Happy belated New Year!

So much has happened since we last posted.  Most notably, we finished exams and accumulated some excellent kitchen gadgets during holiday exchanges, many of which I’m sure we’ll highlight in future posts.

For now, here’s a recipe for some easy scones that we made during our visit to Connecticut over break.  When we first made scones over a year ago, it was love at first bite.  With this second endeavor, we’ve learned that our feelings were no fleeting infatuation, but rather a deep and passionate love destined to last through many, many happy brunches.  These scones are light and buttery, and they dissolve pleasantly on the tongue.  The flavors are fresh and seasonal and bright.

These are prepared mostly the night before, which makes them an excellent candidate for brunches with guests.

Ingredients:
4 2/3 cups all-purpose flour
1 cup granulated sugar, plus some to sprinkle
1 1/2 tsp baking powder
1 tsp cinnamon
1 1/2 tsp kosher salt
grated zest of two oranges
3 cups old-fashioned oats
2 cups (4 sticks) cold unsalted butter, cut into small cubes
1 1/2 cups dried cranberries
1 1/2 cups buttermilk
2 tbsp heavy or whipping cream

Instructions:
In a large bowl, combine flour, sugar, cinnamon, baking powder, salt, orange zest and oats. Add the butter and toss. On a low speed, beat the butter into the flour until it becomes a coarse meal. Stir in the cranberries. Add the buttermilk and mix (we used a spoon here) until it comes together as a dough. Scoop the dough onto a floured surface and press it together into a ball, then divide it in thirds. Press each third into a 3/4-inch disk, wrap each one with plastic wrap and refrigerate for at least 2 hours (we left it overnight, which is recommended). After refrigeration, pre-heat the oven to 375. Unwrap the disks and cut each one into 6 equal wedges, place them on a greased or nonstick baking sheet (you will need two), keeping the scones 2 inches apart. Brush the cream over them, and sprinkle some more granulated sugar. Bake the sheets one at a time on the center rack for about 25-30 minutes, until lightly golden. Serve slightly warm.