This is one of those recipes that is totally worth it. You won't believe how good these are, and you'll be shocked at how little sugar it takes to make these beautiful fresh cranberries delectable. Part of the trick is chopping up the cranberries first. You'll need about a cup and a half.
Once chopped, let them macerate in their own juices with some lemon juice and sugar- you only need 3 tablespoons, which was shocking to me. I thought with their reputation for being super-tart, that more sugar would be needed. Not so.
Meanwhile, they go in these fantastically flaky, crumbly yummy scones- which are really biscuits masquerading as a sweet breakfast treat. Be careful not to overwork the dough, you want it to kind of come together at the end- then stop. This will keep the scones flaky.
Roll out the dough to about a 1 inch thickness and using a biscuit cutter or a glass, cut out as many circles as you can. Keep re-rolling and cutting until you use up the dough. Place on a baking sheet lined with parchment paper spacing about 2 inches apart. You can bake them plain, sprinkle some coarse sugar on top, brush the tops with cream, but any option is yummy. 
Once baked, cool on a cooling rack then store in a airtight container. You'll want to eat these within a day or two, so if you don't think you will eat them all, just freeze the ones you won't use until you are ready for them again. It won't take long!
Lemon and Fresh Cranberry Scones
Once chopped, let them macerate in their own juices with some lemon juice and sugar- you only need 3 tablespoons, which was shocking to me. I thought with their reputation for being super-tart, that more sugar would be needed. Not so.
Meanwhile, they go in these fantastically flaky, crumbly yummy scones- which are really biscuits masquerading as a sweet breakfast treat. Be careful not to overwork the dough, you want it to kind of come together at the end- then stop. This will keep the scones flaky.Roll out the dough to about a 1 inch thickness and using a biscuit cutter or a glass, cut out as many circles as you can. Keep re-rolling and cutting until you use up the dough. Place on a baking sheet lined with parchment paper spacing about 2 inches apart. You can bake them plain, sprinkle some coarse sugar on top, brush the tops with cream, but any option is yummy. Once baked, cool on a cooling rack then store in a airtight container. You'll want to eat these within a day or two, so if you don't think you will eat them all, just freeze the ones you won't use until you are ready for them again. It won't take long! Lemon and Fresh Cranberry Scones
2 comments:
Can you define "macerate"? J/K, I don't really need to know. But the scones look yummy. It was good seeing you guys. Have a Happy New Year! Crystal
Crystal, it was so great to see you guys too. Dessert was fun, we should do that again!
Good question! I didn't know the exact definition, I just knew that I had seen that word used a lot in cookbooks. Webster's says:
Macerate- to cause to become soft or separated into constituent elements by or as if by steeping in fluid
Basically I have always seen it used when you want a fruit to break down a bit before serving. Usually refers to sliced berries and sugar when you are preparing them to use over a pound or angel food cake. You want them to break down enough to be syrupy over the cake.
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