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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Cranberry Lemon Zest Scones

From Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)

These are simple to make and quite versatile. Any dried fruit can be substituted for the cranberries to create a different flavor. Alternative milks such as soy or rice with a squeeze of lemon added can be used instead of buttermilk.

2 cups whole wheat pastry flour
� cup unrefined cane sugar or brown sugar
2 teaspoons non-aluminum baking powder
� teaspoon baking soda
� teaspoon sea salt
6 tablespoons chilled butter
� cup dried cranberries
1 tablespoon lemon zest
� cup buttermilk
� teaspoon lemon extract

Preheat oven to 350 degrees F. Mix flour, unrefined cane sugar, baking powder, soda and salt together in a large bowl or food processor. Cut in the butter with a fork or add in bits while pulsing the food processor until the mixture is crumbly or pebbly. Transfer to a large mixing bowl if food processor was used.

Add cranberries and zest and stir. Pour in the buttermilk and extract and stir until the mixture holds together. Then gather the dough onto a floured surface and knead it a few times. Pat out into an 8-inch circle and cut into 8 wedges. Place on a greased baking sheet and bake for 25 minutes. Cool on a rack.

Preparation time: 45 minutes
Makes 8 scones

CLICK HERE

15 Comments:

Sarah Kingston
Couldn't you just mix in the buttermilk in the food processor? I tend to not use the cuisinart too often, just because if I have to turn the stuff out into another bowl, I get grouchy about more dishes to wash. We do love scones, though. Afternoon tea on Sundays, with scones, homemade jam, and some whipped cream... that's about the best thing ever. I like blueberry-lemon scones with ginger preserves on top. I have made them with spelt flour, and the texture was a little heavy, not as nice as the whole wheat pastry flour.
December 3, 2010, 11:09 am

Heather Weinert
Do you use the dough blades or the regular blades in the Cuisinart?
December 3, 2010, 12:09 pm

Cynthia Lair
regular blades
December 3, 2010, 4:51 pm

Tomena Reed
Hilarious! I always read Goodnight Moon to my kids. I guess I know what I'm making for breakfast. I wanted to eat one so bad!
December 3, 2010, 6:56 pm

Karen Vaneyk
I just discovered your quinoa clip on youtube. Funnnny! I look forward to more discoveries on your website! Karen in Singapore
December 4, 2010, 6:30 pm

Ina Gawne
Hi Cynthia! I have recently just discovered this website and blog. Love it! I am in the process of making the brownies recipe, converted to gluten free, hope it works. I have also got a post ready to go show casing your lovely fish tacos with a link back to your site, which I would like to post this week. If the brownies turn out, I would love to post that too, with a link back to this site, if that is ok? Thanks for the laughs and great recipes! Ina
December 8, 2010, 3:06 pm

Lori Flanagan
It seems that my addiction to your site is spreading to my families behavior. I couldn't sleep so I got up to make these scones. As I'm covered in sticky dough my husband wanders into the kitchen. Lets me know he has to go in early for a meeting he forgot until just now and wanders back out! LOL!
December 16, 2010, 4:46 am

Anne Welsbacher
OK, so how many cooking shows does anyone know that work Our Town into their recipes? I likely will never make scones but I sure do enjoy these episodes!
January 3, 2011, 5:08 pm

Cynthia Lair
Anne, Of course! Our Town. Only you would pull that out. Love it. Thank you. Also the childrens book Goodbye Moon.. One of the videos has a reference to South Pacific too but I can't remember which one...
January 3, 2011, 5:27 pm

Angel Funk
Cynthia, I LOVE YOU (and your cookbook) so much. I made these scones last week and ate them all immediately (with my family) using dried currants instead of cranberries. Fabulous! I just made them again, with chopped up baking chocolate (about half a bar) and they are so, so good. Not too sweet, the WW pastry flour is great. I used Earth Balance instead of butter (no dairy here) and have also used coconut oil and both worked great.
January 18, 2011, 2:57 pm

Brooke Kingston
These scones are baking nirvana. So easy, so fast, so delicious! My preschooler inhales these, and I gilded the lily by adding some Yummy Yam Frosting for him. Like Angel, I adore them because they're not too sweet. The ww pastry flour gives these the best crumb EVER. Thank you thank you thank you!
April 14, 2011, 10:49 am

Patricia Madson
Love this recipe and using the blender. Brilliant! I do a scone variation adding two large shredded wheat biscuits and a half cup of candied ginger.
May 31, 2011, 3:16 pm

Pamela Gartner
Help! I don't like or have dried cranberries, but I do have lots of fresh (frozen) cranberries.....Will this work? I suspect I'll have to sweeten it a tad more but that's ok. I just need to know if everything else would be the same. I'm dying to try them so please reply :)
December 14, 2011, 4:46 pm

Cynthia Lair
Pamela, I have not made these with frozen cranberries before. Why don't you try sweetening the cranberries by themselves in a bowl until they don't taste sour to you. Then fold them into the batter. That way you won't disturb the wet to-dry ratio too much. Good luck. Let us know how they turn out. p.s. currants are a very nice substitute for dried cranberries
December 14, 2011, 6:08 pm

Wendy Hallock
I made these this morning and didnot have any dried fruit in the house. I subbed canned organic pumpkin pie filling. 1/2 C filling and decreased buttermilk to 2/3 C. They were wonderfull!
February 22, 2013, 8:59 pm