Saturday, November 10, 2012

Cranberry Ginger Scones for Breakfast

My dearest friend, Bethany, came to Iowa to visit me. We definitely made the most of our weekend together, and cooked up a storm of fancy eats.


Our first night in, I admit, I bought frozen pizza to go with the beer Bethany brought for me to try. We thought a relaxed first night together would be necessary for catching up, a good method to not over exherting ourselves before our planned cooking adventures.

The next morning, we decided to make festive fall inspired scones, Cranberry Ginger Scones, a recipe I found on EatBoutique.com. Last time Bethany was here, we made blackberry lemon scones, it was a tradition worth keeping.


The scones were easy to make, and turned out well, despite the fact that we ended up having to add about a 1/2 cup more half and half than was called for in the original recipe.

I love the bright color of the ingredients, and how autumn friendly the cranberries were. Despite having no trouble anihilating the (double) batch of scones we made, I personally concluded that the whole cranberries, especially clumped together in a bite, were very tart, and the contrast between the berries and the pastery was intense. Definately would make them again, but perhaps halve the berries, and chop the ginger even smaller.


I am also excited to share my pictures, which were taken with my mom's camera and macro lense. What a difference a "legit" camera makes in my photography. Hope you all appreciate it, hopefully more to come!




Ingredients: (from EatBoutique.com with my modifications)

2 cups all-purpose flour
1/4 cup sugar (I skimped just a bit on the sugar)
2 teaspoons baking powder
1 teaspoon salt
4 oz Irish butter, cut into small pieces
1 cup fresh cranberries
1/4 cup candied ginger, minced (I initially measured my 1/4 of a cup before chopping, after chopping, the measuring cup was very rounded)
1/2 cup heavy cream (we used half and half instead, since it was already in the fridge)
1 egg

Directions:

Preheat oven to 425. Line a baking sheet with parchment paper.
In a food processor combine all of the dry ingredients, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it. Add the heavy cream. Pulse until the dough comes together. Add the ginger and cranberries, and give a quick pulse.
Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you can make them a bit smaller or larger. Place onto a baking sheet, with space between each one. (We ran out of room in the mixer, so we had to mix the berries and ginger in by hand. We also chose to make round scones, because I think they are prettier.)
Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top. (One egg was more than sufficient to glaze the tops of the scones.)
Bake for 15 – 20 minutes, until the scones are golden brown on the tops.

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