Scones and Coffee in the Country

Here is a question that I asked myself just yesterday:

Dear Cecily,

I am going to the country for the weekend with some friends. We are arriving late Friday night, and I want to make a delicious homemade breakfast. I love the way the house smells when something yummy is baking in the morning... . What can I make without getting up at the crack of dawn?

Yours,
Me

Dear Me,

After some pondering, I have devised a solution! Instead of buying scone mix, here's an easy recipe. Make the mix during the week and bring it to the country with you. This way all you have to do is turn on the oven and add the eggs and milk. In just a few minutes, you and your guests will be eating delicious scones and planning what to do with the rest of your day. Enjoy the scones and most of all enjoy at the snow outside!

Happy Snowy Weekend and Happy Cooking,
Cecily

Weekend Cranberry and Currant Scones

To do in advance (sometime before the weekend):
1) Mix in a large bowl:
a. 2 cups flour
b. 1/3 cup sugar
c. 1 teaspoon baking powder
d. 1 teaspoon baking soda
e. ½ teaspoon salt
f. 2 teaspoons cinnamon
g. pinch of cardamom
h. 1 1/2 cups of dried currants and dried cranberries
2) Put in a self-sealing plastic bag and stick it into your luggage.

To do Saturday morning:
1) Preheat oven to 375 degrees.
2) Add ¾ stick of diced chilled unsalted butter.
3) Add 1 teaspoon packed grated lemon peel (lemon peel is optional).
4) Use your fingers to mix the butter until it is the size of small rice grains.
5) Wisk in a separate bowl:
a. ¾ cup milk
b. 1 egg yolk
c. 1 tsp vanilla (optional)
7) Gently fold the wet ingredients into the dry ones, being careful not to overmix.
8) Spoon batter onto a greased cookie sheet in the size of scones.
9) Bake 20 minutes until tops are golden and tester comes out clean.