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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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!!

Sunday’s with Joy : Blackberry Ginger Scones

Rise and shine sunshines….

I’ve got something that will rock your pj’s to the moon and back a million times over!!

I want you to meet someone…

Children of the playground, meet ….


 You know that girl in highschool,

the one that was cute – popular, but not unapproachable 

– she was a smartypants, but not a dork

– she had her head held high

and could carry both an elegant ball gown  or hang out in a pair of old jeans and a white tee …

she was sweet

she was funny

she dripped in coolness, but it never went to her head.

You know the one I’m talking about…

Well, that’s how I picture Joy to be.

This woman is the epitome of cool 🙂

She’s as cute as a button. Real. Honest. funny.

And,  it sounds like her apartment looks like a page from the anthropoligie  magazine.

Grab your high heels, this woman is about to take over the world  lip gloss and all!!

And I now have the pleasure of exploring her brand spankin’ shiny cookbook with a group of fellow bloggers.

Every sunday, join us as we dive into the wonderful world Joy The Baker Cook, each week making one selected recipe from her very first (and hopefully not last) cookbook.

You’ll notice this post, is a little different – though it’s me bringing you lovely people a yummy treat … there is no recipe. See the thing is I REALLY REALLY REALLY want you guys to go out and buy Joy’s book – you can get it hereor here or here, like I did :).

Trust me when I say, it’s one for your collection. Joy masters turning the everyday into super-fantiastically-special. She adds her touch of class and a splash of colour to make this book one of my all-time favourites. This book has it all.

First up to the plate – – Joy’s Raspberry Ginger Scones.

One minor little alteration – – I used blackberries. When I visited my favourite market, raspberries were 5.99 for a small basket. After fainting at the price, and the farmers attempting to gauge my eyes out and rob me …. I opted for blackberries ( lol, I’ll see what I can do about my dramatic nature 🙂) I also attempted to cut my scones in the shape of a star, because morning’s are a little more special when your food is in a fun shape. The last little alteration I made, was I sprinkled cane sugar on top of the scones before baking them – – it adds a great crunch and all stars should sparkle :).

Other than that – – this is one hundred percent joy!!

Blackberry Ginger Scones

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  1. *major berry squish-age*

*alakazam – – wishy – – washy – – sprinkle sprinkle – – magic magic  * <— that’s the spell to make scone bake …. but you already knew that 🙂


Enjoy your sunday my loves, cuddle up near the ones you care about most – laugh today – enjoy life’s little miracles … like fresh-baked scones slathered in butter and a hot cup of tea.

Stay sweet