I’m calling them Sunday Scones. But, I really make them several times a week. Jaos loves my scones. I don’t know if he just tells me mine are the only ones he likes, or if I”m doing something different…. He says Starbucks scones suck and mine are great. He says mine aren’t as dry as most. And he says he normally doesn’t like scones because they are so awfully dry. Maybe that’s because we eat them fresh out of the oven??
Maybe he’s just trying to get in my pants. Now, I like Starbucks scones. I’m partial to the Orange Cranberry that I haven’t seen there in years. That scone is what made me love scones. When I was pregnant with our first born, I had one almost every morning before work. Scones have a special place in my memory because of that. (They also had a large part in the 38lbs I gained that pregnancy. Ahh, good times.)
Almost every Sunday and at least one weekday, I make scones. The boys love them, we love them. Who doesn’t love them? My favorite combo is Tart Cherry Orange. Since I had neither tart cherries or fresh oranges, Simple Cranberry it is for today. This is the first batch I made with my spankin new Cuisinart. And that machine made it easier than ever. Jaos was so smart picking that out at Christmas.
Again, trying to get in my pants.
* I like a little salted butter with my scones.
Scones (Adapted from Better Homes and Gardens Cookbook)
2 1/2 cups all purpose flour
2 tablespoons sugar, heaping
1/4 teaspoon salt
4 teaspoons baking powder
6 tablespoons butter, cold
1/2 to 1 cup dried fruit of choice (Im partial to dried tart cherries or cranberries and I use varying amounts. Normally around 3/4 cup. We like a lot of fruit.)
3/4 cup heavy cream (I have used both half and half and straight milk in a pinch, both work fine.)
Sprinkle of coarse sugar for the tops
Preheat oven to 375.
Put all dry ingredients into food processor. Pulse to combine. Cut butter into pieces and add to processor. Pulse until you see coarse meal. Add dried fruit to processor.
In a measuring cup, mix heavy cream and eggs. Add to processor and pulse a few times. Until you see a dough begin to form, but not totally into a ball. Turn out onto floured sufrace and form into a circle. Cut circle into 8 pieces. Put on a parchment lines baking sheet. Sprinkle with coarse sugar. Bake for 16-18 minutes. Until the tops and edges are just starting to brown.
* I have been known to put a simple glaze of powdered sugar and orange juice, or lemon juice on top. 1/2 cup powdered sugar and 2 tablespoons juice. Mix till combined. Drizzle on top while scones are still hot.
You can also brush with cream before you put the sugar on if your feeling saucy.