England is my second home and due to my love for that country and her people, I never miss an opportunity to make the food I enjoyed while living there and when visiting. So there was not a doubt in my mind as to what recipe I would make from Maria’s blog, Close to Home. It’s reveal day for the Secret Recipe Club. There are many reason why we all blog-Maria was inspired by her grandmother who entertained family and friends often and with style. Before small space gardening was in vogue, her grandmother made use of her small patio and balcony by growing tomatoes, basil and even a canopy of grape vines.
I tweaked her Make Ahead Cranberry Scones somewhat by adding chopped toasted pistachios, omitting the egg which tends to make a cakey type scone, and increasing the baking powder to 1 tablespoon. Instead of putting the cranberries in the scones, I used a chunky cranberry sauce I froze from this past Thanksgiving to fill the split scones. I can’t help fiddling with recipes, but I think I stayed relatively true to her original recipe. However, I didn’t freeze the scones, but I’m pretty sure they could be frozen if desired.
2 cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/2 cup pistachios, chopped and toasted
1 cup heavy cream
Preheat oven to 425°F. Place the flour, baking powder, sugar, salt and ginger in a large bowl of a food processor. Process to mix, about 3 seconds. Remove cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add the nuts and pulse one more time to mix. Transfer the dough to a large bowl.
Stir in the heavy cream with a rubber spatula or fork until the dough begins to come together. Transfer the dough and all the flour bits to a lightly floured surface and knead by hand just until it all comes together into a rough,slightly sticky ball. Flatten into a ball.
Place the dough in an 8-inch cake pan and press to fill the pan. Turn out on a floured surface and cut into 8 pieces. Place the wedges on an ungreased baking sheet and bake until scone tops are light brown, 12-15 minutes. Alternatively, cover baking sheet in plastic wrap and refrigerate up to 2 hours. Makes 8. Serve with favorite jam and whipped cream.
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