Elise Eats With Friends: 2

The day before I left to go back to Indiana, all of my high school girlfriends came over for brunch.  It still is crazy to me that the eclectic group of us are not only still in contact, but actually good friends.  When we get together, it is so fun to hear stories of what we’ve done or seen and compare it too our past selves.

The morning of our brunch, I thought about how we became friends and the idea of friendship and how neat the organic process of finding someone you like and taking those first steps of vulnerability results in years of shared experiences, inside jokes, accountability, and ears that listen and actually care about you.

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Here’s to years more of catching up over coffee, lingering around the table, and still telling the same funny stories from the glory years.

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Cranberry Orange Scones: 

I made the dough for these the night before so I would have less to do in the morning and so that the butter would be as cold as possible which results in a flakier crust.

Adapted From Two Peas and Their Pod

Ingredient: 

1 cup fresh cranberries

Zest from 2 Clementines or 1 orange

3 cups all-purpose or white whole wheat flour

1 Tbs baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1/2 cup unsalted butter, cut into small pieces

3/4 cup milk, I used 1%, plus 2 Tbs

2 tsp vanilla extract

Turbinado sugar, to finish

Glaze:

Juice from one clementine

1/2 cup powdered sugar

Directions: 

If cooking after making, preheat the oven to 425 ° F and line a baking sheet with parchment paper or a silicone baking mat.

Put the cranberries and orange zest into a food processor and pulse until cranberries are in smaller pieces.

Mix the flour, baking powder, and salt in a bowl.  Add the sugar and cranberries into the flour mixture.

Cut the cold butter into the flour mixture. I put the flour mixture into the food processor which handled this well.  You can also use a fork to accomplish this. Make a well in the center of the dough.

Whisk the eggs, milk, and vanilla extract together and pour into the well.  Use a spatula initially to incorporate the wet ingredients into the dry.  When it has become well coated, use your hands to finish mixing the dough.  You want a wet but not sticky dough.

If cooking later, wrap in plastic wrap and place in the refrigerator.  If cooking now,  lightly flour a surface and use a rolling pin to roll out the dough.  Cut the scones into wedges, brush milk over them, and sprinkle turbinado sugar over them.

Bake for 15-17 minutes, or until golden.

To make glaze, mix ingredients together.  Adjust consistency with additional juice/milk if too thick or sugar if too thin.  When I made this, the glaze needed to sit for 10 minutes for the sugar to fully dissolve.

 

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