#deliciousbreakfast

Nutella French Toast- Decadent Breakfast Recipe

Cranberry Orange Sour Cream Scones Ingredients: Scones: 2 1/4 cups all-purpose flour 1/2 cup granulated sugar 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup cold butter, cubed 1/2 cup sour cream 1/4 cup heavy cream 2 large eggs, divided (1 for egg wash) 1 1/2 tbsp grated fresh orange zest 1 tsp pure vanilla extract 2/3 cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. Egg Wash: 9. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. Optional Glaze: 11. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones These Cranberry Orange Sour Cream Scones are the perfect blend of tart cranberries, zesty orange, and a rich, tender sour cream base. Light and fluffy, these scones are topped with crunchy almonds and turbinado sugar for an extra layer of texture, while the optional orange glaze adds a sweet and citrusy finish. They’re perfect for breakfast, brunch, or an afternoon snack. Whether you enjoy them plain or with the orange glaze, these scones are a delightful way to start your day or to treat yourself with something homemade. The fresh orange zest and cranberries provide bright flavors that make these scones a refreshing twist on the classic treat!

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Cranberry Orange Delight Scones These Cranberry Orange Delight Scones offer a delicious combination of tart cranberries and fragrant orange zest, all wrapped in a soft, buttery sour cream base. Perfectly golden and topped with crunchy sliced almonds and a hint of sweetness from turbinado sugar, they can be enjoyed as a delightful breakfast or a cozy snack with your favorite tea. Ingredients: Scones: 2 ¼ cups all-purpose flour ½ cup granulated sugar 3 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup cold butter, cubed ½ cup sour cream ¼ cup heavy cream 2 large eggs, divided (1 for egg wash) 1 ½ tbsp grated fresh orange zest 1 tsp pure vanilla extract ? cup sweetened dried cranberries (or Craisins) 3 tbsp sliced almonds, roughly broken 2 tbsp turbinado sugar (sugar in the raw) Optional Orange Glaze: 1 cup powdered sugar 1 tsp freshly grated orange zest 2 tbsp juice from orange Instructions: Scones: Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized sheets) with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and turn it a few times to reduce stickiness, being careful not to overwork the dough. Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into wedges. Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge. In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle with broken sliced almonds and turbinado sugar. Bake the scones for 20-22 minutes, or until golden brown. Serve warm with fresh whipped cream and orange marmalade, if desired. In a small bowl, whisk together the powdered sugar, orange zest, and fresh orange juice for the glaze. Add the juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving. Prep Time: 15 minutes | Cooking Time: 20-22 minutes | Total Time: 40 minutes | Kcal: 350 kcal per scone | Servings: 8 scones