“Downton Abbey” coming back on is probably the best thing that’s happened all month, right? How many of us absolutely love this show?? Then let’s celebrate with scones!

I have a good friend from high school who writes a food blog of her own. She is a natural in the kitchen, but more than that, she is creative about how to present and enjoy the food she prepares. Like many of us, she is an avid “Downton Abbey” fan. She once talked about hosting a Downton party sometime during the season, complete with festive English treats. She lives in New York so the distance would not have allowed us to participate in something so fun together. But her idea sparked the need for some British influenced goodies of my own! If you don’t watch “Downton Abbey” at all, make do with my obsession, because I am certain we all like scones!

When the weather is still chilly, I think there is nothing more refreshing than the flavors of orange and cranberry together. Orange and cranberry are often seen in winter goodies but they create a warmth that reminds me of summer. The floral sweetness from the honey compliments the occasional semi-tart cranberry bursts… and is topped off with fresh orange zest! Make these even more memorable and serve with butter, jams and your favorite tea. Enjoy!!

Cranberry Orange Scones  (adapted from this recipe)
Print Recipe

1 1/4 cups White Wheat or Whole Wheat Flour
1/2 cup Oats
2 1/2 teaspoons Baking Powder
1/3 cup Cold Organic Butter
3 Tablespoons Raw Honey
3 teaspoons Grated Orange Zest
2 Tablespoons Orange Juice
1/2 teaspoons Sea Salt
1 Large Egg, beaten
2-3 Tablespoons Chopped Dried Cranberries
4 Tablespoons Half-and-Half or Full Fat Coconut Milk
For Egg Wash: 1 Large Egg, beaten with 1 teaspoon Water

Pre-heat oven to 400 degree. Mix all the dry ingredients in a large bowl and then cut butter in using a pastry blender or crisscrossing 2 knives in the mixture until it looks like pea sized crumbs. Stir in orange juice, peel, egg and cranberries. Stir in the half-and-half or coconut milk until the dough leaves the sides of the bowl.

Turn the dough onto a lightly floured surface and knead 10 times. Then roll or mash the dough down with your hands until it was basically a rectangle about 1/2 inch thick. I used a knife to cut diamond shapes into the dough. You could make fun shapes with a cookie cutter.

Place these on a parchment paper lined baking tray. With a pastry brush (or a spoon) brush the top and sides of these with the egg wash and bake 10-12 minutes until golden brown.

Best served warm with sugar-free jam, creamed honey, sweet butter, or all three!

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