Coffee Break for Everyone
Oct 5th, 2007 by Marilyn
We’re somewhere between move and build, and things are buzzing and buzzing. Technically, the last thing we need would be caffeine, but caffeine is the grease that moves these wheels – and if you’re going to have coffee, well…a bite or two of something sweet wouldn’t hurt, would it?
Especially when you were too busy packing and tile shopping to eat breakfast or lunch?
Here’s a little eye candy for the readers. These Cranberry Almond Scones were made for Josie’s “Coffee Cart” bake sale at school, but I’ll put them under the heading of “Regular Life.”
“Regular Life” is, unfortunately, the last thing on the list right now. The list kind of reads: Moving Temporarily, Moving Permanently, Building the House, and oh, yes…Regular Life.
Regular Life includes finding time to do the laundry, if I can find the laundry – it might have gotten packed – remembering to make lunch, or drive her to school, or finding the little piece of paper that says when the orthodontist appointments are. Regular life also includes not forgetting to bake for Coffee Cart and remembering to feed the dog. Did Cleo even eat today? No wonder she’s gnawing on my leg.
It’s shameful when mom’s a baker and becomes The Mom Who Forgot to Send Stuff to Bake Sale. So I had to find time for a few scones, and yes, for those of you who know me, they are like Scone on the Range, just…tweaked. Please, those are still a secret! And though I only knocked out 17 and not 17,000, bakery work never leaves your hands, and they felt and smelled wonderful. And Josie sold them all.
It’s good to have a little something sweet in the midst of chaos. It reminds me there are more sweet things to come. Everyone enjoy a coffee break, on me!
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Cranberry Almond Scones
4 cups all-purpose flour
1 TBSP plus 1 tsp baking powder
1/2 tsp baking soda
6 oz. cold butter, cubed
1/2 cup sugar
4 large eggs
1 cup heavy cream
1 1/2 TBSP vanilla extract
a few drops of almond extract
1 cup dried cranberries
3/4 cup sliced almonds
1/4 cup sliced almonds, for sprinkling
few tablespoons of sugar, for sprinkling
milk or cream, for brushing tops
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Preheat the oven to 400 F.
Whisk together flour, baking powder, and baking soda in large mixing bowl or stand mixer bowl.
Cut in butter – you can do this two ways:
(1) By hand. Using a sharp-bladed pastry cutter tool, “cut” the butter pieces into the flour mixture until you have a coarse meal texture. Stir in the cranberries, 3/4 cup of almonds and the sugar until just mixed.
(or)
(2) Electric stand mixer. With your flour mixture in the stand mixer bowl and the paddle blade attached, turn on the slowest speed and slowly add the chunks of butter, mixing until you have a coarse meal texture and see only a few small bits of butter. Stir in the cranberries, 3/4 cup of almonds and the sugar until just mixed.
In a separate bowl, whisk together eggs, cream, and extracts. Add liquid mixture to dry ingredients by hand or with stand mixer, combining just long enough to form a soft and sticky dough.
Turn out onto lightly floured surface and knead a few times to combine. Add a bit more flour if necessary.
Form scones: Divide dough in half. Form and pat each piece into a 1″ thick round and cut into equal wedges.
Transfer scones to cookie sheet pan, preferably lined with parchment paper.
Brush each scone with a small amount of milk or cream, then sprinkle the extra white sugar evenly over scone tops. Sprinkle the extra sliced almonds over each scone, slightly crushing the nuts as you go.
Bake 15-18 minutes, or until set and golden brown on top. Cool on baking sheet a few minutes, then transfer to racks.
Or just eat them quick.
