🍊Irresistable Goodness👩🏻🍳
I don’t bake like this all the time, but the holidays are just around the corner. Well, my corner is already here, because I consider Halloween the beginning of the holidays! When we have visitors stay over, I like to dazzle them with breakfast goodies. You know what I’m saying, the stuff you don’t normally make for breakfast, like homemade breads, jams, etc. Something to tell them loud and clear, “I’m so happy you’re here!”
My love of rosemary is legendary, so this most delicious scone was born. These Buttermilk Scones with Orange and Rosemary are super light and moist on the inside, with a perfect crispy outside. They are super easy to put together too. I made these on a Monday morning before work and it took me about 20 minutes, plus baking time. I think this recipe is so perfect, that I use it as a base for any type of scone concoction. Mix it up and try difference flavors, like lemon and poppy, raisins and pecans, etc.
These scones also taste great with Pumpkin Pecan Butter. You can get my recipe here: https://wp.me/p9KEfL-1nS Warning! Your guests may decide to stay a couple extra days after this breakfast!
The Secret To My Success – Buttermilk Scones with Orange and Rosemary
If you have a food processor, this recipe is a super flash. No one would believe you didn’t spend hours putting these together. Here’s how simple it is!
Preheat oven to 425 degrees
Into the bowl of a food processor, add 3 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon baking soda, 1 teaspoon kosher salt. Next add 1/2 teaspoon ground black pepper. I used the coarse grind, because I like the pepper bite mixed into the sweet. Add the zest of 1 large orange and 1 tablespoon of very finely minced fresh rosemary. Pulse to combine.
Next, add 3/4 cup of unsalted, chilled butter, cut into small cubes. Pulse to combine until the mixture looks like crumbles.
Add 1 cup buttermilk and pulse until it’s just combined. The mixture should be slightly sticky, but not too wet. If it’s too dry, add a tiny bit more buttermilk, 1 tablespoon at a time.
Turn out to a lightly floured work surface. Using your hands, pull together to form a circle, about 2 inches high and 10 inches wide. Using a large, sharp knife, cut into 8 even pie like pieces. Don’t separate the pieces, using a spatula, transfer to scones to a parchment lined baking sheet. If they do come apart, just tap them back together so that the seems are touching.
Melt 3 tablespoons of butter and lightly brush the top of the scones with the butter. If you like, you can top with clear sanding sugar.
Bake for 15-20 minutes, until the top is golden brown.
Scones - Buttermilk Scones with Orange and Rosemary
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon coarse ground black pepper
- zest of 1 large orange, about 1 tablespoon
- 1 tablespoon very finely minced fresh rosemary
- 1 cup buttermilk
- 3/4 cup chilled unsalted butter, cut into small cubes
- 2 tablespoons butter, melted
- Optional: Clear Sanding Sugar
Instructions
- Preheat oven to 425 degrees
- Into the bowl of a food processor, add 3 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon baking soda, 1 teaspoon kosher salt. Next add 1/2 teaspoon ground black pepper. I used the coarse grind, because I like the pepper bite mixed into the sweet. Add the zest of 1 large orange and 1 tablespoon of very finely minced fresh rosemary. Pulse to combine.
- Next, add 3/4 cup of unsalted, chilled butter, cut into small cubes. Pulse to combine until the mixture looks like crumbles. Add 1 cup buttermilk and pulse until it's just combined. The mixture should be slightly sticky, but not too wet. If it's too dry, add a tiny bit more buttermilk, 1 tablespoon at a time. Turn out to a lightly floured work surface. Using your hands, pull together to form a circle, about 2 inches high and 10 inches wide. Using a large, sharp knife, cut into 8 even pie like pieces. Don't separate the pieces, using a spatula, transfer to scones to a parchment lined baking sheet. If they do come apart, just tap them back together so that the seems are touching.
- Melt 2 tablespoons of butter and lightly brush the top of the scones with the butter. If you like, you can top with clear sanding sugar.
- Bake for 15-20 minutes, until the top is golden brown.
Karen Harris https://www.bittersaltysoursweet.com
