When was the last time you danced? I’ve realized as of late, music has been somewhat non-existent in my life. When I’m working or in the car, I tend to have NPR for background noise and occasionally I’ll start up my pandora station. But for the most part, there hasn’t been music and there sure hasn’t been dancing. I go through phases with music and I think coming out of being around music all the time, I took a break. However, I’ve recently been digging back in. I pulled my bassoon out and started playing again, I’m listening to my favorite symphonies and piano concertos while I work, and when I’m in the kitchen, I have playlist going that I can sing and dance to while I move around the kitchen.
I was further pushed to dance last night while I was at a concert (Trombone Shorty to be exact). M gets tickets to an occasional show thanks to his job but he ended up having to work last night. So I took myself out on a date and went to the concert alone. I stood in the back, bobbing my head to the beat and really just enjoying the sound of live music. “Dance!” I heard yelled behind me and then immediately following, an elbow nudged into my side, “DANCE!” the older lady yelled again but this time I realized it was directed at me. Once more, another jab and “DANCE!” yelled again at me. I smiled at her and started to move back and forth. Sometimes it takes a 60 year old women to reminder you to dance more often.
These scones have a couple extra components but are truly worth it. I find einkorn flour to have a bit of sweetness compared to other wheat flours and when paired with maple syrup counters the tartness from the cranberries. The cranberries and vanilla bean milk can be made a day ahead of time for easily assembly when ready (I’m always impatient when waiting for things to cool-but it’s important to not melt the butter pieces!)
- 2½ cups fresh cranberries
- ¼ cup 2% or whole milk
- ¼ cup maple syrup
- 2 cups (240g) Einkorn Flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 vanilla bean
- ½ cup cold butter, cut into chunks
- 1 large egg
- Egg Wash
- 1 egg
- 1 tablespoon heavy cream
- Preheat oven to 400˚. Place cranberries in a roasting pan and bake for 15-20 minutes. Cranberries should have released their juices. Set aside to let cool.
- While cranberries are roasting, slice the vanilla bean in half and scrape out the seeds into a small sauce pan. Add the milk to the pan, bring to a simmer, remove from heat, and let cool completely.
- Once cranberries and milk are cool, whisk together Einkorn flour, baking powder, and salt. With your hands or a pastry blender, cut the butter into the flour mixture. Butter should be in pea size pieces.
- In a separate bowl, whisk together 1 egg, maple syrup, and milk. Pour into dry ingredients and stir until just coming together.
- Scoop dough onto a well floured surface and pat into a large rectangle. Spread cooled cranberries over dough and roll into a log or fold into a circle. Cut eight triangles out of the dough and place on a baking tray covered with parchment paper.
- Whisk together egg and heavy cream then brush over scones. Bake for 20-24 minutes until scones are golden and firm. Remove from oven and let cool before eating.