Who’s got two thumbs and learned a hard lesson last week? This girl!
While it may be a good idea to run with someone who is faster than you, it might not be the best idea to do it every time you run for a week. I basically spent the weekend feeling like I got hit by a truck! Womp womp.
Since we opted to pass on St. Paddy’s Day festivities this year (time constraints + training), I was feeling like I needed some Irish pride in my life! Hence, me making scones late into the evening. Here is my recipe, if you happen to be feeling festive as well! I have no clue where this recipe came from, but I’ve been using the same one for 10+ years.
Cranberry Orange Scones with Orange Glaze
- For scones:
- 2 c. flour
- 7 t. sugar + 3 t. sugar
- 1 T. grated orange peel
- 2 t. baking powder
- 1/2 t. salt
- 1/4 t. baking soda
- 1/3 c. cold butter
- 1 c. dried cranberries
- 1/4 c. orange juice
- 1/4 c. half and half
- 1 egg, lightly beaten
- 1 T. unsweetened almond milk
- For glaze:
- 1/2 c. powdered sugar
- 1 T. orange juice
Mix all of the dry ingredients together and then set aside. In a smaller bowl, mix together cranberries, orange zest, OJ, half and half, and the egg. When you are ready, cut the cold butter into the dry ingredients using 2 knives until mixture appears crumbly. Then, add in the egg/OJ mixture and mix until you get a loose dough. Turn the dough out on a floured surface 6-8 times and then shape it into an 8″ circle. Cut the dough into 8 even pieces, place on parchment paper, and then brush with milk.
Sprinkle the remaining 3 t. sugar evenly over scones. Then bake for approximately 12 minutes at 400*F or until lightly browned on top. Move them to a wire rack and mix together the powdered sugar and orange juice to make the glaze. Drizzle evenly with a spoon and then proceed to do a little Irish jig because you just knocked one out of the park!!!