A good pastry with a good cup of coffee, is without question, the best part of the day. It had been quite awhile since I enjoyed both, because when you get a taste of the very best, meaning anything in Portland, it is really hard to settle for anything less. I can’t bring myself to spend money on coffee or pastries anywhere else. When I go back home all I want to do is eat, and drink, so I do. I am usually buzzed out of my mind from espresso at my sisters, a latte from one of my many favorite coffee shops, and an Americano, extra room, no cream, for rehearsals with Michelle at Dance Vision, all in the same day that is. No shame. I live it up where and while I can!
This morning I got a taste of home because my mom sent Christopher and I some Stumptown coffee. Perfection. Life in a cup. We just needed a good pastry to go with it. Frozen marionberries (from Oregon,) are often in our freezer for some teething relief for Octave and our bountiful basket this week was full of oranges, blood oranges and tangerines. Everything I have made and probably will make this week, will have an orange in it! So, a marionberry, orange glazed scone got the honor of being savored along with our happy cups filled with Stumptown. Now the only thing missing was the smell of crisp clean air and the sound of rain. And maybe the sight of my love taking off his balaclava and helmet as he walks inside to meet me for a cup of brown earthy goodness. I miss those days. One day we will be back and we will be in walking distance to exquisite beans. One day we will be back and not take the most simple things for granted. Until then we will continue to enthusiastically accept the beautiful life-giving gift of roasted beans from Portland and drink them here in Wyoming.
(Makes 8 scones)
1 1/4 cup spelt flour
1 cup all purpose flour + 3-4 tbsp. more for shaping
1/3 cup raw sugar
2 1/4 tsp baking powder
1/2 tsp salt
8 tbsp. cold butter (reserve 1 tbsp for topping)
3/4 cup whole milk
1/4 fresh squeezed orange
1 tbsp. vanilla
Zest from 1/2 orange
1 cup marionberries
1 cup powdered sugar
3 tbsp. fresh squeezed orange juice
1/8 tsp vanilla
Zest from 1/2 orange
Preheat oven to 400. Combine flour, sugar, baking powder, salt in a large bowl. Add berries, and gently mix in. Grate butter with a cheese grater and sprinkle over dry ingredients. Add vanilla to milk and orange juice, and pour over dry ingredients. Use a large wooden spoon or spatula and mix ingredients until just combined. Don’t over mix. The dough will be a little sticky. On a well floured surface shape dough into a circle about 3 1/2 inches thick. Cut into 8 equal parts.
Place on a baking sheet with parchment paper. Melt 1 tbsp. butter in a small dish and use a pastry brush and generously brush butter on the scones. Bake for 18-22 minutes. While scones are in the oven whisk together ingredients for the glaze. Let scones cool completely and drizzle glaze on top.