I made a batch of cranberry scones, using this recipe from the cookbook, Sundays at Moosewood, for brunch this morning.
The pictures didn’t do the scones any justice, so I didn’t want to share them. So, you will have to rely on my saying that these scones are by far my favorite.
The scones recipe is incredibly versatile as well. I have made pumpkin spice scones, raisin scones, and golden raisin scones. (If you make golden raisin scones, stay by the oven. The time I made them, they burned. Burned golden raisins are not good. At all.)
On my list of scones to try are chocolate chip scones and lemon scones.
Here are my additions:
– Substitute the fruit measurement for dried cranberries. The dried cranberries make the scones burst with a sweet tartness and also make the scones less dry. I prefer them this way.
– Make sure to sprinkle sugar on top for an added bit of sweetness. I used raw sugar.
– Make sure to put a glob of butter and orange marmalade on top. Perfect for a Sunday morning. (Or, any morning.)
What is your favorite breakfast pastry?
Have a great Sunday night!