These scones were very easy to make, especially if you have a food processor. They are crispy on the outside, moist and tender on the inside. Since they're not very sweet, I liked eating them with jam, as suggested in the book. And for that, I made half a batch of Strawberry-kissed Plum Jam. Why strawberry-kissed? I used 2 lbs of plums (4 cups) and added a small handful of strawberries that I needed to use up. The jam was delicious; just the right combination of sweetness and tartness. This recipe was based on the Fruit Preserves recipe in the Sweet Melissa Baking Book.
- I used half an orange (whole) and pureed it in the food processor, the way we did a few weeks ago for the Whole Orange Poppy Seed Cake. I wish I had added some sugar to the orange when doing this, as the scones had a tiny bitterness to them. I decreased the amount of cream to 1/2 cup.
- When washing any citrus fruit for zesting, instead of using water alone or water and a sponge, try using some dish detergent to scrub of the wax. It works great. You can feel the difference; the fruit's surface will be much rougher.
- Instead of 6 scones, I shaped it into a long rectangle and cut it into 4 squares which I then cut in half, resulting in 8 scones.
- I sprinkled the scones with raw sugar prior to baking as I like that crunchy texture.
- Don't forget to check out the other SMS bakers.