A recipe: you can has!
Jun. 10th, 2010 06:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sabinetzinSo I was typing up this recipe for Mom, and I thought, "Hey, what filthy Communist doesn't like scones?" I should note that these are American-style scones, so, like, don't be shocked when they're really dry and crumbly (and delicious).
Scones!
2 c. AP flour (+ extra for kneading)
1/4 c. brown, turbinado, or demerara sugar
1 tbs baking powder
1 dash nutmeg
1 pinch salt
1/4 c. cold butter
3/4 c. half and half
1 egg
1 c. dried cranberries or other dried fruit*
zest of 1 orange or lemon
approx. 1/3 c. almonds or walnuts (optional)
approx. 1/3 c. sugar
Preheat oven to 350F/175C. Combine dry ingredients. Cut in butter. Stir in half and half and egg. Fold in cranberries, zest, and nuts. Turn out onto floured surface; knead and flour until not sticky to the touch. Shape into a flat circle, approx. 1 inch thick. Cut into wedges. Place onto greased cookie sheet. Sprinkle with sugar. Bake for 15-20 minutes (until lightly browned). Consume. Lemon curd is a favorite addition.
*You can use frozen fruit, but you need to dredge it first, make sure it's really cold, and not knead as much. I suspect flash-frozen would be better than home frozen. I've never tried it with fresh fruit. I bet it would work with cranberries and other hard-ish fruits.
Scones!
2 c. AP flour (+ extra for kneading)
1/4 c. brown, turbinado, or demerara sugar
1 tbs baking powder
1 dash nutmeg
1 pinch salt
1/4 c. cold butter
3/4 c. half and half
1 egg
1 c. dried cranberries or other dried fruit*
zest of 1 orange or lemon
approx. 1/3 c. almonds or walnuts (optional)
approx. 1/3 c. sugar
Preheat oven to 350F/175C. Combine dry ingredients. Cut in butter. Stir in half and half and egg. Fold in cranberries, zest, and nuts. Turn out onto floured surface; knead and flour until not sticky to the touch. Shape into a flat circle, approx. 1 inch thick. Cut into wedges. Place onto greased cookie sheet. Sprinkle with sugar. Bake for 15-20 minutes (until lightly browned). Consume. Lemon curd is a favorite addition.
*You can use frozen fruit, but you need to dredge it first, make sure it's really cold, and not knead as much. I suspect flash-frozen would be better than home frozen. I've never tried it with fresh fruit. I bet it would work with cranberries and other hard-ish fruits.
(no subject)
Date: 2010-06-11 02:12 am (UTC)(no subject)
Date: 2010-06-11 03:10 am (UTC)