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.
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.
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.
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
1/2 Tbsp Vanilla Extract
1/2 Cup Cold Butter
1 100g Dark Chocolate Bar – coarsely chopped ( the bigger the chunks, the better 😉 )
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.
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.
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.
I say, put up a pot of dark roast to percolate – we’re just about ready for the weekend!!