sunshine in skin
We are definitely between seasons now aren’t we? You can feel it outside and in. The sun is warmer but the air is cold, it keeps snowing and yet, you know, in your heart, we are not too far away. The birds are busy and the buds in my windows are reaching out for the longer moments of daylight.
I’m desperate these days, but you know that. I need to be super-sonically transported into consistent 60F weather, day in and day out. Even though I was lucky enough to escape twice since the first of the year, when I return, I foolishly squeeze my eyes shut while I’m flying and I believe that just maybe, when I touch down I am going to be able to walk outside and get the trowel out. So far, that isn’t working…..
This morning, I turned to the oven, yet again to try out some fun. If I can’t be super-sonically transported, I’ll get super-sconic…….
Over the last few weeks I have kept up my hoarding activities of my favorite citruses. I have a pile of new blood oranges, have used up all the older ones and still have a good supply of meyer lemons. On Friday, I scored a bag of key limes and went to town with a new key lime pie recipe. Word was, “stick to the Breakers’ recipe, Mom.” I had such a ball when I had my private little lesson there with them!
Today, I wanted something with one of my favorite flavor and ingredient options, and so I settled on hazelnuts, toasted coconut and blood orange. Since Ryan’s visit to Ireland while he was abroad, he has insisted that my scone repertoire is deficient, as in his words, scones don’t come in a wedge, Mom, they are individual, and therefore have more crunchy exterior surfaces. How did Ryan become an authority on scones, let alone anything, while I wasn’t looking? Sure hasn’t prevented him from being very opinionated, now has it? Hmmmm, I wonder where he got that from?
what a hue! it’s even more beautiful in person
Anyway, here’s today’s recipe. The juice from my blood oranges is so beautiful, the color so regal and luscious, I just love it. Maybe I should paint a room in this exact hue – or find an upholstery fabric. It is unique and so full of life!
to glaze or not to glaze, that is the question………
I’m not a huge glaze fan – on cakes or scones – but I thought this one might need an extra touch – optional, of course
BLOOD ORANGE, HAZELNUT AND TOASTED COCONUT SCONES –
3 cups all purpose flour
1 tblsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup chopped hazelnuts
1/2 cup toasted coconut
8 tblsp cold, unsalted butter, European style, such as Plugra, cut into small cubes
2 eggs
1/4 tsp almond extract
1/3 cup blood orange juice
1/3 cup buttermilk
1/4 cup plain greek yogurt
egg wash
muscavado sugar
sweetened coconut
Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor, whir together the flour, baking powder, salt, and sugar. Add the hazelnuts and process until they are finely ground in. Add the toasted coconut (cooled) and pulse in. Add the butter and pulse around 8-10 times until the butter resembles the size of small peas.
In a measuring cup, whisk together the eggs, almond extract, buttermilk, yogurt and blood orange juice. Remove dry ingredients to a low wide bowl. Make a well in the center. Pour wet ingredients into center and, working with a dough scraper, slowly bring dry ingredients into the wet. When the dough begins to hold together, knead lightly with your hands.
Move to a lightly floured board and roll out into a 12×9″ triangle – about 1 1/4″ thick. Cut the scones out with a 3″ cutter of your choice. Arrange on the baking sheet. You can carefully re-roll the scraps but do not over handle or work the dough. You should get 12-13 scones. Brush with egg wash, sprinkle with more coconut and sprinkle over with muscavado sugar. Bake for 15 minutes or until browned, crunchy and firm but not hard.
Remove from oven. Let cool slightly and drizzle very lightly with a glaze of blood orange juice and confectioner’s sugar. Enjoy!
incidentally, in my supermarket this has gone on sale and been cheaper than the regular brands, (????)