Cranberry Scones

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! 🙂

Edited to add: These are very mildly sweet scones – the two tbsp sugar in the recipe should be a clue. The fat and sugar is also low and with the added wheatgerm, you feel you are not going overboard with calories. Their delicate flavor and texture is what makes them a winner.  Serve them with butter or crème fraîche and jam and you have a nice British “brunchy” treat.