I can't believe this is my 100th post. I've shared 100 recipes, 100 stories, and well over 100 photographs with you. It doesn't seem like it can be possible! I want to thank all of you for your advice, comments, and inspiration to keep finding new things to bake! Thanks for sticking around so long. You, dear reader, make sharing my life and recipes worthwhile.
To celebrate, I decided to tackle a pastry that has alluded me for a very long time—scones. I have never made a successful scone (this is my shameful secret). Some people are afraid of making macarons or croissants. I'm terrified of making scones. I tried to make chocolate chip scones (on more than one occasion), but they turned into inedible, tasteless rocks the second they popped out of the oven. I made pear scones that were so awful I could hardly stomach a bite. I tried buttermilk scones that were so dry even jam couldn't save them.
The list goes on.
In my efforts to make an edible scone, I brushed up on the different types of recipes. I learned there are two different types of scones—the American scone and the English scone. The American scone tends to be larger, drier, and much sweeter than its European counterpart. The European scone is often light and flaky like a biscuit and barely sweetened. With my history of bone-dry scones, I thought the European method might be just the ticket for me.
I was right. This recipe right here produced my first successful scone. They aren't just edible; they taste fantastic. I've had two taste-testers ask me for the recipe already.
Consider my fear of scones conquered.
These orange scones are bright and full of citrus flavor. The scone is moist, light, and flaky. I would say the texture is somewhere between a biscuit and American scone. The orange flavor really shines through on these scones. I would recommend glazing them because it helps to balance out the lightly sweetened scones. I think these scones are a little reminder that spring is on its way.
Yields 12 2-inch round scones
Adapted from Inside a Black Apple
1 3/4 cup flour
4 teaspoons baking powder
1/4 cup white sugar
Zest of 1 orange
Pinch of salt
5 tablespoons cold unsalted butter, cut into small chunks
1/2 cup freshly squeezed orange juice
1/4 cup sour cream
1 tablespoon milk
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk flour, baking powder, sugar, orange zest, and salt. Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea-sized chunks. Stir in the orange juice and sour cream until just blended. Do not overmix or it will result in tough scones.
Divide batter into 12 equal portions, roll individual scones into a ball, and flatten slightly on a cookie sheet to resemble 2 inch rounds. Whisk together the egg and milk and brush over the top of the scones. Let scones rest for 10 minutes before baking.
Bake for 12 minutes or until the tops are lightly browned. Cool until room temperature before glazing.
1/2 cup powdered sugar
1 tablespoon orange juice
In a small bowl, combine powdered sugar and orange juice until smooth. If too thick, add more orange juice until it is smooth. Drizzle lightly over scones.