February 17, 2011
I've been wanting to make scones for a while now. They are a comfort food for me and remind me of home. Today was a good day for me to make this particular comfort food, as it is the anniversary of my brother's death. It has been 17 years, and although it seems like a lifetime ago, it can also be very fresh at times. As a twelve year old girl it was the hardest thing I had ever had to deal with, but now that I am a mother I can truly feel empathy for my what my parents went through. So this recipe today is for them, to let them know that I'm thinking of them:)
Back in Wales, a scone (pronounced "Scon") is a little round affair served with a slather of butter, or a dollop of clotted cream and fresh jam. They are not the dry, crumbly, triangle shaped mountains you see at certain coffee franchises and book stores. These are the Americanized scones - which are good - but they are not your classic British scone. I'll have to save "The Classic" for another day, because the scones I made today are very flashy and American:)
I've had a bag of fresh cranberries sitting in my fridge for a while, and I couldn't decide what to do with them. I also had a couple of limes, resting quietly on the cranberries, minding their own business. Little did they know that my brain was churning, and they were about to be zested and squeezed to within an inch of their life. Poor little fellows. This is how I decided to make Cranberry Lime Scones, filled with plump fresh cranberries and tart lime zest, then drizzled with a little lime glaze. They are NOT dry, and they ARE delicious.
Fresh Cranberry Lime Scones
Prep: 15 min; Cook: 15 min; Servings: 10
2 1/2 cups all-purpose flour
1/2 cup sugar (plus 3 tbsp additional for fresh cranberries)
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, cold and cut into pieces
2 tbsp freshly gated lime zest (about 2-3 limes)
1 1/4 cups fresh cranberries, coarsely chopped
1 large egg
1 large egg yolk
1 cup heavy cream
2 limes, zested and juiced
1 cup powdered sugar
Preheat oven to 400F, and grease a large baking sheet. Zest the limes and set aside. Coarsely chop the cranberries and place in a small bowl with 3 tbsp of sugar. In a large bowl combine the flour, 1/2 cup sugar, baking powder and salt. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the lime zest. Stir the cranberries into the flour mixture. Combine the egg, yolk and cream, then add to the flour mixture, stirring just until combined.
On a well-floured surface with floured hands, gently pat dough into a 1-inch-thick round (about 8 inches in diameter). With a sharp knife cut the round into thirds one way, then make perpendicular slices the other direction to make diamond shaped scones. Depending on how you slice them, you should get about 10-11 scones. Use your hands to gently shape any leftover scraps into scones. Do NOT roll dough out. Place scones onto a greased baking sheet. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool on a wire rack.
For Lime Glaze: In a small bowl combine the lime juice, lime zest and enough powdered sugar to reach your desired consistency. Drizzle glaze over warm scones and allow to cool.
Tips: When making scones, it is best to handle the dough as little as possible. Stir just until the wet ingredients are incorporated into the dry. Use your hands to pat the dough into a circle, don't roll the dough out.
(dough base adapted from Gourmet)