Wednesday, June 19, 2013

From My Kitchen: Scones + Syrup

I recently whipped up two super delicious things in my kitchen and I wanted to share them with you all! Seriously, try these out, you will not be disappointed. The first item are these glazed orange scones...omagoodness. SO yummy! I got the recipe off of My Baking Addiction and I'll write it out below. Very easy and very tasty.

The second thing I tried was homemade vanilla syrup for my lattes. I considered buying some from Starbucks when we got our Nespresso machine but never wanted to spend the ten bucks. I'm selectively cheap. So when I came across this super simple and practically free recipe (you have all the ingredients in your kitchen right now!) I had to try it:

1 cup water
1 1/3 cup granulated sugar
2 tablespoons vanilla extract

You simply melt the sugar in the water on medium heat for about 5 minutes or until clear. Then remove from heat and add the vanilla. That's it! Verdict? Very simple and delicious vanilla flavor, not too sweet or chemically tasting like some store bought syrups can be. I bought this airtight glass bottle at TJMaxx for three bucks and it's the perfect size. The syrup will keep for 2 weeks in the fridge.

Now for that recipe...

For the Scones

1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup sour cream
1 large egg

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the sour cream and egg until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

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