Guest Post by Maggie O’Toole-

My stress never comes from cooking a Thanksgiving dinner. There is a certain cadence to it, family and friends pitching in, everyone working towards a unified goal. However, the opposite holds true when it comes to Thanksgiving breakfast and all those loved ones under one roof, waking at different times and rummaging for something to eat when you, the host, are already beginning to prep for dinner!

Ease your mind Thanksgiving warriors, I’ve got your full-proof and easy solution! This fresh cranberry scone recipe is moist and delicious. Bake the scones the night before and spend Thanksgiving morning the way it’s meant to be spent – with your hand in a Turkey!

1 ¼ c. Flour

1.5 tsp. Baking Powder

4 T. Cold, unsalted butter

¼ c. Sugar

1/3 c. Milk

½ c. Cranberries

Preheat oven to 375^. Mix all dry ingredients together in a bowl. Cut in the butter (small pea sized pieces). Mix the butter and dry ingredients well with your hands. Add the milk and cranberries and mix again. Form into a large disc, cut into 4 equal pieces and place on a cookie tray. Bake for about 30 minutes or until golden brown. Makes 4 large scones. Double or triple recipe depending on your needs.

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