Sunday, January 25, 2015

Fresh Cranberry Scones

I still had some fresh cranberries in the freezer leftover from the holidays. Now they are in these scones, which are really easy, flavorful and smell like Christmas is coming all over again.

The recipe includes a rum glaze - I would go for that in a brunch scone, but it doesn't seem like the right fit for a weekday breakfast scone. I'm opting for butter and honey instead.

Fresh Cranberry Scones
Recipe from the Kitchn
Makes 12 to 18 scones, depending on size (I made pretty huge ones and I got about 9...)
1 1/2 cups fresh cranberries
1/3 cup light brown sugar
1 small orange or clementine, zested
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup to 1/2 cup milk
Turbinado sugar, for sprinkling, optional
2 tablespoons dark rum
2 teaspoons vanilla
For the rum glaze: 
1/3 cup powdered sugar
Heat the oven to 350ºF and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.
Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it's fine if there is still crumbly flour.
Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges. If you aren't planning on using the rum glaze, sprinkle the scone tops with sugar.
Bake for 20 to 25 minutes or until just golden. Serve warm.
To make the glaze, whisk the powdered sugar, rum, and vanilla together until they form a thick, glossy glaze.
If using the glaze, arrange the scones on a baking sheet or cooling rack and drizzle lightly with the rum glaze. Let sit and cool until the surface of the glaze dries.

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