Cranberry Coffeecake Scones

I'm a fan of coffeecake, and so when I came across this recipe, it sounded like something that must be tried. Immediately. Good thing I can send the excess to work with the hubby...

Ingredients:

Scones:
2 cups all purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/4-1/3 cup milk
1 tsp vanilla extract
1/4 tsp grated lemon peel
1 1/2 cups fresh or thawed, drained frozen cranberries

Crumb Topping:
3/4 cup all purpose flour
1/4 cup firmly packed dark brown sugar
1/8 tsp ground cinnamon
1/4 cup unsalted butter

Instructions:
1. Preheat oven to 375F. Line a baking sheet with parchment papers.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt. 

3. Add the butter to the bowl and, using a pastry cutter or a fork, work into the flour until the mixture resembles coarse sand.

4. In a small bowl, combine the eggs, 1/4 cup milk, vanilla, and lemon peel. Whisk lightly to combine.

5. Add the egg mixture to the dry ingredients and stir to combine. The dough should be sticky. If it does not come together after several stirs, add milk in small increments until you have a sticky dough.

6. Add the cranberries and gently knead into the dough until evenly mixed.

7. Turn out the dough onto the parchment paper lined baking sheet. With lightly floured hands, flatten into an 11-inch round.

8. Prepare the scone topping in a medium-sized bowl. Combine the brown sugar, flour and cinnamon, stir to mix. Add the butter to the dry ingredients and, using the same technique as above, cut in the butter until the mixture resembles coarse crumbs.

9. Spread the topping mixture onto the round dough. Press the topping lightly into the dough and, with a serrated knife, score the round to make 8 scones.

10. Bake at 375F for 30 to 35 minutes, or until a toothpick or cake taster comes out clean and the scones are lightly browned on the edges.

11. Remove the baking sheet to a wire rack and cool for about 15 minutes. Then recut the scones if necessary and, with a spatula, transfer the scones to the wire rack to cool. 

12. Serve warm or cool completely and store in an airtight container. 

Nutrition Info:
414 kC
18.8 g fat
49.9 g carbs
18.6 g sugar
6.1 g protein

Results:

Like coffeecake, these are definitely a dessert. If you can handle coffeecake for a sweet breakfast, then these scones are for you. The fresh cranberries offer a tang to an otherwise sweet scone.

Coffee Cake with Salmonberries & Cinnamon Streusel

My Bible study devoured this crumby and moist coffee cake.

Okay, so I admit. This isn't really a scone or a bread recipe, but I was looking for something simple to make for a Bible study, and this fit the bill. 

Although it has to bake for 40-50 minutes, throwing it together was relatively simple, something I could do in half an hour  at the most. And it sounded divine. Who doesn't like coffee cake?




Source: The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom Douglas



Ingredients:

Streusel--
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
6 tbsp unsalted butter, diced, cold

Cake--
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 cup unsalted butter, softened, plus more for pan
1 cup granulated sugar
3 large eggs
1 cup sour cream (I used Greek yogurt)
1 tbsp pure vanilla extract
1 tsp salt
2 cups frozen raspberries/blueberries (I used salmonberries)

Instructions:
1. Preheat the oven to 350F. Grease a 9x13-inch baking pan and set aside.

2. Streusel: Combine flour, sugar and cinnamon in a medium-sized bowl for the streusel topping. Add the diced butter, blending with a pastry blender or fork until it looks like coarse sand. Set aside.

3. Cake: Sift together flour, baking powder, and baking soda into a bowl and set aside. 

4. In a Kitchen Aide mixer with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the bowl and add the eggs one at a time. Beat each egg in well before adding the next; scrape down the bowl as needed.

Mix in the sour cream (or Greek yogurt), vanilla extract, and salt.

Add the dry ingredients 1/3 at a time, mixing until just blended together.

With a rubber spatula, gently fold in the berries. The batter will be thick.

5. Bake 40-45 minutes, or until the top of the cake is golden and a cake tester comes out clean with a few crumbs attached.

Allow to cool 10-15 minutes before serving. Serve warm.

Serves 12.