As the name of my blog indicates, I spend a lot of time thinking about home. Of course, my Heavenly Home is the one that is eternal, so that’s where I need to lay up my treasures, and that’s the one I’m striving for. But in the meantime, I have been given this tiny piece of the here-and-now—this home on the edge of town, this family, this neighborhood—in which to serve Him. And, though this is in the earthly realm, I want the things that happen here to be investments in the Heavenly realm.




Tuesday, February 5, 2019

Orange Scones


I often make a batch of scones when I invite a friend over for coffee. Scones just seem "special" (don't you think?) and they go well with either coffee or tea.

I used to think that scones were difficult to make, an idea supported by my first attempt! I was having a group of homeschool mothers and daughters over for a Valentine tea and I thought that scones and freshly whipped cream would be just the thing. Oops. Dense scones were not "just the thing."

I have since learned that scones require a light hand. The bane of scones is over mixing! After you mix the dry ingredients, cut in the cold butter until it is the size of small peas, then stop. You want the little pieces of butter in the mixture. You may want to use a pastry blender to do this. I actually use my Kitchen Aid mixer, but I am very attentive as I mix, taking care to stop before the butter is incorporated. Then when you add your cream/egg mixture, only mix until moistened. Too much mixing will result in a dense, chewy scone. 

On a recent morning, I made some simple orange scones. 



ORANGE SCONES

Ingredients:
2 and 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
zest of one orange, divided
12 tablespoons cold butter
1/2 cup cold heavy cream
2 eggs
1/2 cup confectioner's sugar
4 teaspoons freshly squeezed orange juice


Directions:
Combine flour, sugar, baking powder, salt, and half of the orange zest.

Cut the cold butter into 1/2-inch pieces. Add the butter to the dry ingredients; cut in until mixture is the size of small peas.

Mix together the heavy cream and eggs.
Stir into flour/butter mixture, just until moistened. (Remember, over-mixing is the bane of scones.)

Turn dough out onto a generously floured surface.
Divide into two mounds. Add some flour to the top of the mounds of dough, then pat them into a round disk about 4 to 5 inches in diameter.
Cut each disk into 6 wedge-shaped pieces.

Separate the pieces and place them on a parchment-lined baking sheet.
Bake at 400 degrees of 12-15 minutes.

Transfer scones to a wire rack. 
(I transfer parchment and all to the cooling rack immediately after removing them from the oven to stop the bottoms from further browning.)

Make a glaze by stirring orange juice and remaining zest into confectioner's sugar.
Drizzle onto warm (but not hot) scones.






P.S. When you and your friend each eat a scone with your coffee, that means there are ten scones remaining. Is that a good thing or a bad thing? 


24 comments:

  1. That’s a very good thing! Great tips and I’m going to try that recipe!

    ReplyDelete
    Replies
    1. Hope you and your family enjoy them! (I'll make them for you when you visit!)

      Delete
  2. Citrus is such a great flavour, especially at this time of year. Orange scones sound delicious.
    10 scones leftover mean some for husbands and children!

    ReplyDelete
    Replies
    1. They certainly helped! One daughter loves scones and milk for breakfast.

      Delete
  3. Your orange scones are lovely and I'm sure light and delicious, Cheryl. I use my Kitchen Aid as well to make biscuits and scones, but like you say you have to watch them carefully. ♥

    ReplyDelete
    Replies
    1. Thank you, Martha Ellen! It took some practice, but now I love to make them!

      Delete
  4. I like your recipe along with your encouragement and instruction to have a good result!

    ReplyDelete
    Replies
    1. Thank you, Ellen! I always appreciate those kinds of tips with a recipe. Nobody likes a tough scone!

      Delete
  5. That looks delicious! I need to try turning my lemon scone recipe into an orange scone. I love them at Panera.

    ReplyDelete
    Replies
    1. That is what inspired me to try orange . . . because I always choose orange if I buy one at Panera!

      Delete
  6. Think I need to see and taste one so I'll fully understand. Do you mail them? Just kidding! Sound really yummy!

    ReplyDelete
    Replies
    1. It's a pity, isn't it? It would be such fun to get together over a cup of coffee and a scone!

      Delete
  7. Thank you for the recipe. It sounds delicious. And thanks, too, for the tips. A good scone is a wonderful thing.

    ReplyDelete
    Replies
    1. You're quite welcome! Hope you try them and like them!

      Delete
  8. Yum and I think 10 left over scones is a very good thing!!! And, they must be consumed asap.

    ReplyDelete
    Replies
    1. I will just assure you that none went to waste! :)

      Delete
  9. OH! how I have always wanted to learn how to make scones, thank you for sharing the recipe. I am little concerned though, as I think I would be the one who over mixes, I always do that with pancakes and muffins.
    So nice to visit with you.
    Blessings,
    Sue

    ReplyDelete
    Replies
    1. Absolutely lovely to have a visit from you, Sue!

      Wishing you some light and fluffy scones! ;)

      Delete
  10. P.S. I am so happy for Kati and Andrew, wishing them much joy and happiness on this new journey!

    ReplyDelete
  11. Yummy! I love scones! I will have to give this recipe a try.

    ReplyDelete
  12. Your post is lovely. How do you stick to just one??? They look too delicious!

    ReplyDelete
    Replies
    1. Did I say I only had one? I had one with my friend . . . and I may have had another one later . . . 😉

      Delete

Related Posts Plugin for WordPress, Blogger...