You see, scones have never really been my thing. Its been something I only crave once every blue moon. Until I met the ONE!!
That one perfect scone that has made me dream, think and eat scones ever since (lets pretend its been roughly 4 weeks.. ) I found the perfect scone in Le Rustique, my favorite neighborhood café. This scone is dark, not to sweet and has chunky bites of walnuts and apricots. And I (oops Freudian slip should have said it..) crumbles beneath your fingers when you bite into it. I’ve been craving them constantly ever since. Sure, I’ve tried other scones, like the light and fruity cranberry scones at Kaffebrenneriet or the darker but sweeter scones at Apent Bakery. And yes they are also good, but I always come back to the ONE. Anyhow, after all that obsessing and researching about scones the time has come to make them…..
Since I wanted to make them a bit healthier I changed and merged several recipes. Now partly based on a meyer lemon and fresh cranberry scones recipe from smitten kitchen
1 1/2 tablespoons freshly grated lemon zest
2 1/2 cups dark baking flour
1/2 cup all-purpose baking flour (Now here was the first big challenge, the mixture was to fluid so I had to add this at the end to get the scones to set at the baking sheet)
2 tablespoons sugar
3 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into bits
1/2 cup dried cranberries (searched everywhere but alas fresh cranberries are out of season :( )
1/4 cup chopped walnuts
1 large egg + 1 large egg yolk
1 cup oat-milk (ok, so the original calls for heavy cream which in retrospect might have been better)
In a large bowl combine flour, sugar, baking powder, butter and lemon zest. Stir cranberries and walnuts into mixture. Lightly beat egg and yolk and stir in milk. Add egg mixture to flour mixture and stir until just combined. Bake in oven at approx 200 C degrees (or 400 F degrees) for 20 min +.
2 1/2 cups dark baking flour
1/2 cup all-purpose baking flour (Now here was the first big challenge, the mixture was to fluid so I had to add this at the end to get the scones to set at the baking sheet)
2 tablespoons sugar
3 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into bits
1/2 cup dried cranberries (searched everywhere but alas fresh cranberries are out of season :( )
1/4 cup chopped walnuts
1 large egg + 1 large egg yolk
1 cup oat-milk (ok, so the original calls for heavy cream which in retrospect might have been better)
In a large bowl combine flour, sugar, baking powder, butter and lemon zest. Stir cranberries and walnuts into mixture. Lightly beat egg and yolk and stir in milk. Add egg mixture to flour mixture and stir until just combined. Bake in oven at approx 200 C degrees (or 400 F degrees) for 20 min +.
The result was… eh… definitely not like the scones from Le Rustique, and Im sure they don’t come close to the original recipe from smitten kitchen either.
But (!!) they were still OK. Coarser and less sweet but with a nice sweetening taste of the cranberries. Perhaps not the scones you want to serve without any spread but with some pear butter = very yummy and they were also good with plain butter.
You're very committed to your blogging, Ms. Brown Cheese! When do I get to try these scones?
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