Sunday, February 7, 2010
This morning I made buttermilk scones to test out the Orange Marmalade recipe that I posted a while back. The scones were light and fluffy, almost biscuit like. I add a bit of orange zest to the batter.
While the scones were very good, we did find out that the Orange Marmalade did have a bitter after taste to it. I don't know if it was due to the blood orange skins or not cooking it long enough.
The one thing I did learn from internet research is that the orange rinds in the marmalade should be almost transparent. Cooking until they are transparent removes the bitterness. It could also depend on the type of orange you use.
The scone recipe can be made plain with sugar sprinkled on top or you can add a flavoring of your choice.
2 1/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 large egg (lightly beaten)
1 cup low-fat buttermilk
1 cup dried fruit or berry; cut up
1. Preheat oven to 400F.
2. Combine flour, sugar, baking powder and salt.
3. Cut in the butter.
4. Add the fruit.
5. Crack the egg into a 1 cup measuring cup and beat lightly. Fill the rest of the measuring cup with buttermilk and add all to the dry mixture.
6. Stir until moist, but do not overmix.
7. Divide into 8 pieces. On a lightly floured surface, shape into triangles. Place onto ungreased cookie sheet. Brush top of each scone with milk and sprinkle with sugar.
8. Bake 15-18 minutes.or until golden.
Recipe will make 8 scones. Great from the oven, but also freeze nicely for later.