"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cranberry Scones, by Mike Wallace, is from A Real Southern Comfort,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 3/4 cups all purpose flour 1/2 cup cake flour 1/2 cup sugar 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup butter 1 cup whipping cream 3/4 cup dried sweet cranberries
Preheat oven to 375 degrees. Lightly butter a baking sheet. Mix dry ingredients in a large bowl. Cut the butter into 1/2 inch cubes and toss with the floor. With pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Set aside 2 tbsp of cream. Add the remaining cream and the cranberries to the flour mixture and stir until just combined. Turn the dough out onto a lightly floured surface and pat into a large circle about 1/2 inch thick. Cut into 2 1/2 inch triangles and bruch lightly reserved cream. Place on the buttered baking sheet and bake for 15 - 20 minutes. Once out of oven, sprinkle with sugar and they are ready to serve.
Of all the things that I like to bake, this is perhaps my favorite. Wonderful as a late breakfast snack with coffee or hot chocolate.
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