Wednesday, December 1, 2010

December Recipe of the Month: Cranberry Scones with Cranberry Butter

This is our favorite Holiday scone recipe at the ParishHouseInn. I hope you enjoy it as much as we do!


Cranberry Scones
with Cranberry Butter

3 cups flour
1/3 cup sugar
s 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 sticks chilled butter, cut up
3/4 cup dried cranberries
1 teaspoon orange zest
1 cup buttermilk
Glaze;
1 tablespoon cream
1/2 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 400 degrees
In a large bowl, stir together dry ingredients. Add butter and beat with electric mixer until well blended and resembles corn meal. Add cranberries and orange zest, and stir to mix. Add buttermilk and mix until blended. Father dough into a ball and divide in half. On a lightly floured noard, roll into 2 circles about 1/2 to 3/4 inch thick. Cut each circle into 8 wedges, and place on a baking sheet that has been coated with cooking spray. Bake for 12 -15 minutes or until golden.
Remove from oven and brush with glaze

Cranberry Butter

1 stick (1/2 cup) unsalted butter, room temperature
2 tablespoons coarsely chopped cranberries
2w tablespoons light brown sugar
1tablespoon honey
1/2 tablespoon ground walnuts
1 teaspoon each orange zest and lemon zest
1 tablespoon buttermilk

In a large bowl, whip butter at high speed with electric mixer until pale yellow. Add all ingredients except buttermilk and whip until mixture is light pink. Add buttermilk and whip until incorporated.



Chris Mason
Innkeeper
Parish House Inn