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whole wheat blood orange scones

whole wheat blood orange scones

 

I spent most of my life believing scones were dry chunks of tasteless dough. Once I started baking, I soon realized I had only ever tried awful scones. If you find the right recipe, delicious, tender, buttery scones exist. You might just have to make them yourself. If you do, consider these blood orange & cranberry variety.

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Orange and cranberry are a match made in heaven. Blood orange takes these scones to the next level. And the addition of whole wheat makes them just a little bit healthier (feel free to just use all AP flour if you're so inclined).

whole wheat blood orange scones

ingredients:

  • 2 cups all purpose flour (soft winter wheat flour would be best, like White Lily)

  • 3/4 cup white whole wheat flour

  • 3/4 tsp salt

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/3 cup sugar

  • zest of 1 blood orange (2 if you like very orange-y flavor)

  • 1 stick (4 ounces) unsalted butter, frozen

  • 1 large egg, beaten

  • 1/2 cup buttermilk (you can sub any milk)

  • 1 cup frozen, fresh, or dried cranberries

  • 2 tablespoons turbinado sugar

  • For glaze:

  • Juice of 1 blood orange

  • 3/4 cup confectioners sugar

1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. 

2. In a large bowl, whisk the flours, baking powder, baking soda, sugar, zest, and salt together. 

3. Grate the frozen butter over the dough and work it into the dough until it resembles sand. 

4. In a glass measuring cup, whisk together the egg and buttermilk, then add to the flour mixture. Use your hands to mix it gently til it just comes together - you don’t want to overwork the dough. 

5. Add cranberries and gently stir into the dough. 

6. Empty the dough into a floured surface, and then shape the dough into a circle, about 1 inch thick. Don’t worry if some of the cranberries pop out - just pop them back in. 

7. Cut the dough into eight wedges and transfer to your prepared baking sheet. You can leave them in a circle if you’d like them a bit softer, or separate them for crispier edges. 

8. Brush the top of each scone with the leftover buttermilk and egg mixture, and then sprinkle the top with the turbinado sugar. 

8. Bake for 18-20 minutes, or until golden brown.

9. While the scones are cooking, make the glaze: whisk together the blood orange juice and the confectioners sugar. Add a splash of heavy cream or a teaspoon of vanilla extract if you’d like it a bit thicker. I kept mine thin and the scones kinda absorbed it, making them even more tender. Drizzle glaze over cooled scones, and dig in! 

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