Thursday, December 3, 2009

Cranberry Walnut "Short" Scones

The book for the month of November (errr..let's forget that minor detail) at the This Book Makes Me Cook Club was Bread Alone, by Judith Ryan Hendricks. Coincidentally, MY choice!
I have posted my review of the book here, and as is the norm,the "short" scones are what I chose to make. I'm not really sure what a "short" scone is, I'm imagining it's a cross between shortbread and a scone? A baking mongrel perhaps?
The recipe was very straightforward, albeit messy. Whoever thought innocent looking scones would be such a handful to roll and cut? Almost every implement and work surface I used was covered with globs of sticky batter by the time I was done. The scone is buttery, crispy and fairly light, given the proportion of butter to flour that is called for. There is the sharp tang of cranberry to give you a jolt and the faint crackle of the walnuts to give you a little surprise as you chew along. However, I was not very pleased with the results. Why? Because I have an insanely sweet tooth. And get this....These. Scones.Were.Not Sweet.Enough. For Me.The gall of this woman, you scream. Sure, I've made scones before, and have downed many in my lifetime to know that they're not...gasp...muffins. But I needed more sugar in mine, and so I drizzled them with a quick lemon glaze. I liked the scones more then next day, when the tart glaze had settled in and yet the scones had retained a pleasant crunch.But that should not deter you at all, given I wolfed down 4 straight out of the oven with a glass of milk and called it a night.
Jen's Short Scones (adapted from Bread Alone, a novel by Judith Ryan Hendricks)
3 cups flour
1/2 cup sugar
5 tsp baking powder
1 tsp salt
1 cup unsalted butter, chilled and cut into small cubes
1/2 cup dried cranberries, soaked in orange juice for about 10 minutes
1/2 cup chopped, toasted pecans (I substituted walnuts)
1/2 cup milk
1 egg
zest of 1 orange

1. Combine dry ingredients in a large mixing bowl.
2. Cut in butter until dough resembles large crumbs.
3. Drain cranberries and add to the dough, along with nuts.
4. Whisk milk, egg and orange zest. Add to dry ingredients and mix together until dough clumps into a ball.
5. Roll out onto floured surface, cut into desired shapes and bake at 375 degrees Fahrenheit for about 25 minutes.

Optional Lemon Glaze
zest of 1 lemon
juice of 1 lemon
1 cup powdered sugar
1 Tbsp butter

1. Dissolve sugar in lemon juice and add zest. mix in microwave safe bowl.
2. Microwave on High for 1 minute (watch for spills).
3. Add butter to lemon mixture and return to microwave, heat for 30 seconds - 1 minute.
4. Stir glaze, allow to cool for a while and settle. Brush on top of baked scones.


Ria Mathew said...

Looks delish!

s said...

i loved loved loved ur review...ur scones..well short sconed look good...although even i wasnt too happy with my cake results

Desisoccermom said...

LOL. I don't know what else to say. Only you can make a scone recipe sound funny, Ann. And good modification with the lemon glaze.
You crawl out from under the rock and wolf down 4 with a glass of milk! You go girl!

Cynthia said...

I have cranberries and walnut - this is tempting me :)

CurryLeaf said...

I agree perfectly with Jaya.Only you can make it sound funny.But I loved the book.I made scones too with nutella thgh and I too am not sure what short scones are -but taste is what matters.Love yours and I too will add more sugar in mine.

Sorry for being late.I was a bit busy.