valentine scones

happy valentine’s day! i love this day purely because everything is pink and pretty and chocolatey and sweet. i would be happy if every day could be decorated with polka dot hearts, pretty flowers, and red and pink candy. this recipe is partially devoted to my valentine’s day from last year, where i enjoyed real english scones and tea in london with my friend. read about that story here. that memory in my mind is so rosy and cozy. first of all, i love london. it’s one of my most favorite cities in the world, and everything british makes me so happy. and second of all, having rose tea and authentic scones in a tiny little tea shop we found by accident while wandering near butler’s wharf after visiting the tower of london is just going to be hard to beat in future valentine’s days i think. just thinking about it now makes me want to go back! since that day, i’ve loved scones. and as you have probably seen, there are a couple of scone recipes on this blog, including a cranberry walnut scone which might be similar to this valentine scone. because i make them so much, i usually say in each post how much i’m convinced that that recipe is the one. and then i go on and come across another recipe, and blah blah i’m convinced all over again. so if you will, humor me and go along with whatever scone i’m infatuated with at the moment. i can almost guarantee there will be bigger and better to come.

by the way, these are cranberry scones. along with being referenced to english scones i had on another valentine’s day, they are festively red and white. the recipe is adapted from a really great cookbook that i highly recommend, flour.

makes 8 scones

ingredients:

  • 2 c. all-purpose flour
  • 3/4 c. wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c. granulated sugar
  • 1/2 c. dried cranberries
  • 1/2 c. (1 stick) cold unsalted butter, cubed
  • 1/2 c. cold buttermilk
  • 1/2 c. cold creme fraiche
  • 1 cold egg
  • 1 egg yolk, lightly beaten
  • 2 tbsp. extra granulated sugar for sprinkling

directions:

preheat oven to 350°F. in a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and cranberries. cut in the butter using two knives or a pastry cutter (i got one for christmas and was really excited to use it finally!), until the butter pieces are no bigger than pea-sized. in another bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. slowly pour this buttermilk mixture into the flour mixture, and stir just until the dough comes together. there might be some loose flour mixture at the bottom of the bowl. use your hands to gather the dough into a round shape, and turn it over a few times to pick up the loose flour on the bottom of the bowl. turn it over in your hands a few more times to make sure the loose flour is mixed in. you want to make sure that you handle the dough as little as possible. you can see in the pictures that there are big cracks and layers visible in the dough before it’s baked, and that is good. this is what becomes flaky in the oven!place parchment paper on a baking sheet, or lightly grease the sheet. pull apart large balls of dough, about 2-3 inches in diameter, and place on baking sheet. press down slightly on the tops to flatten the dough balls into disc shapes. make sure they are at least an inch apart because they will expand a little while baking. brush the egg yolk over the tops of each scone, and then dust with the extra granulated sugar. bake for 25-30 minutes, or until the tops and edges are golden brown. cool on a wire rack. 

Advertisements

Leave a comment

Filed under breakfast, dessert, fruit, holidays, pastry, recipes, winter

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s