Something in the Oven

Step into a kitchen redolent of hospitality. Scones are cooling on the counter, tea sandwiches and muffins grace the tables, and cake spices scent the air. Steam sings from the tea kettle, coffee burbles in its pot. As you and your companions choose favorite pastries from the enticing display, conversation flows as freely as the hot libations.

Such a relaxed and entertaining occasion as this is easy to arrange given the inherent convenience of scones, muffins and tea cakes. Whether baked in the evening or during a day off, these are quick breads that satisfy light or lusty hungers. Scones and muffins can be mixed and baked in less than an hour. They freeze well, making it easy to keep a cache of delectables on hand for visitors.

Accompanying preserves, honeys and spreads may be made in large batches and kept in the refrigerator, freezer or pantry. With the pastries prepared in advance, the only thing left to do when guests arrive is brew the coffee or tea.

Cusick is the editor of the newly released “Scones, Muffins & Tea Cakes” (Collins Publishers San Francisco: 1996).

BUTTERMILK BREAKFAST SCONES WITH DRIED CRANBERRIES

3 cups unbleached flour

Sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup chilled margarine, cut into 6 to 8 pieces

3/4 cup dried cranberries

1 teaspoon grated orange peel

1 cup buttermilk

1 tablespoon whipping cream

1/4 teaspoon ground cinnamon

These tender, traditionally shaped scones are updated with dried cranberries and are made without eggs. They are delicious served warm with Cranberry Butter.

Combine flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Add margarine and beat with electric mixer until well blended. Stir in dried cranberries and orange peel. Pour in buttermilk and mix until blended.

Gather dough into ball and divide in half. On lightly floured board, roll each into a circle, about 1/2- to 3/4-inch thick. Cut each circle into 8 wedges. Place scones on lightly greased baking sheet. Bake at 400 degrees until golden, about 12 to 15 minutes.

Combine cream, cinnamon and 2 tablespoons sugar in small bowl. Remove scones from oven. Brush with glaze.

Makes 16 scones.

Each scone contains about:

210 calories; 294 mg sodium; 2 mg cholesterol; 9 grams fat; 29 grams carbohydrates; 3 grams protein; 0.44 gram fiber.

CRANBERRY BUTTER

2 cups butter, at room temperature

1/2 cup whole cranberry sauce

1/2 cup cranberries, coarsely chopped (if frozen, chop them frozen and let thaw)

1/4 cup light brown sugar, packed

1/4 cup honey

1/4 cup ground walnuts

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

2 tablespoons buttermilk

Beat softened butter in large bowl at high speed with electric mixer until pale yellow, scraping sides of bowl to make sure all butter gets whipped. (If using commercial whole cranberry sauce, empty can into small bowl, stir to loosen sauce, then measure.) Add cranberries, brown sugar, honey, walnuts, cranberry sauce, and orange and lemon zests. Beat at medium speed until mixture turns light pink. Add buttermilk and beat until fully incorporated.

Butter can be covered and stored in mixing bowl or, using rubber spatula, transferred to smaller bowls for storage. It can also be refrigerated 5 minutes to firm up slightly and then shaped into log about 1 inch in diameter for easy slicing into disks. Store well wrapped in refrigerator 1 to 2 weeks or freeze up to 3 months.

Makes about 2 cups.

Each 1-tablespoon serving contains about:

130 calories; 120 mg sodium; 31 mg cholesterol; 12 grams fat; 6 grams carbohydrates; 0 protein; 0.07 gram fiber.

LEMON CUCUMBER TEA SANDWICHES

6 tablespoons butter, at room temperature

Grated peel of 1 lemon

1 tablespoon lemon juice with pulp

12 thin slices white or whole wheat bread

1 small cucumber, peeled and thinly sliced

Sugar

Freshly ground black pepper

These are a tart, refreshing change from the tried-and-true cucumber sandwiches typically served with tea.

Cream butter in small bowl with lemon zest and juice. Evenly spread light film of butter on each slice of bread. Cover 6 bread slices with thin layer of cucumber slices. Sprinkle lightly with sugar and pepper. Cover with remaining buttered bread slices. Trim crusts. Cut each sandwich into 4 triangles.

Makes 24 sandwiches.

Each sandwich contains about:

44 calories; 61 mg sodium; 8 mg cholesterol; 3 grams fat; 4 grams carbohydrates; 1 gram protein; 0.05 gram fiber.

CHUNKY CHOCOLATE CHERRY PECAN MUFFIN CAKES

1/2 cup butter

3/4 cup light brown sugar, packed

2 eggs

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1/2 cup dried cherries

1/3 cup chopped pecans

1/2 cup coarsely chopped semisweet chocolate

s 1/4 cup sifted powdered sugar

1 tablespoon water

1/2 teaspoon vanilla extract

Bake these in the new muffin “tops only” baking tins or miniature muffin tins and you’ll end up with wonderful miniature cakes you can eat in small bites. For the chocolate lover in your life, bake them in shallow heart-shaped cake molds.

Cream butter in bowl with electric mixer on medium speed until creamy. Add brown sugar and continue beating until blended. Add eggs, 1 at a time, and continue beating, blending each egg into butter mixture.

Mix together flour, baking powder and baking soda in medium bowl. With wooden spoon, stir half of flour mixture into wet ingredients. Stir in buttermilk, being careful not to over-mix. Carefully fold in remaining flour mixture, cherries, pecans and chocolate.

Drop batter by spoonfuls into ungreased muffin tops pan. Bake at 375 degrees 20 minutes. Let cool in pan 5 minutes.

Mix together powdered sugar, water and vanilla in small bowl until smooth. Drizzle about 1 tablespoon glaze over each muffin top. Remove from pan and serve.

Makes 6 large or 12 small muffin tops.

Each small muffin top contains about:

553 calories; 371 mg sodium; 114 mg cholesterol; 25 grams fat; 67 grams carbohydrates; 8 grams protein; 0.18 gram fiber.