another case of the sunday scone: creamsicle

mr. man-of-the-house is easily embarrassed. i think. if nothing else, he is easily embarrassed by me. so when i told him i was bringing scones to the wisconsinites he was panic stricken.

mr. man-of-the-house: "how will you carry them?"

me: "i want to find something nice that they can keep."

mr.: "okay."

{after stopping in a few stores we found nothing suitable}

mr.: "how will you carry them?"

me: "just in the bag." (zip top that they're currently stored in)

mr.: "where will you pack them?"

me: "i won't. i'll just carry them. don't want 'em to get crushed in transit."

mr.: "through the airport?"

me: "yep. who cares?"

mr.: "i do."

i wasn't stopped. what can i say? i couldn't risk them being crushed.

and what did i bring?

well, wisconsinites = former florida friends. so, appropriately:

sunday, september 18th: Creamsicle Scones
yield: 8 scones


2 cups flour
3 Tablespoons sugar
1/2-ish teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
zest of 1 orange

1 Tablespoon-ish fresh ginger, grated
6 Tablespoons unsalted butter, cubed and chilled
1/2 cup white chocolate chips, divided
2/3 cup buttermilk
juice of 1 orange

1 teaspoon vanilla

In the bowl of a food processor, combine the flour, sugars, salt, baking powder, baking soda, orange zest and ginger. Pulse to well combine. (the flour mixture should be fragrant - omigosh yummy already) Add butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Add 1/4 cup white chocolate chips. Pulse a couple times to chop the chocolate a bit and combine.

In a liquid measuring cup, whisk together the buttermilk, orange juice and vanilla. Chill until ready to use.

Transfer the flour/butter mixture to a separate mixing bowl and add the remaining 1/4 cup white chocolate chips. Toss to evenly distribute. Slowly stream in the creamsicle buttermilk, mixing gently until the dough just holds together. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.

When ready to bake, preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.

Pat or roll dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Cut into 8 wedges. Arrange on baking sheet. Brush tops with egg wash and sprinkle with sugar {as always, i used my sparkling sugar}.

Bake 18-22 minutes or until golden.

Enjoy!