Cranberry Orange & Blueberry Lemon Scones

Why choose between Cranberry Orange or Blueberry Lemon? I decided to combine both into one recipe. I made these on a whim this weekend, and shortly after my mom and step-dad came over for a visit. Of course they couldn't leave without trying my new creation (even after having some of my roommates birthday cake). I knew these were good when I closed the door after saying goodbye and I heard my step-dad say to my mom "She is seriously a great baker!" So there's proof that these are pretty darn tastey!

Cranberry Orange & Blueberry Lemon Scones

2 C. flour

1/3 C. sugar

1 Tbsp. baking powder

1/2 tsp. baking soda

7 Tbsp. butter, chopped into small cubes, then chilled

1/2 C. dried blueberries

1/3 C. dried cranberries

1 tsp. orange zest

1 tsp. lemon zest

1/2 tsp. almond extract

1 tsp. vanilla

2/3 C. + 3 Tbsp. whole milk (or buttermilk)

1 egg yolk

Sprinkling sugar

In a large bowl, combine the flour, sugar, baking powder and baking soda. Add the butter and cut the dough using a pastry cutter (I ended up using my fingers after a while) until the dough resembles a coarse meal. Add the blueberries, cranberries, and zest. In a separate bowl, whisk together the extracts, 2/3 cup milk, and egg yolk. Add to the dry mixture and stir until just combined (do not overmix). Place dough on a sheet of parchment paper and press into the shape of a rectangle. Cut the dough into squares, then triangles. Space the triangles out on the sheet of parchment or use a new piece to bake on. Just before baking, brush the tops of the scones with the remaining 3 tablespoons milk and sprinkle with the sugar. Bake at 400 degrees for 15-18 minutes (just until slightly browned).

Mediterranean Orzo

I have to give my sister credit for this one. She made this for our cousin's baby shower this fall and it was awesome. Unfortunately (or fortunately?) it's the type of pasta dish that you can't stop eating. For example, I just finished making the salad and was waiting for the oven to pre-heat for the rest of the meal to go with it, but I had this issue with continously coming back for a bite or two. Well, let's just say I probably ate more the of salad in passing by than I had with dinner.

My favorite way to eat this is right away while the ingredients are still lukewarm. But it's also great refrigerated. Just be warned, the longer you refrigerate this, the more likely the sun-dried tomatoes are going to bleed onto the pasta giving it dark spots (it still tastes the same - it just looks a little less apprealing).

Mediterranean Orzo

Pasta:

1 cup orzo pasta
1/4 cup olive oil
2 T. lemon juice (1 whole lemon, juiced)
1 1/2 t. minced garlic
1/2 t. dried oregano
1/2 t. salt
1/8 t. pepper
1/2 t. sugar

Cook 1 cup orzo. Wisk together ingredients for dressing and then add it to hot, drained pasta. Let cool and then add:

Mix-Ins:

1/2 can artichoke hearts, chopped
1/2 C. re-hydrated sun dried tomatoes, chopped
1 can black olives, chopped
3 T. finely chopped red onion
1/4 cup chopped fresh basil
2 oz. feta cheese