Well, that was fun.
An entire week-ish of family, food, Christmas cheer, presents, and yep, more food. It was pretty great. I hope your festivites were great, too.
I didn’t meant to take the entire week off, but every morning I’d wake up and think, “Hmm, I should go write about some food today.” Then I’d head into the kitchen and eat the food instead.
I vowed to write first thing this morning, but then I almost backed out because I’ve got to run to the store. To buy a treadmill. That’s not at all related to the food I just mentioned consuming all week long. Not. At. All.
Just in case you’re not totally sick of baked goods and heavy cream yet, I thought I’d share this fabulous scone recipe. I love scones, but only when they are light and fluffy instead of dry and crumbly. This recipe is full of heavy cream which keeps the scones moist and delicious. Even better, it’s so easy to just bake a few of them and freeze the rest for another day.(Forgive the horrible photos. It’s been a long week, yo.)
- 3 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 2 cups cold whipping cream
- 2 tablespoons butter, melted
- extra sugar for sprinkling
- Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper.
- Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moistened. Turn mixture out onto a lightly floured surface and knead gently until a soft dough forms, about 2 minutes. Divide dough into three equal sized balls. Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles. Place on cookie sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar.
- Bake for 15-20 minutes or until lightly browned. Serve warm.
- If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned.