I’m so lucky to live in Washington. We get the best berries in the summertime. The most crisp, juicy apples in the fall. But citrus isn’t really our thing. Consequently, we import most of it and get pretty decent varieties year-round. Our local strawberries are still a few weeks shy from being ready (we had a very cold, wet winter and spring), but I was dying for shortcake. So I turned to the one thing I can always count on: oranges. From constantly sunny California.

What resulted was a dreamy shortcake with sweet tangelos and vanilla bean whipped cream. Layer the two on a sweet, flaky scone and you’ve got a dessert that tastes remarkably like those frozen creamsicle treats of your childhood.

Begin with your favorite oranges. I’m digging tangelos right now, but use whatever is juicy and sweet at the moment. Grab some whipping cream, a little sugar, vanilla extract, one vanilla bean, and your favorite scone mix or recipe.

I like Fisher’s. If you grew up in Washington this probably tastes like the Puyallup Fair to you. It’s a snap to make (just add water) and I have yet to find a scratch recipe that is as good.

Begin by peeling the oranges. Take all the white stringy bits off if you have the patience. I never do.

Slice into rounds.

Place in a bowl and drizzle with vanilla extract. Stir and refrigerate at least 1 hour.

Next, slice that vanilla bean down the middle. See all those little bits that look like dirt? Those are the vanilla beans that will make our whipped cream extra vanilla-ey.

Use the tip of a sharp knife to scrape the beans out of the pod…

…and scrape them straight into the whipped cream container. Shake and refrigerate along with the oranges.

Meanwhile, whip up your scones.

Bake. By now your whole house should smell like vanilla and warm scones. Heaven.

When you’re ready to serve, pour the whipped cream into the bowl of a stand mixer.

Add the sugar and whip at high speed until stiff peaks form.

Slice a scone in half and layer on the oranges and whipped cream.

Sweet, warm scone, juicy vanilla-scented oranges, and fluffy whipped cream. It’s such a nice alternative to the traditional berry shortcakes. And best of all, you can enjoy it any time of year. Long live the creamsicle!

-RDG

Creamsicle Shortcakes  printable pdf

I like Fisher’s Fair Scone Mix (available in Washington), but feel free to use your favorite mix or recipe. Makes 8 shortcakes. Eat the leftover scones for breakfast with a little butter and jam!

Active Prep Time: 15 minutes     Inactive Prep Time: 1 hour     Bake Time: 12 minutes (may vary according to your scone recipe)

• 4-5 oranges, peeled
• 1 tsp vanilla extract
• 1 vanilla bean
• 1 pint whipping cream
• 1 1/2 tbsp sugar
• 1 box Fischer’s Fair Scone Mix

1. Slice oranges into 1/2 inch rounds. Place in a bowl, pour in vanilla extract and stir to coat. Cover and refrigerate at least 1 hour.

2. Slice the vanilla bean down the middle. Using the tip of a sharp knife, scrape the vanilla beans from the pod and place beans in whipping cream container. Shake and refrigerate at least 1 hour.

3. Prepare scones according to package directions. Shake whipping cream well and pour into the bowl of a stand mixer. Add the sugar and whip on high speed until stiff peaks form.

4. Slice scones in half. Layer with orange slices and dollops of whipped cream. Serve.