Scones

Scones

I love the time between Thanksgiving and New Year’s Day because we cooks have license to use cranberries liberally. After the holidays fresh cranberries are not as widely available, so sometimes I stockpile them so I can extend the season a little bit.  There’s something about the dark ruby color of the berries, as well as their tart flavor that sweetens when they are dried or cooked that makes them so appealing to me.

One of my favorite things to make for breakfast is our Cranberry Cream Scones. They are soft, flaky and delicious-a great way to start the day! Here’s the recipe:

Chesterfield Inn Cream Scones

1 cup unsifted flour

3 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons sugar

4 Tablespoons cold butter

1/2 cup heavy cream

2 eggs, lightly beaten

1/2 cup dried cranberries

egg wash

Lemon Glaze: juice of half a lemon and enough confectioner’s sugar to make a glaze

Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with a pastry blender until the mixture resembles coarse meal. Combine eggs, cranberries, and heavy cream; stir into flour mixture with a fork, then mix with your hands just enough to combine. Divide dough in half.; shape into rounds about  1 1/2 inches thick. Cut each round into fifths and separate wedges slightly on ungreased baking sheet. Brush with egg wash.

Bake for 15 minutes. While the scones are baking, mix up the lemon glaze. Note: it’s easy to over bake these, so remove them from the oven even if you think they’re not done. Let cool, drizzle with lemon glaze.

Another of my favorites for the holidays is a cranberry relish that my friend Betsy Bates taught me years ago. When you see how easy this is, and how delicious, you’ll never buy canned cranberry sauce again! All you need is:

1 bag fresh cranberries

1 jar orange marmalade

1/2 cup orange juice, and more if needed

Put the cranberries in a saucepan, add the marmalade and orange juice. Cook on low heat until the cranberries pop, and everything has melded together nicely. let cool. Refrigerate until needed. Keeps for at least in a covered refrigerated container.