Cranberry Rosemary Scones

The smell of fresh brewed coffee and cranberry rosemary scones filled my kitchen this morning.  I had dreams of having my own B&B just to have my guests awaken to these welcoming aromas!  Many, many years ago when bread machines became popular, prepping and setting the timer to begin baking the bread while we slept was an almost regular weekend delight.

It’s my coworkers that I share these with today.  And I do believe they were received very happily.  With a hot cup of coffee a fresh-baked scone is perfect in the morning, as well as an afternoon snack.   Scones are not particularly sweet and are best eaten when warm.  Rosemary is a herb I love; however, it is a distinct flavored herb, so I have used just a little.  The woodsy rosemary with cranberries evoke memories of a crisp fall morning.

Cranberry Rosemary Scones

adapted from Honey & Jam

1 cup all- purpose unbleached flour and 1  cup whole-wheat pastry flour

 

1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 stick unsalted cold butter, cut in pieces
3/4 cup heavy cream
1 cup chopped cranberries, fresh or frozen (do not thaw)

 

  1 – 2 teaspoons chopped fresh rosemary, depending on your preference

 In a large bowl, combine flours, baking powder, baking soda, salt and sugar.  With a food processor or pastry blender, cut in butter until mixture resembles coarse meal.  Mix in cranberries and rosemary.  As the processor is running, pour in the heavy cream until just combined.

Transfer the dough to a lightly floured work surface and knead a few times.  Pat into an 8 inch disk and using a knife or bench scraper, cut into 8 pieces.  Cover with plastic wrap, freeze for one hour or overnight.

Preheat oven to 375 degrees.  Place on parchment or slipat lined baking sheet and bake for 30-35 minutes.  Best served warm.

Note:  I like to prep my scones ahead of time and freeze the dough.  That way, when guests arrive or I simply have the desire to bake up a batch in the morning, it’s ready to go.  I remove the scones from the freezer for about 20 minutes prior to baking and increase the baking time by approximately 10 minutes.

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