Very quiet Thanksgiving on Buhlaland - still "quarantined" due to suppressed immune system for DH. He was out yesterday putting some decorations on the gate to our place - we have lights on the porch of our house but you cannot see them from the road. Still mild weather here - very long autumn which is fine by us!
Recipe experiment for Fresh Cranberry Scones turned out to be a new family favorite. Little more complicated but oh my the results were worth a bit of effort. Yes they are outrageously rich - mini sized ones are perfect with a cup of coffee or your favorite hot tea. I use freshly grated nutmeg - isn't much trouble and the flavor is fabulous.
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
1/3 cup butter, chilled and diced
1 cup fresh cranberries roughly chopped
1/3 cup white sugar
Grated zest of one orange or about 2 teaspoons of dried grated orange rind
½ cup chopped nuts – we used pecans but walnuts would be good too
¾ cup half and half cream or heavy
Preheat oven to 375 degree F (190 C)
In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in the butter until mixture resembles coarse crumbles.
In a separate bowl, toss the chopped cranberries with white sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
In a large measuring cup – beat together cream and egg, slowly pour into dry ingredients. Mix with a rubber scraper until dough forms. On a well floured board, knead dough 4 or 5 times being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface (sprinkle a little more flour if necessary on board you were using) Shape each half into a 6 inch circle – slice each circle in to 6 wedges (although we liked the ones I sliced into smaller wedges best) Place scones on a lightly greased baking sheet and bake until golden browned – about 20 minutes.
While scones are baking – mix together a glaze of 2 cups powdered sugar and enough orange juice to make a moderately thin glaze. When scones are done – put on a platter or wire rack and drizzle glaze over hot scones.
It is yummy and beautiful on Buhlaland this week - that is very good! Hope you all had a blessed holiday - with family or sweet memories of family times - the Lord has given us so much for which we should be giving thanks. I'm thankful for the wonderful new friendships in the blogosphere!