So usually my Sunday mornings are pretty simple. Get up, eat some oatmeal then try to make it to the market before my head explodes from lack of coffee. But this week, we did something a little different. Instead of just having an impromptu brunch with the usual suspects after a trip to the market, we actually SCHEDULED a brunch. I know, it’s shocking, and totally against the spirit of Sunday mornings. But it was only because we were making a trek later in the afternoon, which I hope to share with you later…
So back to brunch. I couldn’t very well go to brunch empty handed, and the beautiful watermelon that Noel had picked out the previous day at CSA was just not going to satisfy my need to bring something. So I broke out one of my favorite and oldest recipes (well old for me, I acquired it in 2005). A recipe from before the time when I was a crazy baker who stalked recipes all over the internet. A recipe that I actually have PRINTED ON PAPER!! oooh the shock of it all.
Yes my friends, my iPhone, my ever constant baking companion, was no good for this recipe. Although it was too busy looking cute in its new case to really mind.
Okay, so enough waxing romantic about the recipe, time to get down to business. These scones are so wonderful and so delicious, and are simply perfect for a Sunday morning brunch.
And the best part? Well, they’re also pretty simple to bake. So simple in fact, that they don’t really mess with the spirit of a lazy Sunday morning at all, unless you consider using a pastry blender hard work.
Adapted from the Washington Post, May 27, 2005 (they apparently adapted it from “The All New, All Purpose Joy of Cooking”)
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small squares
1/2 cup skim milk, plus more for brushing the tops
1/3 cup dried cranberries
raw sugar for sprinkling
Preheat oven to 425 degrees
In a large bowl combine the dry ingredients. With a pastry blender or forks, cut in the butter until the mix resembles coarse bread crumbs. In a separate bowl, whisk together milk and egg. Pour milk/egg mixture and dried cranberries (or dried fruit of your choice!) into the center of the flour mixture and stir with a rubber spatula or fork until the dry ingredients are just moist. Turn out onto a well floured surface and knead a few times. Pat dough into an 8 inch round, 3/4 inch thick disk, then cut into 8 wedges. Position wedges on a cookie sheet lined with parchment paper. Using a pastry brush or your fingers, brush tops of scones with milk and then sprinkle with raw sugar. Put into preheated oven and bake for 12 to 14 minutes, or until golden brown. Remove and cool on wire rack.
Instant breakfast WOW!