This past week I was feeling the itch to bake something special, but wasn't sure what that should be. I took stock of what I had in the fridge and pantry and found a lonely little orange as well as some dried lavender from last spring. With a quick recipe search I found a recipe for chocolate orange scones. Perfect. At first I was going to go with the classic chocolate orange combination, but then decided that since it's spring and I have some beautiful dried lavender that I would try that combination instead. I figured that the sweet and tart orange would pair well with the floral lavender and I was right. These two flavors compliment each other perfectly and make for a light and fragrant scone, perfect for a leiesurely spring breakfast.
I've used citrus zest and juice in baked goods plenty of times in the past, but I've never put the actual flesh into a muffin or scone or cake so I wasn't quite sure how it would turn out. I should not have worried, these scones baked up perfectly with little pockets of sweetness due to the orange segments mixed throughout. If you have it, I think some chopped white chocolate would also be a wonderful addition to these lovely spring scones.
Lavender Orange Scones
Adapted from Vanilla and Bean
- 1/2 stick (2 ounces) cold butter
- 1 Orange
- 2-3 tablespoons whole milk, half and half, or heavy cream
- 1 tablespoon honey
- 1/2 teaspoon vanilla Extract
- 1/2 cup + 1 tablespoon (70 grams) all purpose flour
- 1/2 cup (60 grams) whole wheat flour
- 1/4 cup (30 grams) oat flour
- 1 tablespoon (8 grams) cornstarch
- 2 tablespoons (25 grams) brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2-1 teaspoon dried lavender
- Turbinado sugar, for sprinkling, optional
Line a sheet pan with parchment paper. Cut the cold butter into 1/4 inch cubes and place in the refrigerator while prepping the other ingredients.
Zest the orange, peel and chop the flesh into small pieces, taking care to reserve the juices. Place the flesh into a small bowl and add about 1 Tbs of all purpose flour. Stir to coat. Set aside. In a measuring cup mix the orange juice and zest, milk, honey, and vanilla extract. Set aside.
Add the flours, corn starch, brown sugar, baking powder, baking soda, salt and lavender into a large mixing bowl. Add the cold butter to the sifted ingredients and use a pastry cutter (or two forks) to cut in the butter into the pastry. The butter should be about pea size, evenly coated, and distributed in the flour.
Pour the wet ingredients into the dry ingredients. Gently stir the mixture until the flour is just moistened. The dough will be shaggy and seem dry but avoid the temptation to add additional liquid. Add the chopped orange pieces. Fold in to incorporate, eventually using your hands to press and fold the dough together, just a few times. Squeeze a portion of the dough in your fist. It should loosely hold together.
Dump the contents out of the bowl onto a flour dusted work surface and press the dough together forming a circle. You may need to work it a little bit with your hands to bring it all together. Work gently, but quickly to keep the dough as cold as possible. Use a bench scraper, or a knife, to cut the circle into 4 to 6 triangles. Transfer the cut scone to the prepared baking sheet.
Place scones on the parchment lined sheet pan and rest in the fridge or freezer for 20 minutes, while the oven is preheating to 425F.
Before baking, moisten the top of the scones with a little milk and sprinkle the raw sugar evenly over the top of each scone. Bake for 10 minutes at 425 degrees, then turn the oven down to 375 degrees, rotate the baking sheet, and bake for an additional 15 minutes until the scones are golden brown and cooked through. Remove from oven and carefully transfer scones to a cooling rack.
Yields: 4-6 scones