Cranberry Ginger Scones

These are dainty, British tea-party scones. NOT fried batter with cinnamon-sugar scones (Which are delicious but NOT scones. Sorry. I don't make the rules). I got turned on to scones when my roommate made them for me and served them with lime curd and Devonshire cream. Now they are an obsession. If you're shy about ginger, leave out the crystallized ginger and stick to the fresh and powdered gingers. But for those of you who love ginger, it's not overpowering. I promise!

Cranberry-Ginger Scones
Serves 12 scones

3 cups flour
1/2 cup plus 1 TBS Sugar (plus more for dusting)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt (or 1/2 tsp if using unsalted butter)
3/4 cup COLD butter (1-1/2 sticks)
1 tsp lemon zest
1/2 C dried cranberries
1/4 cup baker's crystalized ginger, diced fine
1 tsp dried ground ginger
1 TBS fresh grated ginger
1 cup buttermilk OR 1/2 C plain yogurt + 1/3 C milk


1. Preheat oven to 400 degrees, placing rack in the lower third of the oven
2. In a large bowl mix dry ingredients then cut in butter by hand with a pastry blender (or forks if you don't have a pastry blender) until its mixed and looks like crumbs.
3. Add lemon zest, cranberries and ginger(s).
4. Make a well in the center of your mixture (think mashed potatoes with a well for the gravy--same idea). Pour the buttermilk or yogurt and milk into the dry ingredients. Mix until JUST BARELY combined with your hands. Seriously. DO NOT OVERMIX THE SCONES! Unless you're into tough little rocks.
5. On a lightly floured counter, knead the lump once or twice. Divide the lump in half and pat into a flat circle 3/4 in. thick. Your circle will have cracks on the edges. Leave 'em. Don't work the dough any more than you have to.
6. Cut into pie-wedges (about 6 per circle)
7. Put scones on a cookie sheet covered with parchment paper (I just use my silicone-glass baking sheets). You can freeze the scones at this point and thaw them for a later date.
8. Brush the scones with heavy cream and sprinkle sugar on top before baking.
9. Bake until the scones are golden-brown and cracking (about 20-25 minutes).
10. Serve with lemon or lime curd and Devonshire cream.

Cranberry Almond Granola

Well, we are officially out of cold cereal and I've banned myself from the grocery store. Luckily, Megan's granola kick reminded me that I can make a suitable replacement and I happened to have all the makings for this granola in my cupboard. Granola recipes are perfect for experimentation. If I make this one again, I'll try dried cherries and pumpkin seeds.

I modified a recipe from Bon Apetit to make this stuff. Mmmmmm....

2 C old-fashioned oats
2/3 C chopped almonds
1/3 C sweetened flaked coconut
1/3 C ground flax seed
1/3 C whole wheat flour

1/2 C frozen cranberry-raspberry juice concentrate, thawed
1/2 C brown sugar
2 TBS canola oil
1 tsp cinnamon

1 C dried sweetened cranberries


1. Stir together the first list of dry ingredients, set aside.

2. Heat the second list of ingredients over medium heat, stirring frequently until sugar is dissolved and the mix is a light syrup.

3. Pour the juice/brown sugar mix over the dry ingredients and stir until well coated.

4. Bake on a greased cookie sheet in a 300 degree oven for 15 minutes. Stir then add the dried cranberries. Cook for another 8-10 minutes until granola begins to dry.

5. Let cool completely and store in an airtight container.

6. Eat with plain yogurt or by the handful.