The above basic scone recipe can be made with virtually any addition, sweet or savory. Just mind the salt or sugar for each. For my boss' birthday tea party I made carmelized lemon and orange peel scones. I'd never tasted them before but since it was a special occasion I decided to take a chance and pray to the baking gods. They came out fabulous - next time I may top with a glaze of powdered sugar and orange or lemon juice.
A day before you intend to bake the scones, I would start the candied/carmelized peels. They turn out best if allowed to dry overnight.
Take several organic lemons or oranges and peel strips with a paring knife or vegetable peeler. Be careful to not remove the white pith.
In a saucepan, combine the peels with 2-3 cups cold water. Bring to a boil, simmer for 7 minutes, then drain off the water. Again add 2-3 cups cold water, bring to a boil, simmer for 7 minutes, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
Measure 2 cups of sugar into the pan and add 1 cup water, whisking until the sugar dissolves. I used turbinado and it took awhile for the sugar to disolve, but the flavor was great. Add the peels and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until the peels are tender and translucent, about 10 to 15 minutes.
Remove the peels with a slotted spoon and let cool on parchment paper. Separate the peels and allow the peels to cool for about 10 minutes, then toss with 1/4 c white sugar (superfine if possible). Again separate the peels and allow them to dry overnight.
Add the peels in the dry mixture before the wet ingredients are added for the scones. Save a few pretty ones for a garnish. Or dip them in dark chocolate and reep your reward!
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