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Today I wanted to share an easy scone recipe from a new cookbook my friends at Cooking Light sent me, Lighten Up, America! I haven’t gotten very far into the book yet so hopefully I can give you a better review soon, but late Friday night I was flipping through it and saw this recipe for Cranberry Orange Scones. I just love the combo of cranberries and orange.
We love a more leisurely breakfast on weekends when we having nothing going on and scones are generally super easy and quick to make.
It was time bedtime when I found the recipe, but to make it go even faster in the morning I decided to mix all the dry ingredients which I left in a covered bowl out on the counter (this took me all of 5 minutes but was worth the little prep. Three young kids can be kind of demanding when they’re hungry in the morning). After I poured my cup of coffee in the morning, all I had to do mix in some butter, buttermilk, the cranberries and orange zest and I was done!
Although scones can be made with a lot of butter and/or cream, the reason I love them is that generally they aren’t overly sweet, especially this recipe. There is only 2 Tablespoons in the whole batch. Because they aren’t very sweet I thought my kids might like like them, but I was wrong! They were a big hit paired with a little fruit and yogurt.
I make one and only one scone recipe all the time so it was nice to branch out. I made minor substitutions to this recipe mainly in the method and baking time to match the recipe I always use. The Cooking Light recipe calls for separating the scones before baking but I like leaving them cut in the circle for I find I prefer the moist inside with the crusty outside versus crust all the way around the scone. I also ran out of buttermilk at the end so instead of brushing with it (per the original recipe), I melted a little butter and used that.
I also followed the recipe exactly which called for 1 teaspoon sugar in the dough and I found I wanted them to be a touch sweeter so I increased the sugar in the recipe below to 1 Tablespoon (my other recipe uses 1/4 cup which still isn’t much).
Super easy and something different for a weekend breakfast (for my family at least). I am excited to work my way through the rest of the cookbook!
Before I go, I want to wish all the Veterans including my sweet husband a happy Veterans day. We honor you today!
Questions: Do you make anything different for breakfast on the weekends? Are you a fan of scones?