Yesterday, on the way home from the City, we stopped off to pick up a baguette for Christin who was hungry. She broke off a few pieces in the car and munched. Then came, “it’s not a good day for baking, this baguette is soft”. Ahhhhh, yes, I said, you are right, Christin. It is not a good day for baking. Secretly, I confess I felt a tiny warm sensation that is appreciation and delight inside – was someone actually listening to my blabberings-on in the kitchen?
the Accidental Apprentice at the Santa Barbara Farmer’s Market
A couple of weeks ago, I snapped this picture of Christin at the Santa Barbara Farmer’s Market – a flood of mixed emotions came in: first was the parental dread – was I unduly influencing my daughter to engage in my passions? Second, was, ohhhh, maybe my daughter will develop some interest in baking and Farmer’s Markets on her own – and actually enjoy them for herself. I have always taken pains not to force my kids into my own interests and really encouraged them to find what they themselves love. But, I do confess, I get a little bit of glee at thinking that Christin may just someday want to bake and garden and get into the Farmer’s Market issues – so much to enjoy there! I felt the same a few weeks back when, at her insistence, we made my Mom’s Sauce and Meatballs together. All through the process she pushed me to let her do it and learn! The quintessential, “back-off, Mom, I want to do it.”
Anyway, today as I played around with my last batch of Blood Oranges and the camera, I got these together for her – as indeed, today is a good day for baking – something she could readily observe on her own:
BLOOD ORANGE AND ALMOND SCONES –
2 1/2 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
zest of one blood orange
1/4 cup sugar
1 tsp almond extract
6 tblsp cold unsalted butter, cut into cubes
2 large eggs
1/2 cup buttermilk
3 medium or 4 small blood oranges, cut into supremes, juice reserved
1/2 cup sliced almonds, crushed with your hands more for topping
egg wash
muscavado sugar
preheat oven to 400F. Line a baking sheet with parchment paper In the bowl of your food processor, combine flour, sugar, baking powder, salt the 1/2 cup almonds and zest. Add cubed butter and pulse about 8 times until the butter is broken into small but observable pieces. Remove mixture to a wide, low bowl. Make a well in the center. In a small bowl, combine eggs, almond extract, reserved blood orange juice and buttermilk. Mix well with a fork. Pour into center of dry ingredients and mix with a dough scraper until the dough just begins to hold together. Add the blood orange segments. Bring the dough together with your hands until it holds its shape. Remove to the baking sheet and pat into an 8″ round. Cut into 8-9 scones. Brush with egg wash. Sprinkle top with crushed almonds and muscavado sugar. Bake for 20 minutes or until browned and crusty on top. After about 15 minutes, when the round holds its shape, cut into the wedges to ensure even baking in the center. Bake another minute or two until baked through. Remove from oven and serve warm.
Blood Oranges – a beauty all their own:
This week’s happy developments out-of-doors:
On and around Bleecker St.:
Have a lovely day! I am ready to say it may just finally be Spring, in spite of yesterday’s raw and nastiness and a flat tire in a parking garage in NYC :(.