October 24, 2009

Cranberry Cream Scones

Mmm. These scones are light, fluffy and deliciously buttery. No need for extra toppings but nutella or raspberry jam would probably put it over the top - if that's what you're going for. They're also incredibly easy to make. I was able to mix the batter together while the oven was preheating. Total bake time: 15 minutes. Makes a great quick breakfast. Oh, and the smell of these guys baking in the oven? *Drool*

The recipe makes 8 scone wedges. As you can see in the picture, I only baked off 6 which was way more than enough for breakfast for two. The remaining two? Freezer! This is my new favorite way of storing food, especially when you make a batch of baked goods and can't finish them before they spoil. Method: once you've cut the scones into shape, place on a plate in a single layer, cover with plastic wrap and freeze (un-baked). Once they're frozen they can be gathered up and kept in a ziplock freezer bag. They don't need to defrost before you bake them off - just add a few more minutes to the total bake time.

Get the recipe over at the SmittenKitchen blog (another blog that I heart!). Deb's scones look much prettier than mine but I'm sure mine taste just as good, right? Hmm, maybe I'll have to invest in some biscuit cutters...

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