Are we getting used to our new way of life yet? Are we getting the new balance between old normal and new normal? Have we figured out which things we can do over the Spring holiday weeks that we heretofore expected to be sacrosanct?
Let’s face it, bakers take liberties in creating adaptations all the time. How else would we have the millions of iterations that we peruse and play with from our favorite books, tv chefs and nowadays, the internet. This week I got to thinking that I really haven’t taken advantage of the citrus orchard in the back yard of my current winter home. And, so I got to thinking about all the ways I could hurry up and do while we are busy here hurrying up and waiting – for things to return to some semblance of “normal” or at least what our lives were before. My iteration of “cake pan scones” isn’t “kosher” in the baking world. Many would scoff and say that’s not really a scone. So, you can go ahead and call it whatever you’d like – some genré of a quick bread – its more a bread texture than a cake. This recipe is perfect for your holiday breakfast table – any brunch you might be having, now or later, and for afternoon tea. What I especially like about how these come out is that they have a semblance of flakiness that looks a bit like a yeast roll – and remind me of the orange yeast rolls my Mom used to make for us.
Today’s recipe comes with a couple of guarantees in a time when there may be few. Great aromas will waft. You’ll be happy with the ease. You’ll be happy with the results. My taste-testers approved.
I have done this flavor combination before. Chocolate and Orange IS one of my all-time favorites. (I’m hoping to try a Challah with these flavors before Sunday.) But, I do have to say that walking out my door and picking a couple of oranges does make the whole process a little more special. Use the best chocolate chips or chopped bar you can find. I like the Guittard semi sweet chocolate chips which are available in Whole Foods. I’m not usually a big one for glazing but in this case, a lovely cara cara orange scented glaze works well. And, I like the color (pink). Shocker! But, feel free to leave them plain. They have plenty of heady flavor and don’t really need the added sugar.
I hope you will try these over the next few days. Once again, you can get the kids involved. This is a no-brainer.
Orange and Chocolate Cake Pan (Pull-Apart) Scones
3 cups all purpose flour
1 tablespoon fresh baking powder
generous 1/4 cup granulated sugar
1/2 teaspoon fine sea salt
zest of two medium oranges
1 stick unsalted butter, cold cubed
2 eggs at room temperature
1/2 cup buttermilk
1/4 cup plain yogurt
scant 1/2 teaspoon vanilla extract
squeeze of fresh orange juice
1 cup semi sweet chocolate chips, I prefer Guittard
egg wash
muscavado sugar
Glaze: 1 – 1 1/2 cups confectioner sugar plus drizzle of fresh squeezed orange juice to make a smooth but just pourable (not too runny) glaze
- Preheat oven to 400F. Line a 9″ springform pan with parchment. Butter bottom and sides and sprinkle muscavado sugar along sides while holding pan to side. Set aside.
- In the bowl of our food processor, whir together the flour, baking powder, sugar, salt and orange zest.
- Add the butter cubes and pulse until the butter resembles the size of peas, about 10 times.
- Dump mixture into a large bowl and make a well in the center.
- In a 2 cup measuring cup, whisk together the eggs, buttermilk, yogurt, and vanilla. Pour into the center of the dry ingredients and, working with a light hand and a dough scraper, gently mix the dry ingredients into the wet. Mix and knead lightly until dough just holds together. If it feels too dry, sprinkle a little fresh orange juice and work in lightly. Do not overmix.
- Add the chocolate chips and mix in. Do not overmix.
- Move the dough to a lightly floured surface and pat out. Roll with a rolling pin and, using a bench scraper, mold into a rectangle, approximately 9 x 7 x 1. Roll up from the long edge into a log, carefully pulling up the dough from the surface with the edge of the bench scraper. Cut into 8 scones. Arrange in the baking pan as shown.
- Brush tops with egg wash.
- Bake for 20 minutes or until tops are nicely browned and toothpick inserted in center comes out clean. Remove from oven. Cool in pan 5 minutes.
- Meanwhile, in a small bowl, whisk the confectioner sugar together with a few drops at a time of fresh orange juice. If you want an even pinker result, use blood oranges.
- Loosen the collar of the springform pan and remove. Place the bottom on a cooling rack with a piece of parchment underneath. Drizzle the glaze over gingerly. Serve warm with a steaming cup of tea.
Happy Passover and Happy Easter to everyone.
what I’m perusing – it’s actually raining here today