Fact: we’re on the homestretch to the holidays now. The Americans are wrapping up their Thanksgiving festivities. Our house is a mess of final term assignments. My neighbours across the street have strung their windows with white lights. Soon, my balmy adopted city might get snow that will stay.
One the one hand, it’s time to acknowledge the home-made Christmas cards aren’t going to happen this year. On the other: holiday baking begins.
First up are these cranberry goat cheese scones. The handful of cranberries and hint of cinnamon are the festive headliners; the goat cheese, whisked into the batter, is their stealthy partner in crime. It keeps the batter just this side of sour, and – here’s my favourite part – it keeps the scones soft and flaky even a few days after baking. I’m so sold.
adapted from How To Cook Everything
- 2 cups flour
- 1 tsp salt
- 4 tsp baking powder
- 1/4 tsp cinnamon
- 2 tbsp sugar
- 5 tbsp cold butter
- 3 eggs
- 3/4 cup heavy cream
- 1/2 cup goat cheese
- 1/3 cup dried cranberries
- 1 tbsp water
1. In a large bowl, mix together the flour, salt, baking powder, cinnamon and 1 tbsp sugar. Using a pastry cutter or two knives, cut in the butter until no pieces are bigger than a squared centimetre.
2. In a separate bowl, whisk 2 eggs with the cream and goat cheese until smooth. Pour over dry ingredients and stir until just combined. Add cranberries; stir until just combined.
3. Lightly flour a large cutting board or your counter top. Transfer the dough to this surface and knead it ten times. (Unbearable stickiness can be combated with a little bit of flour). Shape it into a rectangle that’s about 3/4 inch thick.
4. With a cookie cutter or an upturned drinking glass, cut the dough into rounds, reshaping the scraps as needed. Place scones on a baking sheet lined with parchment paper. In a small bowl, whisk together the remaining egg with 1 tbsp of water, and brush this mixture over the top of each scone. Sprinkle with the remaining 1 tbsp sugar. Bake for 7-9 minutes, or until golden brown.