This post was originally published here on May 8, 2015. I’ve updated the photos and text to showcase just how delicious these miniature scones really are! Enjoy!
I have a mega soft spot in my heart for fresh rhubarb. I can’t resist those slender stalks and crimson hues. In fact, just take a peak inside my refrigerator at any point between the months of April and June, and you’ll consistently find rhubarb lining the shelves.
I’m hoping to get into some more savory applications for rhubarb this Spring, but in the meantime, I’m happy to be incorporating it into all sorts of baked goods. It’s tart bite makes it ideal for everything from cakes to pies to scones. And rhubarb is even good in cocktails, as I happily discovered last year.
Also, anyone else totally digging Springtime baking right now? It seems so light and easy. Pretty much the exact opposite of how I feel about Christmas baking, which usually leaves me in a sweaty puddle of anxiety and self loathing (how many Santa cookies did I really just eat?). I can’t fully explain it. All I know is that I want to fit in as much baking as possible before it becomes way too hot to use my oven.
These Mini Rhubarb and Jasmine Tea Cream Scones have brunch written all over them. They would be perfect for Easter or Mother’s Day. I love that they are miniature, because that means either (a) eating one won’t fill you up so you can comfortably enjoy the rest of your meal, or (b) you can eat three of them! Both scenarios have happened to me. And both are likely to occur again in the future. This is real life.
The tea is a fun addition that makes these scones feel extra “Springy” to me. I stir some into the dough. Then sprinkle the rest on top before baking. I used jasmine tea for this recipe, but chamomile or other varieties would work equally well. Loose leaf tea is probably your best option. But if you can’t find it, you can purchase tea bags and simply tear them open to access the tea leaves inside.
Make sure to keep the rhubarb pieces small-ish for this recipe. Because these scones are miniature, they cook up relatively fast. And you don’t want to be left with any overly firm pieces of rhubarb. I try to keep the pieces about a 1/2-inch in size (like the size of an almond).
Recipe adapted from Joy the Baker
This post was originally published here on January 14, 2015. I’ve since updated the photos and text to showcase just how delicious these scones really are! Enjoy!
I’ve discovered a socially acceptable way to enjoy cake for breakfast. It’s called “Blood Orange Scones with Hazelnuts, Thyme and White Chocolate Drizzle”.
Are you with me? I’m guessing you are. Because we’re all friends here. And friends encourage friends to eat cake disguised as sophisticated scones before noontime. Right?
I’m still on a big Winter citrus kick right now. And I’m particularly crushing on blood oranges. I mean, their color alone is enough to make any girl swoon. If they weren’t so delicious, I could probably just stare at them all day long.
So I decided to try and incorporate them into this cream scone recipe that I’ve been using for a while now. I was a little worried that I would just end up with a gummy, shaggy mess because of all the juices from the blood oranges. But (thankfully!) that didn’t happen. Instead, I found myself in possession of the most moist (had to say it!), cake-like scones I’ve ever eaten. There isn’t anything dry and crumbly about these babies!
Can we talk about segmenting oranges for a second? I hate it. Probably because I’m not very good at it. And I don’t like doing things that I’m not very good at. Sorry. I’m a brat.
If you’re a master at segmenting oranges, then I applaud you (also teach me your ways!). But you really don’t have to be for this recipe. Because you actually want to break down the segments even further so they are about 1/2-inch in size or smaller before attempting to fold them into the dough. This helps the orange pieces spread out more evenly throughout the dough, while preventing too many juices from accumulating in one place.
Blood oranges can typically be found until March (although sometimes longer if you’re lucky!). So don’t delay too long on picking some up from your grocery store. Because I know you’re not going to want to wait until next year to try baking up these scones!