“I wonder if the snow loves the trees and fields, that it kisses them so
gently? And then it covers them up snug, you know, with a white quilt;
and perhaps it says “Go to sleep, darlings, till the summer comes
again.”
 ―
Lewis Carroll  Through the Looking-Glass

I hope you’re having a warm and gentle beginning to the new year.  A cup of tea and a scone, or two, is just the ticket while pondering those resolutions. This recipe for scones is adapted from one printed in Bon Appetit many years ago, and I love how light and flaky they are.  Enjoy.

CRANBERRY SCONES
Makes 12

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
2/3 cup dried cranberries

2 large eggs
2/3 cup chilled sour cream
1-1/2 teaspoons vanilla extract
Demerara sugar

Preheat oven to 350 degrees F.  Whisk first 5 ingredients in large bowl to blend.  Rub in butter with fingertips or pastry blender until mixture resembles fine meal.  Mix in cranberries.

Separate 1 egg; place white in small bowl and reserve.  Place yolk in medium bowl; add whole egg, sour cream and vanilla, and whisk together.  Gently stir sour cream mixture into flour mixture (dough will be very moist).  Turn dough out onto generously floured work surface.  Divide dough in half.  Press each half into a 6-inch round about 1/2 inch thick.  Cut each round into 6 wedges.  Beat reserved egg white until foamy; brush over wedges.  Sprinkle with sugar.  Transfer wedges to baking sheet, spacing 1 inch apart.

Bake scones until pale golden and toothpick inserted into center comes out clean, about 20-25 minutes.  Serve scones warm or at room temperature.