Much like this same time last year, I'm in a push to use up the fall and winter ingredients still hanging around my pantry. It's a funny thing--every September, I stockpile dried cranberries, crystallized ginger, and cans of pumpkin puree like I'm preparing for the apocalypse, rather than a gorgeous, colorful fall. But come March, I am equally excited to fill my refrigerator and fruit bowl (and belly!) with all the fresh and light delicacies that spring and summer bring.
The end of summer isn't such a problem. It's not like you can keep fresh produce around for months. One of these years, though, I'll figure out how not to overbuy on the fall pantry items. Maybe. Until then, I'll continue to enjoy the challenge of creating treats based on what I have left and the fun of eating them...
1/2 c. half and half, plus more for brushing tops
1/2 c. milk (I used skim)
1 TBSP real vanilla extract
2 1/4 c. flour
1 TBSP baking powder
3 TBSP sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly-ground nutmeg
zest of 1/2 lemon
6 TBSP butter
1/2 c. dried cranberries
1/4 c. crystallized ginger, finely chopped
2 tsp. Turbinado sugar
1. Preheat oven to 425 degrees and line baking sheet with Silpat or parchment paper.
2. In a measuring cup, combine half and half, milk and vanilla and place back into refrigerator.
3. In large bowl, combine the flour, baking powder, sugar, salt, cinnamon, nutmeg, and lemon zest. Whisk to combine.
4. Cut the butter into small pieces and add to flour mixture.
5. Cut butter into dry ingredients using a pastry blender. Stop when all pieces are the size of a small pea or less. Mixture will resemble coarse sand.
6. Make a well in the flour mixture and add the milk mixture. Stir until just combined (The dough will be quite sticky.)
7. Fold in cranberries and ginger.
8. Turn dough out onto a generously floured work surface.
9. Gently pat dough into an eight to ten inch disk.
10. Using a knife sprayed with cooking spray, cut the disk into eight pieces and transfer to the baking sheet.
11. Brush each piece with half and half and lightly dust with Turbinado sugar.
12. Place baking sheet into oven and bake until scones are just beginning to brown, approximately 13 minutes.
13. Remove from oven, let cool (still on baking sheet) on a wire rack for ten minutes.
One year ago: Whole Wheat Pasta with Walnuts and Feta and Shrimp Fra Diavolo