I was quite happy yesterday because I got to bring dinner to my good friend Stacie whose third child was born a week ago. It was a great excuse not only to spend the afternoon cooking and enveloping my house in delicious smells, but also to hold her little daughter Lucy again, who just so happens to be one of the most adorable babies ever and positively makes me ga-ga.
As you all know, fall has been occupying my mind lately, so of course I picked two recipes that, to me, are very fall-ish. This first one has been a favorite of mine for some time, and I could simply eat these until I pop.
1 cup dried cranberries
1/3 cup warm water
3 cups all-purpose flour
1/3 cup granulated sugar-- plus 2 tsp sugar
2 1/2 tsp baking powder
3/4 tsp nutmeg, divided
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, chilled, cut into 8 pieces
3/4 cup buttermilk (I always use this instead)
1/2 cup sour cream
2 tsp milk
Preheat oven to 400 degrees; grease baking sheets. Combine the cranberries and water in a small bowl; set aside.
Place the flour, 1/3 cup sugar, baking powder, 1/2 tsp nutmeg, baking soda, and salt in a mixer bowl.
Drain the cranberries and add to the flour mixture. Turn mixer to low speed and mix for about 15 seconds until the cranberries are coated with the flour mixture. Add the butter pieces. Continuing on low speed, mix for about 30 seconds, or until the butter is the size of peas. Stop and scrape the bowl.
Add the buttermilk and sour cream. Continuing on low speed, mix for about 30 seconds, or until a soft dough forms (it will be sticky).
Turn dough out onto a lightly floured surface and knead 4-5 times, using enough flour so it doesn't stick to your hands. Flatten dough out (I just use my hands) into a 1/2 inch thick circles.
Cut the dough with a 2-inch round cutter. Place the scones two inches apart on the baking sheets. Combine the remaining 2 tsp sugar and 1/4 tsp nutmeg; mix well. Brush the tops of the scones with milk and sprinkle with the sugar mixture.
Bake for 12-15 minutes, or until light golden brown. Delicious served slightly warm. Makes approximately 12 scones.
Note: if desired, pat all of the dough into a 9-inch round on a greased baking sheet. Using a floured knife, cut the dough all the way through into 8 wedges; do not separate the wedges. Brush with milk and sprinkle with the sugar mixtures. Bake at 400 for 20-30 minutes or until light golden brown. (this makes for some very LARGE scones, so I prefer the previous method, even though this one is a bit less labor.)
Breakfast this morning: one leftover scone, warmed slightly, with a steaming hot cup of vanilla chai tea. Ahhhh, perfect, especially when enjoyed with my morning devotions, in peace and quiet as my girls played outside