Welcome to my home away from home… my mom’s house! It’s a gorgeous Victorian house that my parents designed and built nearly 20 years ago on the shore of the Chesapeake Bay. Last week we got together for some mommy-daughter time and spent the afternoon adding a few red and white Christmas decorations to her coastal kitchen and baked up some delicious Cranberry Orange Scones.
Everyone wave hello to my mom, Ms. Linda (pictured below)! Mom’s kitchen is the main hub of the home, where our family loves to gather and visit around the bar. All of her grand babies have grown up crawling on these oak floors, playing with cousins, and building sandcastles on grammy’s beach. This house is full of memories!
Sunlight floods the main floor (which is the 2nd story) and the pretty white cabinets and counters with yellow walls creates such a cheerful space. The kitchen is a large gallery kitchen, complete with food pantry, dumb waiter, and a butler’s pantry. Needless to say, but it is storage galore! Oh how I envy her storage space!
To decorate a bit for Christmas, we clipped some branches of juniper from her yard and added them to the windowsills. They instantly gave the room a holiday smell! We pulled out the holiday red and white Suzani Bird printed tea towels and pot holder.
I love this hanging herb garden that mom created! She simply tied ribbon to a few light weight glass vases and hung them from the top of the cabinets. She placed large clippings from her outdoor herb garden and allows them to sprout roots in the water. This is a fabulous idea to maintain fresh herbs all winter long!
Cranberry Orange Scones
I’ve turned on some Christmas music, donned my Christmas apron, pushed up the sleeves, and I’m ready to share with you a favorite recipe that our family makes each year, Cranberry Orange Scones. They are tender, sweet and studded with jewel like dried tart cranberries drizzled with a delicious orange glaze. (printable recipe below)
- 2 cups all-purpose flour
- 2 Tablespoons + 1 teaspoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup cold butter, cubed
- 1 cup dried cranberries
- 1 Tablespoon orange zest (one large navel orange)
- ¼ cup orange juice
- ¼ cup half & half cream
- 1 egg
- ⅓ cup powdered sugar
- a few tablespoons of orange juice
- Zest one large navel orange, then cut the orange in half and juice the entire orange. Set zest and juice aside.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt and mix well.
- With a pastry cutter, cut in the cold cubed butter until it resembles a crumbly mixture.
- Add in the dried cranberries and mix.
- In a separate small bowl combine one beaten egg with ¼ cup orange juice, ¼ cup half & half cream, and 1 tablespoon orange zest.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined and a soft dough forms.
- Pour onto a floured surface and pat or use a rolling pin to form the dough into an 8 inch diameter circle.
- Cut the dough into 8 equal wedges and place on a parchment or silicone mat lined baking sheet.
- Bake on the center rack of the oven for 12 minutes or until lightly golden brown.
- Allow to cool a bit.
- Mix together approximately ⅓ cup of powdered sugar with a few tablespoons of orange juice (adding one tablespoon at a time) and stir to make a glaze.
- Drizzle orange glaze over the scones and serve.
The first step it to gather your ingredients, mixing bowl, and rolling pin and preheat your oven to 425° F.
Zest one large navel orange. It will yield about 1 tablespoon of zest. After zesting, cut the orange in half and juice it. This will usually yield between 1/4- 1/2 cup of fresh orange juice.
In your batter bowl, mix together the flour, sugar, salt, baking powder, and baking soda. Cut 1/3 cup of cold butter into small cubes, then with a pastry cutter, cut in the 1/3 cup of cold butter into the flour mixture until well combined. Icy cold, hard butter is very important. It ensures that your scones are light and tender.
Next toss in the dried cranberries and mix.
In a smaller bowl mix together all your wet ingredients: orange zest, orange juice, half & half and one beaten egg. Add these wet ingredients to the dry ingredients and stir until just combined.
Place onto a parchment lined or holiday red silicone mat lined baking sheet and bake for 12 minutes or until golden brown.
Allow to cool a bit and drizzle the cranberry orange scones with the orange glaze.
We stacked two scalloped edged cake stands on a red snowflake placemat and layered them with the Cranberry Orange Scones, shortbread cookies, dark chocolate lace cookies, and panettone, all from World Market.
The cranberry orange scones were oh so good and the house smelled amazing! We enjoyed the tea time goodies with a cup of hot tea and gazed out at the gorgeous seaside view! It was such a nice afternoon. Thanks mom for letting me share your beautiful coastal Christmas kitchen with everyone!
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