From the land of cranberries

Let me just say, I have had my fair share of cranberry scones this year. You may not believe me, but at one potluck alone there were two people who brought cranberry scones... But it seems (no offense to those who have made cranberry scones lately) that I have found the ultimate cranberry scone recipe. This is not to say that the other recipes were not delicious; it is just to say that this recipe is one thousand times better.

I am certain I have mentioned this earlier, but it is worth repeating: Wisconsin is the top producer of cranberries in the US. And luckily for me, I love cranberries (and cheese and beer and brats and all things Wisconsin). This recipe for cranberry scones comes to me from my mom's best friend's son's friend's (who happened to be the Cranberry Queen of the Warrens Wisconsin Cranfest of 2008-2009) mom. Need I say more?

Anita's Cranberry Scones with Almond glaze
For the scones:
2 1/2 cups of flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 cups of butter, chilled and in slices
1 cup of cranberries, either frozen or fresh; halved
1/3 cup of sugar
3/4 cup of buttermilk*

1. In a large bowl, mix together the flour, baking powder and baking soda. Then, cut in the butter until it forms small pea-sized pieces. Add cranberries and sugar and mix well. Gradually add the buttermilk and mix well. If it is too sticky, add a bit of flour. It should not be too dry, but shouldn't stick to you fingers.

2. Split the batter into two equal parts and flatten into an 8 inch round, about 1 inch thick. Cut into six wedges and place on an ungreased cookie sheet. Bake at 400 degrees for about 12 to 15 minutes.

*If you do not have buttermilk, you can substitute this with 1 tablespoon of white vinegar plus milk to equal 3/4 cup. Allow this to set for 5 minutes before adding to the recipe.

a little piece of heaven

For the glaze:
1 tablespoon of butter
1/2 teaspoon almond flavoring
1 1/2 cups of powdered sugar
3 tablespoons of milk

1. Using an electric mixer, blend together the butter and almond flavoring until well blended. Then, add powdered sugar and milk.

2. Spoon about one dollop of glaze on each scone, when they are still quite warm. The glaze should melt deliciously over the entire top, dripping off the edges ever so delicately.

3. Sink your teeth into one of these babies, and fall into a deep state of bliss.

4. Only after you have eaten all that you can, share the leftovers with your friends (this step is optional; otherwise, repeat step 3).

Happy eating, from the land of cranberries!