Friday, November 11, 2005

Cranberry Blueberry Scones

Mmmm.... who doesn't like freshed baked pastry? Well, I do anyway. As we continue our odyessey in holiday fare, I present to you the perfect brunch food: scones. (Brunch, not quite breakfast, not quite lunch but it comes with a slice of cantaloupe at the end.) Substantial enough to take off the edge, light enough to wear off for that big holiday meal. In keeping with this week's Carnival of Recipe theme for Veteran's Day, red white and blue to boot.

Cranberry Blueberry Scones

1 1/2 cups cake flour
1 1/2 cups all purpose flour
1/4 cup sugar
1 Tbsp baking powder
3/4 tsp salt
5 oz butter
2 eggs
1 1/4 cup heavy cream
1/2 tsp vanilla or orange extract
1/2 cup dried cranberries
1/2 cup blueberries

Sift together flours, sugar, salt and baking powder. Cut in butter. Add eggs, cream and extract. Stir in by hand until just mixed. (hand mixing is important to keep your scones light. Lord knows I love my mixer but if I use it I get leaden scones.) Soak cranberries in hot water for 5 min then add along with blueberries to scone mix. Drop large spoonfuls on greased parchment paper andlightly shape triangular. Scone batter should resemble very sticky biscuit batter. Bake at 350. yields 6 large or 12 normal scones.

Thanks to all the Vets. In the words of Jack Burton, "May the wings of liberty never lose a feather."

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