So there may be some benefits to blogging when I eat my breakfast. You know, like being more consistent since I do eat breakfast every day. Also, getting my post done early so I don’t have to think about it later when friends want to hang out. And last, but certainly not least, not having to think too terribly much about the topic, which is what happened today since the topic is what do I want to eat right now (and who would it be with)?
Though I am making a delicious breakfast consisting of a glass of milk, a cup of Espresso Roast coffee from Starbucks (brewed at home), a banana, and toast with melted peanut butter (which would only be better if it was crunchy peanut butter), that is not what I would pick if I could eat anything I wanted right now. I would eat a cranberry orange scone with a grande nonfat latte at Starbucks with Lo. That is what I want to eat and who I want to eat it with. Since Lo currently lives in Portland, and I am broke and trying to eat more healthy food anyway, I will enjoy the previously mentioned breakfast.
Since I don’t frequently get to purchase Starbucks’ cranberry orange scones, I recently decided to try my hand at making them at home. Below is a fantastic recipe from Taste of Home.
Cranberry Orange Scones
- 2 cups all-purpose flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1/4 cup half-and-half cream
- 1 egg
- 1 tablespoon milk
- Glaze (optional):
- 1/2 cup confectioners’ sugar
- 1 tablespoon orange juice
- Orange Butter
- 1/2 cup butter, softened
- 2 to 3 tablespoons orange marmalade
- In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.
- On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
- Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
- Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones. Yield: 10 scones.
Nutrition Facts: 1 serving (1 each) equals 331 calories, 17 g fat (10 g saturated fat), 65 mg cholesterol, 396 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.