And so my restful week has drawn to a close and it’s back to life as usual. I will miss wearing clothing with waistbands and cozy hoods and getting away without putting on deodorant.
Back to the long commute, long hours at school, and a new stress ball to help me keep it all together. Can you tell I love my job?!? Ouch, Internet sarcasm does not become me, sorry for the bitterness guys.
Let’s take it back a step, back to Sunday, where life is leisurely and breakfast happens at 8 or 9 at an actual table, instead of at 5:30 as I stand over my phone checking my email. When I can take the time to enjoy my food, instead of shoving it down so I can brush my teeth and move on to cleaning the snow off my car.
Sunday morning, when I eat my scone lazily as I catch up on an old crossword puzzle and get angry glares from Izzy for getting up so late.
I had bought an orange with some recipe in mind, but somehow got sidetracked into these scones instead. Light and fluffy, combined with the bright burst of citrus and earthy stability of poppy seeds, these scones take me to a happier place. Join me, won’t you? It is Monday after all…
One Year Ago: Cinnamon Sugar Biscotti
- FOR THE SCONES:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 Tbsp poppy seeds
- 6 Tbsp unsalted butter, cold and cut into cubes
- 1/2 cup sour cream
- 1 large egg
- zest of 1 medium orange
- FOR THE GLAZE:
- 3 Tbsp fresh orange juice
- 1 ½ cup powdered sugar
- Preheat oven to 400 degrees F. Place baking rack in the middle-low position. Line or grease a baking sheet and set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add the orange zest and whisk to evenly distribute it. Add the cubed butter and massage it into the dry ingredients until it resembles coarse meal.
- In a small bowl, whisk together the sour cream and egg. Add it into the flour/butter mixture and mix to moisten the dough. Once the dough starts to come together, use your hands to bring the it into a ball.
- Lightly flour your baking sheet and place the dough ball on top of it. Press into an 8? disc (about 1” thick) and cut into wedges. Separate the wedges evenly on the sheet.
- Bake for 15 minutes or until lightly golden. Remove from the oven and let cool.
- While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle glaze over cooled scones and serve!
Adapted from Our Best Bites