My Mom took me over the Atlantic when I was a wee little one for a family adventure. My 6 year old eyes explored Europe and my tongue was tickled with new flavors and foods. I tried many things for the first time during that trip, but one of the foods that planted it’s memory deep within the walls of my cerebrum was the scone.
My first trip back to Great Britain as an adult took a very different stance on eating and exploring. I was there with the intention of picking up any and all tips on things I loved and how to re-create them back home. The scone was my first attempt of bringing the United Kingdom tips I had learned to life. I made them for the women in my family, they LOVED them with such insane enthusiasm, I started to experiment with the basic scone recipe and finally tried this Cranberry Corn version on my clan. In short, this is the recipe they request over and over. I only bring it out during the holidays as a little gift. I make a big batch Christmas Eve to make sure I have something to leave out for Ol’ Saint Nick. Pair it with a glass of cold or warm milk and fall in love. This is the ultimate Santa treat and if you have any left over, enjoy them Christmas morning with a tall swig of milk while you open your gifts!
Since I’m on the topic of happiness and gift giving…. I would like to thank the MASTER OF THE GLASS HALF FULL for giving me one of the best gifts ever…. The words of positivity. I’m going to jump over to his Facebook page and tell him how much I’ve appreciated all his optimistic expression. Then I’m going to tweet him with mucho #postivismo and let him know I will carry positivity in my smile for the rest of my life and promise to always drink milk!
Ingredients for cranberry corn scones:
1 – cup flour
3/4 – cup medium grind yellow cornmeal
1/2 – tablespoon baking powder
1/4 – teaspoon baking soda
1/4 – teaspoon kosher salt
1/3 – cup sugar
1 – stick butter (cold, cut into 1 inch pieces)
1/2 – cup dried sweet cranberries
1/2 – cup buttermilk
1/4 – cup sugar
Preheat oven to 400 degrees fahrenheit.
Line a cookie sheet with wax paper and set to the side.
In a food processor combine flour, cornmeal, baking powder, baking soda, salt, and sugar. Pulse till all dry ingredients are mixed well.
Then add in butter and give a few good pulses till butter looks like small peas.
Then transfer butter flour mixture into a large mixing bowl. With a wooden spoon mix in cranberries. Make a well in the center of mixture and pour in buttermilk. Mix to combine. There will be a little flour at the bottom of the bowl, the rest of the dough will be a little sticky. Not to worry. Let dough sit for 10 minutes.
Gently form dough into 2 inches in thickness balls by rolling in hand. On wax paper lined cookie sheet drop dough balls two inches apart. Then sprinkle each ball with 1 teaspoon of sugar. Place in the oven and immediately lower temperature to 375. Bake for 18 to 20 minutes or until golden. Let cool and enjoy!
*Disclosure: This is part of a sponsored campaign with the California Milk Processor’s Board and Latina Mom Bloggers. Story and opinions are my own.
All photos taken by: Nicole Presley