How about Cranberry Scones with Apricot Preserves? Where do I sign up?
It’s safe to say my son and I had a delightful breakfast the morning I made these from Pamela’s Gluten Free line of mixes. The perfect way to start summer break and some wonderfully, sunny weather after a mass of storms and destruction passed through our area!
A few weeks ago was likely the first time in my life I’ve really been terrified of a tornado before. Growing up in tornado alley you get to be accustomed to the tornado warnings, sirens going off, and the duck and cover aspect.
Something about having kids though…that changes it. Suddenly it isn’t about just getting me into shelter it’s about my kids. I would lay my life down for them, so that’s my biggest concern.
Next…most of us in Oklahoma don’t actually have tornado shelters. We have such bad water and flooding problems that typically if you have a basement here you have lots of water issues with it so those are ruled out with homes.
Then, we now have safe rooms and storm shelters built into the homes but those aren’t mandatory and they cost a small fortune to install.
Bottom line…they should be mandatory and included in all homes. They should be…but I don’t make those rules. I know I’ll be getting one in my next home and maybe even this one too.
So, with that said a few weeks ago my husband and I were standing in our living room shortly after putting our kids to bed when the weather man said that there was a tornado in our area. Then, we looked at each other and thought should we get the kids? Next I said “the sirens aren’t going off, so maybe we are fine.” As soon as that came out of my mouth the weather man says, “we just got word the sirens are not going off in the Broken Arrow area, if you are in this area take cover now, right now get in your shelters.” About that time we start running and grabbing the kids, the crib mattress, helmets the whole nine yards. Meanwhile, I’m trying to text my sister and parents to see if they are okay.
As we are in a complete semi-panic and praying nonstop while hovering in a bath tub, I’m getting text from my parents and sister that it’s literally going over their house.
It did…it went over them, then it sucked back up into the atmosphere. Just a few short miles from our house an EF-2 touched ground, then right over my parents house one touched ground. My parents walked outside to a yard of mess but luckily their homes were all intact just a lot of insulation and shingles scattered about.
The result? The first time I have ever felt true fear of being in a tornado.
Now, I can’t even hear a loud sound and suddenly I feel my heart jump out of my skin thinking it’s a tornado siren. I was at the salon and the hair dryer started going and the vacuum…I had this overwhelming panic in me thinking it was sirens. It wasn’t…but never have I felt that.
Scary stuff…too scary and too close for comfort!
What does all this have to do with these scones? They were our go to after a night spent in a bath tub hovered together praying….for a few brief moments I enjoyed my scone and coffee…plus the peace that comes after a storm.
It was nice, it was peaceful.
Pamela’s Gluten Free mix was the perfect combination, I simply added the mix in with a few ingredients and quickly had a beautiful scone. I’ll say that I had an easier time going against the original recipe and shaping the scones once on the cookie sheet. The parchment paper and cutting into wedges just did not work for me.
I’m going to share the original recipe though that includes how it is written from Pamela’s because maybe you are coordinated enough to do it. I’m just not.
Regardless…they were delightful and much needed after a very long night.
Pamela’s Gluten Free Cranberry Scones
- 1 Bag Pamela's Biscuit & Scone Mix
- 1/2 Cup Sugar
- 8 Tbsp Butter
- 1 Cup Milk
- 1/2 Cup Dried Cranberries
- Servings: 6-8
- Preheat oven to 375*.
- Combine the dry mix and sugar using a stand mixer with teh paddle attacment. Then cut in the butter until pea sized crumbs are formed.
- Next add in the milk and dried fruit until incorporated.
- Scoop it onto a piece of greased parchment and form into a round shape 1"- 1 1/2" High.
- Cut with a greased knife into wedges and place on a greased cookie sheet. (This is where I simply shaped them on the cookie sheet into wedges.)
- Bake for 20-24 minutes until they just start to brown.
- Top with your favorite jam or preserves.
- Adapted From: Pamela's
Disclosure: This product was sent to me to try; however, all thoughts and opinions are my own.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.