This month, I was assigned to The Life & Loves of Grumpy's Honeybunch for Secret Recipe Club. She said that she started her blog as a way to keep a record that would provide her family with wonderful memories of her. That is such a neat idea and I'm sure that her future grandchildren will love sitting by her side as they read through the posts, laugh and smile, marvel at the delicious pictures, and then promptly beg their grandmother to run to the kitchen and make one of the recipes so they can try it.
Her love for her family shines through every post she writes and it is especially evident when she says that she made a certain dish because it's someone's favorite (i.e. Grumpy). I have no doubt that Grumpy must think his wife is the best cook/baker in the world. Definitely a lucky man.
Oh, did I mention her food? I couldn't decide what to make at first: Ginger Cookies, Mapo Tofu, Dinner Rolls, or Blueberry Scones. I finally decided on the scones because I can't resist anything with carbs, and unlike the Dinner Rolls, I wouldn't have to worry about getting dough to rise in the cold weather here. That said, I still want to make the rest of those things on my list.
I decided to change things up a little. Since I had cranberries and limes in my fridge, I decided to use that instead of the blueberries and lemon. I also added some lime zest to the dough itself. In addition, since I didn't have heavy cream, I substituted a 50/50 mixture of yogurt and water (Shelby herself used a 50/50 mixture of 2% milk and vanilla creamer).
The scones came out soft and fluffy and moist, like pillowy biscuits. And, because the scones aren't sweet by themselves, the glaze was perfect for adding that sugary touch, as well as adding a double dose of lime flavor. All in all, these would make for a delicious breakfast, and without the heavy cream, they also won't wreck your waistline. That gives them an "A" in my book.
Thanks Shelby for your lovely recipe.
Cranberry Lime Scones (adapted from Life & Times of Grumpy's Honeybunch)
2 cups all-purpose flour1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar (I increased this to 3 Tbsp.)
5 tablespoons cold unsalted butter, cut in chunks
1/2 c. plain yogurt mixed with 1/2 c. water
1 heaping cup cranberries (I used frozen)
2 Tbsp. lime zest
juice from 1/2 large lime
3/4 c. powdered sugar