Emilee Viaud

Here’s a wonderful recipe, courtesy of Culture Bread & Sandwich in Milford, that’s great to make and give as a baked gift to friends and family. Make extras and have these treats on hand for your small group gatherings during the holiday season. If no one shows up, you can always freeze them until 2021.

Chris and Emilee Viaud of Culture offer great breads by the loaf (or try one of their creative sandwiches). Find sandwich bread, honey whole wheat and sourdough in addition to pastries such as cardamom whoopie pies, apple turnovers and the scones shown here. The bakery-style café offers breakfast sandwiches until 10:30 a.m., then switches over to the regular sandwich menu with classics such as roast beef, meatball and caprese — each coming with one of three spreads, a savory touch of herbed mayo, romesco or their own “River” sauce. Interesting salads and homemade soups round out the lunch offerings. They also offer catering services.

Cranberry Orange Scones With Glaze

Recipe by Emilee Viaud

Makes about 12 scones

Prep 1 hour (That includes 30-minute rest time in refrigerator.)

3 cups all-purpose flour
3/4 cup granulated sugar
1 ¼ tablespoons baking powder
1 teaspoon salt
1 tablespoon orange zest
6 ounces unsalted butter, frozen and grated with a box grater
3/4 cup heavy cream, plus more for brushing tops before baking
2 medium eggs
1 teaspoon vanilla extract
1 1/2 cups frozen cranberries, chopped

Orange Glaze:

1 ¼ cups powdered sugar
6 tablespoons fresh-squeezed orange juice

Begin by whisking the flour, sugar, baking powder, salt and orange zest together in a large bowl. Add the frozen grated butter to the flour mixture and use your hands to create pea-size crumbs of the butter. Place in the freezer (or fridge if you don’t have the space) while mixing wet ingredients.

Whisk heavy cream, eggs and vanilla together. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moist.

Using a ½ cup measuring cup, divide the dough into 12 equal pieces. Form gently into round shapes and spread evenly about 2-3 inches apart onto a lined sheet tray and refrigerate for at least 20 minutes.

Preheat oven to 375 degrees.

Before baking, brush each scone with heavy cream. Bake for 20-25 minutes or until golden brown on the edges and lightly brown on top.

For the Glaze:

Whisk powdered sugar and orange juice together. Add more sugar or juice to make it thick enough to coat the scones. Dip the top half of the scones into the glaze once the scones are cooled, or drizzle the glaze for a lighter touch. Sprinkle with zest of orange, if desired. Store at room temp in airtight container for 4-5 days.