Exciting Things Ahead – New Ideas for 2014
We just keep going with updates around here. Never let it be said that we fear change! We’re not the types to be satisfied with “good enough” and so we continue to find new and better ways to bring an excellent experience to our customers. So, with that in mind, I’ve been working in the kitchen on some new ideas for items that I hope to incorporate into our menu rotations. I’ve had a few good successes and a few things I need to tweak still, but we are progressing. It also looks like we are going to be making some changes to our website soon. Right now the site isn’t very mobile friendly, but we are going to remedy that and freshen up the site in the process. Fresh and New for 2014 seems to be our motto right now!
Next month the Bed and Breakfast Association of Virginia will also be hosting its annual conference, and last year I came away with a lot of ideas and energy, so I am sure it will be the same this year! Look forward to some good posts around that time!
In the meantime, I thought I would share a recipe that I had great success with in the kitchen this week: Cranberry Orange Scones. If you’ve had the impression your whole life that scones are hard, dry biscuits, I think your mind will be changed once you try these! Enjoy!
Waypoint House Cranberry Orange Scones with Orange Glaze
For Scones:1/4 C Half and Half 1/2 C Orange Juice, divided into (2) 1/4 cup portions 1 Large Egg 1/4 C Brown Sugar 1/2 tsp Pure Vanilla Extract 1/2 tsp Orange Extract 2-1/4 C All Purpose Flour 1 Tbl Baking Powder 1/2 tsp Salt 1/2 tsp Baking Soda 8 Tbl (1 Stick) Unsalted Butter, cut into small cubes 5 oz Dried Cranberries
For Glaze:Reserved juice from soaked cranberries (see below) 1/4 tsp Orange Extract 2 to 2-1/2 C Powdered Sugar
Preheat oven to 400 degrees.
Begin by soaking the dried cranberries in 1/4 cup orange juice. Let soak for at least 15 minutes.
Meanwhile, combine half and half, remaining 1/4 cup orange juice, egg, brown sugar and both extracts in a small bowl.
In a large bowl, whisk together flour, baking powder, salt and baking soda. Cut in butter with your fingers or a pastry blender until texture resembles coarse corn meal. Drain the soaked cranberries, reserving the remaining orange juice for the glaze. Add the cranberries to the flour mixture and stir to coat. Add the liquid ingredients to the flour mixture and stir to combine. Mixture will be sticky. Transfer dough to a floured work surface and knead lightly to finish combining the ingredients. Divide dough in half and form two round balls. Press dough balls to flatten, approximately 1/2″ thick and 5″ in diameter. Pat with just enough flour as necessary to keep the dough from sticking to the counter. Cut each flattened circle into 6 wedges with a floured knife. Transfer scones to an un-greased baking sheet and chill for 10-15 minutes in refrigerator. Cut scones can also be wrapped in plastic wrap and frozen for later use at this point.
Once scones have chilled, bake for 15-17 minutes or until golden brown on top. Remove from oven and allow to cool before glazing.
While scones cool, mix together reserved orange juice from soaking the cranberries and orange extract. Whisk in powdered sugar gradually until you get a thick, yet pourable glaze. When scones are cool, place them on a wire rack with paper underneath to catch the drips, then drizzle the glaze over the scones. Allow glaze to dry slightly before serving.