These babies are for my lovely friend Laura Miller who, in the words of all the Dance Girls (our daughters were in dance together for many years), “Laura makes the best water ever!” This may sound like a dig, but I assure you it’s not. One year we all went to Kelowna for a dance competition and Laura did a lot of the food…the rest of us, let her (ha!). She concocted three different kinds of flavoured waters from herbs, citrus, berries, veggies and a whole lot of love. They pretty much were “the best water ever!” So, as a thank you, these are for her.

I put together several different recipes for this variation. If you want to make the originals they are:

• Millionaire’s Shortbread from the very sweet Sam from Sugar Spun Run. She also likes people who give her chocolate (sweet AND sensible).
• Orange shortbread from Jamie at My Baking Addiction…who’s addiction happens to be one I share – go Jamie!
• Homemade Salted Caramel from another member of the Baking Addiction Sisterhood*, Sally at Sally’s Baking Addiction.
• And the splendid chocolate topping from the recipe for Salted Carmel Shortbread Bites from the wonderful Lynne and Sally of The Splendid Table fame.

*I say sisterhood only because the recipes all happen to be from women but I’m 99.9% certain that baking addiction does not discriminate.

Ingredients for the Shortbread

3/4 C sugar
Zest from 2 large oranges
1 C unsalted butter, softened (I used salted and the world did not end)
1 1/2 tsps pure vanilla extract (it occurs to me that almond extract would also pair well with the orange)
1 egg
2 1/2 C all purpose flour
3/4 tsp sea salt

Ingredients for the Homemade Salted Caramel Sauce

1 C granulated sugar
6 Tbsps salted butter, room temperature cut up into 6 pieces
1/2 C heavy cream
1/2 tsp sea salt

Ingredients for the Chocolate on Top

1 300 g bag semi-sweet chocolate chips (or 7 oz bittersweet chocolate, 70% cocoa solids as recommended in the original recipe)
1 tbsp vegetable or sunflower oil (I used coconut oil and it worked beautifully)
1/2 tsp flaky sea salt (I used Pink Himalayan sea salt that I recently acquired…too pretty not to use it)

Method for the Shortbread Layer

Directions for Chocolate Layer

1. Put the chocolate chips and coconut oil in a microwave-safe bowl and follow the directions for your microwave for melting chocolate. If you don’t have a microwave use a double boiler.
2. Once the chocolate is melted, pour onto shortbread, caramel base and spread smooth.
3. Sprinkle salt flakes (use a very light hand) on top.
4. Return to the fridge for at least 30 minutes to let the chocolate set up. I tried to cut these too soon and you can see the ooey goey caramel flowing out.
5. Mark into squares and cut, wiping the knife blade between each cut.

Notes: I wouldn’t cut these any bigger than 1″x 1″ as they pack quite a sweet ‘n salty punch. Store in an airtight container in the fridge for up to a week or pop them in the freezer for longer storage (depending on the chocolate it may discolour in the freezer).

I hate Starbucks’ scones. Ok, maybe “hate” is a bit strong but they typically suffer from over mixing. Therefore, they end up akin to little chunks of concrete rather than what a scone should be which, IMHO, is crumbly, light, and melt in your mouth delicious. However, I DO like the taste of their pumpkin scone. So, I set out to make a version that meets my exacting texture standards. Yes, I know that makes me sound like a twat, but some things (like scones) are sacred. I am also very fond of the “mini” scone (less guilt involved) so I decided to make my pumpkin scone a mini version.

Caution: I am one of those people who loves a LOT of spice in her pumpkin pie. If you prefer a milder flavour then by all means feel free to half the spice quantities in this recipe to your taste. No point baking something you don’t like is there? No, and quite right too.

Pumpkin Mini Scone Ingredients

• 2 C all-purpose flour
• 1 C whole wheat flour
• 3/4 C sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground allspice
• ½ tsp ground cardamom
• ½ C pumpkin puree
• 1/4 C buttermilk
• 10 Tbsp unsalted butter, melted (if all you have is salted, don’t sweat it, nothing terrible will happen)

Method

1. Preheat oven to 400°F (or 200°C). Line a cookie sheet with parchment paper.
2. In a large bowl whisk together the flours, sugar, baking soda, baking powder, ground spices, and salt until evenly mixed.
3. Whisk the buttermilk with the pumpkin puree and the melted butter.
4. Create a well in the center of the flour, pour the wet mixture into the dry. Gently mix with a wooden spoon until the flour mixture is just moistened. Don’t over-mix (I have to confess I failed a bit on this one but learn from my mistakes grasshoppers). The mixture should look very shaggy.
5. Divide the mixture into 4 balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 8 wedges.
6. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
7. Bake for 18-20 minutes. Cool on a rack completely before glazing.

Plain Glaze

• 1 C and 1 Tbsp icing sugar
• 2 Tbsp milk (I used Buttermilk)

Whisk together until smooth and use a pastry brush to paint each cooled scone. Allow to dry at least an hour before drizzling on the spiced glaze.

Spiced Glaze

• 1 C and 3 Tbsps icing sugar
• ¼ tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch of each of ginger, cloves and cardamom
• 2 Tbsp milk (again I used Buttermilk)

Whisk together and drizzle over scones. Allow to dry.

To store, allow first to cool to room temperature, then seal in a freezer bag.

Makes 32 lovely mini scones.

Thank you Percy the Pumpkin (again).