On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Add egg mixture to flour mixture and stir until just combined. In another small bowl lightly beat egg and yolk and stir in cream. If using dried fruit, add to flour mixture. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. and line a large baking sheet with parchment paper. Scones are always best when they’re freshly baked.ġ 1/2 tablespoons freshly grated lemon zest (from about 2 lemons preferably Meyer)ġ/2 cup sugar plus 3 tablespoons additional if using fresh cranberriesģ/4 stick (6 tablespoons) cold unsalted butter, cut into bitsġ 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insistĪccompaniment: creme fraiche or whipped cream You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. One of my favorite things about scones is how well they work when you need to plan in advance. Two years ago: Mushrooms Stuffed with Sun-Dried Tomatoes They’re tart and mildly sweet and fragrant with a mildly crisp edge and softest insides and perfect in every way. Not so different from the dreamy, creamy scones I have been yammering about for years now–what can I say? I never forget a good scone–they’re so much better with fresh fruit, especially cranberries. Like here, in a lemon and fresh cranberry scone. Because when you put something tart against something sweet, you get a fantastic contrast and this complexity, my friends, is a very good thing. And even though I think this is what puts people off, they have a tartness that makes everything they touch better. They’re impressively hardy, keeping for weeks in the fridge and even longer in the freezer with no noticeable aging. Why must fresh cranberries be “ the neglected stepchild of the season“? It is totally undeserved.įresh cranberries are prettier. I can’t tell you how many recipes I have sifted through recently that boasted cranberry in their titles only to find out that they were actually calling for those shriveled and over-sweetened dried ones.
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