After a stressful week of paper writing, I settled down to watch Planet Earth last night. David Attenburough's voice is just so calming. Unfortunately, I was hit with an unexpected craving for scones.
Don't worry, I don't understand my thought process either.
The first time I ever made scones was this past summer. My good friend Brooke had spent a semester abroad in London England and was constantly raving about the delicious scones she would have every day.
In retrospect I can not believe that I did not attempt these sooner. Maybe it is because I thought muffins were my favourite. How wrong I was.
You can make these pretty much any flavour combination you want. You could throw some almonds in them. Or chocolate chunks. Or orange zest. Whatever your heart desires!
My heart desires lemon... always...
Recipe: Lemon Cranberry Scones
Makes ~16 small or 8 large scones
1 cup spelt flour
1 1/3 cups all purpose flour
2 1/2 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
1/3 cup cold butter
2 tbsp sugar
zest of 1 lemon
juice of 1 lemon
3/4 cup milk
2 tsp vanilla
3/4 cup dried cranberries (or currants or cherries)
coarse sugar for topping
Egg wash - milk or 1 egg (beaten)
Preheat the oven to 400oF and line a baking sheet with a silpat or parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into 1/2 inch cubes and add to the flour mixture. Using your fingers or pastry knives, cut the butter into the flour until it resembles small peas. Add the cranberries.
Combine the milk and lemon juice in a measuring cup and let sit for ~5 minutes. Add the, zest and vanilla. Pour the milk mixture into the flour and mix until it forms a soft dough. If it is too sticky add 1 more tbsp flour so that you can form it into a ball.
On a work surface, form the dough into 2, 16 inches long logs (~ 2-3 inches wide). Cut the dough into triangles or squares and arrange on a baking sheet (they will puff a bit). Brush milk or an egg wash over top of the scones and sprinkle with coarse sugar.
Bake in the oven for 15-20 minutes or until lightly golden on the tops. Cool on wire rack slightly before serving with jam and butter.