I know oranges are available year round but for some reason the only time I actually want to eat a whole orange is in the early months of year when my two favorite varieties are available: Cara Cara and Blood Oranges. When they show up at my grocery store I start hording them so I’ll be able to eat as many as possible before they disappear again. I haven’t been to the grocery in a few weeks, so when I went on Monday and saw they finally had blood oranges I grabbed a bunch and decided it was a sign that I had to make something delicious out of them. I was so energized by the idea that I found myself in the kitchen at 11pm later that night making these scones. If I had any regrets about staying up too late I forgot them as soon as I took a bite of one the next morning.
As I said last fall, cream scones are the only way to go. All the scones I’ve tried to make without cream were dry and dense and almost inedible. After some searching I think I have finally found the ultimate cream scone recipe. I say ultimate, because they are literally all cream scones. There’s no butter, there’s no eggs, there’s just lots of sweet, sweet whipping cream and these scones are all the better for it. Heck, there’s hardly any sugar in the recipe, if it weren’t for all the cream it could practically be health food. I thought the lack of sugar and butter were going to result in dry scones but these are soft and fluffy and light. I even substituted some whole wheat flour for the white flour but other than the scones being a bit flatter than they were supposed to be the texture wasn’t really affected.