It's time again for Secret Recipe Club reveal! My secret blog assignment this month was Cupcake Muffin. Sara was a graduate student at Berkley in California, but now she lives in Boston. I hope she's surviving the winter they've been experiencing there. That has to be a huge change from California!
Sara has all kinds of yummy looking recipes on her blog, so of course it was hard to choose. She has not one, but two recent recipes for fish tacos that look really good. Some others that caught my eye were:
- Creamy Chicken Enchiladas
- Southwestern Sweet Potato-Corn Soup
- Buffalo Sweet Potato Pizza
- Apple Cobbler Bars
I settled on these scones because I just can't resist anything with cranberries. And, I've never made scones before, so I thought now would be the perfect time. The rum glaze didn't hurt either.
I followed Sara's recipe the first time I made these, except that I used twice as much powdered sugar in my glaze because it seemed really thin. It could really go either way - double the powdered sugar or cut the rum and vanilla in half - and it would still be good. We ended up with a lot of really tasty glaze all over our scones!
The scones were really good, soft on the inside and crunchy on the edges. The cranberry and orange flavor is so good. I liked the crunchiness so much that the next time I made them, I separated the wedges, and I raised the oven temperature to 400°. Perfect! They're still soft inside, but you get more crunchy edges.
I also read somewhere that freezing your scones for 30 minutes before baking will relax the gluten in the flour and make them flakier and more tender. So, if 30 minutes is good, longer is OK, too right? I made up a batch and transferred my parchment to the freezer instead of a baking dish and the oven. I froze the scones and then put them into a sealed container in the freezer. Then, whenever I wanted scones, all I had to do was take out however many I wanted to bake, let them sit on the counter while the oven was heating, brush them with a glaze of rum and powdered sugar, sprinkle with some turbinado sugar, and bake. It's so handy to have scones in the freezer ready to bake at any time. I will definitely be making these again and keeping some in the freezer so I can have them whenever I want!