Happy Weekend! Here I am posting on the weekend (would have been sooner, but my server was down in our area since last night), and that is kind of the way it’s gonna have to be for a while, because seriously, I have SO many wonderful recipes I want to share with you before the Holidays.

Cranberry Spice Scones with cinnamon orange butter

Like these incredibly tender and freakishly delicious Cranberry Spiced Scones. I did something crazy with these. I used whole wheat flour. Typically whole wheat flour encourages me to make gagging noises, so the fact that it is in this recipe is surprising to me. The truth is, it was an accident. I didn’t realize that I had run out of AP flour, but I had a sad bag of whole wheat (never been used) in the pantry. So I admittedly used it out of desperation.

Cranberry Spice Scones with cinnamon orange butter

But then guess what? They were awesome. Really, really good. I would not have guessed they were made with whole wheat flour, and they were the perfect blend of not to sweet with the sour cranberries. But I have to admit, as tasty as they were, they were really, really tasty when slathered with this cinnamon orange butter. Then they were every bit the taste of fall.

Cranberry Spice Scones with cinnamon orange butter

While these are absolutely wonderful for breakfast, I would even make these smaller and serve them on Thanksgiving in place of rolls (or lets be honest, in addition to rolls). I feel like the sweetness would be awesome with a slather of cranberry sauce and some turkey. Drool….

Cranberry Spice Scones with cinnamon orange butter

Otherwise, just enjoy these, best warm out of the oven, slathered in that butter and washed down with hot coffee. Enjoy your Saturday!

 

Recipe: Cranberry Spiced Scones with Cinnamon Orange Butter

Ingredients

  • • 2 ½ cups whole wheat flour
  • • ½ cup sugar
  • • 1 teaspoon baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • ½ teaspoon cinnamon
  • • ½ teaspoon ginger
  • • 8 tablespoons cold butter
  • • 2/3 cup heavy cream
  • • 1 egg
  • • ½ cup cranberries
  • • Cinnamon Orange Butter, makes 1/2 cup
  • • -6 ounces butter, at room temperature
  • • -1/4 teaspoon cinnamon
  • • -1 teaspoon orange zest, minced
  • 1 tablespoon sugar for dusting the tops

Instructions

  1. Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment paper.
  2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and spices. Pulse until it is well combined.
  3. Add in the cold butter and pulse until you have a fine crumb.
  4. In a small bowl, combine the heavy cream and the egg and whisk together with a fork.
  5. Add the liquid and pulse again until you have a sticky dough.
  6. Drop the dough by rounded spoonful onto the prepared pan. (I got 8 medium sized scones). Poke the cranberries into the tops of the scones.
  7. Sprinkle the sugar over the tops of the scones.
  8. Bake the scones at 400 for 12 to 14 minutes, until the tops are golden.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

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Categorized: Baked Goods, Breakfast
Tagged: ,

Happy Weekend! Here I am posting on the weekend (would have been sooner, but my server was down in our area since last night), and that is kind of the way it’s gonna have to be for a while, because seriously, I have SO many wonderful recipes I want to share with you before the Holidays.

Cranberry Spice Scones with cinnamon orange butter

Like these incredibly tender and freakishly delicious Cranberry Spiced Scones. I did something crazy with these. I used whole wheat flour. Typically whole wheat flour encourages me to make gagging noises, so the fact that it is in this recipe is surprising to me. The truth is, it was an accident. I didn’t realize that I had run out of AP flour, but I had a sad bag of whole wheat (never been used) in the pantry. So I admittedly used it out of desperation.

Cranberry Spice Scones with cinnamon orange butter

But then guess what? They were awesome. Really, really good. I would not have guessed they were made with whole wheat flour, and they were the perfect blend of not to sweet with the sour cranberries. But I have to admit, as tasty as they were, they were really, really tasty when slathered with this cinnamon orange butter. Then they were every bit the taste of fall.

Cranberry Spice Scones with cinnamon orange butter

While these are absolutely wonderful for breakfast, I would even make these smaller and serve them on Thanksgiving in place of rolls (or lets be honest, in addition to rolls). I feel like the sweetness would be awesome with a slather of cranberry sauce and some turkey. Drool….

Cranberry Spice Scones with cinnamon orange butter

Otherwise, just enjoy these, best warm out of the oven, slathered in that butter and washed down with hot coffee. Enjoy your Saturday!

 

Recipe: Cranberry Spiced Scones with Cinnamon Orange Butter

Ingredients

  • • 2 ½ cups whole wheat flour
  • • ½ cup sugar
  • • 1 teaspoon baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon salt
  • • ½ teaspoon cinnamon
  • • ½ teaspoon ginger
  • • 8 tablespoons cold butter
  • • 2/3 cup heavy cream
  • • 1 egg
  • • ½ cup cranberries
  • • Cinnamon Orange Butter, makes 1/2 cup
  • • -6 ounces butter, at room temperature
  • • -1/4 teaspoon cinnamon
  • • -1 teaspoon orange zest, minced
  • 1 tablespoon sugar for dusting the tops

Instructions

  1. Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment paper.
  2. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt and spices. Pulse until it is well combined.
  3. Add in the cold butter and pulse until you have a fine crumb.
  4. In a small bowl, combine the heavy cream and the egg and whisk together with a fork.
  5. Add the liquid and pulse again until you have a sticky dough.
  6. Drop the dough by rounded spoonful onto the prepared pan. (I got 8 medium sized scones). Poke the cranberries into the tops of the scones.
  7. Sprinkle the sugar over the tops of the scones.
  8. Bake the scones at 400 for 12 to 14 minutes, until the tops are golden.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)