Cranberry & Honey Cornbread Scones

this past week, i tried out a recipe from beth over at local milk. however, i must have been feeling especially daring because i've never changed a recipe so drastically before. judging by this one's success, however, i might be doing so more often. these cranberry & honey cornbread scones were born when i read through beth's 'cornmeal brown butter scones' recipe. lemons and cranberries are an amazing combination, and i've recently developed an obsession with honey. what with desperate runs to the local grocery store for buttermilk and cornmeal, this recipe took me two hours to fiddle with, so i spent an entire morning making myself breakfast. with the quickly approaching spring semester, it was rather refreshing to spend an entire morning creating a recipe and then eating delicious scones with a pot of stovetop hot chocolate. i felt like a hobbit, having elevensies right before lunch.  i'm planning on making this recipe again sometime this week because they are just supreme (however, the recipe only makes the eight, so if you have a big family like i do, you'll probably want to double it once you decide you like it). 

have a lovely sunday,

x

CRANBERRY & HONEY CORNBREAD SCONES

INGREDIENTS

• 190 grams (1.5 cups) all purpose flour, extra for dusting
• 60 grams (1/2 cup) cornmeal, extra for dusting
• 96 grams (1/2 cup) sugar
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• finely grated zest of one lemon
• 8 tablespoons butter (1 stick), divided
• 60 grams (1/4 cup) heavy cream
• 170 grams (scant 3/4 cup) buttermilk
• 1 tablespoon honey
• cranberries, as preferred

INSTRUCTIONS

1. divide butter into 5 tablespoons and 3 tablespoons. place the 3 tablespoons in the freezer while you brown the rest over medium heat, swirling occasionally until golden and smells nutty. immediately pour into a heatproof container that will be easy to pry it out of, like a small tea cup or bowl. let cool slightly and then place in the freezer until frozen solid.
2. heat oven to 450°f.
3. line a baking sheet with parchment and sprinkle liberally with cornmeal.
4. when butters are frozen, place a mixing bowl on a digital scale. weigh flour, cornmeal, and sugar into bowl, and then add baking powder, soda, salt, and lemon zest. stir to combine.
5. grate the butters on a box grater and then toss into the flour to combine & coat.
6. place a small bowl on the scale, measure the cream & buttermilk into it.
7. pour them into the flour butter mixture, along with the honey, and stir to combine.
8. turn dough out onto a well floured work surface (all purpose flour).
9. sprinkle the top with flour and using lightly floured hands pat the dough into a nice ball.
10. roll ball out flat, until it is about 1-1.5" thick. cover half of dough with cranberries and then fold dough in thirds. 
11. cut into triangles and place on prepared baking sheet. sprinkle with raw sugar.
12. bake for 18-23 minutes, until golden brown.
13. cool slightly on sheet and then transfer to a rack to cool completely.