Cranberry Scones with Lemon Glaze

Cranberry Scones with Lemon Drizzle

Cranberry Scones with Lemon Glaze

These scones are a hit with family and friends. One recipe makes 18 scones, so you have plenty to set out for breakfast on the go. I tried them with fresh blueberries and my husband asked, “Why are the scones green?” I think I’ll stick with the dried cranberries.

1 C Sour Cream

1 tsp Baking Soda

4 C Flour

1 C White Sugar

2 tsp Baking Powder

1 tsp Salt

1 C Butter (chilled)

1 Egg

1 C Dried Cranberries

Preheat the oven to 350 degrees. Prepare lightly greased cookie sheets or use silicone baking mats on the pans. 

Mix sour cream and soda in a glass container large enough for it to expand. Set aside. It will start to bubble.

Whisk together flour, sugar, baking powder, and salt. Grate cold butter into the dry ingredients or cut in with a pastry fork. 

Beat the egg and add to the sour cream mixture. Blend gently. Add to dry ingredients and mix gently with an electric mixer or work it in with your hands. Dough should be fairly dry. Add dried cranberries and mix until just combined.

Divide dough into three equal parts and form into 1-inch-thick circles. Cut each circle into six equal parts. 

Bake for 15-20 minutes until just beginning to brown on tops. (I’m at 3800 feet and bake mine for 18 minutes.) Let cool.

Lemon Glaze

Cranberry scones with lemon glaze

Lemon Juice or Lemon Extract

Powdered Sugar

Milk

Mix together milk and powdered sugar to desired consistency. Add lemon juice or lemon extract to flavor. I prefer lemon juice. After adding the juice, you may want to add more sugar for consistency. I like to glaze my scones while they are still a little warm by spreading the glaze over the entire scone with a pastry brush. For a fancier look, wait until scones are cooled and then drizzle glaze in a diagonal direction. 

Store in an airtight container or freeze in a zippered bag. Pull them out for breakfast and your guests will be fighting for the last scone!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Food Friday: Berry Sourdough Coffee Cake

 

Sourdough Coffee Cake using frozen berries

This sourdough coffee cake is quick and easy to make, pairs well with bacon or sausage, and feels a bit guilt free as the cake batter doesn't call for any sugar. The topping, however, that's a little sweeter!

Ready for the oven!

Berry Sourdough Coffee Cake

1 C Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt

1 C Sourdough

1/3 C Canola or Vegetable Oil

1 Egg

Fresh or frozen berries or sliced apples, pears, or plums.

Crumble Topping:

4-6 Tbsp each of brown sugar, flour, butter, and sliced almonds or oatmeal (Optional)

Mix Dry ingredients. Add wet ingredients and stir just until combined. Spread into an 8x8 inch pan. Top with berries or other fruit. Cut together the crumble ingredients and sprinkle over top. If a little more crunch is desired, use sliced almonds or oatmeal in topping.

Bake at 350 for 30 minutes.

If you are just diving into sourdough, check out these blog posts for Sourdough Starter, Sourdough Focaccia, and Sourdough Huckelberry Pancakes!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Strawberry Rolls with Lemon Frosting

Your Strawberry Rolls should be golden brown, or the center rolls will be gooier than you would like.

 “I run a non-profit Bed and Breakfast,” I answer when asked what I do in Montana. The response is always, “Really? That’s so cool!” Then the interviewer thinks about it for a moment and understands - I get a lot of company. Feeding people is part of my love language. Showing them awesome things is another part. So, they come to Montana, I give them a bed and food, and we take big adventures! There is no time for a sit-down breakfast. I prepare most of it ahead, put it all on the table and give instructions to help yourself when it’s convenient. This allows everyone time to get ready, get fed, and get out the door early! We have to go early. Montana is a big state!

Strawberry Rolls

Classic White Bread (Bread Machine Recipe)

12 Ounces warm water

1 ¾ tsp Salt

2 Tbsp butter or margarine

4 Cups Flour

2 Tbsp Dry Milk

2 Tbsp Sugar (More if desired)

2 ¼ tsp Active Dry Yeast

Select the dough setting on the bread machine.  When dough is ready, roll out to 12 x 18 inches.  Cover with filling as directed below.

Strawberry Roll Filling

Purchased at the Chef Store.

This is where this recipe gets messy, but it’s so worth it!

1 Can Strawberry Pie Filling (I purchase this tube of filling and use half for one recipe. The remainder can be frozen for later use or used on a second batch if you are baking for a crowd!)

2 Tbs White Sugar

1 tsp Cinnamon

Spread strawberry filling evenly over dough. Combine cinnamon and sugar and sprinkle as desired over the filling. (This step can be omitted without ruining the rolls!)

Roll into a long tube and cut into twelve to fifteen 1-1 ½ inch slices using string or dental floss to avoid smashing your rolls. Slide the floss under the dough, crisscross the floss above and pull. Voila! Place in a greased 9x13 inch baking pan. These rolls are gooey or to work with than my cinnamon rolls. They may require a little patience and reshaping when you put them in the pan.

Let rise for one hour.  Bake for 25-30 minutes at 350°.  They will take a little longer due to the gooey filling. Cool and frost with your favorite white frosting. I like this one.

Lemon Cream Cheese Glaze

3 oz. Cream Cheese

2 Tbsp Milk

Lemon Juice and/or Lemon extract to taste

Powdered sugar 

Sorry folks, I cook until the voices of my ancestors whisper, “That is enough, my child.” You may want to experiment with ingredient amounts. 

Blend together the cream cheese, and milk. Add powdered sugar until you get a desired consistency. Hint: If you frost the rolls while they are warm, you’ll want a thicker frosting. Add lemon flavorings until you have just a hint of the citrusy goodness. You may need to add more powdered sugar if using lemon juice.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Food Friday: No Fail Breakfast Casserole

It’s Food Friday and I am sharing this recipe for breakfast casserole because it is easy to make and difficult to ruin! It’s perfect when you need to feed a breakfast crowd. Pair it with my Sourdough Pancakes with Huckleberries and you’ll be everyone’s favorite breakfast cook! I made it recently for a birthday brunch. I’ll tell you more about the substitutions below!

 No Fail Breakfast Casserole

32 oz. Hash browns, thawed (Or make your own)
½ C Butter
2 C each shredded Monterey Jack and Cheddar cheese
1 Can Evaporated Milk
6 Eggs, beaten
2 C Cooked Sausage

Bake Potatoes with butter in a 9x13 pan for 25 minutes @ 425◦. Layer the sausage and cheese over top. Combine eggs and milk, pour over top, and bake for 30 minutes more at 350◦.

Easy!

Let me tell you how I tried to mess it up …

I had a supply of potatoes on hand, so I baked 4-5 and let them cool. I grated them to make my own hash browns.

The cheese on hand was mostly cheddar, but I had about a cup of mozzarella and a little bit of grated Italian blend, so I combined all of those to make a total of 4 cups of cheese.

Guess who didn’t have any evaporated milk?  That’s right, me! I used one cup of skim milk and hoped it would all work out.

Lastly, I forgot to turn the oven down to 350◦! Fortunately, I caught it before I had cremated the whole casserole! This proved a blessing as I was running late for a birthday brunch.

I received rave reviews all around for the yummy breakfast casserole and I proved that it is a no fail recipe!

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Twitter, Facebook and Instagram!