The temperature has finally found its stride. In the mid 60's, the sun shining, and a million leaves scattered across my yard, I'm feeling all cozy today. And that's exactly how I ended up in the kitchen early this afternoon baking scones.
I knew I wanted a sweet treat for breakfast tomorrow morning. I wanted something out of the norm, but that wouldn't be a hassle to make. Because we all know Saturday mornings should be slow and lazy while we lounge around in our pajamas for far too long.
I'm a huge lover of scones, and I've never tried my hand at them. So I made today that day and dove in head first hoping for the best. Y'all, these turned out so much better than I expected. Holy scone, they're good! And they didn't take me anytime to whip up. This will be a recipe I use all the time, and I think it will be easy to mix and match the ingredients for different scone flavors.
Here's to a happy weekend with a relaxed and pre-made breakfast. You've still got time in the day to make some too! Happy Friday, friends! xo
- What You'll Need
- 1 cup all-purpose flour
- 1 TBSP granulated sugar
- 1 TSP baking powder
- 1/4 TSP salt
- 1/4 cup chilled butter, diced
- 2 medium oranges
- 1/4 cup dried cranberries
- Zest of 1 orange
- Turbinado cane sugar
- What You'll Do
- In the mixer combine the flour, granulated sugar, baking powder, and salt. Add the diced butter and mix. Your mixture should have a sandy texture and have small lumps.
- Next add the cranberries and the orange zest.
- Then add the juice of the first orange. Mix the ingredients together. Keep adding the fresh orange juice until the mixture forms a ball.
- Shape the dough into triangles (this recipe makes only 3), place on a parchment paper-lined baking sheet and sprinkle the Turbinado cane sugar on top of each scone.
- Bake at 350° for 15 minutes or until golden brown.
- Serve warm or store in an air-tight container after scones have cooled off.
A special thanks to KitchenAid for providing the stand mixer.
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