What better way to welcome the return of the sun but to pack a picnic and find a slope covered

 with crocuses?

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.


Spring Scones

INGREDIENTS

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

PREPARATION

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