Saturday, December 8, 2012

My Favorite Christmas Recipe


Pink Saturday

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Cranberry  Walnut Scones

3 c  Virginia’s best  self rising flour
1 T baking powder
½ c sugar
¾ c butter…slice in  tablespoon  slices  to make  working it in  easier
1 c fresh cranberries… I added golden raisins to make a cup
½ c chopped  English walnuts.. I used pecans
1 1/2 T orange zest
1 c buttermilk  I used  clabbered milk  ( 1 cup milk  with 1 table of  white vinegar)
To top  unbaked scones.
1 T cream or milk
1 T sugar mixed with ¼ teaspoon cinnamon
Stir together all dry ingredients at top  of list..   Rub the butter  slices into the mixture until  only coarse crumbs form…   Like  cornmeal….  Incorporate the butter evenly.. no large  chunks….Stir in cranberries, nuts, and  zest. Add buttermilk and mix with a fork until evenly moistened.  I  didn’t  mix  it too much  and  as soon as I saw it coming together  I  poured it out on a floured surface and  shaped it into a  ball.   Pat the ball into a  ¾ inch thick circle.    Don’t work the dough too much…   it should be  fairly easy to  work with   you will have a lot on your fingers 
   As it will be moist. So  incorporate just enough flour     so not so sticky
   But  keep it   pliable.
Cut  rounds with a biscuit cutter and place on a greased sheet. Brush tops with the cream or milk and  sprinkle the sugar mixture on top.    Bake at 400 for 14-16 minutes or until  golden…  if you desire  lightly sprinkle with  powder  sugar.
 Cream topping:
8 oz  cream cheese.  I used mascarpone and thought it was much  better.  But  it is  much more expensive
  1 T  zest
  2 T honey  but I didn’t have honey so I sued 1 T of orange Marmelade  This is a fine  spread for any  specialty bread!

1 comment:

  1. I love scones and these look absolutely delicious. Thank you for sharing them with us.


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