Blood Orange Scones With White Chocolate Drizzle/Lavender Jelly

This is a really great treat for morning coffee or afternoon tea with your friends. The flavours are exquisite and I know you will enjoy them.

 

  • 1/4 cup sugar
  • 2 Blood Oranges, zested, peeled and segmented
  • 1 1/2 cup flour (little bit more for dusting)
  • 1/2 cup rolled oats (not instant)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 6 tbsp. cold butter, cut in cubes
  • 2 tbsp. honey
  • 1/2 cup plain yogurt
  • 2 tbsp. buttermilk
  • 4 oz. white chocolate, chopped
  • Make ahead, lavender jelly from recipe below

Preheat oven to 425 degrees, and line a cookie sheet with parchment paper and set aside.

In a small bowl rub together the blood orange zest and sugar. Chop the orange segments into small pieces and set aside.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt and just 2 tbsp. of the mixed sugar.

With a pastry cutter or your fingers, work the butter into the flour until it resembles a coarse meal no bigger than a pea. Now add the fruit segments, honey and yogurt, tossing until the dry ingredients are JUST moistened.

Turn the dough out on a floured surface and form into a circle of approximately 8 inches and 1 inch thick. With a sharp knife cut into 8 wedges. Place on the parchment lined cookie sheet and brush the tops with the buttermilk and generously sprinkle the remaining mixed sugar over the tops. Bake only until golden brown for about 14-26 minutes. Place on a cooling rack and cool down for about 10 minutes.

Melt the white chocolate and drizzle over the scones letting it set for about 5 minutes before serving. Serve on pretty plates with a generous dollop of lavender butter on the side.

Lavender Butter

This will make 4 half pint jars.

  • 3 1/2 cups water
  • 3/4 cup dried culinary lavender
  • 2 tbsp. white wine vinegar
  • 3 oz. liquid pectin
  • 4 cups white sugar, measured exactly

Prepare the jars by sterilizing the jars, screw tops, lids and place on a rack. I do my jars in the oven in a 325 temperature after washing and keep them warm until ready to use.

Pour the water into a large saucepan and bring to a boil. Remove from the heat and stir in the lavender, letting steep for about 20 minutes. Strain through a fine mesh sieve and place in a clean, large saucepan and discard the lavender. Stir in the vinegar and pectin. Place saucepan over high heat and bring to a boil. Carefully add the sugar and allow to come back to a boil. Stir this often for about 15 minutes. Remove from the heat and skim off any foam, Now remove the jars from the oven and fill the jars with the jelly. Make sure to wipe the rims of the jars clean before adding the lids and screw bands.

In a large saucepan, fill with enough water to cover the jars by about 1  inch, Once the water comes to a boil, time it for 10 minutes. Remove and set on a towel and leave overnight. Store in the refrigerator and enjoy with those luscious butter.

 

 

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