Saturday, November 15, 2008

Honey Orange Scones

orange honey scones

I was Barnes and Noble yesterday, looking in the cookbook section. They have a HUGE section just for baking books. Which is bad, because I wanted them all. I found one, though, that really caught my eye. It's called "Baking Basics and Beyond" it's by Pat Sinclair. Now, I don't know Ms. Sinclair, but I just want to say that I love her. This book has so much good information, and both recipes I've tried have been excellent. I try a lot of recipes and think "Did anyone even try this before they stuck it in a cookbook?" This is definitely not the situation with this lovely book. I've never been able to make good scones, it made no sense, but everytime i tried, they would come out flat and bland. But these were so amazing. there are no words!

Here's the recipe:

2 1/4 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup solid vegetable shortening
1/2 cup milk
1/3 cup honey
1 tablespoon grated orange peel
1/2 cup powdered sugar
2-3 teaspoons orange juice (i actually read the recipe wrong and used 2 tablespoons, but i really liked it.)

Heat oven to 400 degrees with the oven rack in the middle

Combine flour, baking powder, and salt in a medium bowl

Cut in shortening with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces

Combine milk, honey and orange peel in a small bowl. Add milk mixture to flour mixture, stir with a fork until clumps form, making slightly sticky dough

Place dough on a well floured work surface. Coat your hands with flour and knead gently 8 to 10 times until dough just holds together and is no longer sticky

Gently pat dough into a 8 inch round about 1 inch thick, lifting dough occasionally so it doesn't stick to the surface

Cut into 8 wedges. Separate wedges slightly and place on an ungreased cookie sheet, keeping wedges about 1/2 inch apart in a circular pattern

Bake 15-20 minutes or until golden brown. Cool on wire cooling rack for about 5 mintues. Or, if you're me, eat them when they are still piping hot and burn your tounge.

Now, the topping is really what makes these scones. it is SO GOOD.

Combine powdered sugar and orange juice in a small bowl and stir until smooth. Drizzle over warm scones. EAT!!!!

Thank you, Ms Sinclair for bringing me out of my baking funk!!

Leave me your comments/feedback.

another recipe coming tomorrow!




14 comments:

  1. aw, wow, thanks so much for the comment on my blog - I adore comments!! I bet you love comments too ;) so here's one for ya! I'm loooooovin' your photos too - stunning. What do you shoot with? I have a Canon Rebel Xti and my favorite lens is the 50mm F1.8. oh! And a random question: how did you find me? from HSA?

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  2. comments are great! i shoot with a canon rebel xt. it's a great camera, i'd love to upgrade to the xti though! I also shoot mostly with a 50mm f1.8. It's so good! I'm totally in love with it.

    I honestly don't remember where I found you, I think you were on someones blog list. What's HSA?

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  3. Just found your blog! I love your pictures. Me and my sister love to take pictures and bake. We are also home schooled! Keep up the posting, its really great.
    Esther from DeL Sisters Kitchen

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  4. Another great baking cookbook I think you might enjoy is called "Heirloom Baking with the Brass Sisters." Check it out if you can find it. One of my all time favorite cookbooks.

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  5. I will definitely check that out! Thank you.

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  6. (Been checking out your blog archives.)

    I love-love-LOVE scones! I have a small collection of scone recipes here.

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