Orange vanilla scones.

I don't know if it's their resemblance to biscuits, their versatility, or because one line of my ancestry is from the British Isles, but I really love scones.

And today, because I totally reorganized my kitchen yesterday, I felt like a treat. This recipe for Orange Cream Scones originated in Tea Time magazine. The addition of actual fruit and the taste of vanilla was my idea. Obviously, these little guys came from a can and were left over from a salad, but when I have a Tangelo or navel orange in the fridge, it's pretty awesome to use the fresh segments, zest and juice. To this, you could also add chocolate chips and, I'm guessing, be pretty satisfied.

Speaking of satisfied, something else orange, as well:

On a recent trip to Asheville, North Carolina, I found powdered vanilla bean at The Spice and Tea Exchange and will likely be putting it in everything from now on, so be warned. My research says it's nice to use when you don't want to add liquid to a recipe and that it retains flavor, which is sometimes evaporated out of vanilla extract in baking. The recommended conversion is to use half as much powder as extract.

Recipe for Orange Cream Scones

2-1/2 C. all-purpose flour
1/2 C. plus 2 T. sugar, divided
2 t. baking powder
1/2 t. salt
1/2 C. butter, cut into pieces
1 T. orange zest
1/2 C. mandarin oranges, drained well
1/2 t. vanilla powder
2/3 to 3/4 C. heavy cream
2 T. orange juice

Preheat oven to 375. Line baking sheet with parchment. In large bowl combine dry ingredients including vanilla and orange zest. In a measuring cup, I first add the orange juice, then enough cream to make 3/4 of a cup. You may need less, depending on how juicy the oranges are. Let this wait while you cut the butter pieces into the flour mixture.

Sometimes a pastry blender works best to break up the initial chunks, and then just rub the butter bits between your thumb and other fingers until all is crumbly. Add the cream mixture to the dry mix and stir gently with a fork just until incorporated, adding the orange pieces last.

This is another time that I heavily flour my cutting surface. Because of the oranges, this recipe tends towards moisture and you'll probably want to knead just a little to be able to shape and cut the dough. Make whatever shape you like. Today, I made big wedges.

Sometimes I use a round biscuit cutter (or just a glass) or one with scalloped edges to be fancy, or cut into squares with a knife. If you're expecting Camilla and Charles for tea, you may want to read some other blogs. These orange-y, flaky scones are for you and people you love, because they taste good. Place them on the baking sheet and brush tops with the extra cream and sprinkle with sugar before placing in oven.

The original recipe instructs to bake for 18 to 20 minutes; perhaps because of the added fruit, mine took more like 25 minutes. Just keep an eye on them. When lightly browned, remove from oven.

Hopefully, you've got the coffee made.

I like mine with the Sunday paper, or outside, if the sun is shining.

Visions of Gingerbread and Peppermint

With the turning of the leaves here in the Blue Ridge, the holidays cannot be far behind. If further evidence was needed - and I am not lying - I saw a Christmas tree lot in my neighborhood this week. And yes, the trees were already there.

In a year when things are not going well for a lot of folks and we seem to have more to worry about than usual, I'm thinking that putting up your holiday decorations in the second week of November is not a bad idea. Besides the faces of my children, few things perk me up in life like the site of fresh-scented greenery, red and gold ribbons and balls, and multicolored lights. And as my children will also attest, I'm no Scrooge when it comes to leaving that "blinking beacon" up until the Super Bowl has come and gone.

Clearly, I have attachment issues with holiday icons. Some years ago, I stumbled upon the answer to said issues in a wonderfully written and illustrated book by Sarah Ban Breathnach (the Simple Abundance author) entitled, Mrs. Sharp's Traditions, in which she describes a "seasonal tree" that is left up year-round and decorated according to each passing season. Can't you picture it? In spring, you could mine the hardware section for tiny gardening implements and flower-covered seed packets, or construct that perennial favorite, the Easter egg tree, and in July, flocks of American flags and firecrackers. February is too easy with all the red hearts and paper doilies that abound. Autumn gourds and Indian corn, cutout paper snowflakes in January. The inexpensive and creative possibilities are endless, especially if your favorite scene in Steel Magnolias is when Shelby throws the switch on Annelle's industrial light and magic show, and if you've noticed how cheap artificial trees are on December 26.

I did not give in to the temptation of buying a Christmas tree this week, as I have not yet decided between that lovely pine scent filling my home (with dry dead needles in January) or the gaudy, beloved, aluminum tree I've used the past few years, complete with rotating 4-color spotlight. However, I did get out my Mikasa Ribbon Holly china and, on the advice of an old magazine article I was reading, determined that I would use it throughout December, not just for Christmas Eve dinner.

One thing led to another and before I knew it, visions of Pumpkin Ginger Scones and Peppermint Tea were dancing in my head. The recipe below is adapted slightly from the TLC site "How Stuff Works, Biscuits & Scones." I substituted Greek yogurt for their sour cream and used ground ginger as I am not a fan of the texture of the crystallized stuff, even though, for my money, the lemony-peppery flavor is gorgeous.

Pumpkin Ginger Scones
1/2 C sugar
2 C all-purpose flour
2 t baking powder
1 t cinnamon
1/2 t baking soda
1/2 t salt
4 T cold butter
1 egg
1/2 C pumpkin puree
1/2 C Greek yogurt
1/2 t ground ginger (or 1/2 t grated fresh ginger or 2 T finely chopped crystallized ginger)
1 T melted butter + 1 T sugar

Preheat oven to 425 degrees. Combine first 6 (dry) ingredients in large bowl. Cut in the cold butter with a pastry blender and finish by rubbing between fingers until coarse meal-like texture. In small bowl, beat egg and add pumpkin, yogurt and ginger until blended. Stir this into dry ingredients, gently, with a fork until soft dough leaves sides of bowl.

Again, gently, turn out onto floured surface and knead slightly so dough remains soft but not too sticky. (This is where plenty of people irreversibly change the finished scone into something tough and not at all tasty, by simple over-handling. Same with biscuits.) Ball up the dough and then pat into a circle about 8 inches in diameter; I like my scones and biscuits tall and light rather than flat. You can cut them into small circles or squares, but I like making 8 wedges out of the circle. Place each scone onto a parchment paper-lined baking sheet, brush with melted butter and sprinkle with sugar, and bake 12 to 15 minutes. The original recipe instructed 10 to 12 minutes but my chubby scones required more like 15 to 17 minutes to finish. Cool 10 minutes on a rack while you make your favorite tea, and serve warm with butter, jam or clotted cream if you know how to make it because it is apparently as scarce as hen's teeth in this country and not at all authentic.

Like the seasonal tree, Celestial Seasonings' peppermint tea is something I keep year-round because it is not only delicious, but possesses wonderful stomach-settling properties when you need them. This time of year, it's even better with a candy cane in your cup.

And that tree lot I saw, it's over on Park Street if you're looking.