BLACKBERRY ORANGE SCONES
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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?
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.
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.
Recipe slightly adapted from Joy the Baker
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