Looking for a simple and delicious scone recipe? These Cranberry Scones are just what you need. With just a few ingredients, you can whip up these tasty treats in no time.
Ingredients
- 1/2 c. (1 stick) softened butter or margarine
- 2 Tbsp. confectioners sugar
- 1 tsp. grated orange peel
Baking Instructions
- Combine softened butter or margarine, confectioners sugar and orange peel in a small bowl; blend well.
Calorie: 200
Total cooking time:30 minutes
Difficulty level: Easy
A Scone Gone Wild: My Cranberry Scone Saga
The Unlikely Beginnings
It was a fine Saturday morning when I found myself staring at a recipe for cranberry scones. Yes, scones, the hard-to-pronounce British cousin of the American biscuit. My kitchen countertop was graced with a 1/2 c. (1 stick) of softened butter, 2 Tbsp. of confectioners sugar, and a teaspoon of some zesty grated orange peel. I stood there, looking at these disparate ingredients, wondering how they would ever come together to form something edible, let alone delectable.
The Butter Chronicles
The first step, the recipe said, was to combine the softened butter or margarine, confectioners sugar, and orange peel in a small bowl. Now, I don’t know about you, but the word ‘softened’ always gets me. I mean, how soft is too soft? And if it’s not soft enough, will the butter police come knocking at my door? So, I poked at my stick of butter, gave an approving nod and dumped it in the bowl. And let’s not even get started on the drama of finding the right small bowl. I mean, are we talking teacup small or cereal bowl small? The mysteries of baking, I tell you!
The Great Blend
As I began blending the ingredients, I realized that I was unchartered territory. I mean, who knew that butter and sugar could become such good friends? They were blending so well, it was as if they had known each other for years. And then, in comes the grated orange peel, like that unexpected guest at a party who somehow becomes the life of it. The aroma wafting off the bowl was amazing. It was as if my kitchen had suddenly transformed into a rustic French bakery. Ah, the power of butter and sugar, folks!
The Unexpected Revelation
Now, here’s something they don’t tell you about making cranberry scones. There’s a distinct possibility that you might end up eating half the dough before it even hits the oven. Yes, you heard it right. As I was shaping the dough into scones, I found myself sneaking a taste here and there. And before I knew it, I had gobbled down enough to make at least two scones! So, my advice? Double the recipe or lock your taste buds in a vault!
The Final Act
By the time the scones hit the oven, I was a bundle of nerves. I mean, what if they didn’t rise? Or worse, what if they did rise but tasted like cardboard? The next twenty minutes were a blur of pacing, peeking into the oven, and praying to the baking gods. But when I finally took out the tray, I was greeted by the sight of perfectly golden, irresistibly crumbly scones.
The Sweet (and Tangy) Victory
As I bit into my first ever homemade cranberry scone, I realized that it was all worth it. The buttery goodness, the subtle sweetness of the confectioners sugar, and the tangy kick of the orange peel all came together in a symphony of flavors. And that, my friends, is the story of my cranberry scone saga. A tale of butter, sugar, and a whole lot of laughs. And remember, if I can do it, so can you!
