Today we started our first school day of the semester, a full morning under our belts. But CC does not begin until next Tuesday so there is still quite a bit of breathing room left for the time being. I managed to put a pot of soup on which is presently simmering. Smells so good! And while I was at it I decided to take the carcass and make stock for future winter soups. We eat large amounts of soups in the winter and having bags of ready-made stock in the freezer is handy.
Near my house there is large patch of woods, graced with a running creek, rocks of all sizes, and lofty trees. It is a marvelous place to take a winter hike. We bundled up against the cool wind and set off after lunch.
Then we returned home to freshly baked cranberry scones. These are delicious. Sift together two cups of flour, six tablespoons of sugar, one tablespoon of baking powder, and one-half teaspoon of salt. With a pastry blender cut into the dry ingredients six tablespoons of chilled, unsalted butter which has been cut into small pieces. Stir in two-third cups of half-and-half just until moistened and then gently fold in one-half cup of chopped cranberries. The cranberries just need to be halved. Gently knead on a floured surface and pat and form into a one-inch-thick circle. Cut into eight wedges and place on baking sheet. Brush the tops with a little half-and-half. Bake at 425 degrees until golden brown, about twelve minutes.
Beat one-half cup of heavy cream with one to two tablespoons of powdered sugar to be served with them.
Side note: Scones are best eaten on the day they are made. So feed at least eight people, or maybe there are four at your table so you can each have two, or maybe....you get the picture.
Rose gave a finishing comment, "I love the taste of the sweet cream and the tartness of the cranberries all at once".
It does put them on my highly recommended list.