December 10, 2008

Cranberries Make the Season

I love Christmas time because it gives me the chance to bake with cranberries (which are a great treat in any baked good). So, I was really excited when I saw that Farmgirl Fare had a post on Cranberry Christmas Scones (Photo by Faregirl Fare)

I love making all types of scones. According to, scones are believed to have originated in Scotland and are closely related to the griddle baked flatbread, known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

Side Note: Cranberries also make a beautiful dinner centerpiece for your holiday table. Take tall glass vases and place fresh cranberries at the bottom and place a white piller candle on top of the cranberries. Set vases ontop f glass mirrors on tables. This looks very elegant and makes for a very festive touch! You can also float the cranberries in any glass vase or bowl, or try making a cranberry wreath.

Here is an easy recipe from Farmgirl Fare’s blog that I hope you enjoy this holiday!

Farmgirl's Cranberry Christmas Scones

Makes 12 Small Scones
2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg or 1 teaspoon nutmeg
1/2 cup (1 stick) butter, chilled & cut into bits
3/4 cup sweetened dried cranberries (craisins)
1/2 cup chopped pecans (optional)
1 egg
2 Tablespoons yogurt + milk to make 3/4 cup (or 3/4 cup buttermilk)

Optional Egg Glaze:
Beat well with a fork:1 egg & 2 Tablespoons milk

Heat oven to 400 degrees. Combine 2-1/4 cups flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Using a fork, pastry blender, or your fingers, cut butter into the flour mixture until it forms coarse crumbles. Add cranberries and pecans (if desired) and toss gently until combined. Beat yogurt/milk mixture with the egg and gently fold into the dry ingredients, mixing lightly just until blended. Add up to 1/4 cup additional flour if dough is too sticky

On a floured surface, divide dough in half and gently pat each half into a circle 5 or 6 inches in diameter. With a sharp knife cut each circle into 6 wedges and place on a greased or parchment-lined.

Brush tops and sides of scones with egg glaze if desired and bake for about 20 minutes, or until golden brown. Cool on a wire rack. Serve warm, or cool completely and store in an airtight container or freeze.

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