Morning Glory Cranberry and Orange Scones

I was in the mood for some baked goodness this weekend and the best baked goods always come from Morning Glory Farm. So I took out my favorite cookbook for some Vineyard scrumptiousness. Scones are kind of intimidating, you’ve got to get the butter nice and cold and work the rock hard butter into the dough with out over work the dough… My mom has a great way for cutting the butter into scones which makes the whole process a breeze! The fresh cranberries and orange zest give the scones a wonderful tart flavor and are a perfect fall treat. Enjoy!

Cranberry Orange Scones


  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. salt
  • 2 Tbsp. baking powder
  • 1 1/2 sticks cold unsalted butter (put in the freezer for 1 hour)
  • 2 cups fresh chopped cranberries (ruffly chop berries- do not cut too small)
  • 1 Tbsp. orange zest
  • 1/2 cup heavy whipping cream
  • 1/2 cup fresh orange juice
  • 2 eggs
  • Milk and sugar for top of scones

Preheat oven to 350 degrees. Line two regular sized cookie sheets with parchment paper. In a medium mixing bowl, combine flour, sugar, salt, and baking powder.
Now for my moms trick… using a grater/zester or box grater, grate 1 1/2 sticks of butter into flour, cut in cold butter until flour mixture seems mealy and resembles small peas.

Once butter is well incorporated stir in fresh chopped cranberries and orange zest. In a separate small bowl, stir heavy cream, orange juice and eggs until well blended. Using a pastry cutter or large fork mix the egg, cream and juice mixutre into the dry ingredients just until a rough dough has formed.

Flour the surface of a wooden cutting board and turn the dough out on it, gently shaping the dough into a ball and flattening slightly. 

Using a dough cutter or knife, cut the dough into 10 equal triangles. Place triangles evenly spaced about 2 or more inches apart on the parchment paper on the prepared pans and flatten slightly.

Using a pastry brush, brush lightly with milk and sprinkle with sugar. Bake for approximately 20 minutes or until lightly browned.

I added an extra 1/4 cup of flour to the recipe since I live above 6,000 feet (they also required extra time in the oven at altitude, about 10min. Keep checking them to make sure they are golden brown and do not burn if you leave them in longer!) Enjoy with fresh jam, honey or as they are!

Makes 10 very large scones. Recipe from Morning Glory Farm.


Thanksgiving Recipe Guide: Fresh Cranberry Sauce

It’s hard to believe that Thanksgiving is right around the corner- like next Thursday around the corner. Thanksgiving is one of my favorite holidays- tons of delicious food (like Christmas) but no pressure to buy gifts (like Christmas)! There are always a few recipes that you only pull out for special occasions, Thanksgiving, Christmas or the like (My mom always does stuffed beef tenderloin with shiitake  mushrooms, spinach and shallots for Christmas Eve- Don’t worry I will blog on that closer to Christmas) Staple recipes. They bring back memories and in someways define that holiday for you. But every once in while its nice to spice things up with something new. So for the next few blog entries I will pull out some old favorites and some fresh new inspiration for your big Turkey day. I couldn’t help but start with a dish that is practically as important as the turkey on Thanksgiving… Cranberry Sauce. Enjoy!

Fresh Cranberry-Orange Sauce: Many fresh cranberry sauce recipes call for granulated sugar (the bad stuff)- Agave Nectar is a great alternative to white sugar. Agave, as compared to other sweeteners, has a low-glycemic index, which means it won’t cause a sharp rise or fall in blood sugar. We don’t want anyone going into a sugar coma over cranberry sauce…especially before dessert!


  • 16 oz fresh cranberries
  • 1 navel orange, zest cut into strips and juiced
  • 1/3 to 2/3 cup Agave Nectar (depending on how sweat you like it)
  • dash or two of cinnamon

Using a vegetable peeler, peel zest from orange and cut into strips. Juice orange.

Combine cranberries, 1/2 the orange zest, juice, agave nectar and cinnamon in sauce pan over medium heat.Simmer until cranberries begin to burst and the sauce thickens, usually about 15-20 minutes.

Serve at room temperature or cool and refrigerate. Can be made a few days in advance. For sauce that is more tart, start with 1/3 cup of agave nectar and gradually add more to reach desired sweetness.