This week I want to share a scone recipe I made along with a few everyday photos. The most interesting parts of my everyday(s) I did not have my camera – wah-wah. But if you can imagine some scenes from a healthy, macrobiotic cooking class held in a small break room in the basement of a market, to a digital media seminar held in a conference room and, finally, a poetry reading held in an art gallery, and time spent with new friends.
For dinners this week I turned to roasting everything this week. Beets, spaghetti squash, almonds, asparagus…
Roasted asparagus with a few sesame seeds completed this dish. Simple flavors = satisfying meal. Winning.
I have a slight addiction to almond butter. Thanks to my snazzy new food processor I can make almond butter at any time of day or night…
I also made some cranberry-candied ginger scones…in part because 1) I love scones, 2) I had fresh cranberries helplessly staring at me each time I opened the refrigerator door, 3) I failed at my cranberry-ginger syrup/ cocktail idea on the first attempt and 4) I wanted another excuse to use my food processor.
The next photo should have been a shot of the food processor working its magic. Confession: I was too nervous these scones would be worked too much if I took too much time and didn’t get the dough assembled quickly enough and into the oven.
After a quick bake in the oven I was greeted with this.
I sampled one and savored every bite alongside some hot coffee. The cranberries were juicy, the ginger gave a great kick, the lemon zest rounded things out and they were tender and flaky! What did I do next? Gifted them all away. Now what do I do?!
Thanks for reading!
- 1 cup cranberries, roughly chopped
- 1/4 cup candied ginger, roughly chopped
- 2 cups all purpose flour
- 2 t. baking powder
- 1/4 cup sugar
- 1 t. salt
- 1/2 cup butter, cubed
- 1/2 cup buttermilk
- half and half for brushing
- lemon zest mixed with sugar for sprinkling
- Preheat the oven to 425* and line a baking sheet with parchment paper.
- In the food processor combine the flour, baking powder, salt and sugar and pulse to combine. I added the butter cubes and buttermilk all at once and pulsed until just barely combined - resembling small peas. I added in the cranberries and ginger and pulsed a few turns. Dump out the shaggy dough on the counter, finish incorporating the berries and ginger with a few quick kneads then quickly form it into a round circle with about 1" inch of thickness. Cold scone ingredients with a hot oven create a delicious scone! Cut it into 8 pieces, brush the tops with a little half and half, sprinkle of lemon zest sugar and bake for about 15' until lightly golden brown.