Twilight. Need I say anymore? If you don’t have a clue what I am talking about, you must not have any form of a teenage girl in your life. All my oldest daughter has talked about for weeks has been the release of the Twilight movie based on the series by Stephanie Meyer. The two of us read the series together this summer and I can understand why a 14 year old girl would go crazy for this series/movie. I had even given her permission to go to the midnight show with her friends tonight, a school night! I was in the “awesome Mom” category for a few days which was great. Then the true to life categories of “horrible, mean, unfair and stupid Mom” reemerged when I had to take away that privilege due to some bad decisions on her part.
I know my kids would never believe this, but I HATE it when they put me in the position that I have to be the responsible parent and do such things. I much prefer being the “awesome Mom” but unfortunately that rarely goes hand in hand with being a good Mom. It honestly breaks my heart, but again, they would never believe me because they think their Dad and I sit in our room at night planning ways to make their lives miserable and so much worse than all of their friends.
As an unspoken form of “I’m truly sorry you can’t go, but you left me no choice”, I made these scones for her this morning. She has been asking for them for a long time so I thought it would be good timing for me. They were heavenly. Big, soft, sweet, tart and indulgent. These will be made again and again in the Jones kitchen with many different variations I’ve been thinking of all morning: cinnamon sugar, chocolate chip, raisin, apple, pecan, almond, raspberry, lemon….. I loved the orange and craisins together, but next time I will try chopped fresh cranberries instead. Let me know what flavor combos you come up with!!!
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Orange Cranberry Scones
- Yield: 12 large scones
Ingredients
1 C sour cream (I used light)
1 tsp baking soda
4 C flour
1 C sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 C butter
1 egg, beaten
1 C craisins
zest of large orange
Icing
juice from 1/2 large orange
powdered sugar
dash of salt
Instructions
1. In a small bowl, combine the sour cream and baking soda. Set aside and allow to bubble up.
2. Preheat oven to 350. Lightly grease a large baking sheet.
3. In large bowl or food processor, mix the flour, sugar, baking powder, cream of tartar, zest and salt. Cut in the butter until pieces are pea sized. Stir in craisins, sour cream mixture and beaten egg. Mix just until moistened. (I had to dump mine on the counter at the end and knead it lightly to get it into a ball)
4. Turn dough onto lightly floured surface and knead briefly. Roll dough into a 3/4″ round. Cut into 12 wedges and place them 2″ apart on baking sheet. (This makes BIG scones. Next time I will cut them smaller to make 18-24. They spread a lot so don’t cram them onto your pan. Make two batches if necessary)
5. Bake 15 minutes or until golden brown on the edges and tops are not soft or mushy. Cool completely and drizzle on icing.
Nutrition
- Serving Size: 1 scone
- Calories: 496
- Sugar: 41g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 56mg
You are not old…yet. Stop talking like that or you’ll get some oldish plague or something. 🙂 So, even without a teenager in our home, I still cringe as I read your latest blog. Where do children learn how to do this to parents? You are a nice mom for making scones to bridge the gap. Hope all is well…what are you making for Thanksgiving this year? Anything fancy? Your avid readers need menu ideas!! Adios, Carole!
Ah, yes……and it does come to pass!
Good for you sticking to it! You’re a GREAT MOM!!! The rewards come later…….much later but well worth the wait!!!
Love YOU
Mom
These scones sound wonderful! In fact, all of your scone recipes that I’ve read so far – I’ve bookmarked! I’d like to make mini scones for a Tea. Do you have any suggestions as to how to adjust the recipe. Thank you!
Hey Debra! Just cut them the size that you would like them, realizing they will grow bigger as they bake. You will want to reduce the baking time as well and that will all depend on how small you cut them.