What to Bake Thanksgiving Morning
Well here we are: Thanksgiving week. I had a grand post planned for you today but I’ve come down with my annual ‘could you come at a worse time?’ cold, so it’ll have to wait. Instead, we have something relatively short but sweet and perfect for those of you looking for a quick breakfast treat to whip up on Thanksgiving morning. These scones are from the Flour cookbook. You’ve heard me go on and on about Flour so I’ll spare you today. But the book is genius. Put it on your Christmas list. Pronto.
Now let’s talk scones. There are cream scone people and butter scone people. We can save ourselves a big debate at this very moment because I know you’ve got shopping to do, and I’ve got a suitcase to pack. And a camera to charge. And sunglasses to find. But let’s suffice it to say: cream scones tend to be softer and cakier (and usually a little flatter) while butter scones tread an interesting balance between hefty and flaky. They’re my absolute favorite, actually. Made with half butter and half buttermilk and creme fraiche, the cranberry orange scones I’m sharing with you today fall quietly and miraculously into both categories at the same time–the reason I’ve fallen so hard for them. They’re light and fluffy while still maintaining a nice exterior flakiness so characteristic of butter scones.
I’m off to New York tomorrow at the crack of dawn; I’m wishing you a most amazing, restful Thanksgiving with your family, significant other, pets, gaggle of friends, wailing toddlers, rowdy neighbors, or whomever and wherever you find yourself sharing the day. Thank you for joining me in my tiny corner of the Internet. I’m grateful for that. And for you. Happy Thanksgiving.
A Few Other Morning Recipes from the Archives:
Vanilla-Specked Scottish Scones
Yeasted Waffles with Pomegranate Syrup
Pumpkin Semolina Cake (while not a breakfast recipe, this is a stunner at any time of day)
Blackberry Cornmeal Muffins (experiment w/ fruit, adding apples or pears instead of berries)
Winter Morning Couscous
Mexican Hot Chocolate
Fresh Cranberry and Orange Scones
- Yield: 8 scones
- Prep time: 15 mins
- Cook time: 20 mins
- Total time: 35 mins
While you may certainly use dried cranberries (or any other dried or fresh fruit of your choosing), use fresh cranberries here if you can; there’s more genuine flavor and a little tartness that compliments the zest of the orange and the slight hand of sugar really nicely. In her directions, Joanne bakes up the scones in one large circle and then cuts them after they’ve cooled. I prefer cutting and separating them straight away so the edges get crisp just like the top.
Adapted from: Flour
Ingredients
Instructions
Position a rack in the center of the oven and preheat the oven to 350 F.
Using a stand mixer fitted with a paddle attachment (or a hand-held mixer), mix together the flour, baking powder, baking soda, salt, and sugar on low speed for 10 second until just combined. Add the orange zest and cranberries and mix another few seconds to combine.
Scatter the butter over the top of the mixed dry ingredients and beat on low for about 20-30 seconds, or until the butter is slightly broken down and nickel-sized pieces are still visible. In a separate small bowl, whisk together the buttermilk, creme fraiche, and whole egg until well mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. It’s o.k. if there’s a little loose flour at the bottom of the bowl.
Gather and turn it over in the bowl so that it picks up all the loose flour. Dump dough onto a clean counter top and pat it into an 8-inch circle about 1 inch thick. Brush the egg yolk over the top of the circle and sprinkle sanding sugar across the top. Cut the circle into 8 wedges and lay each wedge out onto a baking sheet. Bake for 20-30 minutes or until they’re golden brown on the top and around the edges. Transfer to a wire rack to cool for 30 minutes. The scones taste best when eaten the same day, but are fine stored in an airtight container at room temperature for up to 3 days.
Healthy Comfort Food
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
Cheesy Quinoa Cauliflower Bake
I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall.
Stuffed Shells with Fennel and Radicchio
I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good.
Smoky Butternut Squash and Three Bean Chili
If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.
To Talk Porridge
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)
Danielle
Scones are a relatively new addition to my repertoire, but I'm with you on the butter vs cream debate - there's nothing better for flakiness than butter.
Safe travels and have a wonderful time with your family! I am so thankful for your friendship xo
Kasey
Sorry to hear you're sick, Megan! Hopefully some strong meds will pull you through and you enjoy NY! I am excited to check out Flour - these scones look faaabulous. Just because we gorge in the evening/afternoon, doesn't mean we can't start the morning with something deliciously carby (and sweet).
Janae
These look fantastic; perfect holiday flavors. Have a nice trip and feel better!
Angharad
These seem like an awesome Thanksgiving morning treat. What a way to start the day! I've already got a cranberry and maple loaf planned....but these look just gorgeous!
Happy thanksgiving!
Sanura
A very good use of fresh cranberries... and they have plenty of Vitamin C to help fight your cold. Get well and continue eating healthy!
Erin
Thanks for another delicious post. I always enjoy your heartfelt writing and cozy recipes. Happy Thanksgiving!
Adriana from Baking Powders
delicious! i have a bag of fresh cranberries waiting to be baked!
kickpleat
I have cranberries on hand (our Thanksgiving was weeks ago), so I would love to do something with them. Looks delicious and perfect for breakfast.
Sally
Ooooo I LOVE cherry scones but adding zest, great tip thanks!
Lisa Waldschmidt
I had planned on making my favorite butter/buttermilk scones with currants and orange. I think I will try yours. Do you think I could substitute Chevre for the Creme Fraiche? I have a huge tub of it. Have fun in my time zone!
Evan
I love the flavor combo of these scones.. scones are my absolute favorite breakfast treat so I'll have to make these soon
Jen @ My Kitchen Addiction
That's the perfect thing to bake on Thanksgiving morning! I just might be whipping up a batch of these scones! Hope you're feeling better and have a lovely time in New York!
Anne Zimmerman
Happy Thanksgiving, Megan! Hope to see you soon.
Janet
Oh, these look awesome. I've never made scones before - these will have to be my first. :)
So sorry you're sick! I hope you feel better ASAP, and come home even sooner. I might die if I don't see you soon, and that's a fact.
Megan
No, thank you, Megan! I think one of your readers mentioned it's like getting a letter from you. It's such a joy to read your blog.
Feel better soon so you can really enjoy New York. Happy Thanksgiving! btw: thanks for the tip about cutting and separating them straight away so the edges get crisp.
Megan gordon
Lisa- use sour cream instead. Chevre won't be same liquid %. xoxo
tiina { sparkling ink }
So lovely. Couldn't think of a recipe more perfect for Thanksgiving morning than this. Simply love it!
Anna
Well then, I will definitely be making these thanksgiving morning. Sounds perfect, thanks for the idea.
TESOL Certification
Thanksgiving or not, I will definitely bake this dish. Happy thanksgiving everyone!
Mary
These look ridiculously amazing! A must try!!
Great blog! Happy I found you!
Mary xo
Delightful Bitefuls
Malin
I love scones either way, and these look absolutely delicious! Ideal breakfast!
sirenjess
Was your dough really sticky? Mine was and I was just wondering.
megang
Hi Jessica! Hmmm...no, it wasn't. I had a few friends make them over the holiday too and they turned out perfectly. I wonder: did you make sure that your butter, buttermilk and creme fraiche were super cold??
Kelly
Your picture, combined with the promise of a light, fluffy and flaky scone convinced me to try these. You've converted this non-scone eater! This recipe is delicious!
Nicole
I love cranberry scones and these look wonderful. I will have to check out the Flour book. Thanks for the tip! Hope this comments finds you felling better.
Sue
My dough was really wet and sticky, not like other scone recipes I've used. I also had to bake them a bit longer as they were extremely pale in color. They never got as nicely golden as yours. Any suggestions?
megang
Hi Sue-
Did you make sure your wet ingredients were very, very cold? That's key. Then really the only reason those guys are so golden brown is the egg wash. Did you brush the tops with the egg wash?
sara
These look really delicious, and totally perfect for the holidays! :)
Aiden
I made these last night and again for brunch today. Made creme fraiche myself and the scones I made this morning were much better because the creme fraiche had actually set. They were great. I'm not sure you really need an electric mixer, though. I think if you cut the butter up small enough, a fork and hands is enough to do the job quickly.
megang
Hi Aiden. So glad you enjoyed the scones. It's been a good year since I've made these myself and as I read over the recipe -- you may be right about the mixer. The one thing I love about scones is so often you don't need to lug it out. Thanks for the thoughtful comment; so glad you had a nice brunch. ~m
Jared
Thanks so much for the terrific recipe! I'm looking forward to delighting my guests on Thanksgiving morning with these. Any chance the dough could be made ahead and frozen? Trying to minimize my level of effort first thing in the morning...
Thanks!
megang
Yes, yes, yes Jared! Do them in advance! Two options: get them all ready to go (cut etc) and freeze unbaked - then you'll just place right in the oven, from frozen (don't thaw) and they'll be beautiful. May take a couple extra minutes in the oven but not long. Other option is to freeze after you've baked and then simply thaw and warm. These will be good, too -- but I'd bake them the day you're serving them so the house will smell great, too (option 1). Enjoy!
Jared
Thanks so much! This sounds perfect :)