Comments on: blood orange scones http://www.jonesing-for.com/2010/02/blood-orange-scones/ Tue, 24 Jan 2012 01:44:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Recipes to Revisit: Breakfast | charliesouthern http://www.jonesing-for.com/2010/02/blood-orange-scones/comment-page-1/#comment-4627 Recipes to Revisit: Breakfast | charliesouthern Fri, 12 Aug 2011 19:30:04 +0000 http://www.jonesing-for.com/?p=1178#comment-4627 [...] Blood Orange Scones Every time I cut into a blood orange, I give a little sigh, because it never gets old. Each one is a different color and so incredibly beautiful. I don’t know that this recipe would be much impacted by using regular oranges in the off-season. Also, if you can tell me where to get sparkling sugar in the triangle area, I’ll make a batch of these for you. [...] [...] Blood Orange Scones Every time I cut into a blood orange, I give a little sigh, because it never gets old. Each one is a different color and so incredibly beautiful. I don’t know that this recipe would be much impacted by using regular oranges in the off-season. Also, if you can tell me where to get sparkling sugar in the triangle area, I’ll make a batch of these for you. [...]

]]> By: buttermilk biscuits http://www.jonesing-for.com/2010/02/blood-orange-scones/comment-page-1/#comment-316 buttermilk biscuits Tue, 02 Mar 2010 14:21:12 +0000 http://www.jonesing-for.com/?p=1178#comment-316 [...] 1 tablespoon homemade baking powder [...] [...] 1 tablespoon homemade baking powder [...]

]]> By: Jessica J. http://www.jonesing-for.com/2010/02/blood-orange-scones/comment-page-1/#comment-315 Jessica J. Sun, 28 Feb 2010 22:29:30 +0000 http://www.jonesing-for.com/?p=1178#comment-315 I would start off with maybe 2 tablespoons, and see where your batter is at. My batter was very loose - almost like loose cookie dough. It had to be scooped (could not be formed with hands) and you can see in pics they spread quite a bit from the initial ball to finished product. I would start off with maybe 2 tablespoons, and see where your batter is at. My batter was very loose – almost like loose cookie dough. It had to be scooped (could not be formed with hands) and you can see in pics they spread quite a bit from the initial ball to finished product.

]]> By: Jennifer B. http://www.jonesing-for.com/2010/02/blood-orange-scones/comment-page-1/#comment-314 Jennifer B. Sun, 28 Feb 2010 22:23:13 +0000 http://www.jonesing-for.com/?p=1178#comment-314 Nope. I used the low altitude version. I think I just used too much orange juice. I have no idea what size a blood orange is supposed to be, so I just assumed regular orange size. I just read somewhere that they're smaller, so I guess that was my problem. Nope. I used the low altitude version. I think I just used too much orange juice. I have no idea what size a blood orange is supposed to be, so I just assumed regular orange size. I just read somewhere that they’re smaller, so I guess that was my problem.

]]> By: Jessica J. http://www.jonesing-for.com/2010/02/blood-orange-scones/comment-page-1/#comment-313 Jessica J. Sun, 28 Feb 2010 21:37:38 +0000 http://www.jonesing-for.com/?p=1178#comment-313 Hi Jennifer! I used at most a quarter cup of the orange juice. Your real problem may be you made the high-altitude version of the recipe (the main one listed), which has quite a bit more liquid in it than the sea level version. I posted my version without altitude adjustments in the comments, so perhaps try that? JJ Hi Jennifer!

I used at most a quarter cup of the orange juice.

Your real problem may be you made the high-altitude version of the recipe (the main one listed), which has quite a bit more liquid in it than the sea level version. I posted my version without altitude adjustments in the comments, so perhaps try that?

JJ

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