The Sunday Afternoon Scone Ritual

Some people wish for crisp, sunny Sundays, perfect for long walks or shopping expeditions.

Me? I’d just as soon have a Sunday storm. It provides an excuse to curl up and watch a Joan Crawford or John Wayne classic movie without feeling guilty about it. I’ve always been a Sunday afternoon movie junkie, and I especially enjoy the food ritual that’s evolved as part of the day.

Less than an hour before the movie starts, I make a small batch of scones, heavy on the butter, please. Then I either get out a jar of strawberry jam or make a whipped cream cheese spread. Finally, I prepare a huge mug half filled with coffee, half with steaming hot milk. If I manage everything perfectly, the scones and the coffee are ready just as the movie begins.

The scone recipe that follows is tender and sweet with a hint of tartness. It is more crumbly than some scones, but I consider that a sign of its delicacy. It is delicious plain or with jam or flavored cream cheese.

The recipe yields four scones that should be eaten within a few hours of baking or frozen (thaw and reheat at 325 degrees 10 minutes; do not microwave or the scones will become rubbery).

Of course, this is all dependent on hiding the television remote from my husband. Otherwise, my afternoon is popcorn and football.

CRANBERRY SCONES

2 tablespoons Grand Marnier

1/2 cup dried cranberries

1 cup flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons butter, cut into small cubes

1 egg yolk, beaten

2 to 4 tablespoons whipping cream

Serve the scones with one of the flavored cream cheese recipes here.

Combine Grand Marnier and cranberries in microwave-safe cup. Cook at medium-high (75% power) 1 minute or until cranberries are tender. Set aside.

Combine flour, baking powder, sugar and salt in bowl. (If desired, this can be done in food processor fitted with steel blade.) Cut in butter until mixture is crumbly. Stir in egg yolk and 2 tablespoons cream. Stir in cranberries and any remaining Grand Marnier. If mixture is dry, add remaining 2 tablespoons cream.

Turn dough out onto lightly floured board and knead gently 10 times. Form into 1/2-inch-thick rectangle. Using 3-inch round cutter, cut out 4 scones (rework dough, as necessary, but handle as little as possible).

Place scones on ungreased baking sheet. Bake at 425 degrees until deep golden brown, about 15 minutes. Remove from oven to wire rack. Set aside 10 minutes before eating.

Makes 4 scones.

Each scone, using all of cream, contains about:

295 calories; 402 mg sodium; 112 mg cholesterol; 16 grams fat; 30 grams carbohydrates; 4 grams protein; 0.23 gram fiber.

WALNUT-AND-CRANBERRY CREAM CHEESE

3 tablespoons cream cheese, at room temperature

1 to 2 teaspoons milk

1 tablespoon chopped walnuts

1 tablespoon fresh chopped or dried cranberries

1 teaspoon sugar (if using fresh cranberries)

Blend together cream cheese and milk in bowl, beating with fork. Stir in walnuts and cranberries. Stir in sugar if using fresh cranberries.

Makes about 1/3 cup.

Each teaspoon, with sugar, contains about:

10 calories; 5 mg sodium; 2 mg cholesterol; 0.75 gram fat; 0.75 gram carbohydrates; 0 protein; 0.02 gram fiber.

ORANGE-FLAVORED CREAM CHEESE

3 tablespoons cream cheese, at room temperature

1 tablespoon orange marmalade

2 to 3 teaspoons orange liqueur or 1/2 teaspoon grated orange peel

Beat cream cheese with fork. Stir in orange marmalade and liqueur.

Makes about 1/4 cup.

Each teaspoon contains about:

10 calories; 7 mg sodium; 3 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0 fiber.

STRAWBERRY-FLAVORED CREAM CHEESE

3 tablespoons cream cheese, at room temperature

1 to 2 teaspoons milk

1 tablespoon strawberry jam

1/2 teaspoon grated orange peel, optional

Blend together cream cheese and milk in bowl, beating with fork until light. Stir in jam and orange peel.

Makes about 1/4 cup.

Each teaspoon contains about:

11 calories; 7 mg sodium; 3 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0.03 gram fiber.