Whole Wheat and Cranberry Scones

Wow, it's been a crazy busy couple of weeks! I started a new job (yes, a cooking job!!!) and have finished my 3rd week of summer classes. I'm exhausted, but feeling happy and satisfied. I am cooking for a wonderful family of four, 2 to 3 nights/week to take the load off the busy, working parents.  So far I love it! I'm reading countless blogs, magazines and cookbooks, now with a focused goal: 3 healthy, varied meals per week that adults and kids alike will love. It's been a blast so far, and I'll be keeping you updated.

I'm trying to work in the grains here and there so I baked these scones for them this past week with whole wheat pastry flour as directed in the recipe. The pastry flour has a lower protein content than say cake or all purpose flour and will absorb less moisture (right?!).  Having never baked a scone before, or worked to much with a kneaded dough, these types of recipes always intimidate me. For no good reason either, because it's was super simple and you get better every time. Working with doughs, you'll learn how they should feel and how to do it better the next time.

I think my end product was a little dry, but scones are supposed to be a little dry? yes/no? Not sure? I always here the States or at least Seattle, is not a great place for good scones, so I'm not sure I've ever had what the French would call a good one.   Anyway, it was tasty and I did the real milk and butter recipe, no substitutions this time. The family doesn't have a wheat or dairy issue, so I plan to do some gluten free and dairy free stuff, but not all. I'd give this recipe a 4 1/2 out of 5. I think the dryish texture was my fault, but other than that they were great and according to what I've read, this recipe is perfect ;)

Fun and random...I was volunteering at a cooking class called Fast Food for Busy Families at PCC the the other night and the instructor told everyone to save time, you should get a pressure cooker, then recommended a book by none other than, Lorna Sass, "Cooking Under Pressure". In a small class of 15, she got a great review from the instructor and 2 students who have and love the book. Yeah, go Lorna, you've got Sass! Cheers ya'll...now go bake some scones ;)  -Vicki