Today, our Gooseberry Patch Guest Blogger series continues
with a recipe you'll love sharing with family & friends...
or keeping all to yourself!
Kristin from Delightful Country Cookin'is sharing a favorite
Gooseberry Patch recipe today...take it away, Kristin!
Oooooh, don't you just love January? The cool mornings, brisk wind, and occasional snow storms just give me the warm and fuzzies. :) I think what's so wonderful about the winter months is that they give us an excuse to stay indoors, bundle up, and eat delicious baked goods. At least, that's what I do...
On cool January mornings, I love to start my mornings off with hot tea and something hearty and delicious. Cereal just doesn't cut it anymore for me. Sometimes I like pancakes, sometimes biscuits and jam, sometimes breakfast casserole, but nothing goes better with hot tea than scones.
And these scones are...well...let's just say that
"delicious" is an understatement.
These come from one of my favorite Gooseberry Patch cookbooks of all time - Made from Scratch. This book has recipes for all meals and all occasions. My book is filled with notations about the different recipes I've made and what we thought about them.
Our favorites so far - Garlic and Vegetable Pasta, Meringue Kisses, Strawberry Shortcake, Dilled Chicken, Extra Special Biscuits, Hamburger Stroganoff, Quick Sourdough Bread, Three Layer Chocolate Cake, and of course...Cranberry Scones!
These are so easy to make. After mixing together your sugar, flour, baking powder, and baking soda, use a pastry cutter or fork to cut in some chilled butter. Your goal is to make it look like coarse crumbs by the time you are done.
Toss in some dried cranberries...
...and then stir in some buttermilk.
adapted from Gooseberry Patch's Made from Scratch
1 cup sugar, divided
2 1/2 cups flour
2 1/2 t. baking powder
1/2 t. baking soda
3/4 cup chilled butter, sliced
1 cup dried cranberries
1 cup buttermilk, divided
Combine 2/3 cup sugar, flour, baking powder, and baking soda in a large mixing bowl; cut in butter until mixture resembles coarse crumbs. Fold in cranberries; stir in 3/4 cup buttermilk until just moistened. Turn dough onto a lightly floured surface and knead 6 to 8 times; divide dough in half. Pat each half into an 8-inch circle on an ungreased cookie sheet lined with parchment paper. Cut each circle into 8 wedges (do not separate). Brush tops with remaining buttermilk; sprinkle with remaining sugar. Bake at 350 degrees for 15 minutes or until golden. Serves 16.
Thanks so much for stopping by today
to share this yummy recipe, Kristin!
Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family.