RECIPE: CRANBERRY ORANGE SCONES

Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

 

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice


Directions:

Preheat oven to 400ª F. Line a baking sheet with parchment paper.

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.

THE PERFECT SUMMER HOSTESS GIFT: MAKE A BLOODY MARY GIFT BASKET

If you have been invited to visit friends at their lake or beach home this summer, you most certainly will take something to say thank you but it isn’t always easy to figure out what to take. I’ve got the perfect answer for you- make them a Bloody Mary gift basket! This is always a favorite when I show up with it- and it is so easy to assemble.

Get a nice, sturdy basket. I get mine at the farmer’s market.

Start with your favorite Bloody Mary mix. I like Zing Zang, Major Peters, McClure’s, and Tabasco. Sometimes, I make my own and bottle in canning jars, but it has to be kept cool. Here is that recipe.

Next, add some or all of the following:

  • VODKA

  • HOT SAUCE

  • OLD BAY SEASONING

  • PICKLED OKRA- Wickles makes a good one!

  • CORNICHONS OR PETITE PICKLES

  • PICKLED GREEN BEANS

  • PICKLED PEARL ONIONS

  • CELERY SALT

  • HORSERADISH

  • GREEN OLIVES

  • PRETTY COCKTAIL NAPKINS

  • STIRRERS

  • FUN PLASTIC CUPS (some places will not allow glass on the beach, so disposable or reusable plastic is good. Swoozie’s has fun ones, and you can always find them on Etsy or Amazon.)

You can add fresh peppers from your garden, too, if you have them.

Wrap it all up with cellophane and tie it with a bow. Your hostess will love it!

MARTIE DUNCAN MAKES STRAWBERRY NUTELLA STUFFED FRENCH TOAST

Why have one slice of bread for your French Toast when you can have two with strawberries and Nutella in the middle? This recipe is so good, you’ll be tempted to make it every weekend—brunch will never be the same!

STRAWBERRY NUTELLA STUFFED FRENCH TOAST
Makes 5 servings

INGREDIENTS
5 large eggs
¾ cup heavy cream (you may also use milk or half and half or any combination)
1/4 teaspoon kosher salt
1 ½ cups fresh strawberries, sliced thick
10 slices Brioche or soft loaf bread, thick sliced is best
10 tablespoons Nutella® chocolate hazelnut spread
1/2 tablespoon unsalted butter
1/4 cup Confectioners sugar, for dusting
Maple syrup, optional

DIRECTIONS:
Hull and slice the strawberries. Set aside on a paper towel.

In a large mixing bowl whisk together the eggs, heavy cream and salt. Set aside.

Spread the bread with Nutella, making certain to go all the way to the edges. This is the “glue” that will hold the bread together. Put strawberry slices on top of five slices of bread which have been spread with Nutella. Put the bread together to form 5 sandwiches.

Preheat a large nonstick skillet over medium heat.

Working one at a time, quickly dip the sandwich in the egg mixture, letting it sit about 2-3 seconds per side to soak up the egg mixture.

Turn up the heat to medium-high. Add a pinch of the butter to the pan. When the butter bubbles, add the sandwich and cook until golden brown, about 2-3 minutes per side until golden brown. Repeat.

Use a serrated knife to slice on the diagonal for serving.
Dust with Confectioners sugar. Serve with warm maple syrup, if desired.