Cranberry Orange Scones
New year, new seasonal recipes!
Hellooo 2025 and happy weekend! I hope your new year has been off to a restful start, and that everyone is as excited as I am for all that’s to come.
This weekend I’ve made three of my favourite staple recipes. A hearty Mushroom Barley Soup, my Simple Focaccia Bread and Spinach and Ricotta Stuffed Shells. Because it is COLD here and these are all well-suited for cozy January nights with plenty of leftovers for the week!
This Mushroom Barley Soup is a full-bodied vegetarian meal in itself. It’s packed with “meaty” mushrooms, chewy pot barley and fresh veggies enveloped in a rich, hydrating broth. An easy meal made using pantry staples, it’s hearty and warming with rich, earthy flavours.
My Simple Focaccia Bread is a super quick version that calls for a same-day one proof rise and is one of the easiest bread recipes you can make. Soft and chewy with crispy edges, it’s fresh, herby and wonderfully fragrant with juicy, bursting tomato pieces in every bite. And that sweet, caramelized roasted garlic just makes it extra delicious.
Spinach & Ricotta Stuffed Shells are a fresh, flavourful and ultra-creamy pasta main. Made with 3 types of cheese, loads of spinach, aromatic garlic, fresh rosemary and sage, this is a quick and easy-to-put-together meal you can feel good about.
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The Recipe
We’re starting off the month with zesty Cranberry Orange Scones. This recipe is a great way to use up any leftover cranberries from the holidays, and one of the most delicious ways I can think of to take advantage of citrus season. Scones are one of my favourite things to bake and these are packed with loads of orange zest and flavoured with warming cinnamon and cardamon. The crunchy Turbinado sugar topping helps to temper the tartness of the cranberries, resulting in a still-punchy snack or breakfast option with fresh, robust flavours.
