BREAKFAST IN BED

Every Sunday morning I curl up with the newspaper and news magazine TV to enjoy a delighful breakfast in bed. Among the items on my breakfast tray each week are a French press pot of Pete's Coffee and an assortment of freshly baked scones. However, during the waning months of winter when it is too bleak to enjoy the outdoors, we bakery babes must get our sweet tooths in check so we may tastefully don the latest beachware for the upcoming spring and summer.

Keeping that in mind, this Sunday's scone got heart and "hip" healthy with the addition of whole grains and a sometimes overlooked luxury, the sweet blue poppyseed. Blue poppyseeds are usually available at your local health food haunt or can be delivered straight to your door from Penzey's Spices. I hope you enjoy your Sunday with the following Blue Poppyseed & Cranberry Scone recipe and dream of the beach!

Blue Poppyseed & Cranberry Scones

Ingredients:
1 egg
1/2 cup sugar
5 tablespoons grapeseed or expeller-pressed canola oil
1/4 teaspoon orange zest
1/2 cup rolled oats (not instant)
1/4 cup Rob's Mill steel cut Scottish Oats
1 1/2 cups whole wheat pastry flour
2 tablespoons ground flax seed
2 tablespoons blue poppy seeds
1/2 cup dried cranberries
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
pinch of fresh ground nutmeg
1/2 cup skim milk

Orange Sugar Glaze:
3 tbsp freshly squeezed orange juice
1/4 cup sifted confectioners sugar
1/2 teaspoon REAL vanilla

Instructions:
1. Preheat oven to 375 degrees F.

2. Whisk the egg, sugar, and oil together in a large bowl. Mix the orange zest and all of the dry ingredients together in a separate bowl until all ingredients appear evenly dispersed. Slowly add the dry ingredients into the egg, sugar, and oil, and mix to create a thick dough. Add the skim milk and cranberries. Mix well.

3. Lightly grease a baking pan or line with parchment paper. Scoop up tablespoonfuls of the dough and drop them one by one in mounds onto the baking sheet, leaving 2 inches of space between. You should have about 16 scones. Bake for 15-20 minutes, just until the crust is barely golden brown and the dough is dry, they will appear underbaked. Remove from the oven and let cool for 5 minutes. With a fork mix the orange glaze topping ingredients until the sugar is completely melded within. Drizzle 1 tablespoon ever each scone. Savor!