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!
Yield: 8 servings
|2 cups||flour||I used half whole wheat and half white.|
|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.|
- Gather all materials.
- Cut the butter into flour until only small bits remain.
- Mix in remaining materials
- Roll out dough to about an inch thick and cut into 8 pieces.
- Sprinkle some candied ginger on top if desired.
- Bake at 425F for 15 minutes, until lightly golden brown.