A rainy Sunday and a homemade brunch seems a brilliant idea. So, I whipped up a batch of cranberry scones; brewed a large pot of my favorite Colombian coffee; put on some jazz music; and curled up next to the window watching the raindrops idly trickling by... I don’t know about you, but this is just my perfect way to spend a lazy Sunday.
Preheat the oven to 425ºF. Have ready a large ungreased backing sheet. Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
Drop in:
6 Tablespoons (3/4 stick) cold unsalted butter, cut into pieces
Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.
Stir in ½ cup dried cranberry (currents or raisins) and grated orange zest (optional)
Add 1/2 cup milk
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened.
Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
Transfer to a lightly floured surface and pat the dough into an 8-inch round about ¾ inch thick. Cut into 8 or 12 wedges and place at least ½ inch apart on the baking sheet. Brush the tops with:
2 to 3 teaspoons cream or milk
If desired, sprinkle the tops with:
Cinnamon and sugar
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.
Source: The Joy of Cooking
Preheat the oven to 425ºF. Have ready a large ungreased backing sheet. Whisk together thoroughly in a large bowl:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
Drop in:
6 Tablespoons (3/4 stick) cold unsalted butter, cut into pieces
Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.
Stir in ½ cup dried cranberry (currents or raisins) and grated orange zest (optional)
Add 1/2 cup milk
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened.
Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.
Transfer to a lightly floured surface and pat the dough into an 8-inch round about ¾ inch thick. Cut into 8 or 12 wedges and place at least ½ inch apart on the baking sheet. Brush the tops with:
2 to 3 teaspoons cream or milk
If desired, sprinkle the tops with:
Cinnamon and sugar
Bake until the tops are golden brown, 12 to 15 minutes. Let cool on a rack or serve warm.
Source: The Joy of Cooking
