I always gravitate towards scones whenever I want to have a little something sweet with my tea. It doesn’t really matter what kind of scones they are. The added bonus of having these delectable treats is that I get to make them with my hands.
I love making things that requires me to use my hands, such as pies and biscuits. So, if you’re like me in finding bliss in massaging chilled butter into flour, then this is a recipe for you. The scones were buttery and flaky and sweet and tart and nutty with a hint of lemon. I love all the nooks and cracks that are created as they bake in the oven. There’s something amazing about how imperfectness of this treat. Don’t you agree?
My mom loves these scones. When I make them, I serve them in the old China set of my mom’s. It’s one that’s usually housed in a cabinet and handled with gentleness. They are only seen when guests arrive. I love all things tea so it should come as no surprise that I am obsessed with tea cups/mugs/sets. I have an entire Pinterest board dedicated to my love of tea paraphernalia. It’s better than owning all of that I suppose. Anyway, the tea set featured in the pictures are my mother’s. She got them not long after she got married. They have accumulated quite a few Visas in their passport. Carefully packaged, the set went from Africa to America and back again a few times. It is my favorite and feels special whenever we use it.
What is your ultimate tea pairing?
Lemon-Glazed Dried Cranberry-Walnut Scones (by Naseem)
Yield: 12 scones
Ingredients for the Scones:
3 cups all-purpose flour
1 Tbsp baking powder
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, chilled and diced into cubes
1 cup dried cranberries
1/2 cup walnuts, coarsely chopped
1/2 cup (plus more if needed) half and half, chilled and divided
Ingredients for the Glaze:
2 Tbsp sugar
1 Tbsp lemon juice
1. Cut butter into cubes. Put in refrigerator.
2. Preheat oven to 375 F. Line baking sheet with parchment paper. Set aside.
3. In a small bowl, whisk the ingredients for the glaze. Set aside.
4. Combine flour, baking powder, and sugar in a large bowl. Remove butter from fridge and add to flour mixture using your fingers until the dough looks like coarse meal.
5. Add cranberries and chopped walnuts. Mix to combine.
6. Pour the half and half into the bowl. Mix to combine until the dough comes together. Add more half and half if the dough is dry.
7. Form the dough into a disk and cut in half.
8. On a floured surface, flatten out the dough into a 6-inch circle about 1-inch high. Cut into 6 wedges. Place on prepared baking sheet. Repeat with remaining disk.
9. Brush each wedge with the prepared lemon glaze. Bake 20 minutes or until a toothpick inserted in the center comes out clean. The scones will be golden.
10. Scones can be cooled slightly before serving or cooled to room temperature.