Friday, August 20, 2010

Cranberry Pecan scones



Whilst pondering last night what I'd have for breakfast this morning, a lovely long lost friend popped into my head- SCONES!


I love scones but I seem to never make them and even more rarely buy them for breakfast- the more attractive, moist muffins catching my eye. I feel scones get a bad rep because they are either too dry or too bland or something. But these babies are not dry and definitely not bland with the cranberries, pecans and orange zest! And made with whole wheat flour they're not too bad for your breakfast either. You can enjoy them with some jam, honey or even a little butter. Try it out- they are super simple and last for several days in an airtight dry container


Cranberry pecan scones

Ingredients:
3/4 cup buttermilk
1/2 of a clementine or tangerines juice squeezed (about 2 tablespoons)
1 egg
2 cups whole wheat flour
1 cup all purpose flour
4 tsp baking powder
salt
8 tbsp butter
1/2 sugar (white or cane sugar works- I just had white)
1/2 cup dried cranberries (can be replaced with any dried fruit of your choosing)
1/2 cup chopped pecans (reserve 8 whole for the tops)
the zest of one clementine or tangerine
Prep:
1. Preheat the oven to 375 and spray a baking sheet with oil.
2. Whisk together the buttermilk, juice and egg.
3. Sift together the 2 flours, baking powder and salt in a medium sized bowl.
4. Cut the butter in with either a fork or a pastry cutter til it resembles a crumbly texture, the pieces of butter no larger than the size of peas, but it doesn't have to be perfectly mixed.
5. Add in the sugar, cranberries, pecans, and zest.
6. Add in the buttermilk mixture, combining with a fork until the dough has formed. Knead it a little bit on a floured cutting board to let it form a solid mass, but be careful not to overknead.
7. Form the dough into a flat circular disk shape, even width of about 2 cm.
8. Cut the disk into 8 even wedges, and place the remaining 8 pecans on one of each wedge.
9. Bake for 20-25 minutes until golden brown. Let cool on a rack for an hour and then store in an airtight container.
Enjoy like I did with honey!

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