12/14/08

Fresh Cranberry Scones with Almond Cream







Do you have any leftover cranberries in your refrig from Thanksgiving? I found some in the crisper this afternoon...warning- they will only be available in the grocery (fresh) for a couple more weeks. So buy a few bags, and put them in a Ziplock in your freezer so you can have cranberries all year long. These scones are yummy. They only take a few minutes to make and you probably have all of the ingredients in your kitchen. They can be served for dessert, or for breakfast/ brunch. I cut some up and baked them on a cookie sheet, and the rest I baked in a cute little scone pan my bro and sis in law gave me a few years back. It makes perfect little triangle shapes! A nice little pan, but not a necessity. Speaking of necessity. The Almond Cream - yes, that would qualify.

Fresh Cranberry Scones with Almond Cream

1 cup fresh cranberries
1/4 cup sugar
3 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
3 tablespoons sugar
6 tablespoons butter, softened
3/4 cup buttermilk
1 teaspoon vanilla
1 egg, beaten
Turbinado sugar

Wash cranberries, pick over and remove any shriveled berries. Chop coarsely and place in bowl with 1/4 cup sugar. Set aside.
In a large bowl, combine flour, baking powder, salt and 3 tablespoons sugar. Cut in softened butter. Add buttermilk, vanilla and egg. Mix well. Add cranberries and any juice in bowl to dough. Mix in a little milk if dough is too dry. Knead lightly a few times until all dough is gathered, and forms a ball. Place on lightly floured surface and pat into two 5 inch or one 10 inch circle, about 1 inch thick. Sprinkle with Turbinado sugar. Cut each circle into 8 wedges. Bake on greased cookie sheet for 15 minutes at 400 degrees. When scones are done, remove from oven and sprinkle with granulated sugar.
Serve with Almond Cream.
Makes 8 large or 16 small scones.

Almond Cream:
1/2 pint whipping cream
1/4 cup powdered sugar
1 teaspoon almond extract
Whip cream until it starts to thicken. Add powdered sugar and almond flavoring. Continue whipping until stiff. Serve with scones.

Posted by Si at 3:08 PM
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8 comments:

  1. Yes, yes, love scones. Perfect recipe. Is the almond cream like clotted cream?
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  2. If only I actually had all of these ingredients in my house......I love reading the recipes though...i love scones!
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  3. Peggy, I think clotted cream has either cream cheese or what is the name of the Italian cream cheese that is used in Tiramisu? So those cheeses and cream and sugar. Yum. Call the Cardiologist.
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  4. Hey! Could it be possible that I know something food-wise that Master Si doesn't know? (If anyone felt the Earth stop spinning for a second, it was that that caused it.) And, it's cheater-knowledge anyway, because I only know this because I lived in England for six (long) years. K, here it is: Clotted Cream is heavy cream that has been like heated over a long period of time, and then it (sorry) clots. In England you just buy it in a jar at the store, and they serve it with scones and strawberry jam in good tea shops.
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  5. OK, Si. Actually I DO have all those ingredients here, if you want to come pick them up to make mine, I'll leave them by the front door.

    And really girls, "clot talk" on the same entry with those gorgeous looking scones?? Actually, for me, I'm great talking about clots anytime, but my family finds it offensive.
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  6. "Master Si??" funny. You are hilarious. I think your clotted cream sounds like curdled cream. Hopefully, they add sugar to the cream. Otherwise...Ick. And Ann - I'll be right over, to take your ingredients to Melinda.
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  7. Love your recipes. Does this one work using frozen raspberries rather than cranberries?
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  8. A fun option for cutting in softened butter is to grate frozen butter over the mixed dry ingredients. Fast, easy, and has the same result. Since I store butter in the freezer I often cut it in this way.
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