Yummy Resurrection Day Breakfast/Brunch

Hello Friends,
I pray each of you are having a lovely Good Friday. It is a day to remember all Jesus did for each of us in order to be free from sin and have a never ending relationship with Him!! Plus we also receive eternal life in Heaven!!
If we simply just follow Him!
I saw this recipe and thought…YUMMY Resurrection Sunday breakfast!!! Have you priced scones at a bakery…or even the grocery store!! YIKES!! What a great solution!! This recipe is easy peasy cost effective fun to make and even put up in the freezer! (Ok…yes I have freezer cooking on the brain! 😉 ) What a blessing to make this for your family and friends for Resurrection Sunday breakfast or brunch.
I pray you are blessed!!
Have a wonderful day in the Lord…He loves you so,
k
~~~~~~~
In case you are looking for a last minute addition to your Easter brunch this weekend (or any time, for that matter), these scones are perfect.

cranberry-orange-scones

Some scones are dry and break into tiny crumbs when you bite into them and these are not like that at all. They are soft and flaky with a hint of orange and sweet cranberries. The recipe is from Ina Garten’s Barefoot Contessa at Home cookbook. Her cookbooks are amazing. Every recipe I’ve made of hers is an instant favorite (like her apple crisp and chicken noodle soup and coconut cupcakes). And the pictures are really pretty.

Okay, back to the scones. They are fairly easy to make. Just dump all the dry ingredients in the mixer, add the zest of one orange and cut in cold butter (just try not to think about how much butter you’re using).

ingredients-for-scones

Then you add heavy cream and eggs until just combined to form a sticky dough. Before adding cranberries (craisins, actually) she has you toss them in a little bit of flour. Genius idea, this flour-covered-craisin-thing, as they mix in to the dough rather than sinking to the bottom.

Gently roll out the dough on a floured board and cut with a pastry cutter. Or a cup if you don’t have one. #makeitwork

use-cup-to-cut

Bake for 20 minutes, drizzle on a light glaze and you have the most delicious homemade scones ever.

cranberry-orange-scones-brunch

I made these for my college girlfriends when they came into town last month and again yesterday afternoon just because. I may even make them again on Sunday. Enjoy!

Cranberry Orange Scones

recipe from Ina Garten, Barefoot Contessa at Home

i n g r e d i e n t s

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners’ sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

d i r e c t i o n s

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.

Article Credit: Jonescompanysupply.com

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