Those do look good! Now to find a comparable gluten free version. I’ve been wanting some cranberry orange nut muffins but scones would be good too!
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Sun Dec 17, 2017 2:36 pm
by Farmfresh
I am going to try them with the Bobs Red Mill 1 to 1 Gluten Free flour that they have out now. It is supposed to be formulated to work same as regular flour and measure to measure the same.
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Fri Dec 22, 2017 3:10 pm
by Farmfresh
We did a batch of the blueberry lemon scones with wild blueberries and the Bob's GF flour a couple of days ago. Oh man did they turn out good!
Then, today we did a second batch this time with the cranberry and orange zest and some 1 to 1 GF King Arthur Flour. The King Arthur flour was a lot more crumbly and hard to work with than the Bob's GF 1 to 1 was. Both tasted great baked however.
Personally, if I do it again I will cut the cranberries at least in half before mixing them in. They were just too big, so you hit real tart spots in the scone. The wild blueberries were a perfect size and distributed evenly in the mix. D2 also suggested a bit more sugar, but she loves stuff super sweet. As for me... I am planning on coating the warm scones with some cream cheese on Christmas morning. That should make them nearly decadent.
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Tue Dec 26, 2017 12:04 pm
by patriceinil
Sounds yummy, I love cranberry and orange together!
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Thu Dec 28, 2017 4:37 pm
by Farmfresh
Finally got the editing done.
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Wed Jan 03, 2018 12:34 pm
by Rhodie Ranch
I just watched your You tube. Fun and you are a great narrator and a patient grandma.
Remind me that Kid has a speech impediment? SIL is a speech pathologist, so I'm just trying to stay engaged with him. You may take this off to another thread for privacy.
Re: Easy Orange Cranberry Scones - Freeze Ahead!
Posted: Wed Jan 03, 2018 3:33 pm
by Farmfresh
Not a problem. Kid has apraxia of speech. Geek likes to say he has a malfunctioning sound card. He has been doing private speech classes (at $40 a pop out of pocket) since he was 2 once a week and was also doing a second speech therapy class via school district until they dropped him because he was too good to "warrant further sessions". (that happened shortly before we changed his school) He is on his way to his regular private speech class as we speak.
He really fits in with this "broken wiring" family. Hubby had dyslexia so bad he did not learn to read until middle school. D1 and D2 are also both dyslexic. Geek is dysgraphic, which is similar to the dyslexia, but effects the output instead of input. Geek could always read well, with none of the problems of dyslexia, but writing and speaking were always difficult for him. Kid is a lot like Geek in many ways. Meanwhile ALL of the "wired weird-os" in my family also test in the gifted range. That makes Kid's apraxia unusual as well, because it often occurs with other issues ... like autism or retardation of some kind. Our Kid has a giant vocabulary along with that broken sound card. It actually makes things easier because if he can't say a certain word or make us understand what he is trying to say, he has a great vault of alternative words and synonyms that really help him get his meaning across.
When we classified kids like mine... gifted with learning disabilities... they are called "double exceptional students". Talk about being difficult at school. Everything is set up for either geniuses or learning disabled and they really don't/didn't fit into any existing programs. It was a constant battle to get them each all the things that they needed to thrive and succeed at public school. Yet another reason why I am glad that Kid is now going to private school now. Teachers are just better.
Easy Orange Cranberry Scones Freeze Ahead
Posted: Sun Mar 04, 2018 3:39 pm
by Grahammok
Wow - youre keen
Glad you like them Theyre going down very well here
As you reduced the sugar, question for you - is the sugar just for sweetness or does it affect the texture too??