Orange Cranberry Scones

A few months back I shared my recipe for blueberry scones. One of the reasons I love this recipe is how they are lightly sweetened and not as dense as many scones can be. So this weekend I decided to try changing up the recipe to replace the blueberries with dried cranberries and orange zest. I also had some oat flour in the pantry so I thought I'd throw that in as well. Finally, I added an orange glaze to enhance the orange flavor of the scones.

The result was delightful! The oat flour provided a heft to the scones without compromising the airiness that I've come to expect from this recipe. The next time you need to bring breakfast to a function, you should consider bringing these scones. You won't be disappointed.

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Orange Cranberry Scones


Ingredients
3 cups flour (I used 1 cup oat flour and 2 cups whole wheat flour)
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, softened
17 ounces lowfat Greek yogurt (I used 0% Fage)
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
zest of an orange
4 tablespoons orange juice
1/2 cup plus 2 tablespoons powdered sugar

Instructions

Preheat the oven to 350 degrees.

In a large bowl combine the flour, 

baking powder,

salt

and sugar. 

Whisk together to fully incorporate. 

Cut the softened butter into pieces and add to the flour mixture. 

Using your whisk, or pastry cutter if you have one, cut the butter into the flour until well blended.

Gently fold in the greek yogurt and vanilla until well blended. 

Finally, fold in the dried cranberries and orange zest.

Spoon the mixture onto a greased baking sheet. (Should make 12-14 scones) 

Place in the oven and bake for 30-35 minutes until the tops are golden brown. 

While the scones are baking, combine the powdered sugar

 and orange juice in a small bowl.

 Whisk to combine.

Remove from the oven and brush the tops with the orange glaze.

Let cool and serve with fresh coffee or a nice cup of tea.

Spiced Cranberry Muffins

One of my dearest friends just had her second baby! Therefore, it is time for food to be delivered, and what could be better than yummy and comforting muffins for those early and sleepy mornings!

I have made this recipe many times before. However, every time I have made the recipe, I have made it in the form of a Bundt cake, as the recipe is intended for a Bundt cake. I love Bundt cakes. They are so old fashioned and classic, and my Bundt pan is actually from my grandmother's kitchen, such a special connection to my family. However, this time, I decided to make the recipe in the form of muffins so that it would be easier for my friend and her family to just grab one muffin and go!

This is a really tasty recipe, and the credit is due to the sweetness and tartness of the cranberries nestled in a delectably light and fluffy spiced muffin, all beneath a light drizzle of zesty orange icing.  Find the original recipe at Epicurious.

Who can you take fresh muffins to today? Is there someone in your neighborhood or friend circle that could use a smile or a helping hand?

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Ingredients:
2 3/4 cups of flour
2 1/2 teaspoons of Chinese Five Spice Powder
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup fat free plain Greek style yogurt
1 cup chopped almonds (I used pre-sliced, like what you would buy for a salad)
1 cup frozen cranberries, halved
1/2 cup dried cranberries

Steps:
1. As this recipe has quite a few ingredients, I think it is best to measure everything out and have everything ready to go before you start!
2. Preheat the oven to 350 degrees and prepare you muffin tin and muffin liners.
3. Whisk together the flour, Chinese Five Spice powder, baking powder, baking soda, salt, cinnamon and ginger.

4. Beat the two sticks of butter (let come to room temperature before beating together) together in an electric
mixer.

5. Add both sugars to the whipped butter and beat until smooth, fluffy, and fully incorporated (about 3 minutes).

6. Add the three eggs to the sugar and butter mixture and beat until fully incorporated.

7. Add the vanilla extract and beat to incorporate.

8. Add the Greek yogurt and beat to incorporate.

9. Add the dry ingredients to the wet slowly and in small amounts.

10. Stir in the cranberries and almonds by hand.

11. Distribute the batter into 24 muffins.

12. Bake about 20 minutes, until nicely browned.

13. While the muffins are baking, prepare the orange glaze by adding as much of the orange juice to the powdered sugar (I used about 3 tablespoons) as needed to create a thick glaze, but one that will still flow easily. Drizzle lightly over the baked muffins.

14. Wrap up and give to a sweet friend!

 Shafer on the run with her favorite toy!

 Checking out the neighborhood 

Blarney's Island outside of Chicago...a fun and carefree evening with Bunker's cousins!