These scones taste like spring!
Boy am I tired of this cold and gray weather we are having here in Ohio. I strongly believe I was born to live in a sunny and mild weathered climate because every year this cold and overcast weather gets to me every time. I get sad and my energy levels are super low around this time. I think I might suffer from that one disorder that I learned in Psychology 101 called Seasonal Affective Disorder. There are several symptoms of this disorder but some of the few that I have experienced are:
- Difficulty concentrating at work and at home
- Noticeable drop in energy
I am seriously struggling. I’ll be honest, it is difficult blogging, volunteering at church with the babies that I love to do, and normal things that bring my joy. I can’t get into anything at all. I just want to sleep and be sad. This isn’t me! I had to pray. But a weekend ago the Lord has heard my cry. The sun came out and shined the entire weekend. It was like an immediate shot of adrenaline for me. I was happier, more energetic, and I even smiled more. I felt like my normal self. I know the some people may not believe in such psychological diagnosis (including myself) but this one I believe has some validity. I believe in it so much that I am considering buying me one of those lamps that emulates natural sunlight just to make me feel better next season. Until then, I will continue to make spring like foods like these and pretend that the birds are chirping and the weather is 75 Degrees with cumulus cloud and bright blue skies.
I know you may be thinking that citrus and basil is an odd comparison for scones, but let me assure yo that it isn’t. These scones are fresh and, if spring had a taste, would taste like these babies. These scones taste like pillows of goodness with a tangy and “citrusy” glaze. I made these along with my Easy Breakfast Sausage and Cheddar Quiche and I fell back in love with cooking and breakfast again. That meal kicked my Seasonal Affective Disorder to the curb. Do you see why I love cooking and food? No matter what you are going through, having a good meal with good company can be all it takes to make you feel better so you can push through another day.
I am definitely making these scones again but the next time I make them will be over a brunch party that I plan to have when it is warmer outside. I am telling you these are perfect for the spring! Consider a “Breakfast at Tiffany’s” themed bridal shower and where there are mini quiches and these scones! Did I give someone an idea?! I know I just gave myself an idea. In any case I want you to enjoy and have fun with these. If you are feeling sad and depressed because of the weather, once you eat these scones you will feel spring coming from the inside out.
- 3 c. flour
- ½ c. sugar
- 2½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 sticks cold unsalted butter, cut into cubes
- 2 tsp. orange zest
- 1½ tsp. lemon zest
- 1½ tsp.lime zest
- 2 tbsp. fresh basil, chopped
- 2 tbsp. orange juice, divided
- 2 tbsp. lemon juice, divided
- 2 tbsp. lime zest, divided
- ⅔ c. buttermilk + 2 tbsp
- 3 c. powdered sugar
- 2 tsp. fresh basil, chopped
- 2 tbsp. melted butter
- pinch of salt
- Preheat oven to 350 Degrees
- In a food processor, pulse together the flour, sugar,baking powder, baking soda, salt, orange, lemon, lime zest, basil, and butter and pulse until the dough looks like large clumps of sand. Add 1 tablespoon of orange, lemon, and lime juice and pulse a couple times to combine and turn dough to a large bowl.
- Pour the buttermilk into the middle of the bowl and use your hand to form dough into a ball. Turn the dough to a floured surface and knead 4-5 times and roll to a round circle that is ½ inch thick. You can cut into triangles or circles. Place the scones onto a well sprayed baking sheet. Bake for 20-25 minutes. Allow to cool.
- In a separate bowl, whisk together the powdered sugar, the remaining 1 tablespoon of the orange, lemon, and lime juices,basil, pinch of salt, and melted butter. Dip the tops of the cooled scones into the glaze. Place on top of a cooling rack and allow glaze to set and serve.