I tend to take my inspiration wherever I can get it. But sometimes it come easy, infact right from my refrigerator!
Enter, candied blood oranges a.k.a. aranciata rossa from Sicily. On our trip a few years ago, I had bought back a circle of this delicious stuff from one of my favorite and one of the oldest chocolate shops in Sicily, Antica Dolceria Bonajuto and because as you know, everything we bring back from travels far and wide falls into the 'simply precious' category, I've been waiting to unwrap this beauty when inspiration struck.
It's a serendipitous coincidence when inspiration strikes just in time for my Holiday baking class that I teach annually (but it might also be that one was the catalyst for the other).
This scone recipe is a classic, one I've used over so many years with different seasonal add-ins, blackberries, pumpkin and the like that these Christmas scones were bound to come about. Add-ins like dried cranberries, pecans, orange zest and of course candied orange peels are just what you need to make these gorgeous aromatic scones.
Now as much as I hope that you all have a wonderful circle of aranciata rossa in your refrigerator, perchance you don't, Amazon is that place to go and you'll find some really delicious candied orange peels from vendors like Olive Nation. I've been using theirs for years and I don't earn a commission for saying so.
I hope you'll give these Christmas scones a try because you really will love them. I serve these with imported Devonshire clotted cream that I purchased from Wegmans at $8.99 for an itty bitty bottles that's good enough for 4 persons but I find mascarpone works just as well!
Don't gasp - think about it, same concept.
Hope your holidays are cheerful & bright!