#BrunchWeek: Vanilla Orange Scones

Welcome to the first day of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca! To kick off the week I decided to try my hand at something that’s been on my culinary bucket list for quite some time – scones! For some reason I always had the impression that scones are difficult to make. No idea where I got that – not only was this an easy recipe, but it was quick, too! I was able to get my scones into the oven just as my little man was waking up from his short nap. (phew!)

Today’s recipe is adapted from my friend Tara’s blog, Tara’s Multicultural Table. Because we no longer live within 30 minute of each other (try 7.5 hours now) I have to make her pastries myself instead of being delivered delicious sweets.

Her recipe for Vanilla Orange Scones definitely called my name when Nielsen-Massey was announced as one of our #BrunchWeek sponsors. We were given a choice of extracts (almond, lemon, orange, chocolate, coffee, or peppermint; rose water or orange blossom water) in addition to their vanilla bean paste! My grandmother’s recipes utilize a lot of almond and lemon extracts, so I already had some in my pantry. I even had peppermint leftover from the holidays. I wasn’t sure how to use coffee or chocolate (although I’m greatly intrigued) but I knew I’d find plenty of uses for orange extract!

Tara made a beautiful vanilla bean glaze for her scones, but I saw an opportunity to use another product from a generous sponsor. Pacari sent a great selection of their chocolate products: dark chocolate covered golden berries, banana, and cacao nibs; cherry, passion fruit, and lemon verbena chocolate bars; and a sample of their raw 70% cacao. I used the latter to create a glaze that complimented these scones beautifully. I coated the tops of 5 of them, drizzled the chocolate over another 5, and the last two received a half-dip into the chocolate!

Vanilla Orange Scones

Ingredients for the scones:

• 2 C flour
• 1/3 C Dixie Crystals granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp cold butter, cubed
• 1 egg yolk
• 1 C milk
• 1 tsp orange extract
• 1 1/2 tsp vanilla bean paste

Ingredients for the glaze:

• 1/2 C 70% cacao chips
• 2 tbsp butter
• 2 tsp light corn syrup
• 1/2 tsp vanilla bean paste

Steps for the scones:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place flour, sugar, baking powder, and salt in a food processor fitted with a dough blade and pulse to combine. Add in the cubed butter and pulse until a crumb-like texture is achieved.  (Alternately you can do this by hand, with knives, or a dough cutter.)
3. In a small bowl whisk together the egg yolk, milk, orange extract, and vanilla bean paste.
4. Add the wet ingredients to the food processor and pulse until combined.
5. Turn the dough out onto a floured surface and knead until smooth. Divide the dough in half and form each half into a disk 3/4″ thick. Cut the dough into 6 wedges, giving you a total of a dozen scones.
6. Place scones on prepared baking sheet. Bake for 15 minutes. Allow scones to cool on the baking sheet for 5 minutes before removing to a cooling rack. Allow scones to cool completely before glazing.

Steps for the glaze:

1. Melt chocolate, butter, and corn syrup over a double boiler.
2. Remove from heat and stir in the vanilla.
3. Glaze cooled scones.

*The scone recipe is adapted from Tara at http://www.tarasmulticulturaltable.com/vanilla-orange-scones/ and the glaze is adapted from Ginger at http://allrecipes.com/recipe/satiny-chocolate-glaze/*

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.