I've been trying out various scones to decide what to use at my next library class. While this one is tasty and demonstrates the "cut-in" method (versus the "creaming" method), it is simply too sticky to show at a demo. I baked a frozen wedge this morning (took about 20 minutes for internal to test 195-200)
Mix dry ingredients together and cut butter in. Add mix-ins (cranberries, pear, walnuts). Mix liquids together and stir into dry mix.
Dough will be very wet. Sprinkle flour on counter and knead dough for 10-12 stokes until it holds together. Split dough, pat each half into 6" circle and cut that into 6 pieces.
When ready to bake, brush top with beaten egg with a bit of cream and sprinkle with large grain sugar. Bake 15 minutes fresh or 20 minutes when frozen.
I used frozen cranberries but they were HUGE and bitter so I cut them in half and then add about 3 TBL dried cranberries.
Not very photogenic, but equal if not better than those I've paid $4 at coffee shops. Possibly because I had it right out of the oven.
Also, the original recipe called for 1 tsp of ground black pepper plus a butter spread with more black pepper and vanilla.
Also also, I forgot to put the thin slices of pears on the top surface. Only had one pear and I used that for the batter.
Ingredients
Serves 12- 1 cup fresh or frozen cranberries
- 1/2 cup finely chopped fresh pear
- 1/2 cup chopped walnuts
- 2 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 cup frozen butter, cut up
- 3/4 cup heavy cream (plus 1 tablespoon + another egg for wash)
- 2 eggs
- 1 teaspoon vanilla bean paste
Mix dry ingredients together and cut butter in. Add mix-ins (cranberries, pear, walnuts). Mix liquids together and stir into dry mix.
Dough will be very wet. Sprinkle flour on counter and knead dough for 10-12 stokes until it holds together. Split dough, pat each half into 6" circle and cut that into 6 pieces.
When ready to bake, brush top with beaten egg with a bit of cream and sprinkle with large grain sugar. Bake 15 minutes fresh or 20 minutes when frozen.
I used frozen cranberries but they were HUGE and bitter so I cut them in half and then add about 3 TBL dried cranberries.
Not very photogenic, but equal if not better than those I've paid $4 at coffee shops. Possibly because I had it right out of the oven.
Also, the original recipe called for 1 tsp of ground black pepper plus a butter spread with more black pepper and vanilla.
Also also, I forgot to put the thin slices of pears on the top surface. Only had one pear and I used that for the batter.
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