This is another repeat recipe. I was wandering through the produce aisle and I saw a gigantic bag of fresh cranberries and my mouth started watering just remembering this amazing scone recipe that I found last year. It was also my first recipe ever that was featured by anything (in this case, FoodPress.com–WordPress’s food blog page), and I remember being absolutely flabbergasted when my site views for that day reached a vast and almost unfathomable number: 189!
How things have changed! Including better photography, which today was still quite limited by the fact that it looked like dusk the entire day and I was struggling to get any light in my kitchen. Henry has destroyed my light box that Fritz made me last year (he thinks it’s a bouncy house–he likes to jump on the top until the thin cardboard edges collapse), so we are still figuring out some alternate lighting sources so I don’t sink into a dark and wintery despair every time I try to cook something.
Anyway, the recipe was even better than I remember! Make these immediately (and you can substitute dried, fresh, or frozen cranberries depending on what you have around. If you use dried, soak them in water a bit first) and let the sweet scone and cranberry tang transport you to a world where fall weather means bright and sunny and chilly and sweaters and crisp fall leaves and scarves and boots, not rain, rain, rain, rain, snow, rain, and rain.
Cranberry Flaxseed Scones (originally adapted from this recipe)
- 1/2 C cranberries (I used frozen), mixed with 2 t of honey to sweeten (I actually used Lyle’s golden syrup in lieu of honey since, hey, scones are for Brits!). Cut the big ones in half.
- 2-2 1/2 C all-purpose flour
- 2 T ground flaxseed
- 2 t baking powder
- 1/2 t salt
- 1/2 C light brown sugar
- 6 T chilled butter
- 1/2 C milk
- 1 t vanilla
Preheat the oven to 400 degrees. Mix the dry ingredients together (start with two cups of flour, flaxseed, salt, baking powder, and sugar), then add the chilled butter and mix until the ingredients form coarse crumbs (this is much easier with a mixer!). Add the milk and vanilla, and fold together–don’t over mix, ’cause you don’t want tough scones! Lastly, fold in the cranberries and honey just until blended. If the mixture is too wet, fold in extra flour until the dough is less sticky.
Turn on to a floured surface and divide the dough into two pieces. Shape each into a circle about 8-9 inches across and around 1/2 inch deep. Using a sharp knife, slice like a pie four times to create eight triangles. Repeat with the second half of the dough.
Place the scones on to a baking sheet lined with parchment paper and bake on the middle rack until golden brown on the bottom and top, about 15-20 minutes.
Cool on a rack or on the sheet.
I’m actually eating one of these as I type this–writing out the recipe made me want (another) one, and I figured it’d help me describe it even better.
The best part of these is the tang when you bite into a cranberry–it really contrasts with the sweet scone dough, and I think that next time I’ll probably double the cranberries so I can get that taste even more. If you are making these for the first time, I’d stick with the original amount just in case you find out that fresh cranberries are just too sour for your taste.
I’m also eating this alongside a glass of red wine, which is a strange combination that I wouldn’t recommend, other than that red wine gives me jelly legs after one sip, and jelly legs goes really well with a scone.
Regular jelly would probably work too.
I’ll leave you with something to make you laugh–Henry frequently hides in things and leaps out to attack Fritz. They are the best of friends and the worst of enemies, and this pictures can give you an idea of exactly what kind of relationship they have.