I'm sad every time I think about it. Last year, after Passover, a friend tells me that he was at a seder and my name/business came up during dinner (let's hope I wasn't a plague!). Apparently, some at the table questioned my bakery's authenticity as a 'Jewish' establishment. First, to clarify, I had a kosher bakery...didn't say 'Jewish'! At any rate, the comment was, "Yeah, she sells scones....how are scones Jewish?" Part of me was crushed and cowering in the corner. The other part of me drew my sword and wanted the name of a person to hunt down. Ha!

So, for all of you converts to scones who purchased them religiously for 10 years, here is the recipe. Hands down, dairy is best but pareve works. Also, it is very important that the dried cranberries be moistened before adding them to the mixture. This will prevent the scone from being too dry when baked. Also, these freeze very well raw for future baking. Simply remove from the freezer, place on a cookie sheet and put into the oven frozen. A very easy way to have scones often without the labor.

This is a good basic recipe. Switch out the fruit with a different type. Add lemon or orange, poppy seeds, etc. Play around and enjoy!

Ingredients:

• 2 cups dried cranberries, moistened with water
• 6 cups flour
• 1 cup sugar
• 3/4 teaspoon salt
• 2 tablespoons baking powder
• 1 1/4 cups butter or margarine
• 2 cups milk or soy milk + some for brushing the tops

Steps:

Moisten the dried cranberries with water. Be sure to drain excess moisture before using.

In a large bowl, combine the flour, sugar, salt and baking powder. Stir to distribute ingredients.

Cut the butter or margarine into chunks. Add to the dry ingredients. With your fingertips or a pastry cutter, cut the butter or margarine into the dry ingredients to create a coarse meal.

Add cranberries to the flour mixture.

Toss the cranberries with the flour mixture.

Add the milk. Gently toss the flour into the milk as you mix. Mix just until combined. Empty contents onto the work surface.

Divide the dough in half. Knead each half 8 times and from into a ball.

Flatten the ball into a disk about 1/2" thick. Cut into thirds or sixths depending on the size of scone. Bake at 350' until light golden brown. Serve warm or at room temperature. And that is how you make Kosher Dried Cranberry Muffins!

Rate this Recipe:

Comments:

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Classic Egg Challah Recipe

Smoked Salmon, Spinach and Leek Frittata

Artichoke Bottom and Parmesan Dip

Dried Cranberry Scones (Dairy or Pareve)