Cranberry White Chocolate Scones

White Chocolate Cranberry Scones 20

I meant to make these back when I made the Savoury Sunday Scones but I ran out of time. So I just had a package of defrosted cranberries sitting in my fridge for AGES. I felt bad about those poor cranberries, so last weekend I whipped up a couple batches of this recipe from Chew Out Loud, one to eat right away, and the other to freeze unbaked as a giftie for Cait.

White Chocolate Cranberry Scones 1

First, make sure you have 1 cup butter sitting in your fridge (or better yet, freezer).

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Preheat your oven to 400°F and start with 4 cups flour (if you think that’s a lot of flour, imagine how much I had when I doubled the recipe. Okay, you don’t have to imagine: you can just do the math, I know). Whisk that together with 2/3 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/2 teaspoon baking soda, and 1 teaspoon salt.

White Chocolate Cranberry Scones 2

The original recipe calls for 1 cup sour cream, but I only had a very little bit. So I thought I’d add in some yogurt, but I only had lemon meringue flavoured yogurt (still, citrus and cranberry are a great combination). But I didn’t even have enough of that. So I added in some dregs of whipping cream I had lying around.

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I ended up cleaning out all three containers.

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So. In a bowl, mix together 1 cup sour cream (or your dairy Frankenstein equivalent), 2 large eggs, and 4 teaspoons vanilla. Set that aside for a minute or two.

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Grab your super cold 1 cup butter and grate it into your flour mixture. Yes, grate it. It’s oddly satisfying to grate butter. I always enjoy it, though I hate grating cheese.

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Use a spoon to stir it into the flour. I went ahead and used a pastry cutter on it as well just to ensure I didn’t have huge clumps of grated butter in places where they shouldn’t be.

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Stir in half a package of white chocolate chips (I used a whole one because I doubled the recipe).

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Now tip in your liquids and stir them until just combined.

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Add in half a package of fresh cranberries (again, I used a whole one because of doubling the recipe).  Stir those into the mix.

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I tipped the whole thing out onto a work surface to squish and kind of knead gently into a cohesive mass.

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I split it into four balls (two if you’re not doubling).

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I flattened the balls into disks, which I cut into 8 equal wedges.

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Whisk an egg in a small cup with a tablespoon of water and brush the egg wash over the scone wedges. Sprinkle with a bit of sugar.

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Bake those suckers on parchment-lined baking sheets for 14-17 minutes, until they’re a nice pale brown all over. Serve warm!

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Turkey and Leek Pie

HAPPY THANKSGIVING!

Turkey Leek and Bacon Pie

While you’re spending the day prepping for your big turkey feast (or, if you celebrated yesterday, cleaning up afterwards), why don’t you consider what you can do with the leftover bits of that big bird?

I cooked this little baby up after watching a Jamie Oliver Christmas special on the plane home to Ottawa last December, and I served it to the lovely folks at our annual potluck.  It’s super easy, super tasty, and a great way to eat up all that leftover turkey.  And the best part about Jamie Oliver is he’s big on improvisation.  If you watch the videos for his recipes they never end up matching the recipes themselves, and that adds immensely to his charm.

Make sure you have a good package of unthawed frozen puff pastry lying around. I get the President’s Choice brand stuff and it comes in two blocks, which is perfect for our purposes here.

Then you’ll need 2kg leeks.

Turkey Leek and Bacon Pie

Leeks are super dirty. My mother told me that as the leeks grow they bury the stems in more dirt in order to keep that stem as pale and tender as possible.

Turkey Leek and Bacon Pie

This means you’ll need to clean them well. I find the easiest way to do so is to cut off the scraggly top ends and then slice the whole thing in half lengthwise. Pop those babies in a sink full of water and swish away until all the dirt is gone. Then give them a good shake to drain out the excess water.

Turkey Leek and Bacon Pie

Now, chop up those leeks. Make the pale ends a bit chunkier, but slice the tougher green ends up really thin.

Turkey Leek and Bacon Pie

Now, take a large, fat saucepan with a lid and chuck in the leaves of about half a bunch of fresh thyme.

Turkey Leek and Bacon Pie

Chop up a couple of slices of nice bacon, add a glug or two of olive oil, and cook that for a wee bit on high to medium-high.

Turkey Leek and Bacon Pie

Pour in your chopped leeks and let them cook for about three minutes on high.

Turkey Leek and Bacon Pie

Then add in some salt and pepper, pop the lid on, and turn the heat down to medium. Let that cook for about thirty minutes, stirring every 5-10, to make sure nothing sticks.

Turkey Leek and Bacon Pie

While that’s on the go, chop up your leftover turkey. You’ll need about 800g grams of turkey, chopped or torn into big chunks. Light meat, dark meat, whatever floats your boat. I like half and half, because the dark stuff has more flavour. If you have leftover stuffing it will make a great contribution as well. Huck that into your leek pot when the leeks are done.

Turkey Leek and Bacon Pie

Sprinkle on 2 tablespoons flour and stir that to fully combine it with the leeks and turkey.

Turkey Leek and Bacon Pie

Then add in 2 pints of stock — turkey, chicken, vegetable, mushroom, whatever you want.

Turkey Leek and Bacon Pie

And 2 heaping tablespoons crème fraîche or sour cream (or even plain greek yogurt if that’s what you have).

Turkey Leek and Bacon Pie

Give that a good stir and bring it back to a boil for a minute. Add more salt and pepper to taste if you like, then turn off the heat.

Turkey Leek and Bacon Pie

Pour your leek mixture through a sieve into a pot to get some lovely gravy out of this. Removing the gravy now will also make sure your pie doesn’t end up soggy, and if you drain it directly into a pot then you can easily heat it up before you serve it.

Turkey Leek and Bacon Pie

Preheat your oven to 375°F and lay your leek mixture out in a buttered 9″ x 13″ baking dish.

Turkey Leek and Bacon Pie

Dust a work surface with flour and roll out a segment of pastry so that it is a few inches larger than your pan size on all sides. If you just have one piece of pastry, then roll it out so it’s double the pan size (you will then fold one side over the other).

Turkey Leek and Bacon Pie

Crumble some chestnuts and fresh sage leaves over the pastry (or half the pastry if you’re folding).

Turkey Leek and Bacon Pie

Fold the other half on top or roll out the other piece and place it on top of the first and press down a bit to seal the chestnuts and sage inside.

Turkey Leek and Bacon Pie

Lay the pastry across your pan and tuck the ends in underneath the mixture on all the sides.

Turkey Leek and Bacon Pie

With a sharp knife score the whole pastry surface diagonally.

Turkey Leek and Bacon Pie

If you wish you can put an egg wash on at this point by beating an egg, adding a pinch of salt, and brushing that over the top of the pastry, but I didn’t bother. Bake for 30-40 minutes, or until your pastry is puffy and golden brown. Serve warm with the reheated gravy. It is so excellent.

Turkey Leek and Bacon Pie