Hello, sweet friends!
Happy 4th day of 2019!!
I hope you all had a FABULOUS holiday and enjoyed time spent with family and friends and maybe just a little bit of quiet time to yourself!
We all need a little of that, don’t we?
Michael and I had a joyous and blessing filled holiday with our families and we rang in the new year as we usually do with a nice quiet evening at home.
As of this past Monday, our 2 trees have been taken down and all the Christmas decorations are put away for another year!
This past week has been all about getting organized for a new year and we started out with a BANG by getting ourselves elbow-deep into our latest room reno project.
If you follow me on Instagram you might have seen a sneak peek of what we are up to in my stories.
If not, we have started the final stage in our kitchen reno and I am OVER THE MOON excited to share every last detail with you.
And I will VERY soon, but today I want to share the very first thing I baked in the Christmas present we bought ourselves!
Okay maybe I’m more excited about getting a smart oven from Santa than Michael is, but trust me, he’s enjoying all of the yummy’s I’m making in it!
Like these dreamy buttery cranberry-orange scones drizzled in a light citrusy glaze.
Side note my stomach started to grumble while I was editing my photo’s so I’m nibbling (nicer than saying I’m shoveling the entire scone in my mouth)on one of these tasty’s right now.
I know. I have zero willpower.
And there goes resolution #3!
Oh well, tomorrow’s another day.
Besides. These scones are packed with healthy cranberries.
So there’s that.
And I just LOVE cranberries!
We are so blessed to live only 30 minutes from Western Wisconsin where we can always pick up plenty of fresh local cranberries and freeze them to use all winter long.
I use these tart little wonders in bread, muffins, smoothies, a glaze for pork roast, sauces, and of course, these scrumptious scones!
Another side note- I use to be intimidated by scones.
The first time I made them years ago it ended with disastrous results!
But then I watched an episode of Martha Stewart and she said something that just blew me away!
“Make sure your butter is cold and your scones will always turn out light and fluffy!”
She also explained why-something about steam and creating pockets and flaky crust…
But she had me at cold butter.
And years later Ina Garten (who doesn’t love her?) said the same thing and she also said your scones don’t have to look like a professional made them. Indeed the more rustic they looked the better!
I’d like to think my two mentors would be proud.
I’ve made plenty of scones in my day and I have a couple of tips of my own.
#1 Use parchment paper when rolling the dough out(it gets sticky) and on your baking sheet!
#2 You absolutely MUST drizzle a glaze over top of the scones before serving.
I used just a simple orange glaze for these cranberry scones but you can definitely get all fancy if you want.
Just don’t leave your scone naked.
Trust me. It’s not a pretty sight!
But this is. YUMMY!
Now go forth with your cold butter and parchment paper and make some rustic scones!
Here’s my recipe for Cranberry-Orange Scones with an Orange Glaze!
Cranberry Orange Scones with Orange Glaze
A buttery scone filled with plump-juicy cranberries and orange zest-drizzled in a citrusy glaze.
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 stick cold butter I use frozen
- 1/2 cup fresh/frozen cranberries
- 1 tbls orange juice
- 1 tbls orange zest
- 1 cup heavy cream
- 1 cup powdered sugar
- 3 tbls orange juice
Preheat oven to 400. Combine all dry ingredients in a large mixing bowl. Cut butter into flour mixture using a pastry cutter until butter is the size of a pea. Pour in heavy cream and orange juice. Stir gently with a fork until just incorporated. Do not over stir. Add in cranberries and orange zest. Move dough around in the bowl until it begins to stick together. Place dough on a surface covered in parchment paper or lightly floured. Move dough around shaping into a large round disc about one inch thick. Cut dough into equal wedges with a knife. Place each wedge on a parchment paper lined baking sheet. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool completely. Meanwhile. Combine Powdered Sugar and orange juice for glaze. Drizzle glaze over each scone. Serves 8
Wishing you all an AWESOME weekend!
Blessings and Hugs,