Blood Orange and Blackberry Scones

DSC_0306

This time last year: Spiced Roasted Chickpeas (2012)

DSC_0312

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

DSC_0309

DSC_0311

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!

DSC_0315

DSC_0307

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!):

 

Lemon Poppy Seed Pancakes with Fresh Blueberries

DSC_0009

DSC_0010

I woke up today and it was raining. It rained all day as I walked to and from my classes, and is still raining. It’s nearly 4pm! What is up Mother Nature?!

One fact of life, is that for most people, getting out of bed in the morning can be a struggle. When it is January and rainy however, getting out of bed is even worse! Never have I ever loved my comforter and pillow so much.

Here is where I bring you good news of great joy- Lemon Poppy Seed Pancakes with Fresh Blueberries. Feeling a little blue, or having trouble getting out of bed, try these pancakes! Very few things feel as summery and light as this delicious lemon and blueberry combination, the perfect solution to a cold rainy morning.

From Virginia, I wish you warmth, sunshine, and pancakes for everyone!

Love, A Rented Kitchen

DSC_0004

DSC_0003

Ingredients:

  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • Zest of 2 lemons
  • 1/3 cup poppy seeds
  • 1 Tablespoon lemon juice
  • Butter, to serve (and for griddle)
  • Fresh blueberries

Directions:  

  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium sized bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
  3. Combine the wet and dry ingredients, and stir until combined and a majority of the clumps are removed.
  4. Heat your frying pan or griddle to medium high heat, and add either a drizzle of olive oil or a dollop of butter to prevent sticking. Once warm, pour 1/3 cup of the batter into the skillet. Sprinkle a handful of blueberries onto the top of the cooking pancake.  Once halfway cooked and the bottom is golden, after a few minutes, flip and cook the other side.
  5. Repeat with the rest of the batter and top with fresh blueberries and syrup.

DSC_0007

 

DSC_0014

Notes and Tips!:

  • Source: Baking with Blondie
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (Recipes links found below).

Orange and Garlic Roasted Green Beans

DSC_0002

DSC_0003

My memories of green beans begin in childhood.  My mom would often heat a few cans of green beans on the stove for dinner, maybe sprinkling a little salt to add to the taste.  I am sure for her, as a mother, every vegetable she could get my brother and I to consume was a victory in those early years.  Fortunately for her, as a child I loved those canned green beans. Canned green beans do not have any weird stems, they were easy to chew, and probably had a lot of added salt- what’s not to love as a five year old?

As I have grown up and developed my own habits in the kitchen, canned fruits and vegetables is something I generally try to stay pretty far away from.  I eat canned beans, but that’s about it. Thus, when I moved out of my parents home, I stopped eating green beans from a can, and pretty much forgot about the vegetable all together. That is, until last week.

While produce shopping I noticed that my grocery store had an enormous pile of green beans on sale last week. They looked so fresh and healthy; I immediately got a craving for them!  So that night I threw together this recipe, served them up with my dinner, and was happy all around.  Grateful for the simple things in life.

DSC_0001

Ingredients:

  • 1 Tablespoon olive oil
  • 2 Pounds green beans
  • 3 Tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 ½ teaspoons minced garlic
  • Optional: dash of salt and shredded parmesan cheese

Directions:

  1. Preheat the oven to 350˚F and brush a baking sheet with a thin layer of olive oil.
  2. Rinse the green beans and remove the stems if desired.
  3. Combine the orange juice, orange zest, and minced garlic in a large Tupperware. Add the green beans, seal, and shake until the green beans are coated in a thin layer of garlic and orange juice.
  4. Spread the green beans out on the baking sheet and bake for 20 minutes, flipping in the middle.
  5. Serve warm with shredded parmesan cheese and a dash of salt. Enjoy!

 DSC_0005

Notes and Tips!:

  • Source: A Rented Kitchen
  • If you like this recipe, check out these other delicious dishes from ‘a rented kitchen’: