orange blackberry scones
At 8am, we awoke to find our street carpeted in a lush, white blanket of snow. Nothing says ‘good morning’ better than a fresh, hot, baked good out of the oven, so I wrote a scone recipe using the two fruits we have in our fridge–oranges, and frozen blackberries. I usually scribble a loose recipe in my notebook, given that I’ve read enough cookbooks over the years to know what proportion of butter to flour to liquid (milk/cream/buttermilk) I might need, then make adjustments as I go along, adding a bit of this or subtracting a bit of that. When the final product is ready, I taste the product and evaluate, detailing the adjustments I made in my notebook. I really liked the rich, moist crumb of this scone recipe (I used butter and heavy cream), but found I was baking them at too low of a temperature in the first 10 minutes–I had to raise the temperature by 50 degrees halfway through cooking, when it looked like my pea-sized butter pieces were melting too fast.
The orange flavor was apparent to me, but I asked my husband to taste them before I told him what was in them. He couldn’t pick out the orange flavor (but to be fair, he has a cold), so I might increase the amount of zest by a teaspoon. (ETA: I gave a scone to a friend and the first thing she said after she tasted it was: “Is there orange in this?” I guess the amount of zest and orange juice is right after all.)
Two scones and a triple Americano with cream makes for an awfully fine breakfast on a surprisingly snowy late February morning! I like my scones with clotted cream, no jam, but lemon curd if it’s nice and tart. You?
Posted: February 26th, 2009 under Uncategorized.