bits remain.
  3. Mix in remaining materials
  4. Roll out dough to about an inch thick and cut into 8 pieces.
  5. Sprinkle some candied ginger on top if desired.
  6. Bake at 425F for 15 minutes, until lightly golden brown.



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