Blood Red Orange Dark Chocolate Scones

I’m on a bit of a kick these days … a deep – intense –  flavour kick.

I’ve been in the mood for food with not just great textures, but goodies and delectable that look as appealing as they taste and when it comes to taste … I want it to be through the roof.

If I’m going spicy – I want to feel the heat!

If I’m yearning for something sweet – bring on the sugar!

Pizza? – I want it extra saucy and good quality cheese.

Doughnuts? – Chocolaty and crazy amounts of sprinkles … or jam-packed with jelly.

Oatmeal? – Extra cinnamon

Coffee? – Dark Roast Please.

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I guess it’s not a kick … I guess it’s life.

If I’m going to eat, I might as well eat good food and fall in love with the experience.

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Hence Dark chocolate and blood red oranges; Bonjour Belle

YES … let it happen.

Let the sweetness of this stunning fruit play with the emotions of the dark chocolate. Let the two romance each other – have a little alone time

… and taadaaa beautiful Blood Red Orange, Dark Chocolate Scone babies are born.

Don’t kid yourself, your food gets frisky too.

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Blood Red Orange, Dark Chocolate Scones

Fresh Zest and Juice of 2 Blood Red Oranges

1/3 Cup Granulated Sugar

2 Cups Flour

1 Tsp Baking  Powder

1/4 Tsp Baking Soda

1/2 Tsp Sea Salt

1/2 Cup Sour Cream

1 Egg

1/2 Tbsp Vanilla  Extract

1/2 Cup Cold Butter

1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better ;) )

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Directions:

Preheat oven to 350 oc. Prepare a large baking sheet, by spraying with non-stick cooking spray. Set aside until ready to bake

In a medium-sized bowl, mix sugar and blood-red orange zest.

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In a large bowl, sift together all of your dry ingredients (Flour, Baking Powder, Baking Soda & Sea Salt). Toss in your orange-sugar.

In a separate bowl, mix together sour cream, egg, vanilla extract and orange juice.

Next, using a box greater ( or you can use 2 forks, or a pastry cutter) grate cold butter into your dry ingredients. Note: the colder the butter, the better!! 

Mix together the dry ingredients and the butter. Next, toss in the chopped chocolate.

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Add your liquid mixture to your dry. Mix until well combined.

On a well floured surface, form a 1 inch round disk. Cut your dough into half – then quarters – then eighths ( or you could form round scones, by using a biscuit cutter :) )

Bake 25 minuets.

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I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!

Wisdomist Wednesday : Thankful

Remember when I used to do Wisdomist Wednesday?

I haven’t done one in a while, so I’m here … to get all wisdomy with you!!

Wisdomist Wednesday’s will also be kind of like my life update posts. That’s the thing about blogging, while I LOVE food, and experimenting with flavours – this blog is also my safe space. Which, I know … is pretty ironic since there are only about a bajillion people on the internet.

I just like the idea that I have a space to just be me, and make wicked-cool friends … like you.

Lately, life has slowed down a little (read : NOT COMPLAINING … at all).

In fact, I love it. Often, I find myself smiling more, I’m laughing a whole lot more – this sounds so sappy and you can call hallmark if you wish, but I feel like after marrying this kid – my outlook on life has changed SO MUCH!!  – for the better.

He makes me excited about the silliest of things, and appreciate every single day so much more. – go ahead, gag if you must!!

Of course, not every minute of every day is a walk in the park and filled with glitter – but life is freaking good right now … and all I can say, is

 

I AM SO THANKFUL!!  

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