I have never really been a "scone" person. I'd much rather have a muffin or a sweet pastry. Scones are really not that sweet. But, none the less, I gave them a try in my kitchen. I have made scones a few times before but, the results were mediocre at best.
Cranberry and Walnut Scones
I decided on a recipe by King Arthur Baking Company kingarthurbaking.com. It's your basic recipe and you add whatever fruit and nuts that you want. I looked in my cupboards and saw that I had dried cranberries and walnuts. And the rest is history.
It's defiantly okay to have tons of chunks of butter in this crumbly flour mixture. I used my butter cutter rather than my hands to incorporate the butter into the flour mixture.
Here is the real reason I made the scones. Take a look at this scone/cornbread cast iron skillet. My daughter and son-in-law gave this little beauty to me for Christmas. I was just itching to try it out. I will be using it again and again!!
- 8 Scones
- Prep time: 25 Minutes Cook time: 30 Minutes Total time: 55 min
- 2 3/4 cups (326g) All-Purpose Flour or Pastry Flour Blend
- 1/3 cup (67g) sugar
- 3/4 teaspoon salt
- 1 tablespoon (12g) baking powder
- 8 tablespoons (113g) butter, cold
- 1 cup to 2 cups (113g to 227g) chopped dried fruit, chocolate or other flavored chips, nuts, or a combination
- 2 large eggs
- 2 teaspoons vanilla extract or flavoring, of your choice
- 3/4 cup (170g) half & half or milk
- Topping Optional
- 2 teaspoons milk, optional
- sparkling white sugar or cinnamon sugar, optional
- Preheat your oven to 375°F. If you're using an 8-wedge scone pan, lightly grease the wells. Or lightly grease eight 4" x 1" paper baking cups. Or grease a baking sheet, or line with parchment.
- In a large mixing bowl, whisk together all the dry ingredients. Cut in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts.
- In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
- Using a muffin scoop or a 1/3-cup measure, generously filled, fill your scone pan or baking cups. Or plop the dough in mounds onto the baking sheet. Brush with a bit of milk and top with coarse sparkling sugar.
- Bake the scones 25 minutes (for the scone pan), or 30 minutes (for the baking cups or baking sheet), until lightly browned. Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Serve scones warm with butter and/or jam.