2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup sugar
1 large egg
scant 1/2 cup half and half
zest of one orange, divided
1/2 cup unsalted butter, cut in small pieces and well chilled
1/2 cup dried cranberries, roughly chopped
1 cup sifted powdered sugar
2 tablespoons orange juice (from the zested orange)
1/2 teaspoon orange zest (reserved from above)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate small bowl, whisk together egg, half and half, and most of the orange zest (reserve about 1/2 teaspoon for the glaze); set aside.
Rub cold butter pieces into the flour mixture with your fingertips (or use a pastry blender) until it resembles coarse crumbs. Stir in the chopped cranberries.
Add the egg mixture to the flour mixture all at once and stir until the mixture clumps together. Dump mixture out onto a floured countertop and, with floured hands, gather into a ball and knead once or twice to combine everything. If it’s quite sticky, just sprinkle some extra flour on the counter and on top of the dough to keep it from sticking. Cut dough into two equal pieces and pat each into a circle about 3/4 inch thick. Cut each circle like a pie into 8 slices. Arrange scones on the parchment-lined baking sheet.
Bake in a preheated 425 degree oven for 12 minutes or until lightly browned. Remove to a cooling rack and let cool completely before dipping in the glaze.
Put some waxed paper or newspaper underneath the cooling rack to catch dripping glaze. In a small bowl that is wide enough to dip a scone, combine 1 cup sifted powdered sugar with 2 tablespoons orange juice and the reserved orange zest. Whisk until smooth. Dip tops of the scones in the glaze and place them (glaze side up) on the cooling rack. Once glaze is dry, scones can be stored in a container or covered in plastic wrap. They are best eaten the day they are made, but will stay somewhat fresh for a day or two if carefully wrapped.
1 cup granulated sugar
½ cup brown sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
2 large eggs (whisked)
1 cup whole milk
6 tbsp unsalted butter (melted)
1 can (15 oz) pumpkin puree
1 cup dried cranberries
Preheat the oven to 350° F.
In a large bowl, combine the granulated sugar, brown sugar, flour, baking soda, salt, ginger, nutmeg, cinnamon, ground cloves and allspice together.
In another large bowl, combine the whisked eggs, milk, melted butter and pumpkin puree.
Add the dry ingredients and mix well. Hand mix in the dried cranberries.
Pour the batter into two greased 9×5 loaf pans.
Place in the oven and bake for 50-60 minutes.
2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels (or dried dried cranberries)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper; Set aside.
Whisk together flour, 5 tablespoons sugar, baking powder, spices and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half or until just moistened. Gently fold in cranberries.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar.
Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup orange juice
Zest from 1 orange
2 Tablespoons melted butter
2 Tablespoons hot water
1 cup chopped cranberries
1 cup chopped pecans (or walnuts)
In a large mixing bowl combine flour, baking powder, soda, salt, and sugar and set aside.
In a medium bowl mix beaten egg with orange juice, orange zest, butter and hot water. Be sure to pour the hot water in slowly as you mix so you do not cook the eggs.
Fold the flour mixture with the egg mixture until well blended. DO NOT BEAT. Gently fold in cranberries and nuts.
Spoon into a greased 9”x6” bread pan or greased muffin cups.
Bake at 325 degrees for 60 minutes for the loaf and 30-35 minutes for the muffins; test center with a toothpick before removing.
Allow the bread to cool for 15 minutes before removing from pan.