Headache, runny/stuff nose, slight cough, burning eyes (a little), fever, and slight nausea.
But after sucking it up at work for 7 hours and finally caving in at 3 to use my sick hours and to just go home, and after some meds and a good nap, I’m feeling much better! I think. Hopefully I’m well enough to go in to work tomorrow. (Edit: I didn’t make it to work. POO.)
But seriously. Sick hours = :) :) :).
I’ve been really slow with the alphabet recently because I’ve been baking other things outside of this alphabet project. I’ve made…thin mint cupcakes (which will probably be for T), chocolate covered strawberry cupcakes, baked parmesan eggs, Andes mint chocolate cookies, and other baked goodies just for friends and the apartment. Cream cheese was on sale at Albertsons for a buck again, so I’ll try to find things to make with those. I bought 10 blocks HAHA.
I made these scones about 3 weeks ago. I knew I wanted to do something with honey for T, but I was having a reaaallly hard time finding something. I wanted to make some baked good that hasn’t been a part of this whole alphabet thing yet. I settled on this honey cinnamon scone recipe until Sam gave me the idea to make honey cranberry scones.
I really wish the honey flavor stood out more though, but I love the citrusy combination with the fluffy scones and tart cranberries. I used this honey that Sam got from a farmer’s market, but take my advice, use honey instead of sugar. I made it once replacing the honey with 3 tablespoons of sugar, but they just came out so much drier. Also, the flour called for in the original recipe wasn’t enough; my dough was sooo sticky. Just keep adding flour until it’s manageable; I gave an estimate in the recipe below. Don’t add too much because the scones will turn out dry. Oh, I also used milk instead of cream to save some fat and calories. The scones still came out delicious! So yummy that I made them again three times after that. =)
Honey Cranberry Orange Scones
From Inspired Taste
Makes 8 scones
2 1/4 cups all purpose flour (or 2 1/2 depending on how wet the dough is)
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into cubes
1 cup cold milk, plus 1 tablespoon for tops of scones
3 tablespoons honey
1 tablespoon orange zest (I used the zest from one orange)
3/4 cup dried cranberries
1 tablespoon coarse sugar (like Sugar in the Raw…I used
half of those packets you can get a coffee shops)
1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. I used my silicon baking mat and it got stained.
2. For the dough, blend together the flour, baking soda, and salt in a food processor. Add the butter to the flour mixture and pulse until the mixture resembles a coarse meal with a few small crumbles of butter the size of peas. Alternatively you can do this by hand in a bowl and cut in the butter with a pastry blender or your fingertips. I just find that a food processor makes it so much easier.
3. In another bowl, combine the milk, honey, and orange zest and stir until the honey is completely incorporated into the cream.
4. Pour the flour/butter mixture into a large bowl. Stir in the cranberries. Pour in the honey-milk mixture and mix until a dough forms. If it’s too wet, add a little flour just until it’s easy to work with, but not too much or else the scones will come out dry.
5. On a lightly floured surface, knead the dough 3 to 5 times. Form it into an 8 inch circle and cut into 8 triangles.
6. Place the scones onto the lined baking sheet. Brush with the milk and lightly sprinkle the tops with coarse sugar.
7. Bake scones in the preheated over for 12 to 15 minutes until light golden brown. Scones are best eaten fresh, but they can keep at room temperature for a few days. Perfect for breakfast. Enjoy!
Perfect with some coffee (sorry, I lied in the picture because I really don’t drink my coffee that black…), a journal, and the word of God. :)
Until next time,
Soli Deo Gloria, and Happy reading, eating, and baking!