Ah, holiday leftovers. What to do with the turkey, the ham, the cranberries? The cranberries. The delicious tart and oh so good for you cranberries. Add butter and cream of course.
Admittedly these did not photograph as well as I would have liked, no amount of stacking or ribbons will make my scones pretty. When I was patting out the dough my Dad asked if I was making a meat pie. Admittedly his eye sight ain’t what it used to be but what sort of meat is that color? Fake crab? Chinese BBQ Pork? But I digress. Not meat pies, cranberry scones- scones the color of my favorite fuchsia pants when I was twelve. And they (the scones, not my pants) were delicious. I’m sure there is a way to have less bleed (wrong word choice given the resemblance to mystery meat?) but after putting together thanksgiving I really didn’t care to fuss about aesthetics.
Admittedly these did not photograph as well as I would have liked, no amount of stacking or ribbons will make my scones pretty. When I was patting out the dough my Dad asked if I was making a meat pie. Admittedly his eye sight ain’t what it used to be but what sort of meat is that color? Fake crab? Chinese BBQ Pork? But I digress. Not meat pies, cranberry scones- scones the color of my favorite fuchsia pants when I was twelve. And they (the scones, not my pants) were delicious. I’m sure there is a way to have less bleed (wrong word choice given the resemblance to mystery meat?) but after putting together thanksgiving I really didn’t care to fuss about aesthetics.
Cranberry Scones with Grapefruit Cardamom Cranberry Sauce
Adapted from The Art and Soul of Baking’s “Cream Scones”
Ingredients:
2 cups (10 ounces) all purpose flour
1/4 cup sugar
2 1/2 tsp baking powder (I always use aluminum free)
1/4 tsp salt
4 ounces (1 stick) chilled unsalted butter
1/2 cup leftover cranberry sauce (I used the grapefruit cardamom sauce)
1 cup heavy cream
1 egg, lightly beaten (for egg wash, if desired)
Directions:
Preheat oven to 425
1. Cut butter into 1/4 inch cubes and throw it in the freezer while you prepare the flour mixture
2. Mix flour, sugar, baking powder, and salt in the bowl of your food processor and process for about ten seconds to blend well.
3. Add the cold butter pieces and pulse 5 times at 1-second intervals until the butter is cut into medium pieces.
4. Add the cranberry sauce and lightly toss to coat with flour
5. Add the cream and pulse another 20 times, or until the dough begins to hold together.
6. Scrape on to a lightly floured work surface (often I dump it directly on to the silicone mat) and pat dough into a circle about 7 inches in diameter and 1 inch thick.
7. Cut it into 8 equal wedges (since I’m often doing this on my precious Silpat I use a butter knife or that actually pretty handy plastic cheese knife that the in-laws gave me for Christmas a few years back)
8. If you haven’t already transfer to a silicone-mat or parchment paper) lined baking sheet
9. Brush the tops with egg (or a bit of cream, if you don’t want to waste an egg)
12. Bake for 14-16 minutes. Let cool for 5 minutes on a wire rack.
Serve warm or at room temperature.
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