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.

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Oatmeal Raisin Scones

Makes 12 scones

Based on the recipe from King Arthur Flour.

Ingredients

• 2¾ cups unbleached all-purpose flour
• ½ cup old-fashioned oats
• 1/3 cup brown sugar
• ¾ tsp. table salt
• 2½ tsp. baking powder
• 1 tsp. ground cinnamon
• 10 Tbsp. cold butter
• 1 cup raisins
• 1 cup toasted, chopped pecans
• 2 large eggs
• 2 tsp. pure vanilla extract
• ½ cup milk plus more for brushing
• Sparkling sugar

Directions

1.) Line a baking sheet with parchment and sprinkle with a bit of flour. Set aside.

2.) In a large mixing bowl, whisk together flour, oats, sugar, salt, baking powder, and cinnamon. Using a pastry cutter or forks, work in the butter until pea-size crumbles form. Do not overmix. Toss in raisins and pecans.

3.) In a separate mixing bowl, whisk together the eggs, vanilla, and milk. Add liquid ingredients to dry and stir until just combined.

4.) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6” circle about ¾” thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar.

5.) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about ½” space between them, at their outer edges.

6.) Place pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425° F.

7.) Bake the scones 20-25 minutes, or until golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

8.) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

© Jessica J. for jonesing for..., 2011. | Permalink | No comment | Add to del.icio.us
Post tags: baking, breakfast, indulge, pastry, raisins, sweet

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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.

Just a spoonful (or three) of sugar…

Zest.

Ready to be baked.

Golden brown.

Scones, my dear.

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Blood Orange Scones

Based verrrry loosely on the recipe from C & H Sugar, but ADJUSTED FOR ALTITUDE

Ever since I started using homemade baking powder inspired by Edna Lewis, I have fallen in love with it. Everything tastes cleaner (not metallic at all) and it doesn’t require buying special non-aluminum baking powder. All you have to do is mix 2 to 1 ratio of cream of tartar to baking soda. Some people add cornstarch but I find it’s unnecessary. If you do use store-bought baking powder, use non-aluminum. Scones are delicate things with few ingredients, so you want them to taste as clean as possible.

Makes about 9 scones.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1½ tsp homemade baking powder (read above)
• 1/8 tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• 1/8 tsp ground ginger
• ½ cup dried currants (sub with dried cranberries or raisins if you can’t find currants)
• 1 blood orange, zested and juiced (half the juice set aside)
• ½ cup (8 tablespoons) cold butter, cut into cubes
• 1 extra-large egg
• 1 tsp pure vanilla extract
• 1 cup buttermilk, shaken
• Sparkling sugar

Directions

1.) Preheat oven to 420° F with the oven rack set in the center of the oven. Line baking sheets with parchment paper and set aside.

2.) Put the currants in a small bowl and then pour enough boiling water over them to cover. Let sit (and plump up) for 5 minutes. Drain and set aside.

3.) In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and sugar. Add the butter, and using either a pastry cutter or your hands, quickly work the butter into the dry ingredients until you have pea-sized balls. Add the currants and toss to coat.

4.) In a small bowl, whisk together the buttermilk, zest, about 3 tablespoons of the orange juice, vanilla, and egg. Pour the mixture into the dry ingredients and stir until just barely moist.

5.) Scoop 1/3-cup sized dollops at least 2 inches apart onto baking sheets (I fit 6 onto a baking sheet). Top with sprinkling sugar or raw sugar and bake 12-14 minutes until golden brown. Serve warm with orange marmalade or clotted cream and tea.

© Jessica J. for jonesing for..., 2010. | Permalink | 12 comments | Add to del.icio.us
Post tags: breakfast, fruit, high altitude, pastry, sweet

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