Crunchier, more fragrant….. advancement…….
I don’t like repeating recipes very often, especially scones. Shocker! – as Ryan would say – At this point, I am after new and exciting, not repetition. And so, confession: I’m actually getting tired of making scones.
However, I am always open to the possibility for the potential for improvement. My definition of a great Scone? Fat and Happy.
Today I had a request for Raspberry-Orange Scones. I initially scoffed but finally acquiesced.
These came out of the oven highly fragrant and with great loft, crunchy outside and tender and flaky inside.
RASPBERRY-ORANGE SCONES
2 3/4 cups all purpose flour
1/3 cup sugar
1 tblsp baking powder
1/2 tsp kosher salt
zest of one orange
1 container fresh raspberries
2 eggs
6 tblsp unsalted butter – very cold or frozen
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 tsp almond extract
cinnamon/nutmeg sugar
Preheat oven to 425F. Place a sheet of parchment paper on a baking sheet and set aside.
Place flour, sugar, zest, baking powder and salt in bowl of food processor and blend. Add cubed cold butter and pulse about 10 times or until mixture resembles coarse meal with visible small chunks of butter. Remove mixture to a wide, low bowl. Make a well in the center. In a small bowl, whisk together the eggs, almond extract, buttermilk and orange juice. Add to center and mix together gently with a plastic pastry scraper. Bring the dough together with your hands. Add the raspberries and make the dough into a cohesive, but not overworked mass. With a large spoon, scoop the batter into 9 scones. Roll each one in the cinnamon/nutmeg sugar.
Bake for 18 minutes or until well browned and crusty. Enjoy!
Ok, so I lied about the last Lillian Austin Rose – here are 5 new buds on November 5th. I did a hard prune on these two bushes about a month ago – I hope not to their detriment. I know I should have waited till Spring, but they were too messy:
Sadly, it looks like the Morning Glories have said goodbye for the year. As has most of my basil. 🙁