It’s been so cold here lately. I feel somewhat guilty whining about it though since we are definitely not in the deep freezer like much of the country.
I am definitely a summer person, however. I usually start in with the first chilly day in autumn saying, “I hate winter!” Hubby just gets ready for it; he knows it’s coming.
I’m more prone to bake during winter than at any other time of the year which accounts for the extra time I need to spend on the treadmill. I’ll be heading there this week for some extended time after baking up a batch of the these delicious scones.
Oh, but they are so worth it and so easy to make. They keep well for several days and are easily reheated in the microwave. They beat the heck out of store-bought doughnuts any day.
On the other hand, find a neighbor and share a few. I try get them out of the house as quickly as I can.
I’m a good neighbor that way:)
Cranberry-Orange Scones1 3/4 cups whole wheat blend flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg or allspice (optional)
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup dried cranberries (not Cranraisins)
1/2 cup finely chopped walnuts or pecans, toasted (optional)
1/3 cup half and half
1 teaspoon orange extract
1 tablespoon orange juice
1 large egg
I orange finely zested
additional half and half, milk or cream
coarse sugar for dusting
Preheat the oven to 425 degrees.
Sift together the dry ingredients in a medium-sized bowl. Add in the butter utter or fork until it in till the mixture resembles coarse meal.
Stir in the cranberries and nuts.
In a separate bowl, whisk together the half and half, orange juice, egg, orange extract and orange zest. Add to the flour mixture and stir till the dough just comes together. You may need to add in a teaspoon or two of ice water depending upon the humidity of the kitchen. Do not over mix. Scones are like biscuits—tender, soft, and best made with as little handling as possible. Once you add the liquid to the scone's dry ingredients, stir only briefly until everything is just moistened. Pat the dough out gently, cut, and bake.
Place the dough on a well-floured work surface and knead it a few times; shape it into a 1/2"-thick round, about 7- 8 inches in diameter.
Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.
Cut the scone round into ten wedges.(I use a pizza cutter.) Separate the wedges slightly.