Wednesday, December 3, 2008


Recipe from Kiran’s chef-owner Kiran Verma

2 cups all-purpose flour, unsifted

1 tablespoon baking powder

1/4 cup granulated sugar, plus extra for sprinkling on top

1 1/2 teaspoons salt

2 teaspoons freshly grated ginger

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon crushed fennel seeds

4 tablespoons (1/2 stick) cold butter, cut into 1-inch cubes

3 eggs (divided use)

1/2 cup heavy cream

1 cup cranberries, chopped (see note)

Zest of 1 medium orange (about 1 tablespoon)

Preheat oven to 400 degrees.

In a large mixing bowl, combine flour, baking powder, sugar, salt, ginger, nutmeg and fennel seeds.

Cut butter into the flour until the mixture resembles crumbs.

In a separate bowl, beat 2 eggs and cream. Stir the egg-cream mixture into the dry ingredients. Stir in cranberries and orange zest. Turn the dough out onto a floured board and press it together into a ball. If it doesn’t hold together, add water (or milk, or more cream), a tablespoon at a time. Don’t overwork the dough.

Roll dough out to a thickness of 1 inch. Cut into rounds with a fluted pastry cutter. For triangular scones, turn the dough out and separate it into 2 halves. Form each half into a roughly circular shape, being careful not to overwork the dough. Then roll each half to a 1-inch thickness and cut into wedges with a knife.

Prepare a baking sheet by greasing it with butter or shortening, or lining it with parchment paper. Place scones on the baking sheet.

Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white and sprinkle with sugar.

Bake 15 minutes or until golden.

Note: Fresh cranberries are best, but frozen will work, too. Just be sure to give them a quick chop before adding them to the dough.

Makes 8 to 12 scones.

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