Lingonberry and crème fraiche scones with cardamom icing…

There is nothing like the smell of fresh baked goods in the house.  In fact, a number of commercial industries use a “fresh baked goods” fragrance to entice customers to buy their products as it evokes a sense of home, warmth, and ease.   Kitchen supply stores, home showrooms, furniture stores, and even real estate agents capitalize on the power of this smell because of the connotations that it evokes in almost every human being. Baking is a complete lesson in chemistry as far as I am concerned, all the way from the recipe, to the nose, to the brain. Perfect proportions, ratios, balance, and chemical reactions. But, truth be told, I am not a baker nor am I trying to sell anything. I am also not exempt from the power of the smell of fresh baked goods, there is just something heavenly and relaxing about the aroma.

The ingredients for this recipe were originally destined for lingonberry jam drop cookies, but…we needed breakfast. Simple as that.  After two batches that came out dry and hard as stones, this third batch was perfection.  Moist, light, and flavorful, yet maintain the heartiness scones have to offer. Serve them warm with a drizzle of icing, and a cup of coffee, and how can your day go wrong? Plus, this is baking for non-bakers, a little more whimsical and a little more room for error.

Lingonberry and crème fraiche scones with cardamom icing…

2 ½ cup flour

½ cup granulated sugar

1 tsp salt

1 tbs baking powder

½ tsp baking soda

¾ cup unsalted butter

½ cup light whipping cream/milk

¼ cup crème fraiche or sour cream

½ cup lingonberry preserves

icing:

¼ cup powdered sugar

2-4 tbs water

pinch ground cardamom

Preheat oven to 400 degrees. Combine dry ingredients, giving them a good sift or aerate with a fork or whisk. Cut in butter until mixture resembles a coarse meal.  In a separate bowl, combine cream/milk, crème fraiche, and preserves.  Add wet ingredients to dry ingredients, until just moistened, dough will be sticky.  Turn dough out onto a floured surface, and kneed briefly and gently.  Pat out dough until ¾ inch thickness.  Cut into equal portions.  Bake on a greased baking sheet for 12-15 minutes, until tops turn golden brown.  While scones are baking, make a simple icing.  Add water tbs by tbs until sugar has no lumps but is not runny.  Add a pinch of cardamom and mix completely. This is a powerful spice, so flavor to taste.  Once scones are partially cooled, drizzle with icing.  I serve with lingonberry preserves and butter.

These scones are so easy to make and are delicious and can be made with any preserves you have in your kitchen. And hey…you might be able to use these babies subliminally when selling your home.

Cook together, toast to each other, and share!

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4 responses to “Lingonberry and crème fraiche scones with cardamom icing…

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