See that shiny glaze and the bit of scone that’s super moist? No it’s not undercooked, that’s the wonderfully tasty, and sticky, rosewater syrup. The syrup is adapted from Fati over at Fati’s Recipes. She’s used it on all sorts of wonderful things like this and this. And we’ve wanted to put it on something for awhile. We essentially scaled down her recipe and used lemon juice instead of citric acid. Did we heed her warnings that it was sticky? Of course not. Greg had some of it on his chin for most of breakfast. Perhaps, I should have told him. Use a fork if you must, but remember life’s no fun if your food isn’t messy sometimes!
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tsp baking powder
- 1 tsp freshly grated nutmeg (or 1/2 tsp ground)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup fresh or frozen cranberries
- 1/2 cup pecans, chopped coarsely
- 1/2 cup buttermilk
- 1 egg
- 2/3 cup sugar
- 1/3 cup water
- 1/2 tsp lemon juice
- 1/2 tsp rosewater
For the scones, preheat oven to 375 and grease a cookie sheet or line with parchment. In a large bowl, combine flour, sugar, baking powder, nutmeg, baking powder and salt. Cut in butter until the mix resembles coarse crumbs. In a small bowl, whisk buttermilk and egg. Add to flour mixture and stir until dry ingredients are just moistened. Dump in nuts and berries and stir until just combined. Turn out on a lightly floured surface. Gently knead about 10-12 times. Divide into two balls and shape into two six-inch rounds. Cut into four to six wedges, but don’t separate. Bake for 15-20 minutes or until golden brown. Make syrup while the scones are baking. Brush top with syrup while still warm.
For syrup, place sugar and water in a two-quart sauce pan over medium heat, stirring occasionally. When the mixture turns clear and boils, turn the heat down to low and stir slowly for another few minutes to thicken. Add lemon juice and then rosewater, stir for another two minutes.
Looking for other tasty ways to use cranberries? We love this cranberry coffee cake over at Sweet & Crumby and these cranberry orange pecan muffins at Sweet Pea’s Kitchen, not to mention her cranberry orange bars. Also, NancyCreative has had some wonderful cranberry recipes lately too, including these cranberry sauce muffins with a cranberry sauce glaze.
Notes: If you don’t have buttermilk, you can put a half tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one-half cup mark with regular milk.