1 3/4 cups all purpose flour (I used a combination of whole wheat but that is not necessary).
3/4 cup medium stone ground cornmeal
1/4 cup sugar
2 tsp baking powder
3/4 tsp coarse salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup buttermilk
1 large egg
Zest of 1 medium orange (preferably organic), finely grated
6 Tbs unsalted butter, cut into cubes and chilled
1/3 cup dried cranberries
1 egg, for egg wash (optional)
Turbinado or other coarse sugar (such as sanding sugar), for sprinkling (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, whisk together the buttermilk, egg and orange zest.

Add the chilled butter cubes to the dry ingredients, toss with your hands briefly to coat the butter and mix with a pastry blender (you can also use your hands or a fork) until the large chunks of butter are broken up and you have a sandy mixture with pea-sized chunks of butter remaining. Pour in the buttermilk mixture and stir just until dry ingredients are moistened. Stir in the cranberries.

Scoop dough out with a 1/3 cup measure and set on parchment lined baking sheet.   Bake 20 to 24 minutes or until bottoms are light golden brown and a toothpick comes out clean. Transfer to wire rack to cool. Serve warm or at room temperature.


Honey Scones

January 20, 2010

This is a very basic scone but very good.  I’ve been looking for a honey scone recipe for a while and while I don’t think this is the one it was still tasty.  Original recipe found via The Repressed Pastry Chef

2c all purpose flour
1T baking powder
1/4t salt
4T cold, unsalted butter cut into pieces
3T honey
1c cream

Preheat oven to 400F
Combine dry ingredients, cut in butter until crumbly.
Whisk honey and cream, add to the dry ingredients and mix with spoon – this will be thick, almost like dough

Press into greased scone pan… or… lightly flour a work surface, roll out the dough into a circle, cut into 8 triangle-shaped pieces and transfer each to a baking sheet lined with parchment.

Bake for approx 20 minutes or until golden brown on top. Cool for 5 minutes in pan then turn out onto wire rack and cool for another 5 minutes.

Serve warm whipped cream and jam or mascarpone and lemon curd…

Perhaps it was my extreme need for energy with an infant who still doesn’t sleep through the night, but I awoke this morning with the crazy idea to try making a scone with no white flour. Sounds simple enough but if you’ve ever baked with pure wheat flour, you know it changes everything. I fully expected to fail but come up with something at least edible if not enjoyable. Imagine my surprise when the scones not only turned out but were good! The first bite was decidedly wheat-ish, but in a nutty, sweet way. Not bad. Maybe I will save the white flour ones for the weekends now.

1 C whole wheat flour

1/2 C wheat bran

1/2 C raw wheat germ

1/4 C flaxseed meal

2 t baking powder

3 T sugar

1/2 t kosher salt

1/2 C frozen cranberries

6 T cold, unsalted butter cut into cubes

1/4 C oats

1/4 C dry cranberries

zest of 1 orange or lemon

1 egg

1/2 C (scant) whole milk

Preheat oven to 425.  Combine the wheat flour through the cranberries in a food processor and pulse until cranberries are broken up and incorporated. Pulse in butter until mixture is like coarse meal. Pour dry ingredients into another bowl and stir in oats, zest and dried cranberries. In a small bowl mix egg and milk. Stir into dry ingredients. Mix until evenly moist. Form into 8 balls and place on parchment lined baking sheet. The dough will be very wet but should still hold its shape. Bake for about 15 minutes or until just starting to brown.


Mascarpone how I love thee

January 2, 2010

Though this is a blog about scones I seem to have trouble lately posting scone recipes.  Alas, I can post about what I put on them.  2009 was my year of discovering mascarpone.  A year of realizing it was not just limited to tiramisu but contained a full range of possibilities, and accompanying the scone has been my favorite use.  Slightly sweet, but not enough to off set the flavor of the scone it covers, a whip cream substitute, a wonderful bedfellow to lemon curd (that’s another post), delectable, tasty, marvelous, even forgiving enough to make my worst scone mistakes enjoyable.  Give it a try.