it’s scone week! i participated in 2017 with these milk chocolate scones with strawberry whipped cream, didn’t make any scones (for the blog or otherwise) in 2018, and i’m back with a batch of orange rosewater scones for 2019.
this year, i’m adding some rosewater and orange zest to these basic scones for a floral-y note. it’s been the year of rosewater for me (see: matcha popsicles with cherry rose compote and matcha cake with raspberry rose cream), and i refuse to stop. or let that tall bottle of it get lonely in the cupboard, the only sober holdout on a shelf full of alcohol.
i’ve also consumed the most chia seeds i’ve ever consumed this year. i put it in the oatmeal i take to work (the diaper to the milk if you will), i add it to sugary cereal because that makes it healthier, right? so it only seemed right to mash up some overripe strawberries, splash in the juice from the now naked orange, and dump in a mound of chia seeds to thicken things up. i went with the general ratio put forth by the kitchn, gimme some oven and cookie and kate.
the scones are flaky and buttery and fluffy, like a humbler (dare i say better?) biscuit. there’s a hint of orange and rose, but it’s not like eating a whole perfume aisle. they’re even better with all that sweet/tart strawberry chia compote. a deliciously summery scone week entry if i do say so myself.
1 year ago: somen salad | lemon crunch cake
2 years ago: avocado cucumber soup with mango salsa | milk chocolate chunk scones with strawberry whipped cream
3 years ago: thai tea vietnamese coffee cake | vaguely thai zucchini salad
4 years ago: caramelized nectarine cake | vietnamese spring rolls
5 years ago: eggplant with chickpeas, feta and spicy tomato sauce | banana muffins with cream cheese frosting
6 years ago: kimchi tofu dumplings | happy corn day
- 2 cups all-purpose flour
- 2 T granulated sugar
- 1 T baking powder
- ¼ tsp kosher salt
- 6 T unsalted butter cold and cubed
- 2 eggs
- ½ cup whole milk
- 1/2 tsp rosewater
- 1 tsp grated orange zest
- coarse sugar for sprinkling
- 1 cup chopped strawberries
- 1 T orange juice
- 1 T chia seeds
Mix dry ingredients. Cut in butter.
Combine 1 egg, the milk, rosewater and orange zest; add to dry ingredients and mix just until combined.
Knead just until it comes together.
Divide in half and shape each into a ball. Place on a parchment-lined baking sheet. Roll each into a 6-inch circle and cut into 8 wedges.
Beat the remaining egg, and brush onto the scones. Sprinkle with coarse sugar.
Bake at 425F for 10 to 12 minutes or until golden brown.
Mash up the strawberries coarsely, then stir in the orange juice and chia seeds. Let sit until the compote has thickened slightly and the chia seeds are plump.