http://www.facebook.com/photo.php?pi...&id=1033176922


The scones tasted pretty good, but the texture was soft and tender. The
scones I have purchased in the supermarket were as hard and a little
crunchy. Did I do something wrong?

BTW, I only had 1/2 as many dried cranberries as the recipe calls for,
so I figured I would finish up the remainder with raisins. I only had
about a tablespoon of raisins, so I used chopped dates for the
remainder. Since I was adding dates and raisins to the recipe, I went
ahead and added 1 teaspoon of cinnamon. I also used a gluten-free mix
instead of all-purpose flour.


Cranberry Scones

2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tablespoons baking powder
1/2 cup cold unsalted butter, cut into cubes
1/2 cup dried cranberries
1/2 cup heavy cream
3 eggs
1 tablespoon cold water

Preheat the oven to 350 degrees.

Combine 2 cups of the flour with the sugar and baking power in a large
mixing bowl. Add the butter cubes and cut in with a pastry cutter until
the mixture resembles coarse meal. Add the cranberries and stir to blend.

Make a well in the center of the mixture. Add the cream and 2 of the
eggs. Fold the ingredients together but do not over mix. The dough will
be soft. Turn the mixture onto a floured board and knead while adding
the remaining flour. Add the flour until the dough is just stiff enough
to be rolled out.

Roll the dough into two 1-inch-thick circles. Cut each into 6 wedges and
place on a well-greased cookie sheet, at least two inches apart.

Combine the remaining egg with the water and use it to brush the tops of
the
scones. Bake until golden brown, about 15 minutes. Makes 12 scones.


Becca*

*

You didn't let me down! I was hoping you'd post the recipe.


```````````````````

On Sun, 03 Jan 2010 10:44:52 -0600, Becca > wrote:

>http://www.facebook.com/photo.php?pi...&id=1033176922
>
>
>The scones tasted pretty good, but the texture was soft and tender. The
>scones I have purchased in the supermarket were as hard and a little
>crunchy. Did I do something wrong?
>
>BTW, I only had 1/2 as many dried cranberries as the recipe calls for,
>so I figured I would finish up the remainder with raisins. I only had
>about a tablespoon of raisins, so I used chopped dates for the
>remainder. Since I was adding dates and raisins to the recipe, I went
>ahead and added 1 teaspoon of cinnamon. I also used a gluten-free mix
>instead of all-purpose flour.
>
>
>Cranberry Scones
>
>2 1/2 cups all-purpose flour
>1/2 cup sugar
>1 1/2 tablespoons baking powder
>1/2 cup cold unsalted butter, cut into cubes
>1/2 cup dried cranberries
>1/2 cup heavy cream
>3 eggs
>1 tablespoon cold water
>
>Preheat the oven to 350 degrees.
>
>Combine 2 cups of the flour with the sugar and baking power in a large
>mixing bowl. Add the butter cubes and cut in with a pastry cutter until
>the mixture resembles coarse meal. Add the cranberries and stir to blend.
>
>Make a well in the center of the mixture. Add the cream and 2 of the
>eggs. Fold the ingredients together but do not over mix. The dough will
>be soft. Turn the mixture onto a floured board and knead while adding
>the remaining flour. Add the flour until the dough is just stiff enough
>to be rolled out.
>
>Roll the dough into two 1-inch-thick circles. Cut each into 6 wedges and
>place on a well-greased cookie sheet, at least two inches apart.
>
>Combine the remaining egg with the water and use it to brush the tops of
>the
>scones. Bake until golden brown, about 15 minutes. Makes 12 scones.
>
>
>Becca*
>
>*


--
I love cooking with wine.
Sometimes I even put it in the food.

In article >, Becca >
wrote:

> http://www.facebook.com/photo.php?pi...&id=1033176922
>
>
> The scones tasted pretty good, but the texture was soft and tender. The
> scones I have purchased in the supermarket were as hard and a little
> crunchy. Did I do something wrong?

No, you did something right. Chances are the supermarket scones have
been sitting around a while.

Miche

--
Electricians do it in three phases

Miche wrote:
> In article >, Becca >
> wrote:
>
>
>> http://www.facebook.com/photo.php?pi...&id=1033176922
>>
>>
>> The scones tasted pretty good, but the texture was soft and tender. The scones I have purchased in the supermarket were as hard and a little crunchy. Did I do something wrong?
>>
>
> No, you did something right. Chances are the supermarket scones have
> been sitting around a while.
>
> Miche

Thanks for your response. My husband enjoys scones, so I made them for
him. He has more scone experience than I have. This is the second time
I've made them, and both times they were soft and tender in texture. I
thought I was doing something wrong, because the only scones I have
tasted were from a supermarket.


Since he can not have wheat flour, I made them gluten-free.


Becca

Becca wrote:
>
>
> Thanks for your response. My husband enjoys scones, so I made them for
> him. He has more scone experience than I have. This is the second time
> I've made them, and both times they were soft and tender in texture. I
> thought I was doing something wrong, because the only scones I have
> tasted were from a supermarket.

I had a lot of scone experience when I was a kid. My mother a both my
grandmothers made them frequently. I have made them a few times myself.
I have never had a good one from a store. I have tried them in coffee
shops and they are invariably cloyingly sweet.


>
> Since he can not have wheat flour, I made them gluten-free.
>

Dave Smith wrote:
> I had a lot of scone experience when I was a kid. My mother a both my
> grandmothers made them frequently. I have made them a few times
> myself. I have never had a good one from a store. I have tried them in
> coffee shops and they are invariably cloyingly sweet.

He orders them in coffee shops, but I have never tried one of them,
there. These tasted pretty good, but scones are not my thing. Heaven
knows why that is, because I eat just about anything. lol


Becca

Could the recipe be posted again? It got away from me and I'd really
like to try it. The scones sound wonderful. Thanks. jh

On Wed, 6 Jan 2010 23:38:55 -0500, (j h)
wrote:

>Could the recipe be posted again? It got away from me and I'd really
>like to try it. The scones sound wonderful. Thanks. jh

Here it is...

On Sun, 03 Jan 2010 10:44:52 -0600, Becca > wrote:

Cranberry Scones

2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tablespoons baking powder
1/2 cup cold unsalted butter, cut into cubes
1/2 cup dried cranberries
1/2 cup heavy cream
3 eggs
1 tablespoon cold water

Preheat the oven to 350 degrees.

Combine 2 cups of the flour with the sugar and baking power in a large
mixing bowl. Add the butter cubes and cut in with a pastry cutter
until the mixture resembles coarse meal. Add the cranberries and stir
to blend.

Make a well in the center of the mixture. Add the cream and 2 of the
eggs. Fold the ingredients together but do not over mix. The dough
will be soft. Turn the mixture onto a floured board and knead while
adding the remaining flour. Add the flour until the dough is just
stiff enough to be rolled out.

Roll the dough into two 1-inch-thick circles. Cut each into 6 wedges
and place on a well-greased cookie sheet, at least two inches apart.

Combine the remaining egg with the water and use it to brush the tops
of the scones. Bake until golden brown, about 15 minutes. Makes 12
scones.


Becca*

*

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> Cranberry Scones
>
> 2 1/2 cups all-purpose flour
> 1/2 cup sugar
> 1 1/2 tablespoons baking powder
> 1/2 cup cold unsalted butter, cut into cubes
> 1/2 cup dried cranberries
> 1/2 cup heavy cream
> 3 eggs
> 1 tablespoon cold water
>
> Preheat the oven to 350 degrees.
>
> Combine 2 cups of the flour with the sugar and baking power in a large
> mixing bowl. Add the butter cubes and cut in with a pastry cutter
> until the mixture resembles coarse meal. Add the cranberries and stir
> to blend.
>
> Make a well in the center of the mixture. Add the cream and 2 of the
> eggs. Fold the ingredients together but do not over mix. The dough
> will be soft. Turn the mixture onto a floured board and knead while
> adding the remaining flour. Add the flour until the dough is just
> stiff enough to be rolled out.
>
> Roll the dough into two 1-inch-thick circles. Cut each into 6 wedges
> and place on a well-greased cookie sheet, at least two inches apart.
>
> Combine the remaining egg with the water and use it to brush the tops
> of the scones. Bake until golden brown, about 15 minutes. Makes 12
> scones.
>
>
> Becca

Thanks for reposting the recipe. They took 20 minutes to cook, so I
should have added that.


Becca