by Beth on November 12, 2013
These scones almost didn’t make it. I’ve used this recipe for years, so I only casually glance at the ingredient list as I throw things into the mixing bowl. When I reached the final ingredient and started stirring in the heavy cream, the batter just wouldn’t come together – it was dry and clumpy. Undeterred, I figured I just needed a little more liquid and added a few more splashes of cream. Nope. That didn’t work. In a panic, I check the recipe, convinced that I must have needed read the measurement for the cream wrong. I read something wrong, but not the cream. The recipe called for a full cup less flour than I had added. At this point, I didn’t have enough ingredients or time to try again or make something else. After some hasty calculations, I figured out how much I needed to add for all of the other ingredients in order to get the recipe proportions correct. In the end, tea time was saved, but I had a LOT of scones. Two thirds more than usual, to be exact. However, an overabundance of scones is something I can deal with.
Is there really such a thing as too many scones? I don’t think so. These cranberry scones are the perfect addition to your breakfast or afternoon tea time. They come together quickly in a single bowl and don’t even require cutting in cold butter. The resulting cranberry scones are tender and not too sweet – just the way a scone should be.
Ingredients
- 1/4 cup granulated sugar
- Zest of 1 small-medium orange
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 3/4 cup dried sweetened cranberries
- 1 cup heavy cream
- Granulated sugar for sprinkling
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper
- Place the granulated sugar in a large bowl and add the orange zest. Whisk until the sugar is uniformly moistened by the zest.
- Add the flour, baking powder and salt, whisking to combine. Stir in the dried cranberries.
- Pour in the cream and, using your fingers or a fork, stir together until combined.
- Pour dough onto a lightly floured surface and lightly knead to bring dough together. Pat into an 8-inch circle and cut into 8 triangles.
- Place triangles on prepared baking sheet and sprinkle with the granulated sugar.
- Bake for 15-20 minutes, or until the scones are just lightly browned. Transfer to a cooling rack to cool completely. Store at room temperature.
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by Beth on October 29, 2013
With all the attention that pumpkin has been getting lately, I decided to finally pick a recipe where apples are the star of the show. I’ll admit that despite the abundance of beautiful, local apples during this time of year, apple recipes often get pushed to the bottom of my baking list. Why? Because I’m lazy. Peeling, coring and chopping apples just seems to take me so much time. It’s much quicker and less messy to pop open a can of pumpkin. As an aside, I have an apple peeler/corer/slicer that I love. It’s great for bigger jobs that require more than an apple or two.
Every time I make these bars, I tell myself that they are definitely worth the extra time and effort. Once the apples are prepped, everything comes together quickly. Your home will be filled with the tempting aroma of sugar, spices and baking apples shortly thereafter. The resulting apple bars are moist and tender and have a slightly flaky top. These apple bars are a delicious seasonal dessert that really let the simple flavor of apple, cinnamon and brown sugar shine through.
Ingredients
- 2 cup and 2 tbsp all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- small pinch ground cloves
- 1/2 cup butter, melted
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 apples, peeled, cored and diced (a little less than 2 cups)
Instructions
- Preheat oven to 350 degrees. Line a 9x13 pan with foil and coat with baking spray.
- In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside.
- In bowl of stand mixer, combine sugars and butter. Beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine.
- Reduce mixer speed to slow and gradually add flour mixture, beating until just combined. Fold in apples.
- Spread mixture evenly into prepared pan. Bake for about 30 minutes, until cooked through and top slightly bounces back to the touch.
- Remove from oven and let cool completely on rack before removing from pan, cutting and serving. Bars will be very soft.
I have no idea where this recipe came from. I copied it down years ago and there's no attribution.
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