Vanilla Cranberry Scones

Oh my GOODNESS! These light and lovely scones are quick to make… even quicker to eat! I’ve taken a few of my favourite scone recipes from over the years and blended & tweaked them using my own favourite tricks and Twisted Gourmet sugars. You’re going to like these….

PREHEAT OVEN TO 400 degrees

INGREDIENTS:

1 3/4 cups all purpose flour

3 Tbsp Twisted Gourmet Vanilla Sugar plus 1 teaspoon

1 Tbsp Twisted Gourmet Yukon Wild Cranberry Sugar

2 1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter (chilled or frozen)

3/4 cups wild yukon low-bush cranberries (other berries can be used, of course)

1 egg

1 tsp pure vanilla extract OR vanilla bean paste (I use President’s Choice Madagascar Bourbon Vanilla Bean Paste)

4-6 Tablespoons half-and-half cream plus 1 tsp

METHOD:

COMBINE flour,  Twisted Gourmet Vanilla Sugar, baking powder and salt in a large bowl.

ADD butter, either frozen & grated (my preference) or chilled & cut in with a pastry blender until the mixture resembles coarse crumbs.

IN ANOTHER BOWL  toss wild cranberries with 1 tsp Twisted Gourmet Vanilla Sugar. Add berries to flour/butter mixture.

IN SMALL BOWL beat 1 egg. Add vanilla extract OR vanilla bean paste

ADD egg mixture and 4-6 tablespoons (as needed) of half & half cream to the flour/butter/berry mixture until the mixture is moist enough to pull away from the edges of the bowl.

TURN DOUGH ONTO LIGHTLY FLOURED SURFACE.  Knead gently 8-10 times. The berries will explode in a very dramatic fashion, staining the dough, your hands and work surface…. be ready (this is exactly when the doorbell will ring… happens every time)

Press or roll dough to about 1/2 inch thick. I prefer to make a long rectangle of dough, cutting it into small triangles. You can cut circles with a biscuit cutter, create one large circular scone which you slice into wedges before baking, whichever you prefer.

Lightly brush tops of scones with 1 tsp half-and-half. Sprinkle with Twisted Gourmet Wild Yukon Cranberry Sugar.

Bake 11-14 minutes until golden brown. Baking time will depend on size of scones.  Serve warm with butter for maximum yum.

 

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Crispy Skillet Potatoes

Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.

Preheat oven to 375

INGREDIENTS: (serves 2 as a side dish)

2 scrubbed medium red potatoes

2 tsp Twisted Gourmet Wild Yukon Sage & Cranberry Poultry Blend

butter (1/4 cup)

1 medium onion, chopped

 

METHOD:

Using a spiralizer, spiral cut potatoes into a bowl, or grate the spuds and press between paper towels to dry. Drying them well will help the crisping up process.

In an oven-proof saucepan, melt butter. Saute onions until they begin to soften and go translucent. Add seasoning blend and potato. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.

Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.

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