This past weekend a whole bunch of food bloggers from and around the city of Calgary participated in a charity bake sale, myself included. It was a fun experience and bake sale raised $1900.00 for the Brown Bagging It For Calgary’s Kids Society, a wonderful charity that provides healthy lunches for children that unfortunately don’t have no lunches or barely one at all. I know as an adult at lunch hour I get super hungry and over the last couple of years Ben and I worked so much we skipped lunch and not only does it make you feel starved not having something to eat, but I do believe it can have a negative affect on your health. Therefore, I can’t imagine how a child feels when they don’t have a sufficient lunch.
At the bake sale, were tonnes of delicious and beautiful baked treats! Unfortunately, I didn’t get any pictures but a fellow food blogger, Barb from Just a Smidgen took some photos from the bake sale (doesn’t she have such an inspiring blog?). I went back to the bake sale later in the day just to see a table with a barely any items left- wow! Calgary definitely has a lot of carb loving, generous foodies. 🙂
One of the items I baked were scones. I picked scones because they were easy HAHA. I admit it! It was an easy recipe and I figured my chances of screwing up were low! The Black and White Cookies on the other hand were a bit of a pain with the waiting and the frosting- I had to do a trial run Thursday night to make sure I got it right for Friday.
A big Thank You to everyone who came by to pick up something from the bake sale and to Vincci from cecinestpasunfoodblog.com for setting everything up. I had fun baking and meeting everyone there!
Below is the scone recipe for you to try in you’re own kitchen. Now, these are not super soft fluffy scones; they are more on the crumbly side but just as good. 🙂 Oh and it’s very important to do the glaze – very very important. 😉
Cranberry Walnut Lemon Scones
4 tablespoons granulated sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 tablespoon finely grated lemon peel (* you’re gonna need a whole lemon for this- I did)
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half cream
1 tablespoon fresh lemon juice
Preheat to 375°F.
- Line baking sheet with parchment paper.
Whisk 4 tablespoons sugar and 2 tablespoon lemon juice in bowl for glaze. Put aside.
2) Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
3) Gather dough into ball; divide in half. Press out each half on floured surface to an approx. 6-inch-diameter and 1-inch-high round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
5) Bake scones until golden and tester comes out clean, about 20 minutes.
Serve warm or at room temperature.
Note: I did make the scones again and used regular 2% milk instead of half & half and it still turned out really good. Maybe a little more crumbly but just as delicious. Also, if you’re a person who likes to spread some jelly or jam on your scones; half the sugar required in the scones so it’s not too sweet.
Recipe adapted from epicurious.com