Award-winning
author Judythe Morgan has seen a lot of the world as first an Air Force
daughter, then an Army wife and a one time-Department of Army Civilian
employee.
She’s
been an antiques dealer, teacher, former mayor's wife, and sometimes-church
pianist, who recently added Sacred Harp singing to her resume. Learn more about
Judythe and her books at her website and the weekly
blog she writes with her urban farmer daughter.
Annie Foster
frequently enjoys a cup of Irish afternoon tea and one of her soon-to-be
mother-in-law’s blueberry scones in my Irish love story, Claiming Annie’s Heart. She is in Ireland, so it’s not surprising.
Plus, scones are
one of my favorite treats. Whether with breakfast on Lake Louise, the Europa breakfast
buffet in Belfast, Northern Ireland, or sitting at my kitchen table in Texas
with my cup of Irish breakfast tea (or afternoon tea, depending on the time of
day), I savor a not-too-sweet, not-too-dry scone.
Researching Claiming Annie’s Heart in Ireland, I
sampled many a scone. Some I had to load with clotted cream because they stuck like
peanut butter to the roof of mouth. Others were so perfect they melted in my
mouth.
Once back home, I
began a quest to find a good scone recipe. I tried dozens searching for the
perfect blend of sweet and moist and biscuit consistency before I came up with
the recipe below. It started with a recipe on the Bisquik baking mix box.
You’ll notice many
options on the ingredients. That’s because, when I make the scones, I use
whatever I have on hand. I also discovered if you grate the cold butter, it
blends easier, a tip I now apply anytime a recipe calls for cutting in butter.
Another option I
like is to use a biscuit cutter instead of shaping into traditional scone
triangles. Most Irish serve theirs as biscuits.
Don’t think the
recipe is too complicated to try. It’s not.
If you’ve ever
made biscuits with Bisquik or from scratch, these scones will be easy-peasy. I
promise it goes together quickly, freezes well, and the scones are delicious.
Once you’ve tasted
one, you’ll understand why Annie grabs the pastry whenever she can. I know whenever
I take a batch some place, they disappear fast.
Scones
Ingredients:
2 cups Bisquik or
other brand of baking mix
10 teaspoons sugar,
divided 7 – 3
1 tablespoon grated
orange zest
1/3 cup cold butter
1 cup dried fruit (cranberries,
blueberries, cherries, raisins, dates, figs, or currants)
1/4 cup orange juice
1/4 cup half-and-half,
buttermilk, sour cream, or yogurt
1 large egg, room temperature
1 tablespoon whole
milk, almond milk, or soy milk
Glaze
(optional):
1/2 cup
confectioners' sugar
1 tablespoon orange
juice
Orange
Butter:
1/2 cup butter,
softened
2 to 3 tablespoons
orange marmalade
Preheat the oven to 400°
In a large bowl,
combine the biscuit mix, 7 teaspoons sugar, and orange zest. Cut in butter
until the mixture resembles coarse crumbs; set aside.
In a small bowl,
combine the dried fruit, orange juice, cream/buttermilk, and egg. Add to flour
mixture and stir until soft dough forms.
On a floured surface,
gently knead 6-8 times, then pat into a 3/4-inch thick 8-inch square. Cut into
4 squares, then cut each square into 2 triangles. If you prefer, form a circle
and use a biscuit cutter.
Separate triangles or
rounds and place on a greased baking sheet. Brush with milk; sprinkle with
remaining sugar.
Bake at 400 degrees F until lightly
browned, 12-15 minutes. Remove to a wire rack and let cool a bit before
glazing.
Combine glaze
ingredients, if desired; drizzle over scones. Combine orange butter
ingredients; serve with warm scones.
Claiming Annie’s Heart
Annie Foster stays in Ireland after boarding school to nanny a
widower’s infant daughter. Five years later, the widower proposes.
Her first love Chad Jones, whom she believes abandoned her, arrives
weeks before the wedding on an undercover assignment probing her fiancé’s
connection with IRA terrorists. Chad’s determined to change Annie’s mind and
her heart because he’s never stopped loving her.
Which man will win Annie’s heart?
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