Friday, February 11, 2011

Early Valentine’s Day Breakfast


Since Valentine’s Day is Monday I thought I’d make a special breakfast early since it’s kinda hard to do much in the morning when both of us leave by 7. I’ve noticed that if we pick up something sweet when getting latte’s at coffee houses, that Mike is partial to Cranberry Orange Scones. I figured it’d be the perfect thing to attempt to make for him!

Since he’s worked every day this week I’ve brought breakfast to him in bed every morning. I’ve actually found that our morning routine goes better if we eat in bed instead of in the kitchen anyway. And then we can watch the weather, news and traffic report to make sure there are no accidents on 81 that are going to make Mike late to work.

Since he’s working today too, we had breakfast in bed again and I’m pretty sure it was a hit! I know I thought the scone tasted really good! I had tried one yesterday strait out of the oven and in my opinion they were much better this morning and with the glaze. I don’t think I like them warm…



2 cups of flour
1 stick/1/2 cup cold butter
3 tbsp sugar
11/2 tbsp grated orange zest
2 tsp baking powder
1/2 teaspoon salt
1 cup dried cranberries
2 eggs
¼ cup + 3 tbsp milk

Must use the special spoons, after this was made with love!!


I love making messes, plus flour makes the dough less sticky!!


For egg wash
1 egg + 2 tbsp milk – beat together
some sugar for sprinkle

For Glaze
1/4 cup confectioners' sugar
1 tablespoon of milk
1/8 teaspoon of vanilla

1. Preheat the oven to 400 degrees F. Line the baking pan with parchment paper.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix flour, sugar, the baking powder, salt and orange zest together. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
3. Combine the eggs and milk and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. If the dough is too dry add a bit more milk.  Add in the dried cranberries the dough, and mix on low speed until blended.
4. Pour the dough out to a well-flour work surface. Knead lightly to form a ball. Flour your hand and rolling pin and roll out the dough to ¾” thick. (I used my hands here and sprinkled some flour on the dough because it was so sticky!)
5. Using a knife or a cookie cutter cut into desired shapes(I just cut in into 8 pieces like you would cut a pie). Place the scones on the baking pan. Collect the scraps of dough and roll it out and cut into shapes again.
6. Brush the top of the scones with egg wash, sprinkle it with a bit of sugar and bake for 25 to 30 minutes or until lightly brown and the insides are fully baked. The scones will be firm to touch.
7. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar, milk and vanilla and drizzle over the scones.

Egg washed and sprinkled with sugar


Baked for 25 minutes, nice and golden brown


Drizzled with the glaze and waiting to be enjoyed for breakfast!!


1 comment:

  1. I don't have a paddle attachment....I wonder how that would work. Hmm.