Fresh Citrus and Scones


Orange, Cranberry & Cherry Scones

It’s that time of year again when the fresh citrus is abundant in the markets and road side stands everywhere. For as long as I can remember growing up in Florida we had citrus in our yard. We lived on a street with the name Orange Ave after all! Fresh orange juice was always present for breakfast.  So here’s a toast to the Florida orange, these scones not only have orange juice in them but also in the glaze that graces the tops. Growing up in the house that was once my Grandmother’s Lury Pearl Sullivan Graham (yes, I am her name sake) was a treat.  By treat I mean the stories and history was ever-present just like the citrus that grew in the yard.

This house wasn’t big nor fancy but lots of kids and love we had in abundance. Fresh home cooked meals where always on the table.  This table was not a regular dinner table like most home have it was a picnic table we built as a family. This table had to big and it was big!   You see we always had friend or family that would stop by around meal time. Everyone knew my mom would have plenty for everyone, and the best part was she was a really good cook.  The food was simple stews or chicken and dumplings and the best fried chicken and desserts cobblers or fresh fudge. There were a few people like my uncle Frank  who knew the days she made special treats like a chocolate cake with coffee added instead of milk or water and lovely dark chocolate frosting.

Staying up late visiting with the people who knew the history of my family.  listening to them tell stories of the past. Eating good food and playing card games and monopoly were always great entertainment.  With five kids my parents had to be creative and find ways to keep their clan busy. But the laughter is what I miss the most the warm happy feeling of simple joy of just being.

When I was a senior in high school we move away from that house on Orange Ave in Florida to state Kentucky.  The oranges and lemons that we so love became memories,  we never realized how much we would miss them. Over the years I have lived in many different state and even a few countries some years ago settling in Texas. But nothing brings back the flood of memories like the smell of a fresh orange and I can see us all running around laughing. It’s funny how the memories come racing back all from the sweet smell of and orange.



Preheat your oven to 400°                                                                                                                                Line a baking sheet with a silpat pad or parchment paper

  • 2 cups self rising flour or  (2 cups all-purpose + 1 Tablespoon baking powder)
  • 6 Tablespoons unsalted butter (yes I used Kerry Gold)
  • 1/4 teaspoon sea-salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla sugar or regular sugar

Start by cutting your butter in with a pastry blender or 2 butter knifes.  When you have small pea sized pieces of butter that looks crumbly your ready to add the fruit.



  • 1/2 cup fresh pitted or dried cherries
  • 1/2 cup dried cranberries

toss the berries and cherries with the flour mixture to distribute them.

  • 1/2 cup cream
  • 1/2 cup orange juice ( you can use either fresh squeezed or not from concentrate)
  • 1 large egg


Whisk all of your liquids together in a separate bowl then add to the flour mixture.  Only mix until all your liquid is absorbed then bring your dough together and place on a floured counter top fold it over on to it self 3 to 4 times but don’t knead that will make the dough tough( this is when a dough scraper comes in handy).  Pat the ball of dough into a circle and cut into 8 pieces like a pie.  place on a baking sheet and cook for 14 to 16  minutes. Using a pastry blender mix the flour, salt, baking soda and sugar now cut in the butter. Add the liquid and fold the dough just until it is wet and all liquid is absorbed.  This dough will look very shaggy and rough but don’t be temped to over mix it’s like a biscuit and will get tough if over mixed. Turn the dough out onto a flour dusted surface and fold over itself 3 or 4 times and pat the dough out shaping into a circle about 1 inch thick.  Slice into 6 to 8 pieces like a pie.


The orange glaze

  • 1 cup icing sugar or powder sugar
  • 2 to 3 tablespoons orange juice fresh or pure bottled

Whisk together and drizzle over warm scones and serve. Only thing miss is a good cup of tea or coffee.  Now sit bake and enjoy the morning.

This is a sweet simple glaze that is so tasty you could eat it by the spoon full.  But I won’t I’ll be good.



DSC_7043Scones are best the day you bake them.

In order to succeed we must first believe we can…

Enjoy the lovely winter season,



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