Morning Madness

Welcome back beeotches,

Today a melt in your mouth pure joy treat.  One of my favorite sinful carboholic foods.  Who can resist something so wonderful as a triumphant, triangular, treat...a sumptuously, simple, surprise...a delectable, divine, deliciousness...Ok enough.

It's a scone for goodness sacs!

This is probably one of the best scone recipes you will ever eat.  I have adapted this recipe from Ina Gartens scone recipe and added a few of my own twists to it.  She uses a technique for the butter that I believe to be crucial in any biscuit or pie dough recipe...hello...she freezes it first...duh it stays colder.  At first I thought why in the world would you do that, and then the end result, flakey, fabulous, fun for your mouth JOY!

Fresh organic berries

I so love Sunday mornings up with the sun while the dogs sleep in, (typically under the covers), drinking a steaming cup of Starbucks Pikes Place and devouring a warm frosting drizzled scone.  Enjoying the sun coming up over the hills.  Feeling the warmth of the sun as the brisk winter air still warrants a blanket . 

The basics

(Anyone ready for the recipe yet?)  

Frozen grated butter, GENIUS!

I like to cut them and separate them slightly before baking.

Baked to golden perfection!!!


I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are moist and sweet. The strawberries and blackberries cooked down adding a sweet jam like taste.  Substitute your favorite fruit in place of the berries and enjoy your own Sumptuous Sunday. 

 Strawberry/Blackberry Scones

Adapted from Ina Garten's recipe

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 1 stick cold unsalted butter, grated
• 1 large egg, lightly beaten
• 1/2 cup cold heavy cream
• 1/2 cup diced strawberries
• 1/2 cup blackberries
• (or fruit of choice)
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar
• 4 teaspoons freshly squeezed orange juice

DIRECTIONS

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.


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