When we made the decision to leave Florida, all I craved were seasons. I knew from that moment on I could only live in a place where leaves turn ochre and the rain turns everything blue. I suppose in some ways I just searched for my childhood environment – a place I felt comfortable.
A few weeks ago, I visited the kitchen of Martha Stewart’s Everyday Food where I joined editor Sarah Carey to make some gluten-free cranberry and quinoa scones from my book. I have known Sarah for about three years now and one day, she casually asked me if I would join her on the show to cook one of my recipes. “Anything you feel like cooking” she said.
I thought these cranberry and quinoa scones would be perfect for this time of year. They are simple, sweet yet slightly earthy with the perfect touch of orange and crunch from the sugar topping.