Arrupe chefs whip up good eats

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2½ teaspoons baking powder

½ cup brown sugar

½ teaspoon baking soda

½ cup cold butter (8 tablespoons)

Zest of one orange

1/3 cup dried cranberries, soaked in hot water and drained well

1/3 cup chopped toasted pecans (optional, see note)

1 cup cold buttermilk

Cinnamon/sugar to sprinkle as topping

  • Preheat oven to 375 degrees.
  • Mix flours, flaxseed meal, baking powder, brown sugar and baking soda in work bowl of food processor or large mixing bowl.
  • Cut butter in small chunks and place in bowl with well-mixed dry ingredients. If using a food processor, pulse to cut butter into dry ingredients until it resembles large crumbs. If using a large bowl for mixing, cut butter in with pastry blender. If there are still a few large pieces of butter, work them in by hand.
  • Place ingredients from food processor in large mixing bowl and stir in orange zest, well-drained cranberries and optional toasted pecans. With fork, lightly stir half the buttermilk into bowl of ingredients, adding more as dough starts to pull together.
  • Use your hands with a pulling and kneading motion to bring all the dough together. If it's a little too dry, add a few tablespoons more buttermilk.
  • Form dough into log on floured counter or cutting board. Using knife or pastry blade, cut dough into five equal portions. Shape and pat one of dough pieces with your hands into round disk. Then cut into 4 equal triangles. Repeat process with remaining dough and place on two cookie sheets lined with parchment paper. Sprinkle a bit of cinnamon and sugar or raw sugar on scones before baking. Bake scones 15-18 minutes or until lightly browned. Makes 20 1½-ounce scones.

Notes:

Garrett uses Bob's Red Mill flaxseed meal and King Arthur unbleached white whole-wheat flour for her scones.

You can use any chopped dried fruits or nuts as substitutions. Or try adding ½ teaspoon almond extract.

Garrett says most cooks should be able to figure out how to toast pecans, but just in case, before chopping them, bake on cookie sheet at 275 degrees 10-15 minutes or until they brown a bit. Let cool completely before adding to dough.

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