Merry Christmas!

Christmas is always a special time of year. We spend holiday with our extended families and enjoy being with the people we care about. And we are grateful for all our blessings. While presents are a part of our celebrations, the time together is most important.

Sitting down to breakfast together is one of the special things we do. With my side of the family, breakfast is my sister Diane’s Scrambled Egg Casserole and French toast after the presents. With Eric’s family, his brother Karl serves made-to-order breakfasts served with scrapple (a Pennsylvania Dutch tradition), as everyone gathers at their home. With Kelly, Gilbert, & Andrew, Eric & I often enjoy stollen from Dinkel’s Bakery of Chicago or scones that Kelly & Gilbert have made. With oranges and cranberries being abundant right now, Orange & Cranberry Scones are seasonal & delicious. Christmas breakfast is a wonderful & special part of our holiday!

Orange & Cranberry Scones (adapted from betterrecipes.com) Makes 12 scones

Ingredients:

Scones:

• 3 1/4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons granulated sugar
• 1 cup buttermilk
• 3/4 cup unsalted butter, softened
• 1 cup dried cranberries, chopped
• 2 teaspoon orange zest
• 1/2 teaspoon Kosher Salt

Filling:

• 1/2 cup dried cranberries, chopped
• 1/2 teaspoon orange zest
• 2 teaspoon maple syrup
• 1 tablespoons hot water

Glaze:

• 1/2 cup  confectioners’ sugar
• 1/4 teaspoon orange zest
• 1 tablespoons buttermilk
• 2 teaspoon maple syrup

Directions:

Preheat the oven to 425°F. Line a baking sheet with a Silpat mat or parchment paper.

To make the scones, in the large bowl of a stand mixer, mix together the flour, baking powder, baking soda, sugar, and salt.

Add the butter and mix until the mixture has a crumb texture. Slowly pour in the buttermilk.

Fold in the dried cranberries and orange zest.

On a floured surface, knead the dough until it is no longer sticky.

Cut the dough in half, then shape each half into a flattened 3″ x 9″ rectangular loaf. Cut each loaf into 3 3″-squares and each square into 2 triangular pieces.

To make the filling, toss the dried cranberries, orange zest, maple syrup, and hot water in a food processor.

Pulse the mixture until it forms a rough paste.

Starting at the tip and cutting most of the way through each scone, slice the 12 pieces of dough open. Spread some filling on each piece of dough, then close them back up and gently pinch the sides together to seal in the filling.

Place the scones on the baking sheet and bake them for 10-15 minutes.

To make the glaze, whisk together the confectioners’ sugar, orange zest, milk, and maple syrup until smooth.

Once the scones are completely cooled, drizzle the glaze over the tops of the scones.

May Christmas be merry & bright!  ~Linda

Orange & Cranberry Scones (adapted from betterrecipes.com) Makes 12 scones

Ingredients:

Scones:

• 3 1/4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons granulated sugar
• 1 cup buttermilk
• 3/4 cup unsalted butter, softened
• 1 cup dried cranberries, chopped
• 2 teaspoon orange zest
• 1/2 teaspoon Kosher Salt

Filling:

• 1/2 cup dried cranberries, chopped
• 1/2 teaspoon orange zest
• 2 teaspoon maple syrup
• 1 tablespoons hot water

Glaze:

• 1/2 cup  confectioners’ sugar
• 1/4 teaspoon orange zest
• 1 tablespoons buttermilk
• 2 teaspoon maple syrup

Directions:

Preheat the oven to 425°F. Line a baking sheet with a Silpat mat or parchment paper.

To make the scones, in the large bowl of a stand mixer, mix together the flour, baking powder, baking soda, sugar, and salt. Add the butter and mix until the mixture has a crumb texture. Slowly pour in the buttermilk, then fold in the dried cranberries and orange zest.

On a floured surface, knead the dough until it is no longer sticky. Cut the dough in half, then shape each half into a flattened 3″ x 9″ rectangular loaf. Cut each loaf into 3 3″-squares and each square into 2 triangular pieces.

To make the filling, toss the dried cranberries, orange zest, maple syrup, and hot water in a food processor. Pulse the mixture until it forms a rough paste.

Starting at the tip and cutting most of the way through each scone, slice the 12 pieces of dough open. Spread some filling on each piece of dough, then close them back up and gently pinch the sides together to seal in the filling. Place the scones on the baking sheet and bake them for 10-15 minutes.

To make the glaze, whisk together the confectioners’ sugar, orange zest, milk, and maple syrup until smooth. Once the scones are completely cooled, drizzle the glaze over the tops of the scones.