I love Thanksgiving.
I love the simplicity. I love the preparation and planning that goes into creating a feast. I love the warmth. I love that everyone is given the chance to reflect on what they’re thankful for. I love that I’m happy and blessed and surrounded by the people I love.
(I even love the insanity known as Black Friday.)
Thanksgiving has always held a special place in my heart. Christmas is nice, but Thanksgiving is when Memere would roast a magnificent turkey and feed us kids peanut butter balls until we couldn’t possibly eat any more. Then she’d send us home with a dozen more.
Thanksgiving is when Aunt Marie would hand out tall glasses of chilled egg nog, as we kids plopped ourselves down in front of the tv, watching the Muppet Christmas Carol.
Thanksgiving is when Dad would take the long way home, just so we could experience the excitement of down town’s Christmas lights.
Thanksgiving is the celebration of family and food and life.
Thanksgiving morning called for the luxury of noshing on breakfast scones while sipping starbucks coffee, as a way to end Breakfast Week.
In all honesty, these reminded me slightly more of Memere’s cinnamon sugar donuts than they did of a scone. I think it’s the lack of butter in the recipe, which makes them much more dense and not at all flaky like your typical scone.
Still. I’m not one to argue with something that emulates a cinnamon sugar donut.
With all the sugary, buttery things floating around, it’s nice to start the day off on the right foot.
Like a 4-mile walk, a bowl of chobani (with grapes ‘n granola), and a sweet scone on the side.
Don’t you just love Thanksgiving?
Cranberry Whole Wheat Scones w/ Cinnamon Sugar–adapted from Moosewood Restaurant New Classics Cookbook
- 1/4 cup + 1 Tbsp. sugar
- 1/2 tsp ground cinnamon
- 2 cups whole wheat flour
- 1 Tbsp. baking powder
- 1/4 tsp salt
- 1/2 cup dried cranberries
- 1/2 cup walnut pieces
- 2 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- Preheat oven to 400 degrees F. Spray baking sheet with cooking spray.
- Combine 1 Tbsp. sugar with cinnamon. Set aside.
- Combine 1/4 cup sugar, cinnamon, flour, baking powder and salt. Add cranberries and walnuts and stir to combine.
- In a medium bowl, whisk the eggs together, reserving 1 Tbsp for later use. Add oil and milk to remaining egg mixture. Make a well in dry ingredients, add wet ingredients and stir just until combined; dough will be soft.
- Turn dough onto floured surface and pat into a circle about 8 inches across and 1/2 inch thick.
- Cut circle into 8 pie-shaped wedges. With a spatula, lift each wedge and arrange on prepared baking sheet so that they’re not touching. Brush tops of scones with remaining egg mixture and sprinkle generously with cinnamon sugar.
- Bake for about 15 minutes until golden brown and firm to the touch. Enjoy!
QUESTION: What is your most memorable Thanksgiving moment?