I need to bang out these remaining tea party posts before I forget about them! So, what’s a tea party without scones, right? And since my sister’s baby shower was unintentionally sponsored by Smitten Kitchen, that is of course where I got this scone recipe. [note: Smitten Kitchen did not sponsor the baby shower in any way shape or form besides providing an abundance of wonderful recipes. That statement is what we like to call a joke.]
These came together really quickly, but I did have some operational issues. The dough is pretty wet, but just flour it well and pat it lightly into the proper shape and it’ll all turn out ok. Though that brings me to my second note – proper shape. I made these huge. I decided to ignore the instructions and shape them by patting the dough into a round and cutting it into 8 wedges, but they were giant. Clearly the recipe makes more than 8 wedge shaped scones. But instead of realizing that i had some giant wedges before I froze them, I just forged ahead. Oops. Result? Frankenscones. I still prefer the wedge shape, but next time I’ll divide the dough and make two circles.
And just to make myself sound like a complete failure, between the excessive size of the scones and the wildly fluctuating oven temps I managed to overcook the bottoms of these just a bit. Not burnt, but definitely over the edge of golden brown.
Despite all of that, they were still tasty! Very tender and not too dense. The cranberry provides great pops of tartness, which contrasts nicely with the fairly sweet dough. I served them with a some lemon curd, which made a great addition plopped on top. Which just goes to show, baking is way more flexible than most people think. Yeah, I made copious mistakes, but everybody still ate the end product and enjoyed it!
On a side note – I actually made two flavors of scones for the party. The second was a maple oatmeal scone from Barefoot Contessa via The Way the Cookie Crumbles, minus the glaze. But they went really quickly at the party and I never got a chance to try one myself to know if they were any good. I don’t like to recommend recipes that I didn’t taste, but they were obviously popular with our shower guests so if you are in the market for a maple scone it seems this one is a winner.
- 1 1/4 cup fresh cranberries (or frozen. But not dried. trust me)
- 3 Tbsp sugar
- 1 1/2 Tbsp lemon zest (the recipe calls for Meyer. I used regular)
- 2 1/2 cups AP flour
- 1/2 cup sugar (yes sugar is listed twice. I promise this makes sense if you keep reading)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 stick chilled butter
- 1 egg
- 1 egg yolk
- 1 cup heavy cream
Preheat oven to 400 degrees F.
Pulse cranberries and first measure of sugar in the food processor (FP) till coarsely chopped. Transfer to a small bowl and half heartedly wipe out the work bowl.
Pulse flour, 1/2 c. sugar, baking powder, salt, butter and zest in the FP until the butter is down to coarse crumb sized bits. Transfer to a large bowl.
Add in the pre-chopped cranberries and mix.
In yet another bowl (or the one that had been holding the cranberries) beat together to egg & yolk and mix in the cream. Add creamy-eggness to the flour mixture and mix gently till it just comes together and there are no dry patches.
Employing copious amounts of flour on both the counter and your hands, dump the dough onto your work surface and divide in two piles. Pat each pile into a round about 1 inch think, and with a floured knife or bench scraper, cut the rounds into 8 wedges each.
Transfer the wedges to a parchment or silpat covered baking sheet and either bake them for ~15-20 minutes till golden brown OR pop them into the freezer till they are firm and then transfer to a large freezer bag for storage. To cook from frozen just pop them straight into the oven and add a couple of minutes to the cooking time.
I served them with lemon curd (I’ve explained my love of lemon, right?), but they’d be great with some lightly sweetened whipped cream as well.