Another week is coming to a close. I can’t believe we are coming up on mid November…where does the time go? It goes entirely too fast for this girl. Before we all know it Thanksgiving will be here. I am so looking forward to spending time with my family, enjoying good conversation and many, many laughs (or, if you ask the men in our family, cackles from my Tante and myself). We all love a good time and good food. And especially love to talk about all we are thankful for. The lists are long, and it’s wonderful talking about all of them. Life gets so busy that it seems we just don’t take time out to think, reflect and feel gratitude in our hearts for the countless blessings God bestows on us every day of our lives. My life is blessed beyond anything I could have ever imagined as a little girl. From my husband, to my boys, to my entire family and my friends…they are all truly amazing in their own special and unique ways. And for that, I am so very thankful!
These little darlings go perfect with a nice hot cup of coffee or tea. They are scone~like in that they are a titch on the dry side, but are delicious nonetheless. I love the combination of orange and cranberry, which just happens to be one of my favorite muffins ever. Topped with some jam or Devonshire Cream, they are the perfect weekend treat, and they bake quickly so that’s always a plus for me. We are hoping you all have a very blessed Thanksgiving and take time out to look at the beauty all around us…it truly is the best gift of all. Thanksgiving wishes from the thankful table and have a wonderful day!
Sláinte!
- 5 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 3 Tablespoons baking powder
- 2 teaspoons baking soda
- 10 Tablespoons cold butter (unsalted)
- 2 medium eggs
- 1 1/2 cups half & half (I used fat free)
- 1 teaspoon Penzey's pure vanilla extract
- 1 medium orange
- 1 2/3 cup dried cranberries
- 1 egg white (for wash)
- Preheat oven to 450 degrees
- Whisk flour, sugar salt, baking powder and baking soda together in large bowl. Then using pastry cutter (or two forks) cut cold butter into flour mixture until pea sized crumbs form, then add cranberries.
- In medium bowl whisk eggs, half & half, vanilla, zest of one orange and 3 Tablespoons freshly squeezed orange juice until mixed well.
- Add to dry ingredients. Mix with a wooden spoon until nearly combined.
- Turn dough onto floured surface (it will be sticky), and with floured hands, knead approximately 10-15 times. Roll dough out to about 1" thickness and cut with a biscuit cutter or a round metal cookie cutter (mine was about 2 1/2").
- Place onto baking sheet lined with parchment paper 2 inches apart. Brush tops with egg wash.
- Bake 8-10 minutes or until biscuits begin to brown (watch closely). Cool on sheet for 3-5 minutes.
Adapted from Chin Deep
Recent Comments