The countdown has begun!! Christmas is, literally, just around the corner! Are your presents all wrapped (and bought?), cookies being made, stockings hung and meals being planned? This is such a busy time of the year, even if you don't have a ton of parties to go to, or even host. It seems like every time I check one thing off of my "To Do" list, I think of about three more things I need to add on there!
|I think the inside of a cranberry is the coolest and weirdest thing I have seen in a long time! They look like little hearts, don't they? An anatomical heart, not a Valentine.|
What are your plans for Christmas this year? Are you having a big family get together or keeping it small? I am happy to say that my In-laws are coming into town in on Friday, and we are eagerly anticipating getting to spend some time with family! I think I might be going a little over board on the food (and baking more cookies than 4.5 people could possibly eat), but I am just so excited!!
These scones would be perfect for right now. The juicy cranberries and spicy candied ginger are not only wonderfully seasonal, but they pair perfectly together. They are also fairly easy to put together (I always seem to have trouble with scones for some reason), and I think you would be very happy if you could find time to make them this week! Either as a relaxing treat for you (sit down with a scone and a cup of tea for a little bit!) or even as a special breakfast for family this week.
Fresh Cranberry and Candied Ginger Scones (Joy the Baker)
Yield: 6 scones
2 cups flour
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cut into cubes and chilled
1 heaping cup of coarsely chopped cranberries
1/2 cup coarsley chopped candied ginger
1 large egg
1 tsp vanilla extract
1/2 cup heavy cream, cold
extra cream and sugar for sprinkling on top
Preheat your oven to 375.
Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter and quickly work the butter into the flour mixture until the butter is about the size of peas.
Toss in the cranberries and ginger and set the bowl in the fridge for a minute.
In a medium bowl, whisk together the cream, egg, and vanilla extract.
Add the cream mixture all at once to the flour/butter mixture and stir as quickly as you can with as few strokes as you can to fully incorporate everything together.
Dump the shaggy mass out onto a floured surface and work together, kneading lightly, into a 1 1/2 inch thick disk.
Cut the disk into 6 wedges.
Place the wedges 2 inches apart on the baking sheet, brush with a bit of cream and sprinkle some sugar on top.
Bake for 15 minutes until just cooked through.
Remove from the oven and allow to cool slightly before serving warm.
These are best the day they are baked, but can be stored for 3 days if well wrapped.