medium orange • cup/50 grams granulated sugar, plus more for sprinkling • cups/288 grams all-purpose flour, plus more for dusting • baking powder • fine salt • cup/113 grams unsalted butter, cold and cut into cubes • cup/130 grams dried cranberries • cup/115 grams buttermilk, cold • cup/115 grams heavy cream, cold, plus more to brush over the scones • cup/50 grams confectioners’ sugar • orange juice • salt
normal sugar • eggs (m) • plain flower • baking powder • salt • good vanille extract • pistache essence (optional) • dried cranberries • pistacho nuts (can do other nuts if you are on a budget)
bag broccoli slaw • ramen noodles crushed (save seasoning packets) • green onions sliced including some of the green • salted cashew pieces • dried cranberries • oil (your preference type) • sugar • rice wine or cider vinegar • water • soy sauce
Make the batter: • cake flour • soaked cranberries and their cooking rum • fresh farm egg • light brown sugar • Unsalted butter • Baking powder • Flaked sea salt sprinkled on top of batter before baking • lemon curd • each ginger, cloves, cinnamon, nutmeg • Soak the cranberries: • Low alcohol light cooking rum, use 1/4 cup regular rum and 3/4 cup water to make 1 cup of cooking rum •