My boy Otis was on his first baseball team this year - the Fighting Phillies - and amazingly they ended up in the championship game. Most of the season the Phillies bleachers were full of mellow, kind, supportive parents. But somehow when the Playoffs came around, everyone seemed to get really nervous for the kids.
Andy, one of the dads, thought we could calm parental nerves by plying everyone with food on the morning of the final game. Being that we don't eat wheat in my family, stopping by the donut shop before the game was not an option. So I baked up this big batch of scones in honor of Otis.
INGREDIENTS
- 4 1/2 cup Pamela's Pancake and Baking Mix
- 2 teaspoons baking powder
- 3/4 cup vanilla sugar *(or 3/4 cup sugar and 1 teaspoon vanilla)
- 1 stick unsalted butter
- 2 eggs, lightly beaten
- 1 1/3 cup whole milk
- 1 teaspoon orange blossom water
- zest of 2 oranges
- 2 1/2 cups fresh blackberries
- Turbinado sugar for topping
*To make Vanilla Sugar, stick a vanilla pod or two in a jar with a few cups of sugar. Cover the jar and let sit at room temp for a few days. Voila. The sugar is infused with vanilla flavor. After using vanilla sugar, just replenish the sugar in your jar and you will have it on hand to use in so many baking recipes.
Preheat oven to 375.
Combine Pamela's mix, baking powder, and sugar in a bowl. Integrate butter with all dry ingredients. Add in milk, (already beaten) eggs, and orange blossom water.
Fold in blackberries and orange zest. Scoop mounds of dough onto an un-greased baking sheet. Sprinkle Turbinado sugar over the tops.
Bake for 15-17 minutes, until tops are golden brown. Eat and enjoy!
Makes 20 small scones
beautiful! I love addition of fresh fruit in scones, it makes them very tasty and moist.
ReplyDeletenice recipe, I'm making something yummy with blackberries too right now....maybe I will save some to make those scones :)
I can't get over the summer fruit! Think we will go blackberry pickin' in Bolinas this weekend.
ReplyDeleteM, what are you making with your berries?
nothing fancy, you'll see, soon.... :)
ReplyDeletecan you send me a map how to get to Bolinas??? ;)
I would love to visit, but always have trouble finding it, give up and end up in PR.
I love baking with vanilla sugar--it really makes a huge difference. I actually prefer it over vanilla extract at times. I just recently bought a big carton of blackberries and now just know what to do with them!
ReplyDeleteM, looking forward to your blackberry creation:) Getting to Bolinas is intentionally tricky. The locals always rip down the sign on Highway 1. I'll email you some suggestions.
ReplyDeleteAdrianna, I know what you mean about the vanilla sugar. I am a total convert.
Hi, I love your recipes and especially your photography! I know I asked once before, but could you possible tell me what kind of camera & lens you're using? I'm an artist and use photos for some of my work - it would be great to be able to take these kinds of photos. Thanks for the gift of your food blog! Holland hollandf@earthlink.net
ReplyDeleteHolland, I use a Canon Mark II and I a 50mm 1.4 lens for most of my food photography. I am in love with the depth of field you get with that wide aperture fixed lens. I also have fun with my 100m macro lens and that could be great for capturing minute details of your art.
ReplyDeleteThanks so much for kind words. Happy New YEar!
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