Tuesday, September 16, 2014

Blueberry and Orange Scones with Nutmeg

These scones were the bomb! I brought them to one of my mother's community functions and they vanished in minutes. Thanks to Nimmi for the nutmeg she sent me from her grandfather's farm in India! I'll copy below the recipe I used from the Food Network Test Kitchen. *Note: I used dried blueberries instead of currents, more orange zest, a little orange juice, and lots of fresh grated nutmeg! This recipe is easy to double-batch and freeze for fresh scones at a moment's notice. Just take a few out of the freezer and pop into a 350deg oven for 8 minutes until they're "fresh outta' the oven" again. Shhhh.

  • 1 3/4 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/4 teaspoon fine salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
  • 2 teaspoons finely grated orange zest
  • 1/4 cup dried currants
  • 1 large egg
  • 4 to 5 tablespoons heavy cream or half-and-half

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.In a medium bowl, whisk together the flour, baking powder, sugar, (*nutmeg) and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants (or whatever dried fruit you choose).
In a small bowl, beat the egg and 4 tablespoons of the cream (and orange juice) together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges (but I did mini-scones, so 16). Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
Cook's Note: For a richer, darker crust, brush the tops of the scones with heavy cream and sprinkle with sugar before baking.

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