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Orange and Rosemary Scones with Blackberry and Rosé Quick Jam

Orange and Rosemary scones

Weekends are, for me, days to unwind, relax and think about what I want to eat. This weekend, I felt like scones. So I baked fresh scones for breakfast, well, actually it turned out to be brunch :D.

I love scones, as much as I love many other British things. But, I can honestly say that the ones from Starbucks are not it! For the real treat, you really have to get them homemade or well, perhaps from Britain would also work, I suppose..:)

I have yet to find a quaint, mostly British place that serves good scones around here. Well, Tea and Sympathy here in NYC was fine but it seemed a tad too adapted for the west-of-the-Atlantic tastes. Besides, I am yet to visit the United Kingdom. So, until then, I guess I'll just have to keep baking them myself! :)

Scones ready to eat

Sometime back, Julia had run a series on adding savory touches to sweet dishes. One of her creations stayed in my mind, a rosemary kissed orange custard. So, when opportunity presented this time, I decided to test out the combination and make these Orange and Rosemary Scones.

I have to say that orange and rosemary make a fabulous combination! I used a ton of orange zest that kept the flavors of the scone fresh while rosemary nicely balanced it out with a grounded earthiness! As I soared on the citrus, the herb played the good gravity goddess :)

These scones go great with butter or clotted cream (of course!) and Blackberry and Rosé Quick Jam I had made before. The Rosé reduction adds a mellow note to the jam and acts as a natural preservative as well!

Scones-with-Jam




Orange and Rosemary Scones
(inspired by the recipe here)
{makes 8-ten 2.5 inch scones}

Orange and Rosemary scones close up

200 g flour
2 T sugar
1 tsp salt
1.5 tsp baking powder
zest of 1 orange
2 tsp fresh rosemary, finely minced
60 g cold butter, cubed
140 g buttermilk
1 yolk + 1 T cream for egg wash

Sift together the flour, salt, sugar and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the zest and rosemary and mix well. Add the buttermilk and mix for form a dough.

On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.

Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack. Serve warm with butter and jam.



Blackberry and Rosé Quick Jam


DSC_0736c

2 cups ripe blackberries
1/2 cup Rosé wine
2-3 T sugar
2 tsp pectin

Bring everything except the pectin to a boil. Lower to a simmer and cook for about 15 minutes. Mash the blackberries into the sauce and cook until it reduces to half its volume. Add the pectin and cook until the sauce thickens. Pour into a sealable glass jar and seal while still hot.
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