Picture Winter – January 24 -26

January 24
The prompt: Obscurity
Yeah, that one got skipped. I got nothing on that prompt. 
January 25
The prompt: The Magic Machine
Because of this “fruit company” I found my way to my Mr. Smith, and our life together and our babies. 
January 26
The prompt: A Beautiful Mess
I am having an anxious week. There have been a few anxiety attacks, nightmares, etc.
I needed a little something, a little baked something, to make me feel more relaxed.
I am not the most tidy baker, but it brings me such joy and peace.
Today, as a form of therapy, I made these Orange Chocolate Scones.
Of course, I had to make some changes. It is what I do. Sorry.
I used heavy cream instead of buttermilk. Our buttermilk had expired in early December, so that could have been a serious problem. Besides, we just got over the brutal stomach bug we had and the last thing I want is to get sick yet again!
I also juiced the oranges and added some confectioner’s sugar to make a quick glaze.

Orange Chocolate Chip Scones

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
zest of 2 oranges
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter cut into cubes
1 large egg yolk
1/4 cup plus 3 Tablespoons heavy cream
1/2 cup dark chocolate chips
Juice from two oranges
Confectioner’s sugar
Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the chocolate chips.
Turn out onto a floured board and knead about 15 times.  Roll or pat out into a 1-inch thickness.  I used a square biscuit cutter and made 8 smallish scones.
Place on prepared baking sheet and bake at 425 degrees F for 10-12.
Remove from baking sheet and drizzle with glaze while warm.
Eat, enjoy, and swoon.


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