ARCHIVE | EST 2010





Ingredients

​

For the Scones:​

(makes 12 scones)



​3 cups (470 g) all-purpose (plain) flour

5 Tbsp granulated sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Grated zest of 1 lemon, preferably organic

8 Tbsp (135 g) cold unsalted butter, cut into pieces

1 cup (250 ml) cold buttermilk



For the Glaze:

​

2 Blood Oranges

4 Tblsp of powdered sugar

Zest of one Blood Orange

Juice of 1 1/2 Blood Orange (more if you want a bit more bitternes)



Preparation

​

For the Scones:​

Preheat the oven to 425 degrees



In a bowl, stir together, flour, granulated sugar, baking powder, baking soda, salt, and lemon zest



Add the butter to the flour mixture



Using your hands, rub the butter into the flour mixture, until the mixture resembles course crumbs



Add the buttermilk to the flour mixture, stir until a sticky dough forms



Turn the dough to a lightly floured surface



Gently knead the dough 8-10 strokes, the dough should be very soft



Form the dough into a loose rectangle, about 1 1/2 inches (4cm) thick



Begin to cut the dough into 4 inch squares, and then cut the squares diagonally, to create 2 triangles



Place the scones 2 inches (5 cm) apart, on a prepared baking sheet.



Bake the scones at 425 degrees  for about 14-18 minutes (I find that 15.5 minutes is just right!) until golden



For the glaze



In a small bowl, add 4 Tbsp of confectioners sugar, zest of one blood orange and then squeeze the juice of 2 blood oranges 



Take the remaining blood oranges, and cut the rind & pulp up, into small squares (approximately)



Toss the squares into the small bowl, and stir



The glaze will only get better with time, so enjoy!



For the presentation



Serve warm scone, with a spoonful of glaze on top and a warm cup of coffee (french press suggested), and perhaps open up the front page of MMJ. to take a nice read through!