Delightful Diva Day: Scones and Spritzer

Diva Day. Pretty Self-Explanatory. A few divas get together and have brunch, prepared by me, of course! My family and I pretty much invented it, and it stuck! Now, you to can have Diva Day prepared for you per your request. I’m anxious and waiting, and have many a new recipe to try. This particular diva day mission? The women’s ministry of Susquehanna Valley Bible Church. Must I say, it was a dashing success.

Just for your sake, I will attempt to split up the courses to avoid overwhelming you. This way, you have in between posts to stop salivating because you are so jealous that YOU yourself did not partake in this diva day. It is quite alright though, all’s you have to do it ask ;)

Drink. Rasp-orangemist spritzer.

Items Needed:

One carton of 50* Tropicana Orange Juice
Two liter bottle of diet sierra Mist
One bottle of Ocean Spray, Cranberrylight juice
One pint of Haagendaz Rasperry sorbet

1. Add the orange juice, sierra mist, and cranberry juice into a large and pretty punch bowl.
2. Pout into beautiful Christmas glasses.
3. Top with a scoop of the raspberry sorbet. Oh my gosh! That’s all I have to say!

Bread: Cranberry Gingerbread Scones with Maple Glaze
This was my first take at scones, and let me just tell you; there will be many more to come!
Items Needed:
Scone Dough:
1 3/4 cup all-purpose flour
3/4 cup old fashioned oats (not quick or instant)
1/3 cup light brown sugar
2 teaspoons of ground ginger
1 1/2 teaspoons of ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup of butter (cut into small cubes)
Lemon zest of one lemon
1/3 cup of craisans
1/2 butter milk
2 1/2 tablespoons of molasses
1. Preheat oven to 400*. Place rack in the middle of the oven. Line a cookie sheet with parchment paper.
2. In large bowl, combine flour, oats, sugar, spices, baking powder, baking soda, and salt. Cut in the butter with a pastry blender (or a couple of knives-improvise, improvise!!) Do this until coarse crumbs form. Stir in lemon zest and craisans.
3.In another bowl, stir together buttermilk, molasses, and vanilla. Then add to the flour mixture. DO NOT OVERMIX! Just mix until combined.
4. The dough will be a bit sticky, but remove from bowl and coat in flour. Knead the dough a few times until properly formed. Pat the dough into a 7-8 inch circle. Cut the circle in half, and cut each of the halves into three. Six scones total. (I actually made 12 mini ones, but be my guest!)
5. Transfer scones to the parchment lined baking sheet. Make an egg wash with one egg and one tablespoon of milk and brush the tops of the scones. Top with some of the oats.
6. Place a baking sheet under the baking sheet with the scones, this will prevent the bottoms of the scones from burning. Place in the oven and bake for apporximately 18 minutes or until golden brown. Let cool on wire racks.
7. Once cool, make the maple glaze and drizzle over the scones. (Maple glaze recipe to follow)
Maple Glaze
Items Needed:
1/2 cup powdered sugar
1 1/2 tablespoons pure maple syrup ( I used Aunt Jemimah’s butter light haha)
1-2 tablespoons cream or milk
1. Combines all above ingredients until the consistency you wish.
2. Coat all sorts of delish baked goods in this creamy maplely liquid.