Cranberry Scones

Scones what a funny cookie, biscuit, roll thing. This is not my first choice when it comes to what ever it is. My Mama living with me has changed my outlook on all thing's food. She adores Scones and had a recipe tucked away in her collection.




 


I decided do a bit investigating on internet and book research to see some variations on this. The scone recipe's is basically the same give or take an egg.

Ingredients

2 cups all-purpose flour, plus a bit on the side for kneading
5 tbs sugar
1 tbs baking powder
1/2 tsp salt
6 tbs cold unsalted butter, cut into small pieces
2/3 cup heavy cream
1 large egg
1/2 cup halved dried or fresh cranberries

* Egg Wash for the top prior to baking


 Preheat oven to 425 degrees.


In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.

Cut in butter until mixture resembles coarse crumbs.

Stir in 2/3 cup heavy cream and egg together and add to the mixture until just moistened now fold in cranberries. You should still see little bit's of butter in the dough.




 * If your cranberries are fresh please strain the liquid off it makes a difference. You can strain them then roll them in a paper towel. 

On a lightly floured surface, knead dough gently, 5 to 10 times. Flour your hands to it makes the dough not stick on your palms.

Pat into a 1-inch-thick and then cut into 8 wedges and place on a baking sheet.

Mine look a little rough looking but I like the un-uniform look. You may think that the dough is not sticking and is a bit loose and hardish but they puff up in the oven just get the dough pat down and shaped cut and place them on the baking sheet.

Brush tops with egg wash and sprinkle with sugar.

Bake 12 to 15 minutes. Make sure they are just a slight brown color.
Let cool on a wire then like me smoother with a pound of butter. And yes Martha Baked this

Cranberry Biscotti

 I love Biscotti and I made it once when I was at my Mother-in-loves house. It was a fun cookie night and we were so busy laughing most of the cookies did not turn out. But the biscotti did. I took the recipe home and three years later here I am finally getting some made.






During the Holiday I melt chocolate and drizzle then I put some holiday sprinkles. Extra sugar no one complains!



Ingredients

2 1/2 cups of all-purpose flour
1 teaspoon baking powder
1 1/4 cup of granulated sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract\1 cup dried cranberries
the zest of one lemon

 Preheat your oven to 350 degrees

In a large bowl sift flour, baking powder, and salt. In a separate bowl whip up the the eggs, yolks, sugar and vanilla. Slowly add the wet ingredients to the dry ingredient.


Mix until they are forming a sticky dough.









Stir in the cranberries and the lemon zest.

Turn the dough out onto a floured board. Sprinkle a little extra and knead the dough slightly





Shape the dough into two 9 x 3 1/2" logs. I use a ruler to make sure.

This one is cooked

Transfer them to a baking sheet lined with parchment paper. They should look like fat paddles.


Bake them until they are golden brown. Anywhere from 25 to 35 minutes depending on your oven.

Take out the cookie sheet and let the dough cool until it is just right to handle about 10 minutes.









Reduce your oven down to 275 degrees.  My pictures show regular and the cranberry don't worry same instructions.

On a cutting board cut your logs into 1/2 inch thick slices. My mother in love is Italian and said they were to thick so many in tradition cut them a bit thinner.











Return the pieces to the cookie sheet cut side down. Bake them until they are lightly toasted about 15 minutes then I turn mine once while baking. Let the cookies get toasted on both sides.


They will be dry but that is the texture you want for your biscotti.

I call them Dipper's.