Rustic Strawberry Orange Scones
Sunday is my favorite day of the week. No matter what the past week has thrown at me, good or bad, Sunday is always there to relax and rejuvenate.Sundays are spent doing leisure activities, attending church, spending time catching up with family, friends, or a neglected book, and enjoying the small things.
In my book, it's the best way to end and begin the week.
Today is no exception. It's sunny, a perfect 75, and just a hint of wind. It really can't get better than this.
Throw in a scone and cup of jo and the day is practically perfect.
I like bread. A lot.
I actually seek out restaurants that offer complimentary bread. First of all, it's free, so you really can't go wrong, and secondly, I just really love bread.
Scones are a crowd pleaser because of their bread-like consistency but offer a unique flavor profile depending upon the sweet or savory flavors put into them. Today, I had every intention of making a savory scone filled with pepper jack cheese, smokey kielbasa, and bell peppers. Does that not sound like an amazing savory brunchy treat?
I know?!
But then I noticed the strawberries in the fridge. And the oranges on the counter. And, well, the rest is history, as they say.
Pair these with a cup of Nutty Doodle coffee and you'll be hard pressed to keep your smile under control. Just saying "Nutty Doodle" brings a smile so imagine what it's like to drink it.
Recipe:
Scone:
2 c flour
1/2 c sugar
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp orange zest
1 stick butter, cold and cubed
1/2 c cream, buttermilk, half-and-half, or milk
1 tsp vanilla extract
1 Tbsp orange juice
1 egg
1 c chopped strawberries
Orange Glaze:
1/2 c powdered sugar
4 tsp orange juice
Preheat panggangan to 400. In a large bowl mix flour, sugar, baking powder, salt, and orange zest. With a pastry cutter, work the butter into the dough until it resembles coarse crumbs. Next, add in cream, vanilla, orange juice, and egg and mix until just combined. The mixture should be on the dry side. Add in strawberries, stir, and turn dough out onto a floured surface.
Pat into a circle and roll out about a 1/4 of an inch. I refer to these as rustic because I can never get my scones to retain the exact same shape. And that's all right with me. They look homemade, and I like that. Cut into 8-12 pieces, depending upon how big or small you want the scones.
Move to a sheet pan and bake for 12-15 minutes or until golden brown.
Allow them to cool for at least 10 minutes, then pour the glaze over each scone and enjoy!
Sumber http://crimsonandcloverbakingadventures.blogspot.com
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