Posts Tagged ‘pastry’
oatmeal raisin scones
Scones are tricky things. They’re one of those rare baked goods that should be dry, but not too dry. The texture should politely request to be dipped in tea, but not cry out for it.
I had to keep telling myself these things as I made these. I had a craving for oatmeal raisin cookies but wanted to try something new so I went with scones instead. King Arthur’s recipe is a great foundation to start from and I edited from there, and made myself resist adding more milk, more butter, etc. The first time around the texture was, ahem, less than ideal (and the taste of baking powder was unbelievably overwhelming), so this batch had a little more butter, little less baking powder, and brown sugar.
They’re super hearty and dense, but in that good scone way. Be sure to use sprinkling sugar (or some kind of sugar) on top – the texture really completes them. Served with a cup of good tea, they’re perfect.
blood orange scones
Blood oranges are in season right now, and I can’t resist the sweet, ruby-red fruit. It’s reminiscent of a large clementine (in flavor) or tangello – slightly less acidic than a normal orange with a sweeter edge to it. I assisted my food stylist friend Jackie last weekend and volunteered to make a nice breakfast pastry to bring in, so I figured some scones would fit the bill.
And oh me oh my, these are honestly the best scones I have ever had. They aren’t the dense, hard scones you find in your local chain coffee shop. Fragrant and light with the taste of blood oranges plus moist and airy from the use of buttermilk and plumped currants, they really are perfection. Be sure to use sparkling or raw sugar to get that good crunchy crust on top – it makes them extra extra divine.
Currants, pre-plump.
