Рецепт Cranberry Scones, Perfect for Thanksgiving Morning
What a wonderful way to start off a day of feasting ------- Cranberry Scones served warm with Cranberry Orange Butter! Or as an afternoon pick me up with a nice hot cup of tea while the turkey is in the oven!
For the last couple of months, every third Tuesday I have been teaching an Afternoon Tea Class at Rolling Pin in Brandon. It has been so much fun and a sell out every month. Matter of fact, I just got a call asking if we could please just add one more seat to tomorrow's Tea, of course I said yes, the more the merrier, right? (There are still 3 seats available for the Nutcracker Tea in December) The best part of doing the tea each month is it stretches my imagination, trying to match a scone, 3 tea sandwiches and 2 sweets with the holidays in the month. Since Thanksgiving is just around the corner, tomorrow's Tea is titled Falling Leaves and we will be making Cranberry Scones, one of my favorites. I love the tartness of the cranberries in the scones especially when they are served warm with the sweetness of the Cranberry Orange Butter. The scones are so easy to make and the best part is you can make the butter and the dough the evening before and then pat them out, cut them and pop them in the oven in the morning. They are wonderful paired with a sausage casserole (also, put together the night before)
First, I coarsely chopped the cranberries I would use for my scones in my mini food processor.
Then to save on dirty dishes, I just lightly wiped it out and made the butter. I started by creaming the butter first then pulsing in the remaining ingredients, scraping it into a covered serving bowl and in the fridge it went.
For the scones, I have tried the food processor, but not with much luck. Using a pastry blender or two forks in the best way to cut in the butter. Then stirring the cranberries and just enough buttermilk to moisten. Buttermilk is the best choice for this recipe but if you find yourself without, if is easy to make a quick substitute. Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.
I turned the dough out on my flour covered board, kneed it 8 times then divided it in half.
Patted each half into an 8 inch circle and using my pizza wheel, cut it into 8 wedges and placed on a Silpat lined baking sheet.
I baked them for 15 minutes, cooled them on a wire rack for about a minute, then served them with the flavored butter.
Just in case you are curious, tomorrow's Tea Menu will be
- Cranberry Scones
- Chicken and Cranberry Sandwiches
- Cream Cheese and Spiced Currants Tea Sandwiches
- Smoked Turkey and Roasted Red Pepper Tea Sandwiches
- Pecan Tassies
- Pumpkin Bars
- Cranberry Scones
- 1 1/2 cups butter -- softened
- 1/2 cup cranberries -- chopped
- 2 tablespoons confectioner's sugar
- 1/2 teaspoon orange peel -- grated
- Scones:
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter -- cold cut into chunks
- 1 cup cranberries -- chopped
- 3/4 cup buttermilk
Cranberry Orange Butter: In small food processor or small bowl, cream butter. Pulse or stir in the cranberries, confectioner's sugar and orange peel; blending well. Cover and refrigerate for at least 1 hour.
Scones: Combine the dry ingredients in a bowl. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.