REV: Cranberry Scones CL Nov 02

[greysangel]

Now these are my kind of scones!

Not sweet, crumbly outside and moist inside thanks to buttermilk and added cornmeal, nicely sized and delicious!! The only change I made was adding more grated orange rind

Perfect for a light morning or afternoon tea

JeAnne

[Terrytx]

If only my issue would hurry and get here!!!!

[wallycat]

I'm waiting for it to come to the bookstores....
I can't even find the BA (november)....
can't believe they're selling out that quickly.

[valchemist]

The november BA is a "must have." It is chock full of yummy Thanksgiving recipes!

[honeygirl1971]

Oooh, I'm glad to hear the scones are so good. I practically lived on cranberry scones from the on-campus coffee shop in college, but I've never made them myself. I'll have to try those.

And I second what Val says about the November BA, it's got TONS of terrific Thanksgiving recipes. I've already picked out several of them to make!

[Dewey]

Glad to hear these are yummy since DH is planning on making them this afternoon!

[beckms]

Most scones I've had seem to be very dry and dense. I guess you're supposed to eat them with coffee...are these ones like that? I want t make them to bring to brunch tomorrow, but maybe I'll make the cranberry-streusel muffins soeone posted instead.

[wallycat]

YAY, I picked up the LAST issue of BA at the grocery store...boy, these things must be selling like hot-cakes

Now I'm on the prowl for the Cooking LIght november issue

[wallycat]

OK, I can't stop thinking about these
Do they have cornmeal in them or flour??

Thanks...
anticipation will make them great

[SQ]

Cranberry Scones

1 3/4 c. all-purspose flour
1/2 c. granulated sugar
1/4 c. yellow cornmeal
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
2 T. chilled butter, cut into small pieces
1/2 c. halved fresh cranberries
1/2 c. low-fat buttermilk
1/2 t. grated orange rind
1 large eggk lightly beaten
Cooking spray
1t. powdered sugar

Preheat oven to 375-deg.

Lightly spoon flour into dry measuring cups; level w/a knife. Combine flour and next 5 ingredients (flour through salt) in a bowl; cut in butter w/a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.

Combine buttermilk, rind and egg; add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 5 times w/floured hands. Pat dough into a 7-inch circle on a baking sheet coated w/cooking spray. Cut dough into 10 wedges, cutting into, but not completing through, dough. Bake at 375-deg for 30 mints or until golden. Sift powdered sugar over scones; serve warm. Yield: 10; serving size, 1 scone.

Nutritional info: calories: 168 (17% fm fat); fat 3.2g (sat 1.7g; mono 0.9g; poly 0.3g); protein 3.7g; carb 31.2g; fiber 1.1g; chol 28mg; iron 1.4mg; sodium 231mg; calc 75mg

[wallycat]

THANK YOU!!!

[SQ]

I knew you really wanted the recipe, but were hesitant to ask.

Enjoy!

[claire797]

Yum! I'm making these today. With 1/2 cup of sugar, these sounded a little too sweet -- but if JeAnne says they're not than I guess I'll keep all the sugar. Also, I'm going to use dried cherries instead of cranberries.

[wallycat]

SQ, you read my mind

I'm mad I can't find the issue here yet.
Hated to ask someone to post if I knew I'd have it eventually, so thank you for reading my mind and not making me wait for it

[claire797]

I just made a batch of these and they are YUMMY! The cornmeal really adds to the flavor and texture and the sweetness is right on target. These scones are the big, moist kind. I actually made 8 instead 10 so that I'd have less crust and more inside. I have a bottle of sparkly, crystal sugar which I bought for the holidays. Instead of dusting the scones with confectioners sugar, I put sparkly sugar on top of the dough before cooking.

[Dewey]

Another thumbs up here! We made them last night and loved them. They were also great this morning with tea. Not too dry, nor too sweet.

[Curleytop]

I still have some frozen cranberries in the freezer! I HAVE NEVER CUT CRANBERRIES IN HALF! Any special trick in doing it?

[dcornelius]

Frozen cranberries are next to impossible to cut and if you wait til they thaw wont they be all gushie and juicey?

[beckms]

I just made some cranberry muffins, and I pulsed them in the food processor a few times. They were coarsely chopped, not halved exactly, but same difference. If you don't have a food processor, I guess you just have to have a lot of patience to cut all of those berries!

[Curleytop]

Thanks. Beckms, I have a food processor, and a mini chopper. I use the mini chopper a lot for small amounts (it holds 1 cup). Easy to clean, even if I have to fill it twice! Will give it a try!

[Terrytx]

Thanks SQ for posting-I still don't have Nov., but I made these yesterday and we love them. Perfect to go with morning coffee.

[Peggy]

I made these for breakfast this morning and we loved them! Nothing like lots of cranberry recipes to get me ready for the holidays!!

Peggy

[Marisa70]

I have to sing the praises of these scones as well. I made them Sunday for a brunch and they were a huge hit with my friends who stopped by. They are also great toasted the day after.

[honeygirl1971]

Do you think you could use the food proc. to make the dough? I have one of those pastry blender things, but it's SO much easier to use the processor.

[claire797]

Originally posted by honeygirl1971
Do you think you could use the food proc. to make the dough? I have one of those pastry blender things, but it's SO much easier to use the processor.

You could use the processor to process the butter and the dry ingredients, but I'd add the wet ingredients by hand. The key to moist scones is not overworking the dough and it's just too easy to do in the food processor. Of course, if you pulsed in the wet ingredients *just enough* to form a ball, you might be able to get away with it.

[honeygirl1971]

Good point, Anna. Getting the butter cut in properly is the hardest part (for me), so it makes sense for me to use the processor for that, but I can see why it might be better to add the wet ingredients by hand. I need to get some buttermilk so I can make these ASAP!

[Terrytx]

I hate cutting the butter in with a pastry blender-takes to much time and I can never get it just right. I use the food processor for that step any time it comes up in a recipe. I don't mix in the wet in the processor though.

[Beth]

I generally make scones in the processor, including adding the wet ingreients, but I pour and pulse quickly. It would be easy to overmix and get them tough. If in doubt, it is easy enough to mix in the wet ingredients by hand. It is still worth it, because the butter stays colder when you just whir it in and still get it cut in finely.

I have made cranberry orange scones before, but with dried cranberries and no cornmeal. I'll have to give these a try too.

[JennieL]

Originally posted by claire797
I just made a batch of these and they are YUMMY! The cornmeal really adds to the flavor and texture and the sweetness is right on target. These scones are the big, moist kind. I actually made 8 instead 10 so that I'd have less crust and more inside. I have a bottle of sparkly, crystal sugar which I bought for the holidays. Instead of dusting the scones with confectioners sugar, I put sparkly sugar on top of the dough before cooking.

Claire, Great idea to use sparkly sugar! I thought these were YUMMY also. I used tangerine rind instead of orange!

Jennie

[dcornelius]

I tried a biscotti recipe with corn meal in it and hated it. the tasete of the corn meal was way to strong for the biscotti. It sounds like every one here likes these though. Any input on the effect of the corn meal here?