Issue link: https://www.wacmagazine.com/i/1547391
taste the pantry Sold in "1930" and the WAC Café CRANBERRY SCONES Comfort comes in many forms—here it's scone-shaped. is simple recipe combines tart cranberries, a bit of butter, and a brush of heavy cream to create a pastry that's light, flaky, and full of flavor. ese are easy enough to bake on a Monday morning—but why rush joy? Pop these in the oven on your next lazy day. By the time you brew your morning beverage and settle in, they'll be ready to eat! Best enjoyed wherever you're coziest. INGREDIENTS INSTRUCTIONS • 2 cups (250 g) all-purpose flour • ¼ cup (50 g) white sugar • 1 T. baking powder • ½ t. kosher salt • 6 T. (85 g) cold unsalted butter, cubed • ¾ cup (90 g) dried cranberries • ½ cup (120 g) cold heavy cream, plus a little for brushing • 1 egg • 1 t. vanilla Heat oven to 375°F. Whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the dry ingredients until you have pea-sized pieces. Stir in cranberries. Whisk the cream, egg, and vanilla together. Fold into the dry ingredients until the dough just holds together. Pat into a roughly 6-inch round, about 1-inch thick. Cut into four wedges and chill for 15 minutes. Brush with cream. Bake 20–25 minutes, until set and lightly golden. Baker's tip: If your last batch browned too much, keep these at 375°F and check at 18 minutes. R E V A K E L L E R