Ok before I even begin I just want to say I am sorry/not sorry about this post. I try to not toot my own horn but sometimes being me is pretty dang awesome.
Between the stress, sleep deprivation, and overly sedentary lifestyle because I am too overscheduled to exercise (I am working on this) there are still some pretty cool perks to being me.
For example my wardrobe is pretty cool. I’ve got some pretty cute clothes and plenty of things that make me smile when I put them on.
I have a husband who loves me dearly and encourages me to follow my dreams. A pretty big plus in my book.
My kitchen though has got to be one of the biggest perks I’ve got going. Having been married for nearly nine years we have acquired lots of really nice kitchen gear. My pots and pans rock my world. The aforementioned awesome husband keeps my high quality kitchen knives wicked sharp. Most gear you would need to make most dishes can be found in my cupboards.
And this is where it get really really cool- most ingredients you need to make do basic baking can be found in my house on a regular basis. I was lying in bed thinking how lovely orange cranberry scones would be knowing full well all the ingredients were downstairs.
So I guess the only thing better than being me that morning is living with me. Because yeah… there were hot delicious scones straight out of the oven less than an hour after we all came downstairs.
Orange Cranberry Scones (makes 12)
From Two Peas and Their Pod
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Preheat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Sprinkle with some extra sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.