Bradley ChenComment

Orange Ginger Scones with Blueberries

Bradley ChenComment
Orange Ginger Scones with Blueberries

Orange Ginger Scones with Blueberries

March 24, 2018

S P R I N G is officially here in Ithaca and I am beyond excited. For three days, I have woken up to the sun shining into my bedroom window and I just can't get enough. As I've mentioned in previous posts, the weather has a huge impact on my mood and productivity. Thus, I've been able to take time for myself in a positive manner. Furthermore, with the busiest of days behind me, I've finally been able to reinstate certain aspects of my weekly routine. I must say, I'm living quite the ideal life.

 

Today, I was invited to listen to a presentation by the Chief Marketing Officer of Four Seasons hotels. His broke up marketing into two concepts: art & science. The art aspect focused on the art of connection, emotion, and empathy; the science portion dealt with statistics and industry measurements. He showed us a couple of Four Seasons campaigns/advertisements that revolved around support and service as crucial components to the Four Seasons culture in regards to both their employees and guests. The supportive nature of their culture really reminded me of the way I felt at my job at the Statler Hotel. Although the presentation happened after my work shift today, I was able to look back on the way my coworkers treated me and how I treated them, and I was truly moved and happy with my experiences. I made sure to give Kelsie and Jess (my pastry girls) a giant hug before I left because they deserve some love for all their hard work AND they never fail to put a smile on my face when I walk into work. 

Likewise, these scones are sure to make you smile. I made these scones with my dear friend Shirley who I met while bartending at HEC. Although I've only really known Shirley for about 2 weeks, I can easily say she is someone I can count on for support as a fellow Cornellian, upperclassman, but most importantly, friend. I honestly would not have survived HEC weekend without her. I can also credit the B O U G I E lighting in these pics to Shirley and her lamp. The flavors in these scones were inspired by the spring season, and are really something to crave for. I think the ground ginger adds a welcoming spice to the scones, but can definitely be omitted if desired. 

Today, I ask all of you to think about the people who have made your life better from day to day. Take a moment to not only identify who these people are, but also tell them how much you appreciate them. Whether it be a simple text or a basket full of warm scones, I am sure most will be thrilled to know you are thinking of them.

 

Cheers, 

Bradley


Ingredients

  • 2 cups of all-purpose flour

  • 1 tbsp. of baking powder

  • 1/3 cup of granulated sugar + more for topping

  • 1.5 tsp. of ground ginger

  • 8 tbsp. of butter, chilled and cubed

  • 1/2 cup of half & half

  • 1/8 cup of fresh orange juice

  • 1 egg

  • Zest of 2 oranges

  • 1 cup of fresh blueberries

  1. Sift the flour, baking powder, sugar, and ground ginger in a bowl.

  2. Rub the chilled butter into the mixture until crumbly and pale-yellow. 

  3. Combine the half & half, egg, orange juice, and orange zest. Gently stir into the dry mixture until the dough just comes together. Fold in the blueberries. DO NOT overmix the dough! 

  4. On a floured surface, bring the dough together by folding it on itself once or twice. Pat into a circle and cut into triangles. Sprinkle the scones with some more sugar.

  5. Bake on a parchment-lined baking sheet in a 205C/400F degree oven for approximately 18 minutes, rotating halfway in between. 

  6. Enjoy!