A Taste of Tina: Everything but the kitchen sink scones!

Welcome!

Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Sunday, January 20, 2008

Everything but the kitchen sink scones!

Like I said in my previous post, I am trying to clear our the pantry. We have a very small kitchen and limited cupboard space and I tend to buy a lot of variety of food. The problem is I like to eat a lot of variety and end up throwing a lot of food away. I have an excess of things left over from holiday baking and wanted to use them up. I didn't have a lot of one thing..so I made up this scone recipe. It was SOOOOOO good. These scones were moist, bright and delicious! The basic scone mix is a recipe that came with Cuisinart food processor...which also makes this recipe a quick mix.

Cranberry, Orange and Almond Scones
2 cups of flour, plus 1/4 cup more for bench
1/3 cup of sugar (I used turbinado)
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 stick of cold butter, cut into pieces
1 cup craisins or dried cranberries
zest of one orange
1/2 cup sliced almonds
3/4 cup half and half
1 tsp. vanilla
1 egg

Topping
1 egg for brushing
Sanding sugar

Pre-heat oven to 375 degrees
In the bowl of your food processor with the blade attachment, combine flour, salt, baking powder and nutmeg and pulse a few times to sift and combine. Add butter and pulse into mixture resembles small beads. Add in cranberries, zest and almond, blend slightly. In a small bowl beat egg, vanilla and half and half pour mixture slowly into the flour mixture while processing. Process until dough is formed into a ball (may be sticky and be careful not to over-knead). On a counter coated with flour, pour out mixture and form into a large disk (about 9"-10" in diameter. Add flour as needed. Place atop parchment paper on a cookie sheet and brush with egg and sprinkle with sanding sugar. Cut into 8 wedges and bake for 20-25 minutes or until browned all over.