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Old 10-18-2002, 09:25 AM   #1
Assistant Cook
Join Date: Aug 2002
Posts: 37
Cranberry Scones

Cranberry Scones

Makes 8 scones

3 cups all-purpose flour

3/4 cup packed light brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled

3/4 cup dried cranberries

1 cup plus 2 tablespoons whole plain yogurt

2 tablespoons heavy cream

2 tablespoons turbinado** or baking sugar

In the bowl of a stand mixer with a paddle attachment, mix together the flour, sugar, baking powder, baking soda, and salt. (It is not necessary to pre-sift the dry ingredients.) Add the butter and on low speed, beat 2 to 3 minutes, or until the mixture resembles pea-size pieces.

In a small mixing bowl, stir together the cranberries and yogurt and add them to the bowl of the stand mixer. Beat on medium-low speed until the mixture is just combined, about 30 seconds.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick perforated baking sheet.

To form the scones: Gently knead the mixture, about 5 times, on a lightly floured surface until smooth. Shape the dough into a square and roll it out to a 7 x 7-inch square. Using a bench scraper or a chefs knife, cut the square into 4 equal squares. Then cut each square into 2 triangles, making 8 triangles.

Transfer the scones to the baking sheet. Brush them with heavy cream and sprinkle with sugar. Bake for 20 to 25 minutes, until a wooden toothpick inserted in the center of a scone comes out clean. Cool on a rack. Serve warm or at room temperature.

**Turbinado sugar is raw sugar that has been cleaned by steam to make it edible. The coarse turbinado crystals are light brown in color with the flavor of molasses.

Blessings, Mai
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