In 2001, I spent Thanksgiving with my future in-laws in Indiana. Aaron and I were engaged and planning a Jan. 19, 2002, wedding in Freeport. While there, my sister-in-law, Christa, threw me a bridal shower. I still remember sitting in her living room with my two adorable nieces helping me open presents. They were giddy with excitement because we had asked them to be flower girls in our wedding.

Christa asked all the guests to give me a piece of advice. To this day, I have not forgotten what Christa shared with me — “take time for tea.” This advice was given to her at her bridal shower by her Aunt Rose, who was special to both her and Aaron.

Today, more than nine years later, this advice means even more to me. With three young children and our busy schedules, it’s harder than I ever imagined for Aaron and me to take time for a cup of tea. Nonetheless, we still heed her advice and try to share a quiet moment over a cup of tea at least once a week.

A few months ago, I discovered the perfect companion to tea time — scones. I found a great recipe for cranberry/orange scones on the King Arthur Flour website, www.kingarthurflour.com.

I am a big fan of my KitchenAid mixer, but with scones I have learned that it is best to handle the mixture as little as possible. The King Arthur Flour website offers this advice: “Once you add the liquid to the dry ingredients, stir VERY briefly; just till everything is moistened. Pat the dough out gently, cut and bake.”

I had the opportunity to review the scone pan made by NordicWare that King Arthur Flour sells through its catalog and on its website. This neat, nonstick pan is circular with divisions in place for eight scones. The scones turned out great and had a wonderful appearance, too — something that I can’t usually accomplish freehand when I bake.

Ingredients:

1 3/4 cups King Arthur 100 percent white whole wheat flour (you can use white flour if you prefer)

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon allspice, optional

5 tablespoons unsalted butter, chilled, cut into pieces

Dried cranberries

1/3 cup half-and-half

1 tablespoon orange juice

1 large egg

The grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

Method:

Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment. In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in until the mixture resembles coarse meal. Stir in the cranberries.

In a separate bowl, whisk together the half-and-half, orange juice, egg and orange peel or oil. Add this mixture to the flour mixture and stir until the dough just comes together.

Transfer the dough to a thoroughly floured work surface, knead it a couple of times and shape it into a 1/2″-thick round, about 8″ across.

Transfer the round to the prepared baking sheet. Brush with milk and sprinkle with coarse white sugar, if desired.

Cut the round in 10 wedges. Separate the wedges slightly. Bake the scones for about 15 minutes, or until they’re golden brown. Remove from the oven and serve immediately.

Colleen Lunn Scholer is a freelance writer living in Auburn who likes to cook with her husband and three young children.