by Chef Scotty in ,



2 cups AP Flour
7 teaspoons sugar, plus extra to sprinkle on top
1 tablespoons orange zest

1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
8 Tablespoons (1 stick) cold sweet butter
1 cup dried cranberry
1/4 cup fresh orange juice
1/4 cup heavy cream
1 egg beaten
whole milk to glaze the tops before baking


1. In a large mixing bowl, combine the flour, sugar, salt, baking powder and soda, and the orange zest. Add the cold butter, and cut/rub into your flour.. should resemble coarse crumbs. 

2. In another bowl, combine the cranberry, heavy cream, beaten egg, and orange juice. Pour this mixture into your flour mixture, and mix (I use my hands) until the dough comes together. Pop in the fridge to chill/rest while you clean up, and get a floured surface , rolling pin, and biscuit cutter together.

3. Dust your surface with flour, and turn out the chilled dough. Knead a few times, forming layers. Roll out about 1/2-1/4" thick, and begin cutting. Depending on the size of your cutter and how you want your scones to look, either leave whole or cut in half moon shape. 

Place on a non greased cookie sheet (lined with parchment or sil-pat), brush the tops with milk, and sprinkle with a bit of sugar. Bake 400 degrees...12-15 minutes, Until you can smell the delicious bake and they are golden brown. 

4. Remove from the pan to cool. You can either have plain, or glaze with an orange icing (1/2 cup powdered sugar,1 tablespoon orange juice, small pinch of orange zest). 


Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty


by Chef Scotty in , , ,

More fall recipes for all you great ITK’ers!


Tonight there’s two. My Persian, French, and “Okie” side came out in tonight’s Sunday dinner... and it was pretty dang good. I hope you enjoy it as much as we did.

French Lentil Stew with a Persian Twist and Corn and Smoked Gruyère Madeleines!



1 pound Green lentils (If you can find French green Puy lentils more power to you!) Rinse your lentils!

Grapeseed oil or a fruity Olive Oil

1 medium onion diced

3 carrots medium diced (brunoise) 

2 cloves of garlic smashed and chopped

2 dried Persian lime balls (Limo amani). If unable to find in an international grocer, try zesting a half lime or lemon. The flavor really lifts the stew.

3 sprigs fresh thyme

2 quarts chicken stock

1- 14.5 ounce can of “fire roasted” diced tomatoes 

1 tablespoon ITK’s “Cook’s Line Seasoning”

1 tablespoon ITK’s “Persian Rub” 


  1. In your favorite stew pot... mine is an old dutch oven that I love...add enough oil to begin sautéing the carrots, onion, and garlic. You're actually going to “sweat” them, or until tender. 
  2. Add the Cook’s Line and Persian Rub seasonings, and cook in. Add the rinsed lentils to the pot, and mix in well.
  3. Add the chicken stock (vegetable stock is fine too), the dried lime/lemon balls, fresh thyme, and tomatoes. Mix in and bring to a boil.. then down to a simmer. Lentils are a legume, like beans, so they are high in protein. As such, they will sink to the bottom of the pot and scorch (burn) if you don’t stir every once and awhile. So keep an eye on your lentils, and give them a spin from time to time. 
  4. Cook slowly for about 35-40 minutes, or until tender




CORN and SMOKED GRUYÈRE MADELEINES makes 24 standard size madeleines 

*Great as a Brunch item as well

1 ear of fresh corn... with the corn removed from the cob (hold on, I’ll explain)

6 tablespoons butter

1 tablespoon ITK’s “Cornbread Dressing Seasoning”

2 teaspoons ITK’s “Cook’s Line Seasoning” 

1 tablespoon fresh minces parlsey

2 cups flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs, beaten 

1 1/2 cup buttermilk

1 cup shredded smoked Gruyère Cheese 



Preheat your oven to 375 degrees*


  1. Removing corn from the corn cob: trim of the bottom of the ear of corn so it is flat, and will be able to stand upright on your cutting board. With a sharp knife, cutting away from you, begin slicing (running your knife down) the length of the corn removing the kernels. Use the back of the blade to scrape off any excess corn and all that sweet corn milk. If you’re still unsure, Google it. There’s also a trick using a bunt pan...  Anyway back to the recipe...
  2. In a sauté pan, begin to melt the butter. Yes I know it seems like a lot to sauté with, but this melted butter will also be used in the corn batter. Add the corn kernels, Cook’s Line, Cornbread Dressing seasoning, and parsley. Slowly cook until the corn kernels are golden and tender. Remove from the heat. 
  3. In a mixing bowl, add and blend all the dry ingredients. Next, add the beaten egg, buttermilk, and butter/corn sauté, to the bowl. Mix with a wooden spoon until fully combined. Fold in the smoked gruyère a little at a time. If the batter is too stiff, add a little more butter milk until you have a thick batter.
  4. Prepare your madeleine pans by spraying with cooking spray. If you’re feeling full on adventuresome, generously brush in melted butter. Scoop batter into the wells, almost full. Give a slight tap to settle the batter in all the grooves, and place in the oven. 
  5. Bake in the center of the oven approximately 15 minutes, or until the edges are golden, and the centers of the madeleines are firm.
  6. Remove from the pan to cool, or serve hot!! 



* I heat my madeleine pans in the oven while it’s coming to temp. When I’m ready to bake, I remove the pans, brush in melted butter, then scoop the batter in. This gives them a “fried” or browning texture.