March 23, 2006
scones with dried cranberries
Made another batch of scones with a combination of dried cranberries and blueberries in the mixture this time. I featured strawberry scones in a previous post, but using fresh strawberries resulted in a soggy texture the next day. I should have probably returned them to the oven to toast a bit more. I was also wondering if whether roasting or broiling the strawberries first would have made a difference. I’ve found out that adding dried fruits instead make crispier scones, more like the texture of a less dry biscotti, and the dried fruits end up chewier. Any dried fruit or combination may be used. I think a tropical version using dried pineapple, papaya or mango will be interesting. Biscotti actually goes well with coffee and scones are much better with tea. But this is just an opinion, it actually depends on personal preference since there’s really no strict rule about it. I also tried rolling out the scone dough right in the greased round cake or pie pan using a small dough roller. Less mess to clean afterwards. The dough was cut into 8 or 12 wedges, before baking. The ready-to-bake scones in the pan, wrapped well or sealed in freezer bags, may also be refrigerated or even frozen until ready to bake. A pan of prepared dough make baking scones for breakfast much easier. Brush the dough with half & half cream or milk and sprinkle with some granulated sugar. Baked in a preheated oven, they will be ready to enjoy in about 15 minutes.