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Spiced cranberry scones

scones.jpg

"Bake from Scratch” Editor-in-Chief Brian Hart Hoffman

Makes 16

These moist, tender scones are a great makeahead holiday breakfast. Simply prepare all the way up until pre-bake, freeze for 1 hour, wrap tightly in plastic wrap, and store in a resealable plastic bag in the freezer . When ready to brunch, take directly from the freezer to the oven, and bake as instructed, adding a few extra minutes of bake time.

1 cup (170 grams) fresh or frozen cranberries, chopped

3 tablespoons (32 grams) minced candied ginger

½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided

1 teaspoon (2 grams) Chinese ?ve-spice powder

½ teaspoon (1 gram) ground cinnamon

2½ cups (313 grams) all-purpose ?our

2 tablespoons (30 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

½ cup (113 grams) cold unsalted butter, cubed

¾ cup (180 grams) heavy whipping cream, chilled

1 large egg (50 grams)

1 tablespoon (9 grams) tangerine zest Tangerine Glaze (recipe follows)

1. In a small bowl, toss together cranberries, ginger, 2 tablespoons (24 grams) sugar, ? ve-spice powder, and cinnamon. Set aside.

2. In a large bowl, whisk together ?our, baking powder, salt, and remaining ½ cup (100 grams) sugar. Using a pastry blender, cut in cold butter until mixture is crumbly.

3. In a small bowl, whisk together cream, egg, and zest. Drizzle cream mixture over dough, and stir with a fork until a craggy ball forms. Add cranberry mixture, gently folding and pressing until distributed throughout. (If it’s dry outside, you’ll have some ? our remaining in the bottom of the bowl; conversely, if it’s humid, you may need a touch extra ?our to keep the dough from being too sticky.)

4. On a lightly ?oured surface, turn out dough, and cut into quarters. With lightly ?oured hands, pat each quarter into a disk, about ¾ inch thick. Make sure sides of each disk are straight, forming 90-degree angles. Place disks on 2 large parchment-covered baking sheets, and freeze for 20 minutes.

5. Preheat oven to 400°F (200°C), and place rack in top third of oven.

6. Using a very sharp knife, cut each disk into 4 petite scones. Place 2 inches apart on baking sheets. 7. Bake for 13 to 16 minutes. Let cool on pans for 5 minutes. Drizzle cooled scones with Tangerine Glaze.

*If using frozen cranberries, thaw and drain well before folding into batter. TANGERINE GLAZE Makes about ¾ cup

1½ cups (180 grams) confectioners’ sugar 1 tablespoon (9 grams) tangerine zest 2 tablespoons (30 grams) fresh tangerine juice 1 to 2 tablespoons (15 to 30 grams) whole milk

1. In a small bowl, whisk together confectioners’ sugar and tangerine zest and juice until smooth. Add milk, 1 tablespoon (15 grams) at a time, until desired consistency is reached. SPICED PERSIMMON COCONUT CAKE Makes 1 (8-inch) cake

I’m always looking for fresh ways to use persimmons from my yard in California. This cake hints of a tropical vacation with the coconut and lime, but the persimmons and spices make it a decidedly holiday cake. Use either ? rm Fuyu or cinnamon persimmons for this recipe.

½ cup (113 grams) unsalted butter, softened

2 cups (400 grams) granulated sugar

½ cup (112 grams) sun?ower seed or other neutral oil

4 large eggs (200 grams), room temperature

1 large egg yolk (19 grams), room temperature

1 tablespoon (9 grams) lime zest

1 tablespoon (15 grams) fresh lime juice

1 teaspoon (4 grams) coconut extract

3¼ cups (406 grams) all-purpose ?our

2 teaspoons (4 grams) Chinese ?ve-spice powder

1½ teaspoons (7.5 grams) baking powder

1½ teaspoons (7.5 grams) baking soda

1 teaspoon (2 grams) ground cinnamon

1 teaspoon (2 grams) ground ginger

1 teaspoon (3 grams) sea salt

1 cup (240 grams) whole buttermilk, room temperature and shaken

3 cups (510 grams) stemmed, peeled, and ?nely diced Fuyu or cinnamon persimmons, divided

2 cups (200 grams) unsweetened ?ne ?aked coconut, toasted and divided Spiced Buttercream (recipe follows) Garnish: fresh sage leaves

1. Preheat oven to 350°F (180°C). Butter and ?our 3 (8-inch) round cake pans.

2. In the bowl of a stand mixer ?tted with the paddle attachment, beat butter and sugar at medium speed until ?uffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add oil, and beat until well combined. With mixer on low speed, add eggs and egg yolk, one at a time, beating well after each addition. Beat in lime zest and juice and coconut extract.

3. In a large bowl, whisk together ?our, ?ve-spice powder, baking powder, baking soda, cinnamon, ginger, and salt. Gradually add ?our mixture to butter mixture alternately with buttermilk, beginning and ending with ?our mixture, beating just until combined after each addition. Fold in three-fourths of persimmons and 1½ cups (150 grams) coconut. Divide batter among prepared pans, smoothing tops with a spatula. Gently tap pans on counter to release any air bubbles.

4. Bake until a wooden pick inserted in center comes out clean, 24 to 27 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Spiced Buttercream between layers and on top and sides of cake. Sprinkle with remaining one-fourth of persimmons and remaining ½ cup (50 grams) coconut. Garnish with sage, if desired.

SPICED BUTTERCREAM Makes about 4 cups

8 ounces (225 grams) cream cheese, softened

½ cup (113 grams) unsalted butter, softened

1 tablespoon (14 grams) all-vegetable shortening

5 cups (600 grams) confectioners’ sugar

1 tablespoon (9 grams) lime zest

1 tablespoon (15 grams) fresh lime juice

1 teaspoon (2 grams) Chinese ?ve-spice powder

1 teaspoon (2 grams) ground cinnamon

In the bowl of a stand mixer ?tted with the paddle attachment, beat cream cheese, butter, and shortening at medium speed until smooth. Add confectioners’ sugar, lime zest and juice, ?ve-spice powder, and cinnamon, beating until combined.

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