When we get our My Give Garden delivery we do a happy dance. This monthly subscription is fun for the whole fam! It’s created and curated by a dietician and local AZ mom. Every box is loaded with ingredients and kid friendly instructions to make a wholesome recipe that tastes great. There are always fun facts included, and the kids love helping create! It’s so great how the recipe is broken down into “family”, “adult”, and “child” steps so we know who should be doing what along the way. This month our recipe was for Cranberry Orange Scones. Somehow despite my husband being a chef, he had never made scones before… and I had CERTAINLY never made scones before, annnnd the kids had never EATEN scones before… but the verdict is: we all LOVED them! (and if the kids hadn’t help make them they probably wouldn’t have been open to trying…kind of going through a picky phase over here) The scones were the perfect combo of flaky, but fluffy and super light. Bonus: They were a cinch to throw together! We will definitely be making this recipe again! Shout out to My Give Garden for letting me share this recipe :
Cranberry Orange Scones:
½ cup milk
4oz butter
1 orange
2/3 cup dried cranberries
2 cup all-purpose flour
¼ cup granulated sugar
½ cup teaspoon table salt
1 tablespoon baking powder
¼ cup powdered sugar
½ cup milk
4oz butter
1 orange
2/3 cup dried cranberries
2 cup all-purpose flour
¼ cup granulated sugar
½ cup teaspoon table salt
1 tablespoon baking powder
¼ cup powdered sugar
1. Family: Wash hands together using warm water and soap
2. Child: add parchment paper to a baking sheet, set aside. Wash your orange under running water and dry. (ensure your butter is very cold before starting recipe) Remove 1 tbls of flour from the 2 cups, set aside in small bowl
3. Family: Preheat oven to 375F. Use zester or grater, carefully remove the zest from orange peel. Avoid the white under layer- this is bitter. Collect zest in large mixing bowl
4. Adult: Slice orange in half widthwise on cutting board. Wipe your knife dry for later use and set aside
5. Child: Collect all the juice from both halves of your orange using a citrus reamer and collection bowl. Measure out ¼ cup of the fresh juice in your measuring cup. Set the remaining juice in your collection bowl aside. Add ½ cup of milk into your ¼ cup of orange juice and chill in the refrigerator
6. Child: In a large mixing bowl add flour, sugar, salt, and baking powder to the zest. Whisk to combine before adding the cold butter. Using a pastry blade or 2 knives, cut butter into the flour. Repeat until the butter pieces are the size of green peas
7. Child: Stir in dried cranberries with rubber spatula. Stir the chilled milk into the bowl until the liquid is combined. Do not over-stir
8. Child: Dust a hard work surface with flour before adding the dough ball. Using your hands quickly knead the dough into a flat circular disk that is about 2 inches tall and 10 inches wide
9. Family: Dust your knife with flour and cut the disk into 8 wedges
10. Child: Place wedges on the parchment paper about 1 inch or more apart. Chill in the refrigerator for 10 minutes before baking
11. Family: Bake 22-24 min or until golden brown. Slide the scones and parchment paper to a cooling rack. Keep parchment paper under scones for glazing step
12 Child: For glaze, add 2 tsp of orange juice to small bowl. Add powdered sugar, whisk until combined. Carefully drizzle the glaze over cooled scones. Let set for 10 min. Then ENJOY!
2. Child: add parchment paper to a baking sheet, set aside. Wash your orange under running water and dry. (ensure your butter is very cold before starting recipe) Remove 1 tbls of flour from the 2 cups, set aside in small bowl
3. Family: Preheat oven to 375F. Use zester or grater, carefully remove the zest from orange peel. Avoid the white under layer- this is bitter. Collect zest in large mixing bowl
4. Adult: Slice orange in half widthwise on cutting board. Wipe your knife dry for later use and set aside
5. Child: Collect all the juice from both halves of your orange using a citrus reamer and collection bowl. Measure out ¼ cup of the fresh juice in your measuring cup. Set the remaining juice in your collection bowl aside. Add ½ cup of milk into your ¼ cup of orange juice and chill in the refrigerator
6. Child: In a large mixing bowl add flour, sugar, salt, and baking powder to the zest. Whisk to combine before adding the cold butter. Using a pastry blade or 2 knives, cut butter into the flour. Repeat until the butter pieces are the size of green peas
7. Child: Stir in dried cranberries with rubber spatula. Stir the chilled milk into the bowl until the liquid is combined. Do not over-stir
8. Child: Dust a hard work surface with flour before adding the dough ball. Using your hands quickly knead the dough into a flat circular disk that is about 2 inches tall and 10 inches wide
9. Family: Dust your knife with flour and cut the disk into 8 wedges
10. Child: Place wedges on the parchment paper about 1 inch or more apart. Chill in the refrigerator for 10 minutes before baking
11. Family: Bake 22-24 min or until golden brown. Slide the scones and parchment paper to a cooling rack. Keep parchment paper under scones for glazing step
12 Child: For glaze, add 2 tsp of orange juice to small bowl. Add powdered sugar, whisk until combined. Carefully drizzle the glaze over cooled scones. Let set for 10 min. Then ENJOY!
