Picks and Pans Review: Recipe

UPDATED 11/23/1992 at 01:00 AM EST Originally published 11/23/1992 at 01:00 AM EST

>ENJOY A SCONE ALONE

BUTTER AND JAM AND, AS DAVID LETTERMAN would say, a beverage, preferably hot, are all you need to turn these crumbly wedges into a satisfying breakfast. Adapted from Home for the Holidays (see preceding review):

Cranberry Scones

1½ cup whole wheat flour ½ cup unbleached flour ¼ cup sugar 2 tsp. baking powder ½ tsp. salt ¼ tsp. ground cardamom ¼ tsp. ground nutmeg 5 tbs. cold unsalted butter 1/3 cup heavy cream 1/3 cup plus 1 tbs. milk grated zest of 1 lemon ¾ cup fresh cranberries 1 tbs. heavy cream for glaze sugar for glaze (optional)

Preheat oven to 425° F. Grease large baking sheet. Combine flours, sugar, baking powder, salt, spices. Add butter, cut in with pastry blender until coarsely mixed. Make a well, add cream, milk, lemon zest. Stir. Add cranberries, stir till dough coheres. Shape into ball, place in center of baking sheet. Pat into a 9-inch disk. Score deeply into 8 wedges. Brush top with 1 tbs. of cream, sprinkle with sugar. Bake 25 min. Cut apart at score marks, serve hot.

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