Wednesday, November 17, 2010

Cranberry Almond Scones

Today I am swapping blogs with Momma Chef! Check out her wonderful recipes below and stop over to her blog to see my Caramel Swirl Hunks!





Hi, I am Sheena, otherwise known as Momma Chef from http://bestofmommachef.blogspot.com The Best of Momma Chef.  I am very excited to visiting over here at North Dakota Kitchen!  I am a stay at home mom.  Baking and cooking are my obsessions, with a little crafting on the side.  I am a whole wheat FANATIC.  I love whole grains and my thinking is that I can justify eating cookies and goodies if they are 100% whole grain.  


With Thanksgiving fast approaching, I decided to make something that would be good for Thanksgiving breakfast.  It is a light on the go type breakfast, since the main focus of Thanksgiving is lunch/dinner.


Cranberry Almond Scones







Here's what you need:

2 1/4 cups whole wheat flour
1/4 cup butter, cold
1 tbsp baking powder
1/4 ts nutmeg
1/4 ts salt
zest of one orange, finely grated
1 cup brown sugar
1 ts pure vanilla
1/2 cup milk
1 cup fresh cranberries, roughly chopped
1/2 cup almonds, chopped
1 egg

1 can cream cheese frosting or use the recipe http://www.josephsgrainery.com/2010/11/whole-grain-pumpkin-cake.html">HERE to make your own.

Prep:

Pre heat oven to 375*.

Mix chopped cranberries with the brown sugar and let sit, this will help sweeten up the berries.

In large bowl, cut the butter into the flour until it is the consistency of meal.  Then add all other dry ingredients: baking powder, nutmeg, salt, orange zest.

In a separate bowl, mix milk and egg and vanilla.  Add cranberries and sugar.  Mix.

Fold wet mix into the dry mix.  Mixture will be sticky.  Do not overmix.

Spray a plate or cutting board with cooking spray and spray your hands.  Form into a 1 inch thick round loaf. See below:






Cut into 8 piece like you would cut a pie.  Place pieces on a greased cookie sheet and bake at 375* for about 15-20 minutes or until golden brown.



Let them cool.  Then warm up your frosting and using a spoon, drizzle the frosting over the scones to make them extra tasty and extra pretty!!!


Thanks to North Dakota  Kitchen for having me over!!!


Don't forget to come visit me over at http://bestofmommachef.blogspot.com/">Best of Momma Chef.  I have a bunch of other holiday breakfast ideas:

http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-spice-scones.html">Pumpkin Scones
http://bestofmommachef.blogspot.com/2010/10/whole-wheat-pumpkin-cinnamon-rolls.html">Pumpkin Cinnamon Rolls
http://bestofmommachef.blogspot.com/2009/11/pumpkin-spice-bagels.html">Pumpkin Spice Bagels


Ooooooo and come over and enter to win a prize in my 



Basically, you make my recipe of the month, send me a photo and tell me how you liked it and you are entered! EASY as PIE!

2 comments:

Red Couch Recipes said...

Yum, these look delicious! Just perfect for Thanksgiving. I also like to substitute whole wheat flour as much as possible. Perhaps it is because I have about 700 pounds of whole wheat kernals. Joni

Sheena said...

700 lbs of wheat kernels is not a bad things, especially for a whole wheat nut like me!!!

Related Posts Plugin for WordPress, Blogger...