Sunday Brunch by Betty Rosbottom Read Free Book Online Page B

lightly. When melted, add enough bread slices to fit comfortably in a single layer. Cook slowly until the slices are golden brown and crisp on both sides, about 4 minutes per side. Remove to a baking sheet and place in the warm oven. Repeat, adding more butter to the pan as needed until all the bread slices have been sautéed.
4. In a small bowl, stir together the sour cream, granulated sugar, and remaining ½ tsp vanilla.
5. When ready to serve, spread each toast with a thin coating of strawberry jam and top with a dollop of sweetened sour cream.

A lthough you might be tempted to run to the bakery or supermarket for a bagful of muffins or scones, with a little extra effort you can pull freshly baked ones from your own oven. Is there anything more welcoming than the aroma of breads wafting through the kitchen? Scrumptious quick breads, like the ones featured in this chapter, can, in most cases, be assembled and baked in the time it would take many of us to drive to the store and back.
    These baked goods are termed “quick” because they are leavened with baking powder instead of yeast, which requires long rising times. You simply put the dough or batter together, place it in a pan or on a sheet, and pop it in the oven. For a brunch, it’s helpful to have the ingredients for a recipe measured and set out on a kitchen tray. Then at baking time, you’ll need only to preheat the oven and do a quick assembly. While quick breads are best piping-hot from the oven, many can be baked ahead and re-warmed, or even served at room temperature.
    The mouthwatering offerings on the following pages include a trio of muffins, each with distinctive flavorings. You can choose the extra-moist Tart Cherry and Almond Muffins; savor the ones with lemon, dates, and pecans; or indulge in a batch of gingerbread muffins with a double dose of ginger. There are also tender scones, plus popovers that rise so tall they are described as mile-high, and biscuits as delicate as clouds. A delectable coffee cake, scented with espresso, will feed a crowd—but don’t count on any leftovers!

Cranberry-Pecan Scones
    The owners of Kinsman Lodge in Franconia, New Hampshire, shared with me the recipe for these popular scones, which they serve at their bed-and-breakfast. What distinguishes these scones is that they are baked with a hearty amount of heavy cream, but no butter or shortening. At the lodge, Sue Thompson varies the dried fruits that stud these tender morning breads, and you can too. I opted for cranberries and also included toasted pecans with a hint of orange to round out the flavors.

    Makes 16 scones, to serve 8
    PREP TIME:
    20 minutes
    START-TO-FINISH TIME:
    35 minutes
    MAKE AHEAD:
    Yes
2 cups/225 g cake flour
¼ cup/50 g granulated sugar
1 tbsp baking powder
½ tsp salt
⅔ cup/85 g dried cranberries, coarsely chopped
⅓ cup/35 g pecans, toasted (see cooking tip ) and coarsely chopped
1 tbsp packed grated orange zest
1 ⅓ cups/315 ml heavy cream, plus 1 tbsp extra if needed, and additional for brushing on tops of scones
1 ½ to 2 tsp turbinado sugar for garnish(optional; see market note )
    MARKET NOTE:
    Turbinado is a raw sugar that has undergone a steam-cleaning process. With its coarse crystals and mild molasses scent, this sugar is good sprinkled on baked goods. It is available at some supermarkets.
1. Arrange a rack at center position and preheat the oven to 400 degrees F/200 degrees C/gas 6. Have ready a large, heavy, ungreased baking sheet.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine well. Stir in the cranberries, pecans, and orange zest and mix well. Slowly add the 1 cups/315 ml cream into the dry ingredients, while stirring, until the dough comes together. If the dough is dry, add the 1 tbsp cream.
3. On a floured surface, divide the dough in half. Roll each half into a round ¾ in/2 cm thick and about 5½ in/14 cm wide. Cut each round into eight triangles (like you would slice a