I love the flavor of chocolate and orange together so I sometimes make chocolate covered kumquats. To make them rinse and completely dry a few ripe kumquats. Carefully press a Popsicle stick into the stem end of each one. Dip each kumquat into your chocolate of choice (I prefer semi-sweet) then place on parchment or wax paper until chocolate is set. Enjoy within 24 hours of making or refrigerate.
Many people think a scone has to be cut into a triangle. That shape is fine but so are circles and hearts.
- 2 ½ cups all-purpose flour
- 1 TBSP baking powder
- ½ tsp salt
- ½ cup cold unsalted butter
- 1/3 cup granulated sugar
- 2 TBSP finely grated orange zest
- 2/3 cup milk
- 2 TBSP fresh squeezed orange juice
- 2 TBSP sanding sugar
Preheat your oven to 425° F. Whisk sugar and zest together. In separate bowl, whisk together flour, baking powder, and salt. Cut in butter into teaspoon size pieces; add to flour mixture, and with pastry blender or two butter knives. mix until it resembles fine meal. Whisk in sugar mixture then stir in milk. Flour work surface; turn out dough and work quickly–knead only about 10 times (if you work the dough too much the biscuits will be tough).
Roll to ½” thickness and cut into circles with 1 ½” circle cutter or shape into a large circle and cut into wedges. Place on a cookie sheet lined with parchment paper. Brush the tops with orange juice and sprinkle with the sanding sugar.
Bake about 12 minutes until golden brown on top. Serve warm with butter.