dried cranberries are a deliciously slightly tart addition to this scone mixture
I made some delightful scones the other day to go with the huge batch of strawberry jam I have. I used Yard's recipe for traditional English scones. I concur with Yard about the size of scones. In North America, they're obscenely huge and taste kind of dry and doughy. I like them small and with clotted cream (if you can get it) and homemade preserves. I adapted her recipe and added vanilla bean seeds to the dough and kicked it up with some dried cranberries.
I'm kind of pressed for time, so I won't post the recipe today. If there's significant interest out there, just leave a comment and I'll do it.
Today is Day 1 of my challenge to complete Bebe's 5th birthday cake.
I may try to take pictures tonight of those flowers...we'll see what kind of a mood I'm in. I really can't start making any of these things until both kids are asleep. So I'll start some time after 8pm I think.
- Place racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Line two 12 x 17 inch half sheet pans with parchment paper.
- Sift together the flour, sugar, baking soda, cream of tartar, and salt into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and zest if using and vanilla seeds and mix on low speed for 1 minute, until the butter and flour are broken down into pieces the size of walnut meats. Use your thumb and forefinger to flatten the "walnuts". Then take up the mixture and rub briskly between your hands.
- In a separate bowl, whisk together the egg and cream. Add to the flour mixture along with the craisins and blend at low speed just until the dough comes together, about 10 seconds. If it seems dry, add a bit more cream, a tablespoon at a time
- Line your work surface with parchment, dust the parchment with flour, and scrape out the dough. Shape into an 8-inch square, about 1 inch thick. You can use a rolling pin for this. Cut the dough into 2-inch squares. If making triangles, cut the squares in half on the diagonal. [in my recipe i cut 32 mini triangles] Flip the scones over and place on the parchment-lined pans. Brush with milk (or cream) and sprinkle with sugar if desired.
- Bake for approximately 15 minutes, until dark golden brown and puffed.