Cranberry Scones

Last night was my daughter's winter concert at school.

Nothing beats watching a group of kindergartners come together and try to sing a variety of holiday songs. They were all so cute dressed up in their best clothes. Some boys sported some ties. Girls donned their best skirts and headbands. 

It just made my heart happy!

Unfortunately, the people sitting in front of us made getting a good snapshot of her virtually impossible. But it was a sweet 25 minutes of song.

But then today it created a crabby, tired, "I don't like school" girl who decided to bawl before leaving the house...during the entire drive to school...and continue as I had to walk her to her classroom.

So I needed a pick-me-up.

Badly.

I had a bag of fresh cranberries just hanging out in the fridge since I forgot all about them in my Thanksgiving preparations.

I stared at them for a brief moment.

What to do with them?
Scones.

Yep, breakfast for me would be scones.

Once you have made scones a few times, you learn that the recipe is pretty basic. You can add or subtract as you'd like to make it your own.

I used self-rising flour, but you can sub regular flower and baking powder if you don't have any on hand.

I also ate mine while they were still warm from the oven, well slightly warm.

The cranberries get tart and will make you pucker the longer they cool.

So be prepared and perhaps make the icing as a dip? Yes. I recommend that to cut the tartness out.

Anyway you do it, these were delicious

And in typical "Emily-scone-eating-fashion" I inhaled a few (2) rather quickly...

Cranberry Scones

by Emily Chhouy

Prep Time: 15 min

Cook Time: 15 min

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Ingredients (8-10 scones)

For the Scones

• 2 cups self-rising flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup heavy cream
• 1 1/2-2 cups fresh cranberries
• 1 teaspoon orange juice

For the Glaze

• 1/2 cup powdered sugar
• 1-2 tablespoons orange juice

Instructions

For the Scones

Preheat oven to 425 degrees.

In a mixing bowl, combine the flour, sugar and salt.

Add the cubed butter and blend with a pastry blender until pea-sized balls form.

Slowly add the heavy cream and orange juice until a dough forms, mixing until it just combines.

Create a thick square shape with the dough and roll it out onto a lightly floured counter creating a long rectangle.

Sprinkle the fresh cranberries over the dough, pressing them down firmly into the dough with the palm of your hand.

Fold each of the long sides so they meet together in the middle of the rectangle, covering the cranberries.

Fold the smaller ends in to "close" the rectangle.

Press the seams together to seal.

Using a sharp knife, slice the rectangle into 4 or 5 small squares.

Then slice each square in half diagonally.

Place each wedge onto a lightly greased baking sheet.

Bake for 15 minutes, or until edges are slightly browned.

Remove from oven and let cool while you prepare the glaze.

For the Glaze

In a small bowl, combine the powdered sugar and orange juice until you've reached the consistency you'd like.

Drizzle over the tops of each slightly cooled scone, if done while still hot, it will melt off the tops.

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