Orange Cranberry Scones


It is the season for a piping hot cup of tea or fall inspired flavored coffee like pumpkin spice. A great complement to any warm beverage is a flaky pastry. My preferred treat is a twist on the classic scone, adding layers of flavor with orange zest and dried cranberries. A light drizzle of orange frosting over the scones provides a hint of sweetness.



2 cups flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup frozen butter, grated

1 heaping teaspoon orange zest

1/2 cup cranberries

1 egg

1/2 cup sour cream


Mixed the dry ingredients together. Add the grated butter and mixed with your hands until crumbly. Incorporate the orange zest and cranberries. In a separate bowl, whisk together the sour cream and egg. Pour mixture into the dry ingredients and stir with a fork. Use you hands to bring the dough together. Flatten dough onto a floured surface until its about 1/2 inch thick and round. Slice into 8 equal parts and place it on a pan lined with parchment paper. Bake in a pre-heated oven at 400 degrees Fahrenheit for 18 minutes.

As the scones cool on a wired rack, whisk together about a 1/2 cup of powder sugar, a tablespoon or two of fresh orange juice, and a dash of vegetable oil. Drizzle the frosting over the scones. Enjoy!



Lemon Blueberry Loaf

img_2126The interim preacher at my church enlisted me to make desserts for the family movie night. I happily obliged because I wanted to try out a new recipe — lemon blueberry loaf. The dessert turned out much prettier than I had imagined. Yum!