Me, too! I let you know how it tastes. If your interested, I’ll take a pic of the recipe tomorrow and pm you.
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Orange scone report:
I am admittedly completely ignorant as a baker of scones; this might be the second or third time I’ve ever made them. And I’ve also never had proper English scones in England, so I really don’t know what I’m going for. I’ve had lots of American ones though, some of which I enjoy (Balthazar’s in NYC is a big favorite.)
I made the recipe as written, complete with the orange “creme” yogurt, orange juice and orange zest. They baked much more quickly than I expected. The sample I had was five or six hours old.
This was a bit of a miss for me. They didn’t have the crumbly, slightly sandy texture I enjoy in a scone; they were kind of… chewy. Also, the orange flavor was muted. I have very nice orange oil that I use frequently, but didn’t add any as I was hoping to try the recipe as written first. I also VERY uncharacteristically didn’t wallop them with glaze or anything on top, and so found them a little undersweet.
HOWEVER, it was instructive to see how quickly a dough can come together and bake, and I got some practice with the whole “cut the dough but don’t separate the pieces” technique. I wanted to try using a cutter, but for this batch I needed to maximize the yield, so I went with the triangle shape.
Anyway, I’ve got time to work through many more recipes to land on what I want for the tea. At least now I have more clue what I’m doing and what I’m going for.
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Yes please
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Glad you tried it, sorry that it wasn’t “the one”! You’ll find your dream scone, I know. And since scones really do mix and bake quickly, you won’t need to spend a huge number of days experimenting.
I’ve got a glazed pumpkin scone recipe to recommend, but figured you’re looking for Spring rather than Fall flavors?
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Bookmarked for those p’kin scones.
Coconut cookie bark from Snacking Bakes - I’d describe this as a kind of shortbread. I omitted the coconut extract and increase vanilla extract to 1.5t. LOVE
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A key technique recommendation for scones is to grate frozen butter instead of simply cutting in cold butter. From Sally’s Baking Addiction site which has a whole group of scone recipes, including this blueberry scone. That one has an explanation of why grating frozen butter helps give good scone texture. I don’t do that for the orange yogurt scones, but have “grate frozen butter” reminder notes in the other scone recipes I’ve saved.
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At the request of DH, I made these for a second time on Thursday. This time I fluffed, dipped and measured the flour and the weight was 120g. I make biscuits but not scones and I find this recipe similar to a biscuit. BUT … we eat them while still warm. I don’t think a biscuit or a scone will have a long shelf life. Also, the UK ones are generally served with clotted cream and jam which softens the crumb of the scone. Anyway, these again were delicious, the orange flavor was clearly there and most likely because of the smaller volume of flour.
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Oatmeal pie…as suggested in the book, this would make a great breakfast pie. So without hesitation, I took the suggestion! Cold, straight from the fridge, PDG. I expected it to be overly sweet but it wasn’t, the bottom, custard layer was good although my pecan pies are crispy without a thick custard layer by choice. I eliminated the cloves and did not prebake the bottom crust and it was well baked ( on a stone). I would not be adverse to adding some finely chopped pecans to the mix, I used Quaker Quick Oats. Slightly chewy as described which fulfills the cookie aspect of it, will make again.
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It looks so good.
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DH had the ramekin last night with a little Daisy sour cream, I “ might” prefer that over ice cream.
Cherry Bomb just dropped a podcast with Jessie Sheehan and Gemma Stafford talking all things scones.
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Okay! Back in my kitchen, cream cheese acquired, only decision now is whether I want to eat a whole 4” cheesecake myself, otherwise I should really wait until I can take it to friends to share 
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I would think it would freeze well, perhaps freeze half?
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I think I’m going to bake it because I don’t doubt I will be able to share with someone or other!
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Can’t wait to see how this comes out
Don’t go building up your expectations there now! We all know I am unable to follow a recipe
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Are you doing the standard version or adding any nut butter?
