Sometimes things can ‘look’ and ‘seem’ more complicated than they really are. Take for instance, ‘scones’, I mean it’s a cool word and, for me, it conjures up images of being prim and proper and British. Maybe afternoon tea where you have your pinky finger posied and you’re sipping from a vintage bone china cup.
Scones really are a kind of biscuit. Not real sweet. And, the varieties can be just about anything that you like. From pumpkin to lemon to just plain scones with a hint of vanilla, you can create your own flavor profile. Since I had some juicy sweet Mandarin oranges, I wanted to squeeze the beautiful vibrant healthy juice and use it in the recipe. Then what’s better with oranges than cranberries!
These disk-like dollops are each uniquely shaped. That’s my style when baking. I love having the imperfections, the cracks and crevices and the personalities of each scone shine. There’s a nice crunch and the inside texture is moist, especially if you eat them shortly after baking. And, I served with a blood orange fruit spread that just made the entire experience even more elegant!Enjoy and be sure to raise your pinky while sipping your coffee or tea and having a scone!