Lemon Cranberry Scones

Scones, the perfect accompaniment to a strong cup of coffee.  Some say scones originated with the Scottish, the first known print reference to scones is said to be in 1513 by a Scottish poet.  Encyclopedia Britannica says scones are a "quick bread of British origin and worldwide fame, made with leavened barley flour or oatmeal that is rolled into a round shape and cut into quarters before baking on a griddle. The first scones were baked in cast iron pans hung in the kitchen fires of rural England and Wales."  

According to the Canadian Medical Association Journal "In the latter part of the 19th century it was the custom in the farming community in Ayrshire, Scotland, for the farmer's wife to put a freshly baked scone on a shelf, where it was left to grow mouldy. Anyone on the farm who sustained a cut would then rub this mouldy scone in the wound. It was into this very farming community in 1881 that Alexander Fleming, who went on to discover penicillin, was born. The young Fleming no doubt encountered scone therapy, and even though the practice was eventually deemed unhygienic and fell into disuse, he would, of course, vindicate this home remedy."  I think I will stick with just eating mine.

With snowflakes in the air and the promise of weekend temperatures below zero with a brisk breeze baking was an easy decision.  I put the unique sound of Regina Spektor on the stereo, an apron over my head and began zesting lemons.  Fresh cranberries being available these soft, delicious lemony, cranberry scones were the perfect way to warm up the house.  I like the traditional triangle shape to my scones, however they can be formed into a round shape or any other shape you choose.  The recipe I have I believe I got from a Gourmet magazine back in the 90s, but I just have the magazine clipping and I am only guessing that it came from that magazine because I saved several Gourmet recipes that way.  The recipe called for Meyer Lemons, which would be good, but they are not something I had available.  I used regular lemons and found these scones to be absolutely wonderful.  Clotted cream is traditional with scones, I didn't have that or the creme fraiche the recipe called for, we ate them plain and saved ourselves the calories.

 

   

Lemon Cranberry Scones
These scones are lighter than most, and will sread slightly during baking.

2 tablespoons freshly grated organic lemon zest
2 1/2 cups all purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400 degrees fahrenheit. 
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and trasfer to a large bowl.
  In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.  If using dried fruit, add to flour misture.
  In another small bowl lightly beat egg and yolk and stir in cream.  Add egg mixture to flour mixture and stir until just combined.
  On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter (or triangle cutter) or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary.  Arrange rounds about 1 inch apart on an ungreased baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  Serve scones warm with creme fraiche or whipped cream.  Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.  Makes about 16 scones.



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