Cranberry Scones for Mother’s Day!
I hate to admit it but even with the intense amount of Food Network TV that I overdose on, my mom is still the one who teaches me the most valuable cooking lessons. My mom is still the only one who puts up with all the times that I annoyingly snap pictures of food at restaurants and coffee shops to post on this blog, and my mom is the only one who gives me constructive criticism on some of my more wild culinary creations, and then teaches me how to fix my mistakes.
For Mother’s Day, I tried my hand at cranberry scones with a sweet cinnamon and sugar topping. They are still no match for the heavenly cloud-like scones at Creme de la Crumb but Creme de la Crumb is not open on Sundays.
1 3/4 cup sifted all-purpose flour
2 1/4 teaspoons baking powder
1 tablespoon sugar
1/4 cup cinnamon and sugar topping mixture (half part sugar, half cinnamon)
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/3 cup heavy cream
1/3 cup dried cranberries
1 teaspoon vanilla extract
1. Sift together the dry ingredients. Save the topping for last.
2. Cut the cold butter into the dry ingredients until the butter is the size of small peas, you can use a pastry blender or two butter knives.
3. In a separate bowl, beat the two eggs (save 2 tablespoons of the beaten egg for brushing the tops of the scones), add the cream, vanilla extract and cranberries.
4. Make a well in the dry ingredients and pour the liquid ingredients into the centre of the well. Combine with a few swift strokes. Handle the dough as little as possible or the scones will be tough. Place the dough on a lightly floured bound and cut into shapes. I prefer round scones for even baking.
5. Preheat the oven to 450 degrees F.
6. Before baking, brush the top of each scone with egg and sprinkle with the cinnamon and sugar topping.
7. Bake for about 15 minutes or until golden brown at 450 degrees F.
Happy Mother’s Day!