Sunday morning dawned brilliantly sunny in British Columbia at my Aunt and Uncle’s lakehouse. I awoke from a deep sleep and wandered groggily into the kitchen to hearty greetings from my kinfolk and the heavenly scent of my Aunt’s Cranberry Orange Scones. My Uncle poured me a steaming mug of coffee and we all visited while my Aunt dusted the scones with powdered sugar, whipped up honey butter and mixed fruit salad. Then with arms laden we trooped out to the sunshiny deck for breakfast. Delicious! 🙂
After such a lovely repast, Mums, my Aunt and I headed out into the warm summer air for a stroll through the hills. The sun hid behind the clouds but left its warmth behind. What a gorgeous day! The air smelled of wild Alberta roses and new leaves and tree sap, the wind sighed through the waving grasses and fields of wild flowers, and rustled the silvery leaves of the poplar trees.
Poplars and birches are my favorite trees in the whole wide world. They remind me of Canada and Russia and a childhood spent climbing them and imagining grand adventures running away from bad guys and rescuing those in distress. Isn’t this grove of poplars even more magical with those sunny Brown-eyed Susans blooming at their roots?
I love Canada. 🙂 Where is your homeland, dear ones? What bit of nature always makes you think of home?
Auntie Janet’s Cranberry Orange Scones
(From The Best of Bridge)
3/4 cup buttermilk or plain yogurt
2 3/4 cups flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter or margarine
1 cup coarsely chopped cranberries (fresh or frozen)
1/2 cup sugar
rind of 1 orange
1 Tbsp. butter, melted
1/4 cup icing sugar
- Preheat oven to 375 degrees F.
- Beat buttermilk and egg in small bowl and set aside.
- In large bowl, measure flour, baking powder, baking soda, and salt.
- Cut in butter until mixture resembles small peas.
- Mix in cranberries, sugar and orange rind.
- Add buttermilk mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1″ thickness. Cut in 4″ rounds.
- Place on ungreased cookie sheet and bake scones for 15 – 20 minutes.
- While still warm, brush with butter and sprinkle with icing sugar.
- Makes 8 large scones.