Are you a scone lover? Or have you only had overly dry, crumbly scones, perhaps redeemed only by the amount of icing on top? Not that I have anything against icing…but it should go on a really GOOD scone, right? This scone has no icing, but a sprinkle of sugar over the top gives it a nice sheen and a bit of sweetness.
I’ve been making these forever, really around 20 years or so I’d guess. They’re truly a family fave, especially my daughter’s. I don’t know where they came from – let’s just say they’re “mine” now, and yours! 🙂 Moist inside, a bit crispy on the outside and it’s all punctuated by the tart cranberries and just the faintest hint of tea.
I change these up all the time with different dried fruit and different teas. I don’t believe I’ve ever used fresh fruit because I think it might change the ratio of dry to wet ingredients.
There’s still plenty of wiggle room for creativity: dried cranberries, cherries, blueberries or anything else your heart desires and my fave tea to use in this is one with orange and spice…
Just a quick note: Handle the dough as little as possible (I know it’s a bit of a leap of faith) and think about doubling this recipe! They’re a nice size, I think, but small by bakery & coffee shop standards.
Dried Cranberry & Tea Infused Scones
- 2 tablespoons boiling water
- 1 tea bag
- 1/2 cup dried cranberries or other dried fruit
- 1 cup all-purpose flour
- 2 tablespoons plus 1 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter
- 6 tablespoons half-and-half plus additional for brushing dough
Preheat oven to 400° F and butter a baking sheet.
Pour boiling water into a small cup and steep tea bag 2 minutes. Remove and reserve tea bag and stir in dried cranberries.
Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
Squeeze liquid from tea bag into cup and discard bag. With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed. Stir in cranberry mixture.
Turn dough out onto a lightly floured surface and gently pat into a 5-inch round. Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half. Sprinkle dough with remaining 1 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
Bake scones in middle of oven 20 to 25 minutes, or until just golden, and transfer to a rack to cool. (Keep an eye on the bottom of the scone; with the buttered sheet it will brown and crisp but you don’t want it to burn.)
Break scones along score marks and serve warm or at room temperature.
from the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #29 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!
I will also be bringing this over to Angie’s Link Party, Fiesta Friday # 110, Hosted this week by Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary, as well as to to Freedom Fridays, Weekend Potluck, What’s Cooking Wednesdays and Lou Lou Girls’ Fabulous Party.
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