Chris and I bought our very first home this past August. It’s just a small condo, but it’s such a perfect fit for us. We also absolutely love our new neighborhood. It feels remote and rustic, there’s hiking nearby, and just down the hill there’s just about every shop you could ever need. Getting everything in order took a while, so we ended up hosting a holiday/housewarming party. At the party, I made a big pot of wassail and a big pot of vin chaud (I will take pictures and post the next time I make these beverages. They’re delicious!). As garnish, I planned to sugar cranberries. Well in the madness of getting everything ready for the party, I completely forgot the cranberries. We were driving up to the Guidotti’s for the holidays the next day, and I didn’t want the cranberries to go to waste, so I poked around online and found a cranberry scone recipe on marthastewart.com.
The beginning of the recipe is pretty basic – mix the ingredients, cut in the butter until it resembles crumbs, and then mix with the cream.
You then need to knead the dough on a floured surface, and the cranberries do not make this easy! The recipe makes this step seem like it’s a breeze, but trust me your arms will get a work out. I continued to knead the dough until the flour was completely incorporated and I had a nice smooth texture. I rolled the dough into a roundish square, and then sliced it into 8 equal pieces.
The next part was also a bit tricky. I had to separate the pieces gently to maintain their shape. I decided to bake them on a silpat to prevent them from browning too much on the bottom.
The recipe then instructs you to “brush” the scones with the remaining half and half. Well I had lost of half and half left, and brushing them lightly somehow seemed wrong. I poured the remaining half and half over each unbaked scone, hoping that the extra cream would give them a bit more moisture.
I then sprinkled each scone with a bit of turbinado sugar, and topped them off with red and green sprinkles.
They came out of the oven with an all-over light brown color, and they smelled wonderful.
Chris and I had a scone with coffee the next morning, and absolutely fell in love with this recipe. The cranberries added a tartness to an otherwise sweet treat, and the texture was moist and light. Knowing that Chris’ mom would be busy preparing holiday dinner, we packed the remaining scones up and brought them to the Guidotti’s for breakfast. They were perfect in the morning heated with a bit of butter. We had a wonderful time visiting, and hope everyone enjoyed the scones!