Lately, it has been quite spring-like around my neck of the woods. However, today winter decided to make a return visit. I’m not complaining, I mean…I love wearing big scarves, feeling a bit of burn to my lungs and walking briskly for the few seconds I migrate from a building to my car.
But today seemed a bit more special. It was not only the blustery and burn-your-nostrils type of winter day–it was also cloudy. The kind of gloomy-cloudy that makes you want to snuggle up in your comfy clothes, turn on the oven for extra warmth and bake something that is the perfect companion for black coffee.
I settled on scones. These scones are the perfect mixture of crumble and tenderness, citrus and sweet. I purchased these blackberries at their most plump, ripe stage this summer and froze them for days like today. Citrus is in its prime right now, and it added just the right touch of tang and fragrance.
They are quick and simple to make, but you feel as if you have improved a dreary day (or any day, for that matter). You get to experience them with each of your senses, which makes them extra special. I baked them with a sweet friend, and we had the coffee ready as they came out of the oven.
I recommend enjoying them with someone you love. Life is just more fun that way…and…you won’t be as apt to snarf down 6 scones in a few minutes if there is someone with you. That would never happen though….
* Photos by my sweet photographer friend, Sarah
Blackberry Orange Scones (Makes 6 large scones)
Adapted from Clinton Street Baking Co. Cookbook
2 cups all-purpose flour, plus a more for dusting the countertop
¼ cup granulated sugar
1 teaspoon granulated sugar for rubbing in the zest
½ teaspoon salt
1 tablespoon baking powder
1 cup heavy cream
1 cup blackberries (frozen—this will keep your batter from turning purple)
1 tablespoon orange zest
A couple of tablespoons Sugar in the Raw for sprinkling over the top
Preheat your oven to 350°F and place a rack in the center of your oven.
Prepare a baking sheet with parchment paper or greased with cooking spray.
Rub the orange zest with the teaspoon of sugar on a cutting board to enhance flavor.
Mix together dry ingredients until well combined. Fold in berries and orange zest gently with a spatula, letting the berries get coated with the flour mixture.
Add the heavy cream and mix gently until just combined (dough will be shaggy)
Dust the counter with flour and dump out your dough mixture. Form it into a basic circular shape (it doesn’t have to be perfect—think rustic), about ¾ to 1 inch thick. Cut the dough into 6 triangles and soften the edges with your fingers so that they are more of a rounded triangular shape.
Transfer the dough to the prepared baking sheet.
Sprinkle the raw sugar on top of each scone.
Bake for 18-20 minutes, rotating the baking sheet halfway through for even browning.