After the Holidays (Honey Cranberry Scones)

 

So it's been a while.  There were holidays and trips and cleaning and work and all those other things that make up a life.  But today there was a break in the action, and the kiddo and I had a play date with our neighbors across the way.   I love our neighborhood; our neighbors are some of the sweetest you could hope for.  There are trees and grass and other kids to play with once Chase gets big enough to care about playing with other kids.  This is a wonderful place to raise a family, and as more young families move in around us the happier I am that we chose to live here.

In the interest of time and healthy yumminess, I opted for this easy scone recipe for our mid morning snack.  I used whole wheat flour and only a few tablespoons of brown sugar to up the health factor (or at least decrease the dessert factor) and added dried cranberries.  You could easily substitute whatever fruit you have on hand or have a hankering for.  Just make sure you share them with friends.  :-)

Honey Cranberry Scones

adapted from Kitchen Aid Baking Basics

2 cups all purpose flour

1/2 cup old-fashioned oats

3 tablespoons packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons butter, melted and cooled slightly

1/4 cup heavy cream

1/4 cup milk

1 egg

3 tablespoons honey

1/2 cup to 3/4 cup dried cranberries

Time and temperature:  425 for 12 to 15 minutes

Preheat the oven and line a baking sheet with parchment paper.  In a large bowl, mix together the flour, oats, sugar, baking powder and salt until combined.  In a smaller bowl, whisk together the butter, cream, milk, egg and honey.  Add this to the dry ingredients and mix until just combined and the dough forms (it took about 45 seconds in my stand mixer with the paddle attachment).  Turn out the dough onto a lightly floured surface and pat it into a round shape, about 3/4 inch thick.  Using a floured knife or a pizza wheel, cut into 8 slices.  Place each piece on the baking sheet 1 to 2 inches apart.  Bake at 425 for 12 to 15 minutes, or until golden brown.  Cool 15 minutes before serving.