While I was in Bakersfield, lovely Talia brought dinner to Stacie one evening and these delicious Cranberry and Nutmeg Scones were on the menu. We were all so sad when they were gone and I have longed for them since returning home.
Then while I was at a mom’s retreat in Albuquerque, someone introduced me to the most wonderful tea ever, Lady Londonderry. I have since learned that it is reported to have been Princess Diana’s favorite tea. It has a faint taste of lemon and strawberry and is really good with cream and sugar. It is even better served with the aforementioned scones!
1 cup dried cranberries
1/3 cup warm water
3 cups all-purpose flour
1/3 cup granulated sugar– plus 2 tsp sugar
2 1/2 tsp baking powder
3/4 tsp nutmeg, divided
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, chilled, cut into 8 pieces
3/4 cup buttermilk
1/2 cup sour cream
2 tsp milk
Preheat oven to 400 degrees; grease baking sheets. Combine the cranberries and water in a small bowl; set aside. Place the flour, 1/3 cup sugar, baking powder, 1/2 tsp nutmeg, baking soda, and salt in a mixer bowl. Drain the cranberries and add to the flour mixture. Turn mixer to low speed and mix for about 15 seconds until the cranberries are coated with the flour mixture. Add the butter pieces. Continuing on low speed, mix for about 30 seconds, or until the butter is the size of peas. Stop and scrape the bowl. Add the buttermilk and sour cream. Continuing on low speed, mix for about 30 seconds, or until a soft dough forms (it will be sticky).
Turn dough out onto a lightly floured surface and knead 4-5 times, using enough flour so it doesn’t stick to your hands. Flatten dough out (I just use my hands) into a 1/2 inch thick circles.
Cut the dough with a 2-inch round cutter. Place the scones two inches apart on the baking sheets. Combine the remaining 2 tsp sugar and 1/4 tsp nutmeg; mix well. Brush the tops of the scones with milk and sprinkle with the sugar mixture.
Bake for 12-15 minutes, or until light golden brown. Delicious served slightly warm. Makes approximately 12 scones.
Note: if desired, pat all of the dough into a 9-inch round on a greased baking sheet. Using a floured knife, cut the dough all the way through into 8 wedges; do not separate the wedges. Brush with milk and sprinkle with the sugar mixtures. Bake at 400 for 20-30 minutes or until light golden brown. (this makes for some very LARGE scones, so I prefer the previous method, even though this one is a bit less labor.)