What better way to welcome the return of the sun but to pack a picnic and find a slope covered
While it may feel like spring will never arrive, eventually it does and the whole world seems to change … sometimes overnight.
Here is a lovely scone recipe made with cranberries and pecans.
Pack some cheese, a bit of fruit and a thermos of tea and you have the makings of a lovely lunch for your hike on the hillsides.
The lupins will follow right behind the crocuses.
1 cup all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup cold butter, cut into cubes
¼ cup heavy cream
1 egg yolk
2 teaspoons pure vanilla extract
½ cup toasted and chopped pecans
½ cup dried cranberries
In a 325F oven, toast the pecans (on a pie plate) for eight minutes, until golden.
Let cool, then chop and set aside.
Increase oven temperature to 425F.
In a large bowl, mix together flour, sugar, baking powder, baking soda, salt and cinnamon.
With a pastry blender or two knives, cut the cold butter into the flour mixture.
By the end of your cutting-in, the butter should be about the size of peas.
Add in the pecans and cranberries and mix together lightly.
In a small measuring cup, whisk together the cream, egg yolk and vanilla.
Add this cream mixture to the flour mixture using a large spatula to mix into a stiff dough.
Dump the dough out onto a lightly floured surface, gather into a ball and knead lightly.
Flatten into an eight-inch diameter circle about one inch thick.
With a floured knife, cut the circle into six wedges and place on parchment or foil-covered baking sheet.
Brush the scones with a little extra cream and sprinkle with a bit of extra granulated sugar if desired.
Bake in 425F oven for about eight minutes.
Let cool slightly or wrap in a clean tea towel, put into your pack and away you go.
Yield = 6 scones