Great teaching, people and location….but let’s not forget the SCONES!

Last weekend, my husband and I  headed up to Pinetop for a marriage retreat hosted by our church. We had such a great time!  The teaching was wonderful and led by three very inspiring couples. I loved hearing their stories and how God has worked in their lives and transformed their marriages. We stayed at Kohl’s Ranch Lodge for 2 lovely (read=KID FREE) nights. Great place to stay. The grounds were beautiful, with a nice pool and hot tub, plus big green lawns and walking paths. We would love to sneak back during the summer and bring  the kids.

Besides the wonderful teaching and people, we were spoiled by the incredible food. My amazing (and I don’t use that word lightly!) friend Kim is truly gifted in event planning. She can whip up a menu that is delicious and filling for a group of 50, or elegant and indulgant for a small dinner party of 10.  She and her husband Nick were part of what made the weekend so special. Sunday morning we woke up to fresh baked scones that were so delicious. I love a good scone recipe and wanted to share this one with you all. If you try it out, let me know what you think. Enjoy!

Kim’s Cranberry Orange Scones

Ingredients

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners’ sugar, plus 2 tablespoons
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.