We’ve almost made it through the first full week of the new year! Can I get an HELL YEA for Friday?!
I’m going to brag for a moment here and let you know that I have been dragging myself to the gym, and I haven’t touched candy in
4 3 days. Crazy enough, my sugar cravings are already subsiding. The sugar beast that lives inside me must be sleeping! I am definitely feeling less sluggish now that I am not weighed down by Candy Cane Hershey’s kisses! (Seriously, my new favorite candy after Cadbury mini-eggs and Cadbury Cream eggs!)
Alas, we’re not staying away from sugar for too long.
Not on my blog.
Last week, I decided to finally use the dried cranberries that had been lingering in my pantry. I had intended to use them with pistachios for biscotti, but someone (his name begins with 2 L’s and rhymes with “void”) ate all the ‘stachios! So the poor cranberries sat, all by their lonesome, until I decided to whip up some scones!
Cranberry Oat Scones
- 1 3/4 cups flour
- 1/2 cup granulated white sugar
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsalted butter, cold, and cut into small bits
- 3/4 cup old-fashioned oats
- 1/2 cup dried cranberries
- Zest of one lemon or orange (outer skin of lemon or orange)
- 2/3 cup buttermilk
- 1 large egg
- 1 tablespoon milk or cream
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl place the flour, sugar, salt, baking soda, baking powder and whisk to combine. Add the butter and using two knives or a pastry blender cut in the butter until it resembles coarse crumbs. Add the rolled oats, dried cranberries and zest. Mix until combined. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.
- Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches round and about 1 1/2 inches thick. Cut this circle into 8 triangular sections. Place the scones on the prepared baking sheet. Make an egg wash of one beaten egg mixed with 1 tablespoon milk or cream and brush the tops of the scones with this mixture.
- Bake for about 15 – 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.
This was second time making (and trying!) scones. They are so easy and fun to bake. I was very happy with the end result.
They certainly looked gorgeous!
Don’t spend money on those pricy Starbucks scones! Make your own!
Buttery and most, these have more of a “bread”-like texture from the addition of buttermilk. Biting into the chewy cranberries was my favorite part. There was a bit too much zip from the lemon for me (as you can see in some pictures, I made too chunky of a zest) but everyone else raved about them. I imagine these would be scrumptious with an orange glaze. Next time…
I’m about to get dinner started for when Lloyd get home, and then spending some QT with my favorite serial killer!