Cranberry Scones and Cranberry-Orange Muffins

Everything that Mary- The Food Librarian makes or bakes, looks delicious. There are so many recipes I want to try from her blog. Here are 2 that I got around to making and I am so glad that I did! Cranberries were $1 a bag after the holidays, so I stocked up and put a couple of bags in the freezer.
The first were Cranberry-Orange Muffins from Whole Foods. I love the orange zest that these muffins have in them and the whole wheat. I preferred them once they had cooled down, but basically people were gobbling them up, warm or cooled. I omitted the nuts and halved the topping.
The Cranberry Scones were a quick breakfast treat that I sprinked with some red and white decorating sugar, just for fun. Tart and Scrumptious. Hopefully you were able to snag a couple of bags of cranberries so you can make something tasty!

Whole Foods Cranberry-Orange Muffin recipe HERE

Cranberry Scones from Martha Stewart
Prep: 15 minutes Total: 30 minutes
Serves 8.
2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Directions
Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.

Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart.

Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Coming Tomorrow- Quick Cream of Tomato Soup and Roasted Parsnips