Cranberry Pecan Scones with Blood Orange Glaze
Scones remind me of my coffee shop working days. In a good way. It reminds me of the days when I could eat pastries for breakfast and lunch with little-to-no change to my jean size.
My first scone ever was blueberry scones with coarse sugar sprinkled on top. Since we would eat pastries during our breaks, we often would take a bite and do something else coming back to it later on. I was easily distracted with way too much going on.
One day we were out of my favorite (blueberry) and these odd scones with what seemed to be raisins were leering at me through the pastry case. Their official name was “orange currant scones” and did they ever look unappealing. But I was hungry and hunger makes us do crazy things so I focused on the glaze and tried one.
As with any food I am scared of, I sat and looked at it before picking off a bite with a fork. I tasted it and I was pleasantly surprised! The currants did not taste like raisins (HOORAY!) and the orange glaze was bright and sweet.
This was my first time enjoying a scone with coffee. No rushing, gulping or taking large bites on the run.
I do take time to enjoy treats like these whilst seated. It really does make the most out of something that was made with care and anticipation! I don’t care if it sounds lame. It’s the way baking was meant to be.
Last year I read a book that emphasized the act of enjoying food and sitting to take time out while eating it. It’s very very hard to do with appointments, work, riding lessons, work and the never ending list of things to do at home, but there is a time to stop the world and grab someone special and sit them down for a treat. Like a scone or a muffin. Talk a little or say nothing at all. Just enjoy each other and have fun!
There have been days that were so busy that I realized how much I rushed through them. I had a few things crossed off from my to do list, but I didn’t sit to have one full meal with Tay. I’ve excused myself periodically from the table or where we sit to take something off the stove, put something on, make a note of something that I had forgotten…
These things may be justified and it might seem like we are still connected since we have been engaged in conversation the entire time, but all the more reason to grab a treat and sit down with her. Showing someone how special they are with undivided attention can be one of the greatest gifts ever, especially for a growing child.
So now I am off to wake her up and give her a warm scone with homemade peppermint hot chocolate. It’s how Christmas Eve morning should begin!
I hope you have an incredibly awesome holiday with your family, blood related or not, and I wish you a great start to the new year!
Would you have these for breakfast, brunch or dessert?
I made these scones and the glaze with blood orange zest and juice, but I listed regular oranges in the recipe. As you know, either one will do but I am partial to blood oranges when I can get them.
I did use coconut oil instead of butter for this recipe. As you can see, the trick is to keep the coconut oil from solidifying again. If your ingredients are not quite at room temperature, you can place the bowl back over the simmering water to warm up the ingredients a little while you are mixing to keep the coconut oil in liquid form.
- For the scones:
- ½ cup solid coconut oil
- ½ cup granulated sugar
- 1 tsp. chopped rosemary
- 1 tsp. vanilla
- zest of one orange, regular or blood orange
- ½ tsp. salt
- 2 eggs at room temperature
- ½ cup Greek yogurt at room temperature
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 2 ½ cups of unbleached all purpose flour
- ¾ cups of cranberries + ¼ cup for the end
- ½ cup chopped pecans + ¼ cup for the end
- For the glaze:
- ½ cup powdered sugar
- 3 tsp. juice from an orange, regular or blood orange for juice and zest
- ½ tsp. orange zest
- For the scones: Preheat your oven to 350 degrees.
- Bring 2 inches of water to a simmer in a pot that will support a heat safe mixing bowl similar to a double boiler.
- Add solid coconut oil to the heat safe mixing bowl that has been resting on top of the simmering water.
- Once the oil is melted you can remove the mixing bowl from atop the simmering water. Add sugar and chopped rosemary, wisking to combine for about 2-3 minutes.
- Then wisk in vanilla, orange zest, salt until well combined.
- Add one egg. Wisk well, until egg is completely combined. Then add the second egg, wisking again.
- Measure in Greek yogurt, cinnamon and cardamom. Continue wisking until combined once again.
- Add baking soda, baking powder and flour, folding with a spatula until flour is just incorporated.
- Fold in cranberries and pecans.
- Lightly flour a clean work surface and place dough onto floured surface. Cut dough into two equal parts, placing one half into the mixing bowl.
- Gently press the remaining half into a slightly flattened circle. Fold in half, then press with the heel of your palm as if to gently knead the dough. Repeat this process two more times.
- Form a circle (not a perfect one) that will be approximately 6 inches across and 1 inch deep in the center. Press some of the extra cranberries and pecans into the top of your dough if you want.
- Cut into 6 pieces using a pizza cutter or dough cutter.
- Now repeat this process with the other half of the dough.
- Place on a baking sheet lined with parchment paper, leaving room for scones to expand.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- For the glaze: Add powdered sugar and orange zest to a small mixing bowl. Wisk in orange juice until glaze is pourable but still thick consistency.