Fresh Cranberry Scones

I really enjoy fresh cranberries, but they’re tough to find outside of the holiday season.  I will often buy a bag or two for the freezer when they’re available.  These scones are a refreshing treat—and especially tasty with a hot cup of tea.

2 ½ c. flour
½ c. sugar
2 t. baking powder
½ t. salt
½ t. ground cloves (or the zest of one lemon)
¼ c. cold butter, grated
1 c. whipping cream
¾ c. fresh cranberries, coarsely chopped
2 t. milk
2 T. sugar

Combine first 5 ingredients.

Add butter, mixing until crumbly.

Add whipping cream and cranberries, stirring just until moistened.

Turn dough out onto lightly-floured surface; knead 5 or 6 times—basically until mixture holds together well and can be shaped into 8” circle.

Cut disc into 8 wedges and place on lightly-greased baking sheet.  Prick wedges 3-4 times each with fork.  Brush with milk and sprinkle with sugar.

Bake at 425 for 18-20 minutes, or until lightly browned.

These are especially good warm.  They freeze well when wrapped tightly.

 

Adrienne’s Cranberry Cheeseball

My friend, Adrienne, made this for a recent pitch-in. It was really good! It would be tasty on whole-wheat bagel, too!

8 oz. cream cheese, softened
1/4 c. dried cranberries (or blueberries)
1 T. orange zest (or lemon zest)

Mix together.

Roll cheeseball into crushed pecans.  Serve with crackers.

Apple Salsa/Salad

I love this stuff.  Seriously.  And, in the fall, it’s incredibly cost-effective.  This recipe is perfect for a casual get-together, a healthy snack or even for breakfast…like I had this morning.

2-3 apples, grated or chopped

1 c. dried cranberries

1-2 T. honey or maple syrup

juice of one orange

½ t. cinnamon

Mix and allow to sit for 15 minutes. Eat with cinnamon tortilla chips, on your oatmeal or with a fork.