Monday, March 29, 2010

Sunday Scones

Sunday often seems like a good day for baking. Perhaps it's because I have more time on my hands, but more likely it's due to the fact that after my savory, eggy brunch, I'm in the mood for a sweet pastry.

The other Sunday, I used the Wisconsin cranberries in my freezer and leftover cream in the fridge to make cranberry scones. Earlier this winter I made cranberry-lemon scones from a recipe I found online, then later made Mark Bittman's version (of course). What follows was mostly inspired by Bittman.

Buckwheat Cranberry Scones
1 3/4 C all-purpose flour
1/4 C buckwheat flour
1 Tbsp sugar
4 tsp baking powder
1 scant tsp salt
5 Tbsp cold butter
2 eggs
3/4 C cream
1 C cranberries (frozen)

Preheat oven to 450 degrees.

Combine dry ingredients in a large bowl. Whisk eggs and cream together in another (smaller) bowl. Cut butter into chunks and add to dry ingredients. If you have a pastry blender, use it to incorporate the butter into the dry ingredients. If not (as in my case), use your hands and do your best. Pour wet ingredients into flour/butter. Stir to combine. Then, add cranberries and fold in until they're mostly mixed in.

Dust a clean surface with flour, and flour hands as well. Take dough in your hands and knead 10 times. (Mark says no more!) Then, press the dough ball into flat round - about an inch thick? Whatever looks good to you. Place the dough on a baking sheet, then cut the dough into wedges. Gently separate the wedges. Then, dust the scones with sugar. Bake for 7-9 minutes. More like 9 if your scones are big. Unless you like gooey scones.

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