Yesterday I had the pleasure of gathering with a close friend over coffee and scones – an occurrence that is all too rare these days. Nevertheless, it is always a joy seeing this one. Neither time nor distance has managed to sully this friendship. We talked, we laughed, we took time to catch up, and we watched Anchorman 2 (yes, this was a very classy gathering). When all this is over, this thing called life, I know my savior will ask me what I did with my precious time here. If all I can show for it is styled tables and well cooked meals, I am in trouble at best. Relationships are what matter most at the end of the day; because He first loved us. Open up your home, give your time, and do whatever you do best. Whether that’s cooking a meal, brewing some coffee, or otherwise.
I’ve never been a huge fan of scones, honestly. And I still only like them in moderation (any pastry in moderation, really). My only exposure to scones was at Starbucks where I’m pretty sure they are so hard you can crack a rock with it. No, homemade scones are much different! They come out all warm and fluffy on the inside but still crunchy on the outside. The combination of cranberry and orange is truly a winter treat with some turbinado sugar generously sprinkled on top (or brown sugar if you don’t have turbinado sugar). I wanted something as cozy as coffee and scones to go with cozy conversations and laughter. I think this one fit the bill.
Recipe | Cranberry Orange Scones
2 cups flour
1 tbsp baking powder
1/2 tsp salt
5 tbsp cold butter, cubed
1 cup heavy cream
3 tbsp honey
1 tbsp orange zest
3/4 cup dried or fresh cranberries
1 tbsp coarse sugar like turbinado sugar or brown sugar for sprinkling.
Preheat oven to 425 degrees. Cover a baking sheet with parchment paper.
For fresh cranberries, soften them up by placing them in a saucepan of water until it is near the boiling point. Quite a few of them will pop open but that is okay. They should mostly stay intact though.
In a medium bowl whisk together flour, baking soda, and salt. Cut butter into cubes and work into flour mixture with a pastry blender or use your fingers. The butter should be broken down to where only small pieces are visible. It should resemble a coarse meal.
In a separate bowl, combine the heavy cream, orange zest, and honey; making sure the honey is completely incorporated into the cream. Pour your heavy cream mixture and cranberries into the flour mixture, folding a few times until it forms a dough (if you are using fresh cranberries, be careful you don’t break many of them).
Knead your dough on a floured surface 2 or 3 times (the key to light and fluffy scones is to not knead them too much). Roll out the dough until it is about an inch thick. I used a pizza cutter to cut my dough into triangles (don’t worry if they aren’t the perfect shape. When they puff up in the oven, that will take care of the imperfections).
Bake for 12-15 minutes or until light golden brown. Serve fresh with coffee or tea. Enjoy!
*Recipe taken from Inspired Taste