Tag Archives: Recipe

Cranberry Orange Scones with Maple Icing

Cranberry-Orange Scones
Cranberry Orange Scones with Maple Icing

I posted a picture of these scones and had several requests for the recipe. I had to type it up to include my alterations as I never prepare a recipe without making some changes. I figure, I know what I like so why not adjust the recipe accordingly?

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 Tablespoons butter, chilled
  • 1/3 cup cranberries, finely chopped
  • 1/2 cup buttermilk (I substitute regular milk or almond milk with a splash of white vinegar)
  • 1 Tablespoon orange zest, freshly grated
  • 1 egg
  • 1teaspoon vanilla extract

Directions

Preheat oven to 400 degrees.

In a large bowl, sift together the flour, sugar, baking powder and soda. Use a pastry cutter to cut in butter until the mixture resembles coarse crumbs. The butter melts during baking and allows air spaces for a soft interior texture. Stir in the chopped cranberries. The dough may require a bit of kneading to come together. Knead as little as possible, so you don’t melt the butter and lose the air spaces.

Pat dough into an 8 or 9 inch diameter circle on a greased cookie sheet. Score the circle into 8 wedges with a serrated knife, or adjust the size and number of wedges as desired.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and move to a serving dish. Frost (or not!) when mostly cool.

Maple Icing

  • 1/2 cup powdered sugar
  • 1 Tablespoon butter, melted and slightly cooled so it doesn’t melt the sugar
  • 1 Tablespoon maple syrup

Mix above ingredients together. Add more sugar to thicken, or more syrup to thin. The ratio may need to be changed slightly, depending on the temperature. Spoon mixture evenly over scones and frost with a butter knife.

Enjoy!

Recipe For Coconut Walnut Cake

Coconut walnut cake
Coconut Walnut Cake

I was looking for a coffee cake recipe that didn’t require butter. I couldn’t find one so I adapted my old standby muffin recipe. The cake turned out to be exactly what I had in mind.

Muffin Recipe

Muffin recipe transformed to cake follows. Double the recipe above so there is sufficient volume for a Bundt pan. Preheat the oven to 375 degrees. (I made adjustments to the time and temperature to accommodate a cake. )

First, combine the wet ingredients:

  • 1 cup brown sugar
  • 1 cup liquid-I used vanilla almond milk
  • 2/3 cup oil
  • 2 teaspoons vanilla
  • 2 eggs

Whisk the above ingredients until thoroughly combined.

Sift together the dry ingredients.

  • 2 1/3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Add to wet ingredients and stir just until mixed. Then I greased a Bundt pan and added chopped walnuts to the bottom of the pan. Approximately 1/2 cup.

Then I folded the following into the batter.

  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts

Pour the batter into the pan. Place in oven for approximately 45 minutes. Remove from oven when toothpick comes out clean. Cool for 5-10 minutes. Turn cake out onto a large plate. Allow cake to cool completely.

You could consider the cake done at this point. I decided to add an orange glaze. To do this I mixed together the following:

  • Juice of 1/2 an orange
  • 1 teaspoon orange zest
  • 1/2 cup confectioners sugar

Blend these three ingredients to desired consistency. Add more juice if you want to thin the glaze. Add more sugar to thicken.

Use a spoon to drizzle the glaze over the cooled cake.

And you are done! Enjoy the cake with a scoop of ice cream on the side, or just with a warm cup of tea.