Now a number of you have asked for the recipe for Mrs. Englishman’s Cranberry & Walnut Scones that recently featured on my Facebook page – so here it is.
It’s a familiar and straightforward business and anyone with the most rudimentary baking skills should be able to find success (though naturally one should never tell one’s guests that as they compliment you on how splendid they are).
Anyway, ingredients first (these are American measures, convert if you’re elsewhere) – you will need:
two cups of all-purpose flour
one tablespoon of baking powder
half a teaspoon of salt
quarter cup of sugar
three quarters cup dried cranberries
half cup chopped walnuts
one and a quarter cups of heavy cream
And for the glaze – three tablespoons of melted butter, two tablespoons of sugar
Preheat the oven to 350 degrees. Use an ungreased baking sheet.
Using a fork, mix the flour, baking powder, salt and sugar together well before adding the cranberries and walnuts and stirring again. Now stir in the cream and mix until the dough barely holds together. The secret to light and crumbly scones is apparently dough that has not been over mixed at this point.
Lightly flour a board and transfer the dough to it before knead the dough 8-9 times. Then pat it into a circle about 10″ round
To glaze, brush the melted butter on top of the dough and sprinkle the sugar on top. Cut the circle into wedges (anywhere from 8 to 12 of them depending on how big you want them – I recommend 8 for maximum pleasure per scone), and place them on the baking sheet with about 1″ between each pice to allow for expansion as they bake.
Then bake for about fifteen minutes if you’re doing twelve, 25-30 minutes if you’re doing 8 – or until they are golden brown and irresistible.
Whether baking 8 or 12, you have plenty of time to prepare a pot of tea to be at the point of perfection at the precise moment these crumbly little icons of comfort eating come out of the oven.