Everyone’s experience is different I know, but when our youngest sons went off to college my husband and I tell everyone that we drove home, sat with our arms around each other and big smiles on our faces saying, “They’re really gone; they’re really gone.” Being empty nesters wasn’t a hard transition for us. That being said, you should see the excitement when we know the kids are coming home, especially now that they bring those precious things, the grandchildren.

That was the case last weekend. Along with preparing rooms and providing things that would make there stay here enjoyable, I also wanted something waiting for them that spoke of the comfort and sweetness of home. I decided to make scones. Cranberry Orange Scones. This recipe comes from The King Author’s Flour Baker’s Companion cookbook. These scones were just what I wanted them to be, slightly sweet and creamy. Though the cookbook suggests that they be eaten soon after serving for best flavor, I actually like them better the next day. This little treat is a wonderful way to say welcome home.

Ingredients

3 cups flour
1/3 cup sugar
¼ cup nonfat dry milk
¾ teaspoon salt
1 tbsp baking powder
¾ cup dry cranberries
2 tbsp grated orange zest
2 large eggs
2 tsp vanilla extract
½ cup orange juice
8 tbsp cold butter
1 egg with 1 tsp of water, for topping
Coarse sugar, for topping

Instructions

Preheat oven to 450°F.
In a medium sized bowl, whisk together all the dry ingredients including the zest. (The original recipe calls for mixing the dried fruit in at this time, which I did, but I would suggest adding it after you cut in the butter because it is difficult to tell what is a clump of butter or a piece of fruit after it is all covered with flour.)
In a separate bowl, whisk together eggs, vanilla, and orange juice.
Cut the butter into the dry mixture. Leave it about the size of small peas.
Add the dried cranberries.
Add the liquid ingredients to the flour mixture. Don’t over mix. The dough will look a little crumbly.
Turn out the dough onto a lightly floured surface and fold and gather it until it’s cohesive. Divide the dough in half and place both halves a lightly greased pan or on parchment lined pan.
Pat into two 7” circles a ½ inch thick.
Brush the scones with beaten egg and sprinkle with coarse sugar.

Yes, it will come together just fine.

Divide dough into eighths and separate from each other about a 1/4 inch.
Bake scones on the middle rack for 7 minutes.
Turn off the oven without opening it and continue baking for about 8 to 10 minutes longer until golden brown.
Remove scones from the oven and let cool for two minutes.

¡Que aproveche! Enjoy!