Cranberry Orange Scones

COscone1Fresh cranberries. I LOVE this time of year, in part because of the fresh cranberries.   And cranberry and orange? Heaven in my book, absolute heaven!

I thought I’d try a scone with fresh cranberry instead of the treacly sweet dried kind, and some orange.  Google led me to our Lady of Excellence and Butter, Ina Garten.  These are delicious, and on the cakey side more than the biscuity side.  I’m too lazy for a round cutter, so wedged discs it was for me – and I like to brush on my glaze while the scones are still hot – it dries as a pretty shine, and keeps them from drying out if you’re planning to take your sconage to your co-workers the next day.
FlourZestCranberries

 

Cranberry Orange Scones with Orange Honey Butter
Yields 24
A soft, cakey scone full of fall flavors
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
316 calories
33 g
83 g
19 g
4 g
12 g
81 g
117 g
16 g
1 g
6 g
Nutrition Facts
Serving Size
81g
Yields
24
Amount Per Serving
Calories 316
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 83mg
28%
Sodium 117mg
5%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
4%
Sugars 16g
Protein 4g
Vitamin A
13%
Vitamin C
7%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the scones
  1. 4 c. AP flour
  2. 1/4 c. sugar
  3. 1 Tbsp orange zest
  4. 1 tsp. salt
  5. 3 sticks of butter (relax - this makes A LOT of scones)
  6. 1 tsp. vanilla
  7. 4 eggs
  8. 1 c. heavy cream
  9. 1 1/4 c. chopped fresh cranberries
For the glaze
  1. 1 Tbsp. orange zest
  2. 1/4 fresh orange juice
  3. 2 c. powdered sugar
  4. Crystal sugar for the top.
For the orange honey butter
  1. 6 Tbsp soft unsalted butter
  2. 2 Tbsp honey
  3. 1 tsp. orange zest.
Instructions
  1. Preheat oven to 375*. Line two cookie trays with parchment.
  2. Cube the butter and stick it in the freezer. Whir the dry ingredients and the orange zest in the bowl of your food processor. Add in the super cold butter and whir til it looks like crumbs. (Ten or twelve pulses). Put in to a big mixing bowl.
  3. Mix the eggs, vanilla and cream. Add that and the chopped cranberries and gently fold the dough together. Divide the dough in to 3rds, and for each third gently roll it in to a ball, then roll it to a disk about 7" across. slice in to 8 wedges. Repeat for the other two, and place them on the cookie trays.
  4. Bake about 20-25 minutes. They should be golden brown and sound hollow when thunked. While they're baking, mix together the glaze. It should be about the consistency of maple syrup.
  5. When you remove the scones from the oven, let them cool 5 minutes. Then use a pastry brush and coat them - top, sides and all. While the glaze is still moist, sprinkle with the chunky sparkly sugar.
  6. Mix all the ingredients for the honey butter, and serve it with the scones.
Notes
  1. I underbaked mine - go closer to the 25 minutes.
Adapted from Ina Garten
beta
calories
316
fat
19g
protein
4g
carbs
33g
more
Adapted from Ina Garten
Bucket of Yum http://bucketofyum.com/

Blondies

Blondie2

Blondies. Bill has this memory of earth-shatteringly good blondies from the Just Desserts bakery in San Francisco from [cough cough] years ago.

I can’t tell you how many recipes I’ve tried over the years, hoping to give him that little slice of bakery happiness…. but have yet to find THE ONE. 

Blondie  mis en place
Blondie mis en place

These are not them, but they are damn tasty.  They’re from Smitten Kitchen, with walnuts and (in honor of The City) Ghiradelli white and dark chocolate chips, some walnuts, and crystal sugar on top.

Alright – now that the photo’s up, it’s time to go make a pot of coffee to do these bad boys justice.

Blondies - a one-bowl wonder of chewy goodness
Yields 16
Brown sugar bar with dark and white chocolate chips, walnuts, and a sprinkle of sparkle sugar.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
196 calories
24 g
28 g
10 g
2 g
5 g
42 g
22 g
17 g
0 g
5 g
Nutrition Facts
Serving Size
42g
Yields
16
Amount Per Serving
Calories 196
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 28mg
9%
Sodium 22mg
1%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
3%
Sugars 17g
Protein 2g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. unsalted butter
  2. 1 c. dark brown sugar
  3. 1 egg
  4. 1 tsp. vanilla
  5. 1 c. AP flour
  6. Dash salt
  7. 1/4 c. white chocolate chips
  8. 1/4 c. dark chocolate chips
  9. 1/2 c. chopped toasted walnuts
  10. 1 Tbsp. sparkle sugar or raw sugar
Instructions
  1. Preheat the oven to 350*. Line an 8" square pan with parchment, spritz with non-stick spray.
  2. In a microwave-safe bowl, just barely melt the butter. Stir in the brown sugar, vanilla and salt. Stir in the egg, then the flour, then the chips and 1/2 the nuts.
  3. Smooth the batter in to the pan. Sprinkle with the rest of the nuts, and a sprinkling of big-grain sugar (sparkle sugar, raw sugar, etc.)
  4. Bake 20-25 mins. Test will come out clean, blondies will pull in slightly from the edge. Do.Not.Overbake.
  5. Slice and devour - warm or cold.
Adapted from Smitten Kitchen
beta
calories
196
fat
10g
protein
2g
carbs
24g
more
Adapted from Smitten Kitchen
Bucket of Yum http://bucketofyum.com/

 

 

Pumpkin Spice Cake

Best.Coffecake.Ever. EVER. 

pumpkin crumb cake

Tried this out this week after seeing the White On Rice post featured on Tastespotting. The recipe’s here – it is exquisite. Try it.    I used buttermilk instead of sour cream, and an 8 inch pan with a parchment collar (I wanted  it taller), and went chiffon-style on the batter. But this is truly one of the best cakes I have ever had. Office mates LOVED it!

 Had to make one for work and one for home, or I’d never hear the end of it. 

pcake1

 One of the ladies at work made her own Sunday for a family breakfast, and it was huge hit there, too. YUM!!