I hope y’all enjoyed the end of the world and are recovering nicely today 🙂 Here’s a recap of how I celebrated yesterday. A run with an old friend, some blog reading, and breakfast. I then stopped off by my mom’s 4th grade class to talk about my study abroad experience in Spain and share some churros and chocolate. Let me rephrase this. I ended up answering over 40 questions, 3 of which were about Spain and we enjoyed Mexican churros and hot chocolate milk. They were hilarious and I was exhausted by the end of the morning. I don’t know how my mom does it.
Then I caught up (or attempted to) with some high school friends over lunch at the local and very popular Mexican restaurant, Los Gringos Locos. Of course I ordered a strawberry margarita (it was supposedly the end of the world, so go big) and one of the most random meals. It was a vegetarian torta and side salad except for the fact the torta came with avocado slices, 2 Tbsp of beans, lettuce and tomato and I ate 1/8 of the bread. No grilled veggies in sight. I did supplement with the table’s guacamole and chips, so my carb intake was good to go.
Check out what one of my girlfriends made us. I am in love with it! She had asked for our favorite colors and it couldn’t be more perfect.
Afterwards, my sister and I took the moto man (Bodie) for a walk around town, made some scones (see below), saw Guilt Trip (actually quite funny as I could see some of my family in those scenes), and made cookie cutter pizzas. It was an idea we found off of Pinterest and was slightly successful. What sort of toppings do you like on your pizza?
Since holidays usually mean getting together with old friends and catching up on life. How do you cover 3 months or 3 years in just 1 hour? Well, I’ve tried to do this over lunch or even going for a run or hike (that was a new one) but it’s still tough. How about over tea and scones? It’s quite a festive thing to do, right?
So let’s cut to the chase.
Cranberry Orange Scones
Makes ~14-16 scones
4 cups+ 1/4 flour
1/4 cup granulated sugar (+extra for sprinkling)
2 Tbsp baking powder
2 tsp kosher salt
2 tsp grated orange zest (or any citrus)
3 sticks cold unsalted butter, diced
4 extra-large eggs, lightly beaten (oops, forgot the part about beating the eggs)
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 Tbsp water, for egg wash
1/2 cup+ 2 Tbsp confectioners’ sugar
4 tsp freshly squeezed orange juice
1. Preheat the oven to 400F.
2. In a bowl, mix 4 cups of flour, 1/4 cup of sugar, baking powder, salt, and orange zest. Add the cold butter and mix at lowest speed until the butter is the size of peas.*
*I couldn’t get the mixer to adequately blend the batter, so I used a hand pastry mixer (supplied by my lovely grandma, Nance)
3. Combine the eggs and heavy cream and mix while on low speed. Mix until just blended.
4. Add in the dried cranberries and 1/4 cup of flour and mix until blended.
5. Dump the dough onto a floured board or counter and knead into a ball. Use a rolling pin, roll out the dough. Use a cup or cookie cutter to cut out pieces of dough. I say cookie cutters because you could attempt different shaped scones.
6. Place the scones on the prepared cookie sheet. Brush the tops of the scones with the egg wash, sprinkle with sugar, and place in oven for about 20-25 minutes.
*Just before serving, whisk together the confectioners’ sugar and orange juice and drizzle over scones.
Other things to do with this recipe? Wrap up with a little jar of jam for neighbors and friends. Or better yet, make these for Christmas morning 🙂 Feel free to swap ingredients for your favorites: chocolate chips, butterscotch, dried fruit, wheat flour, etc. The choice is yours, go to town!