An order came in to the kitchen today for Raspberry Scones. Note to self: really need to find some PAYING customers in 2014!!!!
Perhaps my kitchen motto should be: “Do you believe in magic, in a young girl’s heart?” (John Sebastian) as this just about sums up my feelings when working in and around the oven………
The Lovin’ Spoonful – circa 1965 and I’m in the kitchen engaging in one of my all time favorite “magical” outcomes! For, as you know, I consider the oven to be my all-time favorite “magic box”.
I’m connecting the dots today between this song and baking scones. You all know I love to make scones. I am continually mesmerized by placing this little round of dough into the oven in one state and removing them in a completely different one after inhaling the gentle and intoxicating fragrance which has begun to waft throughout the house. This may seem utterly comical to many – to do this over and over. But, I will probably never tire of this routine – the “make and bake” of the simplest sort – yet with such a great return! Sorry if this is terribly boring!! But, you can’t smell these! Their fragrance might just qualify in the “heavenly” category, if I do say so myself! It could be great folly to try yet another iteration of this flavor combination. Yet, I am never deterred from a fresh challenge and a new version of a recipe!
THE TRIPLE DAIRY RASPBERRY/ORANGE SCONE – new version, adapted from Miette
3 1/2 cups all purpose flour
1/2 cup sugar
1 tblsp baking powder
1/4 plus 1/8 tsp baking soda
1 1/8 tsp salt
1 tsp freshly ground nutmeg
zest of one orange
1/2 cup plus 1 tblsp cold unsalted butter, cut into cubes
1/3 cup heavy cream,
1/3 cup creme fraiche or sour cream
1/2 – 3/4 cups buttermilk,
1/4 cup freshly squeezed orange juice
1/2 tsp almond extract
1/2 pint fresh raspberries
egg wash
muscavado sugar
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In bowl of food processor, combine flour, sugar, baking powder, baking soda, salt , orange zest and nutmeg. Add cubed butter and pulse about 10 times or until butter is in size of small peas. In a large measuring cup, whisk together the almond extract, sour cream, heavy cream, buttermilk and orange juice. Dump dry ingredients into a low wide bowl. Make a well. Pour wet ingredients into center and bring together with a dough scraper. Add more buttermilk and/or orange juice if needed (my flour has been exceedingly dry for the past several months). Add the raspberries and combine gently.
Move dough to the baking sheet and pat into a 8″ round, about 1 1/2″ high. Brush with egg wash and sprinkle with muscavado sugar. Cut the round into 8 scones with a bench scraper or sharp knife. Bake for 20 minutes or until puffed and well-browned. Tops should be dry and crispy. Separate scones gently and continue to bake if they are not done in the center. Serve immediately.
crunchy, light, fresh and fragrant!
Today is January 13 and we are just about half-way through the month. I’m counting, no rushing the days – till I see signs of life outside. But, I have to admit, today is quite a nice day. I may just sit outside in the sun!