Scones are are a new favorite in our house. Blueberry Scones from the Peas and Thank You cookbook are a quick classic around here – I have actually get requests from work colleagues to bring in a batch to share. Today’s batch was a less sweet variety – without a glaze and with a mix of dried cranberries & currants.
This recipe for Orange Scones was created by Allison Rivers Samson and originally published in her VegNews Magazine column, “VeganizeIt!”. Where the original recipe calls for chocolate chips, her blog version was prepared with currants – which sounded more like breakfast for me. In my case, I used a mix of dried cranberries & currants to utilize what I already had in the pantry.
This was a quick recipe, which I prepared the night before (I love these kinds of recipes!). Simply mix the dry & wet ingredients together – then combine those two together. Scoop onto a wax paper lined cookie sheet (I was out of parchment paper) using a 1/4 cup, cover and store in the fridge overnight.
In the morning, I pre-heated the oven before jumping in the shower. Then baked the scones for 20 minutes while finishing getting ready. Technology is great – I set the timer on my phone while I got ready upstairs, so I didn’t have to worry about missing the timer. :)
Such a simple preparation, yet the flavor of these is perfect. Less sweet than the blueberry scones I’ve been enjoying, but light and airy and delicious! I loved the dried fruit in these, they plumped perfectly and really taste wonderful.
I love how easy these were, easy to prepare after a night out and before heading to bed. The verdict? I highly recommend these for breakfast or a snack. I enjoyed one today as a complement to Jess’s Kale Avocado Salad with Chickpeas recipe for lunch.
Question of the Day: I only really started appreciating the joys of scones in the last few months. How about you – do you have a favorite flavor?