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Awake at the Whisk: Orange Ginger Scones Recipe

Thursday, April 7, 2011


Orange Ginger Scones Recipe

I feel so lucky to have my very own orange tree that grows happy, colorful fruit all winter. In the dreariest part of the year, in the midst of a howling rain storm, my husband will go outside every morning and return to the kitchen with a giant basket bursting in the color of summer and sun. Orange!

Orange Ginger Scones Recipe
Orange season is nearing its end, but my tree still offers me dozens of the glorious fruit each day. I've been making tall cups of freshly squeezed orange juice every morning, using the peels to make orange-cello liquor, and finding every creative way to take advantage of their sparkling, sweet flavor.

This weekend, my husband and I enjoyed these bright, orange zested scones that melt in your mouth. Ginger and orange zest offer a zip, while a hint of sugar and an orange juice glaze refresh, the whole flavor rounded with smooth, creamy vanilla. I've added whole wheat flour to make them healthier than the average scone, and enough butter to keep them light as clouds.

These scones are a tribute to my favorite winter fruit. Thank you for bringing such cheer, Orange!

Hot from the oven: orange ginger scones!
Orange Ginger Scones Recipe
1 cup all-purpose flour
1 cup whole wheat flour
3 Tablespoons organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 inch cube peeled and grated fresh ginger
Peels from 2 oranges zested
1/2 cup cold butter
1 egg
3/4 cup sour cream
2 Tablespoons buttermilk
2 teaspoons vanilla extract (I used Spice Islands--it's corn syrup-free)

Orange Vanilla Glaze Recipe
1 cup powdered sugar
2-3 Tablespoons orange juice
Peel from 1 orange zested
2 teaspoons vanilla extract

Farmers' Market or Backyard Ingredients: whole wheat flour, oranges, butter, egg
California Local Ingredients: sour cream, buttermilk
Supermarket Fare: all-purpose flour, sugar, powdered sugar, soda, baking powder, salt, ginger, vanilla

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine dry ingredients from flours through salt in a large mixing bowl and combine with a whisk. Next, add the ginger and orange zest and stir.

Using a cheese grater, add the cold butter to the dry mixture. Cut into the mixture with a pastry cutter until the mixture resembles course crumbs.

In a medium bowl, combine the egg, sour cream, buttermilk and vanilla. Stir to combine, and then add to the dry mixture. Stir until a soft dough forms.

Using a soup spoon, drop the dough onto the parchment lined baking sheet with about 1 inch in between each scone. Bake in oven for 10-12 minutes or until tops are slightly golden.

Orange Vanilla Glaze Recipe
Remove from oven and use a spatula to transfer scones to a wire rack. While the scones are cooling, make the glaze by combining all the ingredients in a medium bowl. The glaze should be a thin consistency (not thick like frosting). Add more powdered sugar for a thicker glaze. Use a large spoon to add a spoonful of glaze to the top of each scone. Allow the extra to run off.

Serve while warm, and they'll melt in your mouth.

Yield: 12 scones

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I'm jealous! It must be so wonderful to have your own orange tree. Well, I do have plenty of blackberry vines in my yard, but those are considered weeds around these parts...
the zest in the glaze looks so lovely - and i cannot believe you get the oranges from your own yard. say what?!

miss you, amber. xo
Orange-cello? Tell me more.

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