There are so many things to be grateful for, that I could spend the entire holiday weekend making a list. Instead, I’m going to suggest that you to make these scones to enjoy with loved ones for a pre-or-post holiday breakfast. It thrills me when I can reuse my food scraps, and in crafting specialty cocktail syrups for our Thanksgiving celebration, I had fruit bits ready for repurposing.
A cup of cranberry skins, and a pile of candied citrus peel were leftover, and I couldn’t bear to see them go in to the compost bin. So, I tossed the tart with a bit of sweet, shape’em and baked’em, then sent them in with Anne to share with the souls working alongside her today. I followed the recipe but subbed the apple sauce for my cranberry sauce, and the cinnamon chips for my citrus peel; to add a little texture, they were topped off with pistachios + large grain sugar.
If I were to start a list of what I’m grateful for, it would include my A#1 partner-in-crime, our best pups, amazing family, incredible friends, warm house, clean water, and the opportunities we’ve had to pay it forward this year. Happy Thanksgiving from my house to yours; may your day be filled with laughter, love, and a bite-after-bite-after-bite of scrumptious comfort foods.