Mixed Berry and Orange Zest Buttermilk Scones.

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These scones. Color me yum.Recently, my favorite scone has been Orange Zest & Dark Chocolate Buttermilk Scones; however, sometimes you wander into the pantry and there is no dark chocolate chips. Actually there was no chocolate in the house. Anywhere. Not in the kitchen. Not in my office desk drawer. Not in my scarf drawer. Not between the couch cushions.

You get my drift. Nowhere.

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However, I did berries in my freezer. So this happened.Simply delightful.

Mixed Berry & Orange Zest Buttermilk Scones
makes 4 large or 6 small scones
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk1 cup mixed frozen berries, defrostedPlace rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 15 times.  Roll or pat out into a square of 1/2-inch thickness. Spread berries down the middle of the dough, covering half the dough and leaving 1/4 open on either side. Fold sides over, and sprinkle with pearl sugar. Cut into 4 large or 6 small  squares.  Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.  These are best when serve immediately with butter and jam.

Source: adapted from Orange Zest & Dark Chocolate Buttermilk Scones, originally adapted fromJoy the Baker
Listening to/watching: “17 Again

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