Cranberry Orange Scones
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Servings
10 scones
Servings
10 scones
Cranberry Orange Scones
Print Recipe
Servings
10 scones
Servings
10 scones
Ingredients
Glaze
Orange Butter
Servings: scones
Recipe Notes
  1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
  2. Cut in butter until the mixture resembles coarse crumbs; set aside.
  3. In a small bowl, combine the cranberries, orange juice, cream and egg.
  4. Add to flour mixture and stir until a soft dough forms.
  5. On a floured surface, gently knead 6-8 times.
  6. Pat dough into an 8-in. circle. Cut into 10 wedges.
  7. Separate wedges and place on a greased baking sheet.
  8. Brush with milk; sprinkle with remaining sugar.
  9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
  10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company

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Apricot Sunshine Breakfast Cake
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Apricot Sunshine Breakfast Cake
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Ingredients
Servings:
Instructions
  1. Heat oven to 375°. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt butter. Sprinkle as much cinnamon over brown sugar as you wish.
  2. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots.
  3. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.
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Curried Acorn Squash and Apple Soup
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Curried Acorn Squash and Apple Soup
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Instructions
  1. Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
  2. Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
  3. Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients.
  4. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender.
  5. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  6. Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
  7. Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
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