Buttery Orange Scones with Cinnamon-Raspberry Butter
Today is a great day, a perfect lazy Sunday. It is drizzly outside (not surprising since I live in Seattle), but inside it is cozy and my boys are actually playing together and not trying to attack one another. Did I just write that? OK, I am knocking on wood, because I am in such a peaceful place right now that I just can’t have the peace end.
Anyways, in my bliss of doing nothing, I came across a great recipe for Buttery Orange Scones and Blackberry-Cinnamon Butter that I just had to try. Any berry would be great for the butter and since I didn’t have any blackberries I just used frozen raspberries. The end result was ridiculously good. Something about a flaky, moist scone right out of the oven being slathered with a magical concoction of butter, sugar, cinnamon and raspberries had me in a food frenzy. The next time we have company spend the night, I am making these.
Buttery Orange Scones (makes approximately 24 scones)
4 cups all purpose flour
1 T. baking powder
¼ cup sugar
½ t. salt
½ pound (2 sticks) butter, chilled and cut into ½ inch pieces
Zest of two oranges (about 2 T.)
1 ¾ c. milk
1 egg white, beaten
Preheat the oven to 400 degrees.
In a mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar and salt into the bowl. Add the butter and mix until the flour resembles coarse meal, leaving a few lumps in the batter.
In another bowl mix the milk and orange zest together. Add the milk mixture to the flour mixture and mix on low just until combined. The dough will be a little wet and sticky here.
Turn the dough out onto a well-floured work surface, and pat it out to a thickness of ¾ inch. Cut the dough into rounds using a greased and floured biscuit cutter.
Place the biscuits on a lightly greased baking sheet (I used Pam) about an inch apart. Using a pastry brush, brush each scone with a small of amount of egg white. Cook for approximately 12 minutes or until they are lightly golden.
Berry-Cinnamon Butter (makes about 1 cup)
½ cup unsweetened fresh or frozen berries of your choice
¼ cup sugar
1 t. ground cinnamon
2 T. water
1 stick butter, softened
Over high heat, combine the berries, sugar, cinnamon and water. Bring to a boil and lightly crush the berries with the back of a spoon or fork. Reduce the heat to medium-low and simmer, stirring constantly for 4-5 minutes, until the berries have softened and the juices have thickened slightly.
Remove the pan from the heat and allow the mixture to cool for 5 minutes, or until cool to the touch. Put the pan in the refrigerator for 10 minutes to allow the mixture to thicken more.
Put the butter and berries in a bowl and mix. The butter will keep in the refrigerator for up to one week, but let it soften before using it to spread on your yummy scones.