I had never been a fan of anything that called itself a scone unless it was deep fried and smothered in honey butter.
But my life has forever been changed.
I’ll never say no to falling in love with more carbs.
It all started with these Lemon Rosemary Scones and has snowballed into more and more delicious flavors.
These tart and sweet little carbo-bombs are the perfect pick-me-up for any morning. They are also perfect to grab and go on busy mornings.
My recipe uses fresh cranberries instead of dried for an extra burst of sour. The sweet orange glaze drizzled over top balances the tartness perfectly.
If you look really closely you can see little bits of orange zest in both the scone itself and the glaze. Such a beautiful sight.
The other morning wasn’t such a busy morning, so I decided I would make Baby Girl some delicious french toast out of some beautiful homemade cinnamon swirl bread.
I even made some awesome homemade buttermilk syrup to drizzle over top and sliced up some fresh strawberries.
I arranged everything on her little plate and served it up nice and hot.
I returned to the kitchen to hook myself up with some o’ dat and when I turned around Baby Girl was gone.
I rounded the corner to find her hunched over the dog’s bowl of food, a fistful of kibbles n’ bits en route toward her mouth.
In an instant, I morphed into some sort of weird hostage negotiator.
I motioned with one hand to stop as I waved her french toast in front of her with the other, the sweet buttermilk syrup dripping off and over the rim of the plate.
It was a desperate attempt to convince her that french toast was WAY better than dry dog food, but to no avail.
That handful of dog food touched down as I lunged forward to knock it out of her hands.
Then I spent the next five minutes fishing it out of her mouth. You better believe our delicious human breakfast got cold.
Cranberry Orange Scones
2016-05-10 08:35:05
Yields 8
These Cranberry Orange Scones are the perfect pick me up for any day ending in 'Y'!
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Total Time
30 min
Total Time
30 min
For the Scones
2 cups all-purpose flour
13 teaspoons granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon freshly grated orange peel
1/3 cup cold butter, cut into small cubes
1/4 cup freshly squeezed juice from an orange (I used about 1/2 of one large orange)
1/2 cup cream
1 large egg
1 cup fresh cranberries
1 tablespoon milk
For the glaze
3/4 cup powdered sugar
1/4 cup freshly squeezed juice from an orange (I used about 1/2 of one large orange)
1 teaspoon freshly grated orange peel
For the Scones
Preheat oven to 400° F.
In a large bowl combine flour, 10 teaspoons sugar, baking powder, salt, and baking soda. Mix together with a fork until combined. Add the freshly grated orange peel and mix until combined throughout. Add the butter and cut it in using two forks or a pastry cutter until the mixture resembles coarse crumbs. Next, add in the orange juice, cream, egg and cranberries. Mix together very gently with your hands until everything is combined.
Turn out onto a floured surface and knead gently 6-8 times. Press into a circle and cut into 8 wedges. Brush with milk and sprinkle with remaining 3 teaspoons sugar. Place on an un-greased baking sheet and bake for 12-15 minutes or until the tops start to turn lightly golden brown.
For the Glaze
While the scones are cooking, mix together all the glaze ingredients in a shallow bowl. When the scones have finished cooking and have cooled enough to handle, dunk them into the glaze one at a time, completely coating the top. Transfer to a cooling rack so any excess glaze drips off instead of pooling around the bottom. Let rest for an hour to let the glaze set (or if you're anything like me enjoy immediately!).
Adapted from Tasty Kitchen
Adapted from Tasty Kitchen
My Mom Taught Me To Play With my food http://playzwithfood.com/
I can PROMISE you with 100% positivity that these scones are way better than a handful of dog food for breakfast.
