Cranberry Orange Scones, Blueberry Lemon Scones

 cranberru irange blueberry lemon scones 
Cranberry Orange Scones, Blueberry Lemon Scones

Recently, on a trip to Bangor, I visited a delightful little coffee shop in Dover-Foxcroft. Center Coffee House is located in a storefront adjoining the theater downtown. They have amazing espresso drinks and the most delicious donuts but the highlight of this particular visit was the cranberry orange scone I picked up on a whim.

I’ve never thought much about scones one way or the other. The few I had tried before were dry and crumbly or nearly hard as a rock. This particular scone looked so inviting, I decided to give it a try. It stood tall in the pastry case with a shiny glaze dripping down its many layers of nooks and crannies.

I brought it out to the car, excited to share with my wife. After the first flaky bite, I was hooked. I’ve spent the last several weeks thinking about that scone and how I wanted to make one just like it.

Yesterday, I finally made that dream a reality. I love trying something I’ve never done before, especially when it comes out as good as these scones did! I was surprised and delighted to find out how much making scones was like making biscuits. They were so simple and took such little time, I made two different kinds. Here is the recipe I used from “The Bakers Manual.”

Cream Scones


2 cups all-purpose flour

3 Tbsp granulated sugar

2 tsp baking powder

1/4 tsp salt

6 Tbsp cold, unsalted butter

1/3 cup currants (I used dried cranberries)

1/3 cup heavy cream

1 large egg

1 tsp vanilla extract


Whisk all dry ingredients together in a medium bowl. Using a pastry blender or box grater, cut the butter into the flour until pea-size clumps form. Stir in the currants or whatever (I also added orange zest for the cranberry and lemon zest with the blueberry).

In another bowl, whisk together the cream, egg and vanilla. While tossing the flour mixture with a fork, gradually pour enough liquid into the bowl to form a dough when pressed (I found it needed every bit of the liquid). Reserve remaining liquid.

Form dough into a disk with your hands, adding cream if necessary. On a floured surface, form dough into around disk 1 1/2 to 1 3/4 inches high; cut into eight wedges with a floured knife.

Refrigerate dough 20 minutes (I did this backwards and refrigerated the disk for 20 minutes before cutting). Brush tops of dough with any remaining cream mixture, using additional cream if necessary (I used egg wash instead). Bake at 425 F for 14-16 minutes, or until golden.

Additionally, I mixed a little orange juice (lemon for the blueberry) with a lot of powdered sugar to make a sweet glaze to drizzle on top.

These scones turned out at least as good, if not better than the one I had at the coffee shop! I was so pleased with the results. I can’t wait to try some different flavor combinations!



Side Dish Saturday: Curried Quinoa with Fennel, Cranberry and Granny Smith Apple

I am always trying to find healthier alternatives to starch based side dishes. This recipe is full of flavor and lots of healthy stuff. Best of all, it only takes about 30 minutes from start to finish!

This dish is gluten free and can easily be made vegan by substituting oil for butter and vegetable broth (or water) for chicken stock.

Curried Quinoa with Fennel, Cranberry and Granny Smith Apple


7 tablespoons unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon cinnamon

1 Tbsp Yellow Curry Powder

2 cups Quinoa

3 1/2 cups chicken stock

2 teaspoons salt

1 fennel bulb, small dice

1 cup dried cranberries

1 large Granny Smith apple, cored and cut into 1-inch pieces

Freshly ground pepper


Preheat the oven to 375 F

In a large skillet, melt 4 tablespoons of the butter. Add the onion and garlic and cook over moderate heat until softened, about 7 minutes. Stir in the cinnamon and curry powder, then add the quinoa and stir to coat. Add the stock and the salt and bring to a boil. Transfer the quinoa and liquid to a 9-by-13-inch glass baking dish. Cover with foil and bake for 15-20 minutes, or until the stock is absorbed and the quinoa is tender.

In a large skillet, melt the remaining 3 tablespoons of butter. Add the fennel and cook over moderately high heat for 2-3 minutes. Add the cranberries and cook until they start to brown, about 2 minutes. Add the apple and cook, stirring, just until warmed, about 1 minute. Stir the mixture into the quinoa, season with pepper and serve hot.