1.4.16
A new year has begun! As everyone posts their sad farewells or good riddance to 2015 on social media outlets, their blogs, in life over cocktails you can’t help but think about your own thoughts on the previous year. And while 2015 was a non stop exhausting year, it had to have been the most productive, exciting, and successful year in my life thus far. In brief, I booked a play, I booked my first major string of commercials, I became debt free, I ran the NYC marathon, I started this lovely little blog, and most importantly, I planned my wedding and got married to the best guy I know. I’ll also expand when our one year anniversary hits but man, I love being married, I LOVE IT. I am very very grateful for 2015 and while I didn’t have as much down time, I look back and feel like I was able to accomplish a lot.
2015 was pretty incredible, and as I hope to carry that bright light of achievement into 2016 I also started to think about Domestic B(i)atch. With almost 6 months under my belt, what can be improved or changed with this blog. Because truth be told, I very much enjoy it.
I’ve decided to stop feeling constrained by requiring myself to have a post containing an outfit AND a recipe. Winter has finally hit NYC with 20-30 degree weather approaching and if I can, I will certainly post outfits as often as possible. I feel like this will be more difficult with the weather, or every outfit is going to feature my Brooklyn Industries puffy coat. Regardless, I still want to post the great recipes I find or create and not have the lack of outfit to go with hinder that. Because of this change I think it will allow me to post more, and hopefully expand into more things I can’t even think of yet. I’ll be debuting a new series for the blog later this week so stay tuned. But let’s get to the real reason for this post, SCONES.
Who still had a shit ton of cranberries left in her fridge? This bitch. So one more cranberry recipe, this one to start off 2016. Light, fluffy, breakfast-y. Cranberry & walnut scones are a great weekend brunch at home treat.
For the scones
For the vanilla bean glaze
I love these because the crunch of the walnuts and the juicy pop of the cranberries just give you a lot of fun texture and flavor to go along with your morning coffee.
Store these guys in an airtight container for up to 2 days without needing to refrigerate them, but good luck having them last that long without eating them all.
Thanks for continuing to take this journey with me, and sticking with me as I continue to figure it all out.
Let’s go 2016!
Cranberry Walnut Scones
Ingredients
For the Scones
- 2 cups of AP flour
- 1/2 cup white granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup very cold unsalted butter, cut into cubes
- 1 egg
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- zest from 1 lemon
- 1 1/2 cup cranberries
- 1 cup of walnuts, coarsely chopped
For the Glaze
- 1 cup confectioners sugar
- 1 1/2 Tbsp heavy cream, plus extra for brushing
- 1 1/2 Tbsp milk
- 1/2 tsp vanilla extract
- seeds of one vanilla bean
Instructions
For the Scones
- Preheat oven to 400 degrees
- Whisk together flour, sugar, salt and baking powder in a large bowl, set aside
- In a separate bowl, whisk together egg, vanilla, sour cream and heavy cream until smooth
- Place your cubed cold butter into the dry mixture and with a pastry cutter or fork, cut in the butter until small clumps are formed throughout
- Create a small well in your dry mixture and pour the wet mixture into the center, using a spatula to mix together
- Pour in cranberries, lemon zest and walnuts and mix until all are combined, do not over mix
- On a floured surface, knead the dough into a disc, about 1/2 inch thick, the dough will be sticky!
- Slice the disc into 8 equal pieces and place them on a baking sheet lined with parchment paper or Silpat
- Brush tops of scones with heavy cream
- Bake for 15-18 minutes, until edges begin to brown
- Allow to cool slightly on a wire rack before glazing
For the Glaze
- Mix all ingredients in a bowl and whisk until smooth
- Place wax paper beneath wire rack with scones for easy cleanup
- Drizzle glaze over scones, or for a more intense flavor, brush glaze over the entire top of scones
P.S.
*Weather is such a huge factor in making any type of dough, if it’s too wet, add a touch more flour, if it’s too dry, add a splash more of heavy cream
