Happy birthday to the most wonderful man in the world. I am so lucky to have such a loving, supportive, and inspiring person in my life. Each and every day is filled with love and laughter and for that, I am beyond thankful.
This morning, I woke up, slipped on my fall coat, and was out the door to pick up a cafe au lait from the local cafe and some heavy cream to complete the ingredient list for a very special batch of birthday scones.I’ve been raking my brain to remember whether or not I’ve ever made scones before… perhaps when I was a young, fearless 9 year old cook, with no concept of measurement? Not much has changed, huh?
Makes 8 scones
- 1 3/4 cups all-purpose flour, plus more for work surface
- 2 1/2 teaspoons baking powder
- 2 1/2 tablespoons sugar, plus more for sprinkling
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
- 2 handfuls (~3/4 c.) dried cranberries
- 1/2 c. chopped walnuts
- 1 teaspoon grated lemon zest
- 1 large egg
- 6-7 tablespoons heavy cream, plus more for brushing on scones
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
- In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 5 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cranberries, walnuts and lemon zest.
- In a small bowl, whisk together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream (you don’t want the dough to be too sticky).
- Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1-1 1/2 inch thick. Using a sharp knife, cut dough into 8 equal wedge (like a pie). Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar (I used raw sugar for this). Bake until golden brown, 12 to 14 minutes.
- Let cool on baking sheet then transfer to a cooling rack.
They don’t need anything , I promise. But I served these with a side of beautiful Pecan Pumpkin Butter(A gift from my mom for Halloween :) ).
I also whipped up a simple 3 organic egg omelet with sun dried tomatoes, Parmesan and Mozzarella cheeses.
A perfect birthday breakfast, indeed.
Have a happy weekend, everyone. Enjoy your Halloween celebration! We have a block party to go to tomorrow, so I’m really looking forward to it.
Does anyone have any fun plans? Handing out candy? Taking children, nieces, nephews or cousins trick-or-treating?