Blood Orange and Blackberry Scones

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This time last year: Spiced Roasted Chickpeas (2012)

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I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.

You really shouldn’t take me anywhere.

Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.

My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.

It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!

These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.

Lots of love,

A Rented Kitchen

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Scone Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 large egg
  • 1/3 cup sugar
  • Zest of one large blood orange, or two medium blood oranges
  • ½ cup unsalted butter, chilled
  • ¾ cup blackberries

Orange Glaze Ingredients:

  • 3 Tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges

Directions:

  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
  3. In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
  4. In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
  5. Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
  6. Gently stir in the sour cream mixture until a dough consistency is formed.
  7. Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
  8. Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
  9. Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
  10. Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!

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Notes and Tips!:

  • Adapted From: Sprinkle Some Sugar 
  • Yield: 8 scones
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):

 

Pumpkin Hot Chocolate

 

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It’s the day after Christmas.

I have a lot to be grateful for.

We all know the movie scenes where families are gathered around the fire, singing songs, the Christmas tree is perfect, and the snow is fresh.  We also know however, that there are too many people who spend Christmas in a hospital, or who are grieving their first Christmas without a loved one. We all know that there are too may people without a home on Christmas, without a meal, or who experience more violence than love inside their walls.

We all know those painful realities exist, those realities that challenge our ideal image of Christmas. To those stories and people, I want to say I have not forgotten you. As I sat around the Christmas tree this year, sipping on my hot chocolate, I was overwhelmed with how blessed I am to have a loving home to spend this holiday in.

I wish it was possible for me to share my experiences with those who were lonely or cold on that holy day. I wish it was possible for me to invite every hurting person into my kitchen and to share with them a piping hot cup of hot chocolate and the hope of a better day.  Unfortunately, from my little rented kitchen, that is not possible.

However, to those of you reading this, I hope you try this delicious hot chocolate recipe- because life is full of beautiful moments and treats, and I am a firm believer in celebrating those moments. And as you sip on your hot chocolate, I hope you slow down for a minute and count your blessings.  We all have something to be grateful for, and many of us have everything to be grateful for.

It’s a beautiful time of the year. And I have a lot to be grateful for.

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Ingredients

  • 2 cups milk
  • ½ cup pumpkin puree
  • ½ teaspoon vanilla
  • ¾ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • 2 ounces semi-sweet chocolate, chopped*
  • 2 Tablespoon Brown sugar
  • Optional: Whipped cream or marshmallows for topping!

Instructions

  1. In a small saucepan over medium-low heat, heat the milk.
  2. Add the pumpkin, seasonings, and sugar to the milk- whisk until smooth.
  3. Once smooth, add the chocolate to the milk and stir for a few minutes until melted and mixed in.
  4. Pour into your favorite mug, and garnish with whipped cream or marshmallows as desired!

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Notes and Tips!:

  • Yield: 2 Servings
  • Source: Laura’s Sweet Spot
  • If you do not have semi-sweet chocolate chunks, chocolate chips will also work and will easily melt into your milk!
  • This hot chocolate recipe is the first of a series! Stay Tuned for more delicious hot chocolate recipes to come!
  • Vegan? Substitute the milk and chocoalte chips for soy milk and vegan chocolate chips! It will be equally delicious 🙂