Egret and crab

Sunday, January 21, 2024

Cranberry date walnut scone with lemon zest.

I was in a baking mood this afternoon so I thought that I would invent a new scone. I had bought dried cranberries at Sprouts and wanted to use them, having sampled the Ratican cranberry scone and loving it.

But I decided to switch it up a little bit and make it my own. I added chopped medjool dates and lots of walnuts as well as cinnamon. And copious amounts of lemon zest, our tree is bursting.

Then the universe stepped in and I had to improvise. I didn't know that we were so low on half and half so I added sour cream but obviously not enough. My mix was still a bit too dry.

After I crudely shaped them  on my board I decided to whisk my remaining sour cream with a beaten egg and then painted the tops and remolded them, fingers crossed.

They are actually one of my best efforts yet, texture wise, very light.

I really like the slight sweet tartness of the cranberry.

Will do this again.

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