cranberry & white chocolate scones + pine needle tea
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This past week, I took my family up the mountain to Idyllwild, also known as the cutest little mountain town near Palm Springs. When I get super sick of palm trees and cactus, I drive up the mountains to enjoy the evergreens, crisp mountain air and laidback tiny town vibe. It is the perfect escape from the desert valley, and even though it is off-season, my favorite time to be in Idyllwild is in the late fall/winter.
While it is technically really close to my home, it takes awhile to wind up that (SUPER SCARY) mountain road to your destination, so we typically rent a cabin for the night. There are cabins to rent all over the mountain and they are all homey and relaxing. There is nothing like a quiet cabin in the beautiful woods – especially after a fresh snowfall, coming soon. I always bring my own scents on the road, though, since a cabin that sits empty can get a bit stuffy. This trip I brought items from the new Glade® Limited Edition Winter Collection to really set the seasonal mood!
My favorite candle scents are always woodsy, so it is no surprise that my favorite scent from this collection is Be at Peace™. Peaceful is absolutely the word I would use for this balsam fir and juniper aroma. These candles seriously provide a feeling of relaxation and make the whole room smell like a cool mountain morning. I will be buying ALL of this scent!
The kids were with us this time around. My daughter loves to learn how to cook and bake, so I brought all of the ingredients we’d need to make cranberry scones. Cranberry season is here; can you believe it?!! I am absolutely obsessed with cranberries because I love tart things, so once they hit the grocery store shelves, I just bake and cook my heart out. The cool mountain air felt like the perfect time to bake scones with my daughter and serve up an herbal pine needle tea (which is simply your favorite herbal tea + pine needles added in during the steeping time).
Crumbly yet moist, a good scone is my favorite baked treat. I make them more than cookies and other confections because they tend to be less sweet. I’m not a fan of overly sweet treats, however, with the addition of the very tart cranberries, I needed white chocolate.
Cranberries and white chocolate are a fabulous combination and even have a festive feel with the red and white colors. Drizzling the white chocolate overtop even gives a freshly fallen snow feel, no? And, now that I think about it, the scones are a bit tree-shaped as well!
Things that remind me of winter holidays… crisp, cool air, warm, full-bodied meals and the smell of evergreens. I grew up in Virginia, not Palm Springs, California where I currently live, so my deepest rooted memories come from there. Winter smelled like fresh air, wood fire and pine trees – and it still does, though I have to drive a minute to get to those things. It is pretty obvious, then, that I have always loved evergreen candles and fragrances for winter.
Just as much, though, baked confections bring up holiday memories, which is why I love this other new fragrance from Glade®, Send a Little Love™. This vanilla biscotti scent gives any room the baking holiday cookies smell, so if you don’t have time for scones, just give the room a spray.
Now that I am back down in the valley of Palm Springs, I am longing for the mountains, but with all of these lovely Glade® Limited Edition Winter Collection fragrances and my seasonal scones, I think I will make it through until the next trip!
I found these seasonal Glade® products at Albertsons in the aisle with air fresheners and candles.
Cranberry & White Chocolate Scones
- 2 cups whole wheat pastry flour
- 1/3 cup sugar
- 2 tsp baking powder
- zest of one medium lemon
- 1/2 tsp salt
- 1 stick butter, cubed
- 3/4 cup heavy whipping cream
- 3/4 cup dried cranberries
- 1 cup white chocolate chips
1.Preheat oven to 400 degrees. Combine flour, sugar, baking powder, lemon zest and salt in a food processor; pulse in cold butter until mixture resembles coarse crumbs. Quickly pulse in whipping cream. Stir in cranberries and 3/4 cup white baking chips.
2.Turn dough out onto a lightly floured surface and knead until dough is smooth (about 7-8 times). Divide dough into two equal portions and form them into disks. Cut diagonally 3 times to form 6 triangles.
3.Bake 9-11 minutes or until golden brown around edges. Cool completely.
4.Melt remaining white chocolate and drizzle on top of cooled scones. Add chopped cranberries as a garnish.