What’s the best way to cure a book hangover? Read another book! I am finishing up Shiver by Maggie Stiefvater. I read early in the morning while I drink my coffee and it’s peaceful. I love that Grace cooks. There was a mention of coffee and cranberry scones in the book and I have been craving them since!
2 cups all purpose flour
1 tablespoon baking powder
5 tablespoons cold, unsalted butter, cut into 1/4inch cubes
1 cup heavy cream, plus 1 tablespoon for tops of scones
3 tablespoons honey
1 tablespoon orange zest
3/4 cup dried cranberries
1 tablespoon coarse sugar
Adjust oven rack to middle position and heat the oven to 425 degrees F. Line a large baking sheet with parchment paper or use a silicon baking mat. Whisk together flour, baking powder and the salt in a medium bowl. Combine cream, honey and orange zest in a measuring jug. Stir until the honey is completely incorporated into the cream. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles a coarse meal with a few small crumbles of butter the size of peas. Stir in cranberries. Pour in the honeycream and use a rubber spatula or fork to mix until a crumbly dough forms, about 30 seconds. Transfer the dough and all dry, floury bits to a lightly floured work surface. Knead the dough 3 to 5 times until it just comes together. Form into an 8inch circle. Cut into 8 triangles, or use a biscuit cutter. Place scones onto the baking sheet, brush with extra cream and lightly sprinkle tops with coarse sugar. Bake scones until light golden brown, 12 to 15 minutes. Cool at least 10 minutes before serving.