For some odd reason, whenever I get stressed or upset about something, I tend to bake. Not cook, but bake. Generally, if Scott comes home and finds a lot of baked goods lying around and there’s no special occasion coming up, he knows to be extra sweet to me that day.
I can recall one instance in high school that I produced cookies, an apple pie, and a cake… all in the same day.
Aside from the extra pounds, this tendency usually has good (and tasty) results.
My homesick blues tend to come and go, and this morning they were in full swing. Instead of hopping in the car and making the 9-hour drive to see my parents in Vermont, I opted to make cranberry scones instead. I was pretty sure my boss wouldn’t be happy if I called out Monday morning because I was several states away.
I didn’t take a huge amount of photos, but to me baking looks pretty much the same unless you’re doing something fancy. Mix dry ingredients, mix wet ingredients, combine, bake. So here’s what I wound up with.
This recipe is once again from my trusty Better Homes & Gardens red plaid cookbook. If you don’t have one, I suggest you go out and get one. Also – I halved this recipe when I made it since we do NOT need 12 scones lying around this house. The ingredients below make a full dozen.
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/3 cup butter
- 2 eggs, beaten
- 3/4 cup whipping cream (I used fat free half’n’half for my stomach)
- 1/2 cup dried cranberries (or Craisins)
- whipping cream or milk
- sugar (I used Domino’s raw sugar – the large granules don’t dissolve as much on top of the scones)
- Preheat oven to 400 degrees. In a large bowl combine flour, the 2 tbsp sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set mixture aside.
- In a medium bowl combine eggs, the 3/4 cup whipping cream, and dried cranberries. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
- Turn dough out onto a floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.
- Place dough wedges 2 inches apart on an un-greased baking sheet. Brush wedges with whipping cream and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
Overall – the scones only took like 15 or 20 minutes tops to assemble and get in the oven, and were just coming out by the time I got the eggs and bacon ready. Great for if you’ve got a couple of friends visiting for the weekend and you don’t want to make a huge breakfast casserole or pancakes.
Nothing like a little baking & breakfast therapy to make you feel better! (Not to mention Skype-ing with your parents & grandparents helps a bit too.)
Hope you all had a great weekend – and I know you’re going to love these scones so hurry up and make them and we can drool over them together!