notice anything different around here?
like, perhaps, that my site got a crazy-good, unbelievably awesome makeover?
yup! it’s true! i’m happy to say that food + words has been completely overhauled to be simple, beautiful, and most importantly, functional! Lindsay at Purr Design (you may also be fond of her food blog, Love & Olive Oil!) worked her magic to turn the ideas i had floating around in my head into the pretty website you’re currently staring at. She was amazing to work with, and i am beyond thrilled with the end result, i hope you love it, too! if your site needs a little sprucing up, you should definitely get in touch with Purr Design!
let’s have a look around, shall we?
- check out the archives! they actually work. fancy that. the archives are organized by category, month, and alphabetically. also, if you click on a particular category or month, you’ll see a snapshot image of whatever posts are contained in that category. neat, huh?
- you can easily print out each recipe now! at the bottom of each post, you’ll find the full recipe, and you can click on the little pink printer icon on the right side of the recipe to print it out. i’ve gone through each post and edited each recipe, re-writing the directions to be easy as pie to follow.
- you can ‘like’ each post on facebook! at the end of each post, you’ll see the option to like it. so, um, i hope you like it. yup.
- also at the bottom of each post you’ll find the different ways you can share the post, if you’re so inclined! whether it’s facebook, stumbleupon, twitter, e-mail, or any other sharing site you use, you can now share any post you like with others! sharing is caring, friends.
- additionally, at the bottom of each post you’ll see snapshots of other similar or related posts i’ve made which may interest you. check it out!
- have a burning question, or just want to send me a nice message? at the top of the site above the banner you’ll find the link to the contact page, which is a super-simple quick way to get in touch with me!
- the right column of the site is chock full of fun quick links and information, such as my latest tweets, a search bar, RSS feed subscription, and lots of other great links.
…so there you have it! i’m sure there are some features to the new site i forgot to mention, but please feel free to explore all you want! now that the site is WAY more user-friendly and gorgeous, if i do say so myself, i’ll be posting much, much more frequently. yay for food!
so let’s get to it, shall we? let’s talk about scones.
true story: i’ve never met a single person who didn’t like a scone. and what’s not to like? they’re flaky and light, perfect delivery systems for butter and jam, and they pair perfectly with tea. in my book, scones are pretty damn charming.
when i came across joy the baker’s rendition of scones, studded with chunks of chocolate and orange peel, i immediately fell in love. chocolate and orange are two flavors that were made for each other. they’re like culinary bff’s.
can i just say how unbelievably delicious these scones are? they blew my mind. as soon as they came out of the oven, my fiance and i polished off half of them immediately. no joke. they’re addictive.
making scones is super-easy, too! all you really need to remember is to keep your ingredients, especially the butter very, very cold. that way, when the steam hits the scones in the oven, they get all flaky and puffed and golden. and who doesn’t like that?
dark chocolate orange scones.
special equipment necessary
2″ biscuit cutter, round or fluted (you could also just cut these into triangles or rectangles)
dark chocolate orange scones
adapted from joy the baker
yield: 15 small, two-inch scones
1 1/2-1 3/4 cups whole wheat pastry flour, plus more for rolling out dough (you can substitute all-purpose flour)
2 tablespoons granulated sugar, plus more for sprinkling on tops prior to baking
1 teaspoon grated orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cubed
1 large egg yolk
1/4 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons orange liqueur (i like grand marnier)
1/2 cup dark chocolate chips (or chopped dark chocolate)
heavy cream or half and half for brushing on tops prior to baking
preheat oven to 425 degrees F.
line a baking sheet with parchment, set aside.
in a bowl, flour, baking powder, baking soda, and salt.
with your fingers, rub the orange zest into the sugar to release the essential oils. add to flour mixture.
add the very cold cubed butter to the flour mixture. using your fingertips, rub the flour and butter together until the butter is about the size of peas.
in another bowl, combine egg yolk, buttermilk, and orange liqueur, whisking to combine.
add the liquid to the flour mixture all at once, and stir just enough to create a very soft dough. add in the chocolate chips.
turn dough onto a generously floured surface, sprinkling more flour on top of the dough. knead about 10-15 times, adding more flour if the dough is too sticky.
using a floured rolling pin, roll dough out to 1-inch thickness.
if using a biscuit cutter, flour and cut out scones.
if cutting with a knife, flour and cut into squares or triangles.
place on baking sheet.
brush tops of scones with heavy cream or half and half, and sprinkle with sugar.
bake for 12-15 minutes, or until puffed and golden brown.
serve immediately with butter and jam.