Pages

▼

Maple Cranberry Scones....

Don't you love it when you find a recipe and you have all of the ingredients already at hand. That's what happened to me when I was browsing through a random cook book recently and the reason I especially liked this recipe was because it required buttermilk which I had leftover from another project. That recipe only called for one cup and I can only ever find buttermilk in quart size, most recipes call for very little and then the rest ends up sitting at the back of the fridge beside the jar of sauerkraut which you bought for your fourth of July party and only one person used. Tell me I'm not the only one this happens too? If anyone has some good buttermilk recipes please send them my way so I can use up any leftovers and if they also contain sauerkraut I'll send you a bonus prize.

I did tweak this recipe a tiny bit by using maple syrup instead of sugar and added cranberries. I also topped the scones with some vanilla almond granola which became toasty in the oven and the results were encouraging enough to make them again, I'm actually looking forward to breakfast tomorrow and having one of these warmed up with some butter and a drizzle of maple syrup.

Here's the recipe adapted from The Tassajara Bread Book:

1 Cup of buttermilk
6 Tbsp of sugar or maple syrup
1 Egg
3 1/2 Cups of all purpose flour
3/4 Cup of dried cranberries
2 heaped tsp of cream of tartar
1 Heaped tsp of baking soda
1/2 Cup melted butter or oil, I used olive oil but would have used butter if I had enough

Preheat the oven to 370
Mix together buttermilk, syrup or sugar, and the egg until blended. Sift in the flour with the cream of tartar and baking soda and cranberries.
Mix well by hand and add the melted butter or oil, gently mix and add a little more flour if it seems too wet. Form into a ball and gently pat it out to a disc shape about an inch thick. Cut out triangular shapes  (I used a pizza cutter and it was really easy) and lay on a cookie sheet to rest for 5 minutes.
Glaze the tops with an egg wash and sprinkle with granola or even brown sugar.
Bake for about 15-20  minutes, serve warm with a giant dollop of butter and drizzled with maple syrup.










at

14 comments:

  1. AnonymousAugust 15, 2011 at 11:08 PM

    I make scones very often.didn't think to use maple syrup before;)

    ReplyDelete
  2. Kate@whatkatebakedAugust 15, 2011 at 11:20 PM

    These look great. And I'd love ti if I had all the ingredients to hand- that has only happened once and more often than not I'm making repeat journeys to the local cornershop stocking up for every line of every recipe!

    ReplyDelete
  3. Three-CookiesAugust 16, 2011 at 1:12 AM

    I wonder if you could make a sort of coleslaw using buttermilk and sauerkraut?

    ReplyDelete
  4. KatarinaAugust 16, 2011 at 2:24 AM

    These look so delicious! I'm a big fan of scones :)

    ReplyDelete
  5. AnonymousAugust 16, 2011 at 3:37 AM

    Yum! I love the maple syrup underneath the scones in your photo.

    ReplyDelete
  6. UnknownAugust 16, 2011 at 6:02 AM

    This post just reminds me how long it's been since I'd eaten or even baked my last scones, pathetic isn't it? As for leftover odd ingredients in the fridge, that happens here too but fortunately I'm able to dig up (and stomach) recipes such as this one: http://cakecentral.com/recipes/609/chocolate-sauerkraut-cake-ii

    Enjoy using up those dastard leftovers!

    ReplyDelete
  7. Vimitha DuraiAugust 16, 2011 at 6:44 AM

    Scones look so awesome and yummy...

    ReplyDelete
  8. Heather S-GAugust 16, 2011 at 7:42 AM

    Those looks fantastic...and your pictures are great! I love the Tassajara Bread Book...and your additions sound perfect. I use buttermilk in all kinds of things from bread to salad dressings to smoothies. And the great thing...you never have to throw it out. I mean, it's already soured, so... I sometimes have mine for months past the "use by" date. It only gets thicker, which I will then just thin out with a bit of regular milk if needed. It's a wonderful thing ;)

    ReplyDelete
  9. MaryAugust 16, 2011 at 8:01 AM

    I absolutely love finding a recipe to try when I already have all the ingredients. Your scones look fantastic.

    ReplyDelete
  10. AllisonAugust 16, 2011 at 12:18 PM

    I was already hungry to begin with, but now I'm absolutely starving. These look unbelievable. I can always count on your blog to get my appetite ready to go!

    ReplyDelete
  11. UnknownAugust 17, 2011 at 10:41 AM

    Yum, they look superb and ready to be devoured :)

    ReplyDelete
  12. laxsupermomAugust 17, 2011 at 8:02 PM

    Oh, wow! Those scones look amazing! They look like absolutely the perfect texture.

    Pancakes, silly. That's how you use up buttermilk. That and fried chicken. Your on your own with the sauerkraut.

    ReplyDelete
  13. Inspired by eRecipeCardsAugust 21, 2011 at 10:36 AM

    BEAUTIFUL Photos, you did your fellow blogger proud!

    ReplyDelete
  14. scrambledhenfruitAugust 22, 2011 at 8:04 PM

    I have the same trouble with buttermilk sometimes. Muffins? Pancakes? More scones? Have you tried making your own buttermilk? (Milk soured with the addition of lemon juice or vinegar) That way you could make only the amount you need at one time. These scones look really tasty- I love maple. I gave my Tassajara bread book to my daughter in law a couple of years ago, and I've wished for another one many times since. :)

    ReplyDelete

I sure do appreciate your comments and opinions