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Scones
2 cups all purpose flour
2 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
1/3 c. butter, chilled & cut into ½ " pieces
Glaze:
1 Tbsp heavy cream
¼ tsp cinnamon
2 Tbsp sugar
½ cup dried cranberries
1 cup heavy cream
Directions:
Preheat oven to 450. Lightly grease baking sheet
In large bowl, stir together flour, sugar, baking powder, and salt. With the tips of your fingers blend the butter into the flour mixture. Add the dried cranberries. Pour in the whipping cream and mix only until blended. Do not over mix. Gather dough into a ball. On a lightly floured board, roll into a circle ¾" thick. Using a 2" biscuit cutter cut out 8 circles. Press together leftover dough, roll into a circle and 2-3 more scones. Place the scones 2" apart on the baking sheet and bake for 15 minutes or until golden. Remove from the oven and lightly brush with the glaze. Enjoy!!!
Orange Breakfast Granola
3 cups of regular rolles oats
1/2c. toasted wheat germ
1/2c coarsely chopped almonds
1/3c. honey
1/2tsp finely shredded orange peel
1/3c orange juice
1/2tsp cinnamon
1c. flaked or shredded coconut
Directions:
In large bowl stir togehter oats, wheat germ & nuts. In small saucepan stir together honey,orange peel,juice & cinnamon. Heat just until boiling; remove from heat. Add honey mixture to oat mixture, tossing gently until coated.
Spray a 15x10x1 inch baking pan with PAM. Spread oat mixture evenly in pan and bake for 15min @ 325. Add coconut to oat mixture and stir; bake 15-20 minutes more or until light brown. Remove from oven & immediately turn out onto large piece of foil. Cool. Store in an airtight container at room temperature for up to 2 weeks.
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