Wednesday, October 29, 2014

Time to Catch Up!

I've been away from Blogger for several months!!   Summer arrived, four kids home from school, vacations, trips to the beach, swimming at the community pool, friends, projects, fun......then school began!   Back in the school routine, soccer, homework, etc. etc. etc!   I think we're settled back into our school-year routine, so now I can take time to blog again.   I've missed it!

So here are some of the cakes I decorated over the summer and fall months!   I'll just lump them all together in this one post, just as a catch up.  

I look forward to jumping back into Tuesdays With Dorie in November, as we will be starting a new cookbook too!

Thanks for reading!

Channing's "Frozen" Halloween party!   A combination of Elsa and spiders.  :)

Hannah's birthday cake!   How can my BABY be 8 years old?!

Alicia's 40th birthday cake!   "Meg A Mole" is the mascot for Alicia's company.  (She's a chemist!)

Alexandra's soccer birthday cake!   Super fun to make.
Emma's Minnie birthday cake!  

Hannah's spider birthday cupcakes, shared with her friends in school.  (My Hannah loves bugs!)

Brendan's Army-themed cake.  It looks like it's covered in fondant, but the cake is really just decorated with buttercream.  The letters and numbers are fondant though, as well as the star medallion.
Alexis's horse birthday cake!

Lauren's horse birthday cake!

Thursday, June 12, 2014

Graduation Cake

I made this graduation cap with Wilton Candy Melts.  For the top of the cap I used a 6 inch square cake pan.  For the bottom of the cap I used a plastic cereal bowl.   I shaped the tassel out of fondant and adhered it to the cap with a dab of melted candy melts.  The diploma is also rolled fondant.

Congratulations Lauryn!!

Construction Truck Cake

What 3 year old boy wouldn't love this construction themed cake?!?   The trucks are digging away at this yummy chocolate cake, creating a big mess with the Oreo crumb dirt.

Soccer Ball Cake

I tried Wilton Sugar Sheets for the black shapes on this soccer ball cake!    I simply printed a soccer ball clip art photo, enlarged it on my copy machine, cut out the black shapes, then used them as a pattern for cutting the Sugar Sheets.  Worked like a charm!!

Thursday, May 22, 2014

Cupcake Sugar Cookies

These gigantic decorated sugar cookies are gifts to my students tonight.  They completed all four Wilton classes, and I'm so proud of them!!

The cookie recipe is called "No Fail Sugar Cookies" and can be found here.  It's my go-to cut out sugar cookie recipe----the cookies are delicious, the dough is easy to work with, and the cookies don't spread in the oven!!

I make a few changes to my recipe though.  I add half vanilla and half almond extract typically, and I don't refrigerate the dough.   I roll it between two sheets of wax paper, using 1/4 inch dowel rods as guides on either side to ensure even thickness.   I cut the cookies with my cookie cutters dipped in flour, and place them on a parchment paper lined cookie sheet, about 1 inch apart.  When a cookie sheet is full, I place it in the fridge to chill, then continue with the remaining dough.  The dough scraps are easy to pull back together to continue rolling and cutting.  No extra flour needed!   By the time I've cut all the cookies, the first cookie sheet is chilled and ready to be baked.   Easy peasy!

Here are the cookies, all packaged up and ready to be given as gifts!   The icing is royal icing, and the recipe can be found here.  

Wednesday, May 21, 2014

Fondant Bow Birthday Cake

Girl Scout Bridging Cake

What a fun cake celebrating the accomplishments of this Girl Scout troop!   Congratulations on bridging, girls!

Firetruck Birthday Cake

The cake's on fire!!   This is an all-buttercream cake, and gluten and dairy free to boot!   Happy Birthday Devin!

First Holy Communion Cake

This sweet communion cake resembles an opened Bible!   The letters, cross, and bookmark are all fondant, as well as the ruffed covering of the cake.

Ballerina Birthday Cake

The sweet ballerina slippers are made with candy melts and a candy mold.  The daisies are fondant and the letters are gumpaste, cut with tappits cutters.

*~*Happy Birthday Kerstyn!  *~*

Snow Tubing Cake

What a fun cake for a snow tubing birthday party!   The child and snow tubes are shaped with fondant.  The trees are sugar cones, piped with buttercream.  I stacked several layers of cake with icing between the layers, then carved the shape of the slope.  :)

Tuesday, April 15, 2014

TWD: Cantuccini (almond biscotti)

I've made various versions of biscotti in the past, and my family has always enjoyed nibbling and dunking them!  This version, called Cantuccini, are considered classic biscotti.  Super crunchy and lightly sweet, they're perfect dipped in your cup of morning coffee or afternoon tea!

These cantuccini are filled with whole unblanched almonds.  Look at this pile!

The dough first seems very dry and crumbly, but after a minute or two of hand-kneading, the dough comes together.

The dough is divided in two and formed into logs.

After the first baking the logs are set aside to cool completely.

Then the baked dough is cut into diagonal slices and baked again.   (This is a sad picture, seeming as if my cantuccini had no color to them!  In fact they were golden brown.)

After the second baking and cooling, the biscotti and ready to munch!   So crunchy and delicious.

~Nick Malgieri~
2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups unblanched whole almonds
3 large eggs
2 teaspoons pure vanilla extract
Position a rack in the center of the oven and preheat the oven to 350 degrees.  Line a baking sheet with parchment and set aside.
Put the flour, baking powder, cinnamon, and salt in a large bowl and stir with a rubber spatula to mix.  Stir in the almonds.
Whisk the eggs and vanilla together in a small bowl, then stir them into the flour mixture.  The dough may seem dry at this point, but it will come together as it is kneaded.

Turn the dough out into a lightly floured work surface and knead, folding it over onto itself until it is smooth, 1-2 minutes.  Divide the dough in half and shape each half into a 12 inch long log.  Gently press down on the logs to flatten them until they are about 2 inches wide and 1 inch high.  Transfer them to the prepared pan.

First baking:  Bake the logs for about 30 minutes, or until they are slightly risen and firm to the touch.  Slide the logs, parchment paper and all, off the baking sheet and onto a cooling rack.  The logs must be completely cool before you can continue with the recipe.  Since they take about about 30 minutes to cool, you can either turn off the oven or leave it on for the next step.  You can bake the biscotti up to this point several days ahead. Wrap the logs well in plastic and continue when its convenient.
Second baking:  When the logs have cooled completely, preheat the oven to 350, if necessary.  Line two baking sheets with parchment paper.
Working with a sharp serrated knife, cut the cooled logs diagonally into 1/4 inch thick slices.  Place the sliced cookies cut side down on the pans and bake for 10 to 15 minutes, or until the biscotti and crisp and golden.  Cool on the pans.

Storing:  These biscotti will keep for up to a month in an airtight tin or plastic container.
*With a nod to my Norwegian heritage, I substituted cardamom for the cinnamon.
Visit our Tuesdays With Dorie page to find links to other bakers' blogs and their successes!

Puppy Cake

What a sweet little puppy for a sweet little girl!

Minecraft Cake

Squares of rolled fondant in various shades of green create this fun Creeper cake!

Tuesday, April 1, 2014

TWD: Norwegian Lefse (Potato Flatbread)

I am 2nd generation Norwegian, and proud of it!  My dear mom is "straight off the boat", as she would jokingly say.   Born in 1940 in Bergen, Norway, my mom was raised by hard working Norwegian parents.  The second of 5 children, mom was often given the task of cleaning the house, cooking, and caring for her younger siblings.   She learned diligence of hard work, and went to college (paid for by herself, bar-tending to pay for it) to become a teacher.  

Mom was a teacher in Bergen when she was introduced to my dad, an officer in the US Navy.  Being 13 years older than herself, my mom had NO interest in dating him.   With persistence, my dad won her heart, and they returned to the US to be married.  Sadly, my dad passed away from complications of pneumonia, only two years after they were married, only 4 months after I was born.  My mom, the ever-strong Norwegian, chose to remain in the US and raise my sister and I by herself, with no family or friends to help.   She scrimped and saved and was able to take us on vacation to Bergen every other year, 9 times in total.  Amazing. 

I have such wonderful and vivid memories of our summers in Norway!  We stayed with my bestemor (grandma) and visited with uncles, aunts, and cousins.  We explored the city of Bergen, taking in the sights and smells of the fish market, enjoying the best soft ice cream ever, and visiting the aquarium.  We roamed the countryside of my mom's childhood home, took train and boat excursions along the fjords, and sampled all the local cuisine:   Norwegian kj√łttkaker (meat cakes), boiled potatoes, and the best of all, lefse, made by my precious grandma!

I have one distinct memory of my grandma making lefse in her small little kitchen.  In her broken English she explained how to cook the potatoes, mash them, and mix the dough.   She told me how the dough had to "sleep", and now I know she meant "rest".  How sweet.   I remember watching her roll the balls of dough as thin as she could, then fry them on a hot, dry skillet.   She piled them high in a stack, then when they were slightly cool, she slathered them with softened butter and generously sprinkled them with sugar.  She rolled them up sometimes, while other times she folded them into triangles.  My sister and I waited as patiently as we could to taste!!

Ohhhh, how making lefse brings back a flood of memories!   My grandma and my mom have both passed away by now.   I miss them terribly.  I make lefse at Christmastime for our breakfasts, and always think of them.

The memories were overwhelming yesterday as the date recently marked 13 years since my mom passed away unexpectedly.   Tears dampened my cheeks yesterday as I make a big floury mess, rolling and frying the lefse dough.  How I long to visit Bergen again with my own children one of these days, showing them in person all of the places my grandma showed me as a child!   One day......


Okay, so Lefse.  Basically it's Norwegian Potato Flatbread.  Think tortillas, but thinner, and made with mashed potatoes.  (So not really tortilla-like at all?!)

You begin with russet potatoes, peeled and boiled.   Then you "rice" the potatoes (pushing them through a strainer, essentially, to remove all lumps).

Mix the potatoes with cream, butter, salt, and a wee bit of sugar, then refrigerate until cold, cold, cold.   The recipes says overnight or 8 hours, but I usually make the dough in the morning and fry the lefse the same afternoon.

Form golfball sized balls of dough in your palm (I measure with a large cookie scoop),

then roll as thin as you can with lots of flour to prevent tearing and sticking.  Here is where a lefse pastry board and rolling pin with cloth would be very helpful!   I use my large angled spatula to slide beneath the rolled lefse, then lift gently into my hands.

Fry the dough in a hot, dry skillet or griddle for about 2 minutes on the first side, until the dough bubbles up.  Flip and cook another minute or so on the second side.

The quickest method is to roll the next lefse while the first is cooking, then just rotate along as you go, stacking the cooked lefse on a paper towel or clean cloth.   You'll make a big mess, but that's just how it goes!   Flour everywhere.  Enjoy the process!   The result will be worth it.

Slather a still-warm lefse with softened butter, then sprinkle generously with granulated sugar.  (Cinnamon sugar is another fantastic option!)   Roll up or fold into quarters and enjoy.   We love these for breakfast, but my family couldn't resist them with our supper last night!  Nothing beats fresh lefse.   To reheat, just warm them up in a hot dry skillet.  Sooooo good!

If you haven't made these before, please give them a try.   Think of my family when you do! 

Norwegian Lefse
~Beatrice Ojakangas~

4 cups pared, cooked, and diced russet potatoes
1/4 cup butter
1/2 cup whipping cream
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups all-purpose flour

Drain potatoes until absolutely dry.  If necessary, return to dry saucepan and stir over medium heat until all the moisture is gone.  Put potatoes through ricer, or place in a large mixing bowl and mash, using an electric mixer.  Beat in the butter, cream, sugar, and salt.  Cover and refrigerate overnight.  The next day, stir in the flour until well blended.  Divide into 20 equal portions.  Preheat lefse griddle, electric frypan, or pancake griddle to 400 degrees.

On a floured surface, roll out the balls of dough until very thin, making circles about 10 to 12 inches in diameter.  Using a long, thin spatula, transfer to heated griddle and cook on each side.  Stack, separating lefse with waxed paper squares.

To serve, spread lefse with soft butter and fold into quarters or roll up.  Some people like lefse sprinkled with sugar or cinnamon sugar.  To serve on tray along with cookies, spread the lefse with butter, sprinkle with cinnamon sugar, and roll up.  Cut rolls into 1 inch pieces on the diagonal.

To freeze, fold lefse into quarters and wrap airtight in foil or plastic wrap.  To serve, remove from freezer, thaw, and reheat in foil in a 300 degree oven for 10 to 15 minutes.

The above recipe is from The Great Scandinavian Baking Book, one of my all-time favorite cook books.  It's written by Beatrice Ojakangas, the author of more than a dozen cookbooks, including several with Scandinavian cooking.   *love*  

The same recipe, written with slightly different directions, can be found in Baking With Julia, on pages 165-166.  This is our recipe for Tuesdays With Dorie this week.  Please visit our blog roll to view other bakers' blogs and hear their stories of baking lefse!

I leave you with one final picture of my mom!   She's wearing her Bunad, the traditional costume worn for special Norwegian celebrations.  Bunads are hand made and hand embroidered, with each geographical region having it's own distinct pattern.   What a treasure my sister and I have, what a beautiful legacy to share with our children!

P.S.   I have a few other Norwegian recipes here, too!   Try Skillingsbolle (sweet rolls) or Krumkake!

Friday, March 28, 2014

Woodland Critters 1st Birthday Cake

These cute lil critters are made with rolled fondant with royal icing detail.    I used the birthday invitation for inspiration.  :)

~*~*~ Happy 1st Birthday Jude!   ~*~*~

Thursday, March 27, 2014

Olaf in Summer cake (Disney's Frozen)

If you haven't seen the movie Frozen yet, see it!   The music is incredible.  The story is sweet.   The characters are adorable!

Olaf is a snowman who loves the idea of summer!   In the movie he dreams (and sings) of enjoying the sun, sand, and surf of summer.   This cake is for my youngest daughter's friend whose favorite movie character is Olaf.  She had a Frozen-themed birthday party last weekend.

Olaf  and the beach accessories are hand made with fondant, and the umbrella is gumpaste.   The sand is make with graham cracker crumbs.

I also made a plate of sugar cookies and chocolate brownie cookies for the party, complete with fondant snowflakes!!

Tuesday, March 18, 2014

TWD: Brownie Cake with Nutella Glaze

This week's Tuesdays With Dorie recipe is for Mocha Brownie Cake.  Well, since I was a homebody yesterday and didn't want to run to the grocery store for one single ingredient, I adapted the recipe with what I had on hand.   Lacking heavy cream, I was unable to prepare the mocha ganache.  Armed with a full jar of Nutella, I went with that!    The result??  The picture says it all.

The chocolate cake is baked in a single pan, then torted into thin layers.   Marcel Desaulniers, this recipe's author, suggested baking in a 9 inch round pan and torting the cake into three thin layers.  I opted for an 8 inch round pan, and cut the cake into two layers.

The batter is a cinch to make.  Melting unsweetened and semisweet chocolate in a double boiler, and whipping the eggs senseless is as complicated as it gets.   The cake takes 45 to 50 minutes to bake, and I found it to be at least 10 minutes longer in the 8 inch pan.  I checked it at least 4 times for doneness with a toothpick and was still uncertain as I pulled it from the oven.  The top of the cake was dry and crusty, but beneath the cake seemed moist.  As it cooled in the pan, it sank a bit.

Before I flipped the cake out to cool, I ran a sharp knife around the pan.  Success!

Marcel's recipe calls for a mocha ganache to be spread between the cake layers and atop the cake.   Instead, I spread Nutella, a chocolate-hazelnut spread, between the layers.  Then I prepared a glaze by warming 3/4 cup Nutella with 3 tablespoons (or so) of milk and 3 tablespoons of powdered sugar in a saucepan on the stove top.  I poured the glaze on the cake and allowed it to drizzle down the sides of the cake.   Oh yeah.

My family enjoyed this cake!  The outside is crispy, the inside, moist.  Not as fudgy as my usual brownie recipe, but still a delightful chocolate cake.

Mocha Brownie Cake
~Marcel Desaulniers~

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 1/2 ounces semisweet chocolate, coarsely chopped
2 1/2 ounces unsweetened chocolate, coarsely chopped
3/4 stick (3 ounces) unsalted butter
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
3 tablespoons sour cream
Position a rack in the center of the oven and preheat the oven to 325.  Butter a 9 inch round cake pan and dust with flour, tapping out the excess;  set aside.
Whisk together the flour, baking powder, and salt in a small bowl and reserve.
Heat an inch of water in the bottom of a double boiler.  Put the semisweet and unsweetened chocolates and the butter in the top of the double boiler, and heat, stirring occasionally, until the mixture is fully blended and smooth.  Remove the pan from the heat.
Put the eggs, sugar, and vanilla in the bowl of a mixer fitted with the whisk attachment, or use a hand mixer, and whip on high speed for 4 to 5 minutes, or until the eggs are slightly thickened and doubled in volume.  Add the melted chocolate and mix at medium speed for 15 seconds.  Don't worry if the chocolate is not fully incorporated---it will blend in as you add the other ingredients.  Remove the bowl from the mixer and, working with a rubber spatula, gently but thoroughly fold in the dry ingredients.  Give the sour cream a vigorous turn or two with a whisk to loosen it, and fold it into the batter.  The batter will be quite thick.
Pour the batter into the pan and, with a spatula, smooth, and level the batter.  Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.  Transfer the cake to a cooling rack and let it cool in the pan for 20 minutes.  Turn the cake out onto a cardboard cake round (or the round from a tart pan with a removable bottom) and refrigerate, uncovered, 1 hour.
1 1/4 cups heavy cream
3 tablespoons unsalted butter
3 tablespoons sugar
12 ounces semisweet chocolate, coarsely chopped
1/4 cup hot strong brewed coffee
Heat the heavy cream, butter, and sugar in a medium saucepan over medium-high heat, stirring frequently, until the sugar is dissolved and the mixture reaches the boil.  Put the chopped chocolate in a large bowl and pour in the boiling cream and the hot coffee.  Set the mixture aside for 5 minutes, then stir until smooth.  The ganache must cool thoroughly.  You can leave it to cool at room temperature--which could take an hour or so--or you can refrigerate it.  The ganache thickens as it cools.  You want to use it when it just begins to thicken and can be poured rather than spread over the cake.
Assembling the cake:
Remove the cake from the refrigerator and invert it onto a clean, dry, work surface.  Working with a long, sharp knife, cut the cake into 3 even layers.  Place the top of the cake, cut side down, in a 9 inch springform pan;  check the side of the pan are closed.  Pour 1 cup of the ganache over the layer, spreading it evenly to the edges with a rubber spatula.  Refrigerate, uncovered, until set, about 15 minutes.  Top with the center layer, pressing it gently into place, and pour another cup of ganache, again taking care to get the filling to the edges;  refrigerate until set.  (If at any point the ganache has thickened and is no longer pourable, heat it over the lowest heat, stirring constantly, until it returns to its proper consistency.)  Place the last layer, cut side down,, in the pan, and press down firmly but carefully to position it.  Refrigerate the cake for at least 1 hour before applying the icing.  Cover the remaining ganache with plastic wrap and keep it at room temperature.
Finishing the cake:
To finish, run a knife around the inside edges of the cake pan;  release the sides of the springform.  Pour over the remaining ganache and use a long icing spatula to smooth the ganache over the top and around the sides.  Allow the icing to set in the refrigerator or at room temperature. 

To get a clean cut, heat the blade of a serrated knife under hot running water and wipe the blade dry before each cut.  Place the slices on plates and, if cold, allow them to sit at room temperature for 15 to 20 minutes before serving.

Once the ganache has set, the cake can be covered and kept in the refrigerator for up to 2 days.
Visit our Tuesdays With Dorie website to view other bloggers' cakes!  Enjoy!

Monday, March 17, 2014

Chocolate Chip Cookie Dough Brownies

Cookie dough AND brownies, combined in one sweet treat?  Yes please!

Chocolate Chip Cookie Dough Brownies
~an adapted Taste of Home recipe~
4 eggs
1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
 Cookie Dough:
3/4 cup butter, softened
3/4 cup packed brown sugar
¼ cup plus 2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 bag mini chocolate chips, divided (use 1 cup here)
Remaining chocolate chips
1 tablespoon shortening
In a large bowl, beat the eggs, oil, sugar and vanilla until well
blended. Combine the flour, cocoa and salt; gradually beat into egg
mixture. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for
30 minutes, or until brownies are done.  Cool completely.

For cookie dough, in a large bowl, cream butter and sugars until light and
fluffy. Beat in milk, salt, and vanilla. Gradually beat in flour. Stir in chocolate chips. 
Spread over the brownies; chill until firm.
For glaze, in a microwave, melt chocolate chips and shortening; stir
until smooth. Spread over filling.  Let stand until set, or refrigerate until set.  
Cut into small squares with a sharp knife, wiping blade between cuts. 
Yield: 3 dozen.

New York Crumb Cake

The simplicity of a good crumb cake is amazing, but there's nothing like it!  Buttery, sweet, and crunchy topping, soft and lightly sweet cake beneath.  Heaven on a plate!


New York Crumb  Cake
~an adapted Martha Stewart recipe~ 
 2 tablespoons canola oil
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
Confectioners' sugar, for dusting
Place rack in center of oven, and heat oven to 325 degrees. Prepare a 9 x 13 inch baking pan with non stick baking spray and set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Bake for 20 minutes and check for doneness with a toothpick inserted in the center of the cake.  The toothpick should come out with a few moist crumbs, and the cake should be beginning to pull away from the sides of the pan.
Cool completely on wire cooling rack. Dust with confectioners' sugar. Cut into squares.  
Serve and enjoy!   (Yield:   20 servings)

Tuesday, March 4, 2014

TWD: Buttermilk Scones with Blueberry Compote

I love scones!  Lightly sweet, crispy top, the perfect vehicle for fruity toppings......excellent!

Today's Tuesdays With Dorie recipe is Buttermilk scones, from contributor Marion Cunningham.  We've made a few other recipes from Marion, including Irish Soda Bread and Popovers.  I've loved all of her recipes!

This one is no exception.   I love making scones, so I was glad to try another recipe!

These Buttermilk Scones are simple and lovely.   There are only 8 simple pantry and fridge ingredients, making this recipe a cinch to pull together.  Scones are perfect for breakfast or brunch.  My family, however, would agree that a warm scone can be eaten any time of the day!

What is most interesting to me about Marion's recipe is the variation on forming them.   The traditional way of forming scones is patting the dough into a disc, cutting it into wedges, then baking.

The result is a healthy-portioned scone with crispy edges and soft interior.  The top is lightly crunchy from the sugar and butter that is baked on, and the scone itself is lightly sweet with a hint of citrus from the orange zest.

I made a delicious blueberry compote with the juice of the oranges and some sugar.  The pairing was divine!

The second method of forming the scones is by rolling the dough, similar to making cinnamon rolls.   I sprinkled some dried cranberries on the dough before rolling up.  The sweet and tart cranberries were yummy within the scones.   The texture of these were more crispy along the edges, but mmmmm, so good.

Here's the recipe!   Give it a try and get creative with fruit toppings or fillings.

Buttermilk Scones
~Marion Cunningham~
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 sticks (6 oz) cold unsalted butter, cut into small pieces
1 cup (approximately) buttermilk
1 tablespoon grated orange or lemon zest
1/2 stick unsalted butter, melted, for brushing
1/4 cup sugar, for dusting
4 tablespoons jam or jelly and/or 4 tablespoons diced or small plump dried fruits, such as currants, raisins, apricots, or figs, for filling (optional)
Position the oven racks to divide the oven evenly into thirds and preheat the oven to 425.
In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork.  Add the cold butter pieces and, using your fingertips (the first choice), a pastry blender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It's okay if some largish pieces of butter remain---they'll add to the scones' flakiness.
Pour in 1 cup buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened--you'll have a soft dough with a rough look.   (If the dough looks dry, add another tablespoon of buttermilk.)   Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly--a dozen turns should do it.  Cut the dough in half.
To make triangular-shaped scones, roll one piece of the dough into a 1/2 inch thick circle that is about 7 inches across.  Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles.  Place the scones on an ungreased baking sheet and set asie while you roll out the rest of the dough.
To make rolled scones, roll one piece into a strip that is 12 inches long and 1/2 inch thick.  Spread the strip with half of the melted butter and dust with half of the sugar.  If you want to spread the roll with jam and/or sprinkle with dried fruits, now's the time to do so;  leave a narrow border on a long edge bare.  Roll the strip from a long size like a jelly roll;  pinch the seam closed and turn the roll seam side down.  Cut the roll in half and cut each piece into six 1-inch wide roll-ups.  Place the rolled scones cut side down on an ungreased baking sheet, leaving a little space between each one.  Repeat with the remaining dough.
Bake the scones for 10 to 12 minutes, until both the tops and the bottoms are golden.  Transfer the scones to a rack to cool slightly.  These are best served warm but are just fine at room temperature.
If you're not going to eat the scones the day they are made, wrap them airtight and freeze;   they'll stay fresh for a month.   To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 degree oven.

Blueberry Compote

3 cups frozen blueberries
1/2 cup freshly squeezed orange juice
1/2 cup sugar

In a medium saucepan, stir together blueberries, orange juice, and sugar.  Over medium-low heat, bring the berries to a simmer, then reduce heat, stir occasionally, and cook for about 10 minutes until the berries have burst and the syrup coats a spoon.  Serve warm