Really, when is the last time you made a batch of scones? I think it’s been years for me, and I’m not entirely sure why that is! Several years ago I recall that scones had a bit of a resurgence and got a bit of time in the spotlight as one of the “in things” to make. Like any other foodie, I did my part, trying a few scones here and there, and as I recall, enjoying most of them.
And then I just stopped baking them. I don’t know why, it’s almost like they dropped from my consciousness completely- I didn’t even think about them. Then, a few summers ago we were treated to delicious scones at my aunt and uncle’s house. They really were spectacular, but what probably made them so wonderful was the fact that they were made with fresh black raspberries that had been picked just an hour or so prior to being stirred into the scones. What I do remember most about them though, was Zander, who had a scone and told me how delicious he thought it was. Zander’s always been sparse with his food commentary, and it’s been a very long road to try and get him to be a little less picky about what he eats.
Anyway, Sunday I had to make something for dinner. My first thought had been pancakes, because I hadn’t had a plan, and there was no time for a run to the store. But I really didn’t want pancakes, and as I rummaged through the fridge, I saw all these wonderful leftover veggies from Zander’s birthday salad bar, and I decided to make a Vegetable Chowder. I can’t make soup without some kind of homemade bread component, or Zander will rebel, and with just an hour until meal time the clock was ticking. I was waffling between corn muffins and biscuits, though the biscuits were winning because corn muffins are on the menu for tonight.
And then I thought of scones. I’m not sure what made me think of them, but before I knew it I was mixing together scone batter, adding a handful of craisins and patting them out on the baking sheet. I divided this mixture into four parts, and then patted each part into a small circle on the sheet. Then I took a bench knife and cut each circle into fourths, leaving them together on the baking sheet. About 12 minutes later I had perfect scones coming out of the oven. Lightly sweet, craisin kissed deliciousness that was a nice change of pace from the usual soup accompaniments. Leftovers made a most excellent breakfast, and you can be sure that I’ll be baking up scones again soon!
Easy Scones
2 cups all-purpose flour3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons cold butter
1 cup plain yogurt
1 egg 3/4 cup dried cranberries
Directions:
Preheat oven to 425ºF.
In a mixing bowl, combine the flour, sugar, baking powder, salt and baking soda. Whisk well to make sure mixture is well combined.
Using a pastry blender, cut the butter into the flour mixture until the mixture resembles small crumbs.
In a small mixing bowl, combine the yogurt and the egg, and then add to the flour mixture. Mix until the dough comes together- it may be slightly sticky. Add the dried cranberries.
Turn the dough out onto a lightly floured surface and knead just a few times, to evenly distribute the cranberries and get the dough to hold together. Divide into four portions. Gently press each portion into about a 4-inch circle on a baking sheet. Cut each circle into fourths- leaving the dough pieces exactly where they are when cut.
If desired, you can brush the tops of the scones with milk and sprinkle with a cinnamon-sugar mixture. I did not do this and thought there was just enough sweetness as is for the scones.
Bake the scones for 12-15 minutes, or until lightly golden and baked through.
Makes 16 small scones.