When
I think of Irish food, besides the cabbage, the beef stew, the
Guinness beer, I think of potatoes. For St-Patrick's Day last year, I
made some potato scones for my Instagram that were adapted from a
recipe at Martha Stewart. I added some parsley and extra cheddar
cheese in the recipe. Since the scones were so yummy, I thought I'd
make them again this year with a different twist.
I
love cranberries in breakfasty things, whether it's a muffin, a
scone, bread, pancakes, or waffles, you name it! For Valentine's Day
last year, I did a cranberry heart swirled cheesecake for Foodie in
Quebec City, so I wanted to do something different this year but
still with cranberries. I thought, why not start the romance right
from the morning?! I love surprising my hubbie with a nice homemade
breakfast in bed, even when it's not Valentine's Day. You can easily
make this dough the day before and refrigerate it until use. It'll
give you the perfect scone texture you're looking for: crisp on the
outside, moist and flaky inside. I love the texture of the oats and
almonds mixed together, plus a little tartness from the cranberries.
It"s so delicious, you wouldn't believe it contains no butter!
So what do you say?
