BLACKBERRY ORANGE SCONES

I was at Starbucks the other day. Focused and on my A-game, ready to order. When I overheard the lady in front of me order some sort of a short/ nonfat/no whip/ extra hot/ vanilla latte with a sprinkle of cinnamon.

I’m thinking: does breakfast really have to be that complicated? Are you really going to eat that Cranberry Orange scone drizzled in icing? Doesn’t that like negate the non-fattiness of your latte?And why are carbs and coffee a match made in heaven?

So complicated.

You know what’s simple?

Homemade Blackberry Orange Scones with fresh French Press coffee. A perfect little breakfast treat, for any day of the week.

Let the sugar and the orange zest marry. Using your fingers or the back of a spoon mash the zest into the sugar to release oils.

Sift the flour with the salt, baking powder, and baking soda together.

Add the sugar and orange zest mixture and cubed butter. Using a pastry cutter, your hands, or a potato masher mix the ingredients until the butter breaks down into flakes or pea sizes pieces.

Add the egg/buttermilk mixture and toppings. Make a large disk and with a cookie cutter cut rounds.

Yup, I am perfectly aware my scones look like a certain purple ‘dinosaur’. Once baked, the purple color isn’t as apparent.

Brush with a lightly beaten egg. Sprinkle with turbinado sugar.

Recipe slightly adapted from Joy the Baker

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