Thursday, September 01, 2005

Cranberry Scones

Source: The Martha Stewart Cookbook

4 1/2 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
pinch salt
1/2 pound (2 sticks) unsalted butter, cut into small pieces
1 cup dried whole or chopped fresh cranberries
1 to 1 1/4 cups heavy cream
1 egg, beaten with 1/4 cup light cream

1. Sift the dry ingredients into a large mixing bowl. Using a pastry blender or two kitchen knives, cut in the butter until the mixture resembles coarse meal. (This can also be done in a food processor, using half the flour mixture, and adding the processed mixture to the remaining flour before adding the cranberries and cream.) Stir in the cranberries.

2. Mixing lightly with your fingers, add just enough heavy cream to hold the mixture together. Wrap in plastic wrap and chill approximately 30 minutes or overnight.

3. Preheat the oven to 375 degrees.

4. Roll out the dough 1/2-inch thick, and, using a biscuit or cookie cutter, cut the dough into various shapes: 1 1/2-inch hearts, scalloped rounds or plain rounds. Place on parchment-lined baking sheets, brush the tops lightly with the egg wash, and bake until golden brown and puffed, 13 to 15 minutes. Let cool on a wire rack.

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