58 minutes ago
Friday, September 20, 2013
I love candied orange peel, but I know some of you are not big fans.
Sometimes I make my own (when I have a ton of oranges), but recently I found a bag of organic dried oranges at TJ Maxx!!! (Home Goods has them too). Nothing in them except dehydrated orange slices. I have been snacking on them and decided to bake some scones with them too.
Along with their figgie friends, this combination was delicious!
I adapted this recipe from King Arthur Flour, but did not add in the almonds. I am sure nuts would be a welcome addition.
It's fall, time to start baking again.
Scones are best baked the day you are going to eat them, preferably for breakfast, warm out of the oven!
Fig & Orange Peel Scones (adapted from King Arthur Flour):
2 3/4 cups all purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
2 tbsp of candied orange peel
1/2 cup (8 tablespoons) cold butter
1 cup dried figs, chopped
2 large eggs
1 teaspoon vanilla extract
1/2 cup to 2/3 cup half & half or milk
Whisk together the flour, sugar, salt and baking powder.
Using your hands or a fork, work in the butter just until the mixture is unevenly crumbly.
Stir in the figs and orange zest.
In a separate bowl, whisk together the eggs, vanilla, and half & half.
Add the liquid ingredients to the dry ingredients, and mix together until a sticky batter form.
Drop heaping spoonfuls of batter onto a baking sheet lined with parchment paper.
I love how my hydrangeas look when September rolls around.
Bake the scones for about 20 to 24 minutes at 375F, until they're golden brown.
Remove from the oven, and cool briefly on the pan.
Make an icing glaze with a cup of confectioners sugar mixed with a tsp of milk. Mix with a fork and drizzle on the warm scones.
Wrap completely cooled scones airtight, and store at room temperature for a couple of days. Freeze for longer storage.
Makes 10 scones.
Enjoy! and happy fall.