I did not use orange yogurt, in fact I used buttermilk and…oil. My dh puts so much butter on biscuits/scones that he might well be the poster child for The American Dairy Association. The mandarin I had was very fragrant and juicy and the glaze was pleasant as I didn’t sugar the top. I could have put in a few drops of orange extract but it wasn’t necessary. I think your orange concentrate would work well.
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I was thinking that just pick an average flour weight! I’m going to try Barney’s Tea Scones , the savory version, in the next few days.
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Sounds related to mine. Is he by chance from Iowa? 
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No but I think he has a direct connection to Kerrygold, although it was TJ’s Brittany butter this morning😀
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I’ve always loved that Brittany butter from TJ, really missed it when it disappeared, now is back.
In the meantime I tried the New Zealand butter at Costco (they have both salted/unsalted … I buy salted) and I now think I prefer it. It’s much better price, too.
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A repeat of the Violet Bakery “no-yeast” cinnamon buns. This time I cut the recipe down to 3/8, resulting in 6 mini buns. Not so small, actually, as they still clock in at over 300 calories each.
I’ve taken to dipping the buns in cinnamon-sugar to finish (recipe calls for plain sugar).
I love these, find myself craving them, and (for me at least) this is a more manageable size.
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Those look delectable.
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Buttermilk Rhubarb Cobbler from an old magazine clipping. I always start using up my rhubarb at this time of year, as I know more is on the way! Served hot with poured cream.
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I haven’t had rhubarb in years. My Dad used to grow it when I was younger and Mom made Rhubarb pie.
I do remember her having to add quite a bit of sugar to her rhubarb, did you have to add a lot to the cobbler??
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This called for a pound and a half of rhubarb and only 1/4 cup of sugar, plus some in the cobbler topping. This seemed really low so I did increase it, as my garden rhubarb is very tart. I like it tangy though, and the cream mellows it out further. A pie I like has 1 and 1/4 pounds of rhubarb and 2/3 cup white and 1/2 cup brown sugar.
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Barney - just for you I measured “my way” and weighed. Hope you’re OK with the tsp / Tblsp measures for baking powder, baking soda, butter and orange zest. This is a very forgiving recipe.
2 cups flour / 300 gm
1/3 Cup sugar / 70 gm (plus 2 tsp., divided)
2 ½ tsp. baking powder
¼ tsp. baking soda
¼ teaspoon salt
3 Tablespoons cold butter or margarine
3/4 C. - 1 ¼ carton (6 oz) / 170 grams orange yogurt (or other fruit yogurt, if you don’t have orange CJB note June 2017– but not as flavorful – get orange if at all possible OR use plain yogurt plus heaping T of orange marmalade)
¼ cup orange juice – 60 ml
2 tsp. grated orange peel
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P.S. When I need cooking conversions I often use https://www.onlineconversion.com/cooking.htm
You can select which ingredient you’re using since weight/volume conversion varies depending on the density.
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Did you use frozen rhubarb from last season?
I would add that 3 T. butter is around 43g (i’d just use 45), and the yogurt measurement conversion will depend on whether the carton one’s using specifies fluid or weight measurements (I have seen both).
I really want to go downstairs and bake some scones, like right now.
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I use this conversion chart from King Arthur. They have one cup of all purpose flour at 120 grams.
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That is what they specify for their own flour and in their recipes. MTT’s cups are on the heavy end, what CI/ATK calls for. The difference between lightly spooning and leveling (as KAB directs) and scooping and leveling (as CI directs) when using volumes.
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this really looks very tempting…
Yes! It’s been a very mild winter but we are nowhere near rhubarb. Good thing there’s still about 10 pounds in the freezer from last year.
my frozen rhubarb is very mushy when defrosted - is yours? how does that work in a cobbler?
