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Breads

Cranberry Almond Scones with Orange Glaze

This flavor combo is heavenly. You get a double punch of almond from the almond extract plus the slivered almonds (can you tell I love almonds?) In addition, I have found the secret to perfect scones, it’s sour cream! Make these for breakfast on the weekend. They are the perfect fall/winter breakfast treat. I like to make this full recipe for my family, everyone eats one and then I freeze the rest for the week ahead. They reheat so beautifully that they taste fresh out of the oven!

Cranberry Almond Scones with Orange Glaze

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By Liz Serves: 10
Prep Time: 15 Minutes Cooking Time: 15 Minutes

With a double hit of almond, tart cranberries and a hint of orange, these scones fluffy scones will be the hit of your next breakfast table.

Ingredients

  • 2 cups All Purpose Flour
  • 1/2 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Bakin Soda
  • 1 tsp Salt
  • 1/2 cup cold Salted Butter (1 stick), cubed
  • 3/4 cup Cranberries
  • 1/2 cup Slivered Almonds
  • 1 Egg
  • 1/2 cup Sour Cream
  • 2 tsp Almond Extract
  • FOR GLAZE:
  • 1 cup Confectioners Sugar
  • 1 Teaspoon Orange Zest
  • 2 Tablespoons Freshly Squeezed Orange Juice
  • 1 Tablespoon Half and Half

Instructions

1

Preheat oven to 425 degrees Fahrenheit and line a cookie sheet with parchment paper.

2

Put flour, sugar, baking powder, baking soda and salt into a large bowl and mix together.

3

Add cubed butter to flour mixture.

4

Using a fork, press butter into flour mixture squeezing butter through the spokes of the fork. Keep pressing and pressing for about 3-4 minutes. Then end product should look meal-y, (see photo below.)

5

Add Cranberries and Almonds to flour/butter mixture and stir with a spoon to evenly distribute.

6

In small bowl, beat egg, sour cream and almond extract together and then pour into the dry mixture.

7

Using a spoon, combine the wet and dry ingredients a little bit, but then put the spoon down and use your hands to combine the wet and dry ingredients until they have just come together. (Do not over mix them, because your hands are warm and will melt the tiny chunks of butter, and you do not want this to happen because those little butter chunks help the scones become fluffy in the oven.)

8

Once the wet and dry have just come together, plop your ball of dough on a floured, flat surface (I use a Roul-Pat.)

9

Sprinkle a little flour on the top of your dough and then roll it out using a rolling pin until it's about 3/4 inch thick (pretty thick).

10

Using a round biscuit cutter (or take a cue from my mom and just use a CUP!), cut out round scones and place each on the parchment papered cookie sheet.

11

Once you've used up all the available space, gather the scraps of dough and make them into one piece, roll it out again to 3/4 inch thick and cut more rounds, until you are done. You should have 9-10 scones.

12

Place the cookies sheet full of scones into the oven and bake for 15-18 Minutes, until you see a few golden brown spots on a few of the scones.

13

While the scones are in the oven, make the glaze. Start by zesting your orange. Then, using a fork, mix the zest, orange juice, half n half and confectioners sugar together in a small bowl.

14

Take scones out of oven, let them sit for 5 minutes and then transfer to a cooling rack that is on top of a baking sheet.

15

Using a spoon, gently ladle the glaze onto the tops of the scones.

16

Serve warm or freeze (these reheat beautifully!!!)

This is how your butter/flour mixture should look once the butter is is properly broken apart and mixed in:

Cut scones lined up on parchment paper:

The orange glaze:

These scones have just been glazed:

Breads

Pita Bread

Making your own pita bread will make you wonder why you haven’t always done it. ┬áNothing and I mean nothing can compare. It does take a little planning ahead, but it’s so worth it.

 

Pita Bread

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By Liz Serves: 10
Prep Time: 45 min Cooking Time: 30 min

This delicious recipe uses a little bit of whole wheat flour to give the pita more depth of flavor.

Ingredients

  • 1 pkg Active Dry Yeast (make sure you get this kind and not the Instant kind)
  • 1 teaspoon Sugar
  • 1 1/2 cups Warm Water
  • 1 teaspoon salt
  • 3 cups Bread Flour
  • 1/2 cup Whole Wheat Flour

Instructions

1

In the bowl that you use for your electric mixer, add the yeast, sugar, and warm water. Stir them together with a spoon until the yeast is dissolved completely.

2

Let the mixture sit for about 5-8 minutes until it gets foamy.

3

Add the salt, this is important, don't forget this step.

4

Add the dough hook attachment to your mixer

5

Once your mixer is ready to go with the dough hook, turn your mixer is on the lowest speed and then add the whole wheat flour.

6

Then start to add the bread flour a little at a time, until all of the flour has been incorporated and the dough gathers into one ball.

7

Plop the dough ball onto a floured surface and knead by hand until it's smooth. (About 8 minutes.) When you pat the dough, it should feel like you are patting a baby's butt.

8

Grease a large bowl with olive oil.

9

Put the smooth dough into the oiled bowl and cover it with a damp towel.

10

Put the covered bowl in a warm spot and let it rise until double in size, should take about 1 1/2 hours.

11

Take the dough out of the bowl and place it back on the flat surface.

12

Divide the dough evenly into 10 pieces, and make each piece into a ball and line them up in rows on the flat surface.

13

Cover all 10 balls with a damp towel and let them rest for about 15 minutes.

14

Roll each dough ball into a 6-inch circle that is 1/4-inch thick with a rolling pin.

15

Cover the circles with the damp towel after you make them.

16

Heat a cast iron pan to medium high on your stove top.

17

Cook each pita dough circle, one at a time on the cast iron pan.

18

Let the pita cook for about 3 minutes and then flip over and cook for another 1-2 minutes. The bread should puff up while on the pan. It will deflate when you take it off the heat.

19

As each pita is done cooking, put them in a bowl or basket that is lined with a towel and put another towel on top of the bowl to cover it and keep the pitas warm.