I am two days late.
In posting (before you get the wrong ideas).
I have been slacking with my DB challenges. I was not able to do the last two as I was in India. And this month, even though I could have worked on it, some other things, besides my laziness, kept me busy.
I have been slacking in all my posts and now there is a huge backlog of recipes to be shared. I have resolved this week I am going to try and catch up with some of those pending posts. I will be sharing some seriously good recipes in the coming days. So watch out for this space.
Audax Artifex was our January 2012 Daring Bakers’ host. Audax worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
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So I have never tried baking scones before. And, today I wanted to bake something, like really really wanted to bake something. Baking, for me, has become something like a stress reliever. When I bake it instantly lifts my mood. Of course it does havoc for my waistline, which again puts me in depression- it’s a vicious circle, you see! But, nonetheless, the smell of a freshly baked good gives me a high like no other. What the heck, we have one life to live- eat, drink, be merry and gymming will take care of the rest!
So, I hit my cookbooks, looking for something I could experiment with. I knew I wanted to make a scone. I had never tried one before and today seemed like the perfect day to try doing so. I decided to try Rose Bakery’s scone recipe. The original recipe calls for blueberries, but I had cranberries I wanted to get rid of- so cranberry scones it was!
When using fresh cranberries in baking, it is very important to chop them. Unlike softer berries like straw, blue, mul, rasp- which tend to break down and disintegrate into baked goods, cranberries tend to swell and then pop– leaving crater holes and mushy areas in the baked goods, and then the area around a whole berry can be very tart. Chopping chunks of whole cranberries will give better texture and flavor in the scones for you. To reduce the bitterness of fresh berries I also drizzled the chopped berries with some honey or sugar.
This recipe is very easy to make and comes together in 30 minutes (including baking time!). Perfect served warm with a dollop of sour cream and a cup of tea- Oh! I feel so British!
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