Cinnamon Scones

In an attempt to not seem totally scatterbrained I warning you in advance there is no real rhyme or reason to this post. Just a smattering of thoughts.

Cinnamon Scones with homemade cinnamon chips

First- I love Starbuck’s cinnamon scones. Nathan loved them first and I was alway puzzled why he would order one. Then I started to take nibbles of his and fell in love. I don’t think they still have them after they did their most recent pastry revamp. I haven’t dared to look close enough into the pastry case to tell.

What was so great about those scones? The level of cinnamon. I know that sounds strange when speaking of a scone named for the spice but it had so many layers. And was SO cinnamony (is that a word?). Perfect paired with a strong cup of black coffee.

Cinnamon Scones with homemade cinnamon chips

Second- Did you know there is such thing as cinnamon chips? I have attempted cinnamon scones before and they weren’t quite right. Most recipes I ran across called for these cinnamon chips. But what is in them? Surely I can make good scones with out them right? Enter Thomas Keller. You know from Bouchon Bakery and French Laundry? Apparently they MAKE a cinnamon chip of sorts to put in their scones. Of course they do. No one is surprised. Even less surprising was I made them instead of buying chips. It is the way I roll.

Yes these chips takes some advance planning as they need to be frozen first but they are awesome. You can at least thank me that I picked a different scone recipe because Thomas Keller’s requires two hours of refrigeration and creme fraiche. Two things I just don’t have patience for right now.

Third- Work is going well. I brought these scones in to work on Wednesday. Apparently that was all it took to swiftly fall into my co-workers good graces. I work in a small office with only two other co-workers and my boss. It is sweet and intimate and I feel at home. Especially now that I have cooked for them. It is something I do for people I like.

Cinnamon Scones with homemade cinnamon chips

Fourth- After making this recipe I realized it utilized half a pound of butter and nearly a cup of rich cream. Heck yes. I firmly believe fat doesn’t make you fat. Too many calories does. So embrace the butter and the cream. It is good for you.

Cinnamon Scones with homemade cinnamon chips

 

One year ago today: Sweet potato quinoa chili

Cinnamon Scones (makes 8 huge or 16 reasonably sized scones)
Adapted from Tracey’s Culinary Adventures and The Pioneer Woman Cooks

Cinnamon Honey Cubes
3 tablespoons all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 tablespoon honey

Scones:
3 cups all-purpose Flour
1/3 cup sugar
5 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 sticks (1 Cup) unsalted butter
3/4 cups heavy cream
1 whole egg
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon ground cinnamon
1-1/2 teaspoon heavy cream

To make the cinnamon honey cubes: Add the flour, sugar, and cinnamon to a medium bowl and whisk to combine. Add the butter and toss until the pieces are coated in the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until no large visible pieces of butter remain. Stir in the honey with a rubber spatula until the mixture forms a smooth paste. Turn the paste out onto a piece of plastic wrap and shape into a 4-inch square. Wrap the mixture and freeze for at least 2 hours (or up to 1 week).

To make the scones: Preheat oven to 350 degrees. In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Remove the cinnamon honey cube from the freezer and chop into pieces with a large chefs knife. Stir into the mix. Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together the 1/2 cup sugar, 1 tsp cinnamon and 1 1/2 teaspoons of heavy cream, stirring with a fork. Sprinkle over the top of the dough, lightly pressing. Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Impress your new coworkers.

Cinnamon Scones with homemade cinnamon chips

Bacon

I have a confession. I burn bacon. Like bad. Every.Single.Time.

Also I feel stupid sharing this with you as it is so incredibly mundane but it was transformed my life so here it is.

A while back on Pinterest I saw a post about making bacon in the oven. I stored the information in the back of my brain for the next time I made bacon. All I want to know is why didn’t someone tell me sooner?!

How to make bacon in the oven

My husband loves this new development for a number of reasons. First we no longer have burnt bacon. Second our bacon is cooked near perfectly every time. Third we eat a lot more bacon because I am no longer afraid of ruining it. Fourth there is no mess all over the stove from bacon splatter.

All around everyone is please.

So the next time you have brunch remember this simple trick so you don’t have to stand on the stove and monitor splattering bacon. Just trust me on this one ok?

How to make bacon in the oven

No more thinking, worrying, watching, etc. Just set a timer, sip your coffee, and enjoy.

Our favorite way to enjoy bacon? In BLTs. Throw the bacon in the oven, toast the bread, slice the tomatoes, tear the lettuce and in no time dinner is on the stove with hardly any mess.

So much win.

(also I feel SO dumb writing this out as a recipe but here you go)

How to make bacon in the oven

One year ago today: Baked Penne Bolognese, Zucchini Bread

Bacon (in the oven) (makes one pound)
Mine

1 lb thick sliced bacon

Lay out the bacon on a sheet pan/rimmed cookie sheet. Place the bacon in the cold oven. Turn the oven on to 350 and set the timer for 15 minutes. At 15 minutes remove the pan from the oven and flip the bacon. Place back in the oven for another 3-5 minutes depending on your desired level of crispiness. Remove from the oven and place the bacon on a paper towel lined plate to drain. Enjoy.

Homemade yogurt

I feel like I am late to this party.

Homemade yogurt has come up in conversation a few times over the past couple of months. We have been getting incredible raw milk from a local far and I know several of the mamas have made yogurt with the milk as it was just turning sour (a great alternative versus pitching it).

Homemade Yogurt

I however have pitched the little bits of milk here and there that have soured on me. This past weekend I had three extra quarts of milk and I knew the time had finally come to make my own yogurt.

Why on earth did I wait so so so long!?

Homemade Yogurt

The process was absurdly easy. Milk, sauce pan, heat, allow to cool slightly, add a little bit of yogurt with live cultures, let sit. The result? The most amazing rich and thick yogurt ever. I am beyond impressed.

Add yogurt to the incredibly long list of things I never ever want to buy again. Also I can’t believe it is cheaper than store bought yogurt. The stuff we get from Trader Joes is $2.50 per quart and this came out to right around $1.75 per quart. Plus I know the cow it came from.

Homemade Yogurt

What do you think? Is making your own yogurt for you? I promise you that you wont be disappointed…. Now I just need to get around to making some granola….

(Oh! You know what else you can do when you have three quarts of yogurt in your fridge? Make frozen yogurt. Coming next week!)

Homemade Yogurt

One year ago today: Cherry Pie

Homemade Yogurt (makes 1 quart)
From David Lebovitz

1 quart whole milk (I used raw)
1/4 cup plain whole milk yogurt

Sanitize a clean a 1 quart jar by pouring boiling water in it and letting it stand 5 minutes. Drain the water (carefully, as the water and the jar will be hot), and let the jar dry.

Heat the milk in a saucepan fitted with a thermometer, or use an instant read thermometer, until the milk reaches 180 F. Remove from heat. When the temperature drops to 115 F (This took about a half an hour), stir in the 1/4 cup of yogurt, then pour the mixture into the jar and cover it. Put the yogurt in a slightly warm place, and leave it undisturbed for 10 to 12 hours. The longer fermentation will yield a more tart yogurt. Chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.

Two notes: First- I simply tripled the batch and made all three quarts at the same time with great success. So double and triple with confidence. Second- make sure the yogurt you add to the warm milk is yogurt that has live active cultures. Just read the label. It will tell you.

Homemade Yogurt

Crepes

Years ago when Nathan bought me my beautiful le Creuset pot we were unknowingly entered in a drawing at said store. A week later I got a call completely out of the blue saying I had won a le Creuset crepe pan.

Simple homemade crepes

Wait what?

Of course I’ll take it!

So then I learned to make crepes. There really isn’t anything to learn really. It does take a bit to get the feel of how much batter to put in the pan and when to flip but otherwise I feel that crepes might be easier than pancakes. Certainly easier than waffles.

The really cool part? Totally a customization dinner. Littles don’t like the green? Then ham and cheese for them. I loaded mine with Gruyere, ham, dijon mustard, and arugula.

Simple homemade crepes

Good thing I have a tiny smidge of self control or I would have eaten three of these in rapid succession.

Although this was technically a savory recipe I reserved some of the batter for making dessert crepes. It worked wonderfully. I simply cooked them, folded them in to triangles, then squeezed on some lemon juice and sprinkled with powdered sugar.

Simple homemade crepes

Sorry there aren’t any pictures of those. They kinda disappeared as fast as I made them.

I can’t believe we don’t have this for dinner more often. Definitely working these into the menu more often. I am imagining ones filled with roasted veggies or scrambled eggs and bacon or or or….

Yum.

Simple homemade crepes

One year ago today: Pea pesto and rhubarb crisp

Savory Crepes (makes 5)
From Joy of Cooking

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 teaspoon salt

Place all the ingredients in your blender and blend till smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.) Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. If you are adding savory toppings you can do so now to allow the cheese to melt, ham to warm up, greens to wilt, etc. or remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

Simple homemade crepes

Zucchini, Banana, and Flax Muffins

Our garden is going to town.

So much stunning produce straight from my backyard.

As always we have planted more zucchini than is prudent. To add insult to injury we planted the tomatoes in front of the zucchini this year so we can barely get in our garden. It was poor planning.

Zucchini, banana, and flax muffins. Super healthy.

This means that we don’t get out in it every day like we probably should. There are loads of things to pick but getting past the gate is kinda hard at the moment. I love the tomato plants mind you but we are so not putting them there next year.

Needless to say we are struggling with picking the zucchini before it grows to the size of a baseball bat. In my defense I am confident they are growing overnight. One evening I left a tiny zucchini behind thinking I would pick it the next day. Miraculously I braved the jungle that is the garden the very next day and the stupid zucchini was the size of my arm. Sigh.

Zucchini, banana, and flax muffins. Super healthy.

Oh well. More zucchini bread for us.

While I love zucchini bread as much as the next person it does have a lot of sugar and oil. I was looking for a healthier option when a friend made muffins very similar to these. The first time I made them they were fantastic but still had a lot of sugar. The second time I cut the sugar in half and they were still excellent.

I am thrilled. Little loves them. No one feels guilty eating them, not even for breakfast.

All around win and a total keeper of a recipe.

Zucchini, banana, and flax muffins. Super healthy.

One year ago today: Fruit Crumble Bars- revisitedVanilla Bean Latte Cupcakes

Zucchini, Banana, and Flax Muffins (makes about 15)
From Martha Stewart

1 3/4 cups whole wheat flour
1/2 cup ground flaxseed
1/2 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana (about 1 banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line a muffin tray with paper liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Strawberry Jam Scones

Strawberry jam making was supposed to happen yesterday.

It didn’t.

Strawberry jam scones

Little woke up all kinds of sick so the day was spent mostly on the couch. We watched lots of TV. Which he never watches TV. By 4 in the afternoon I was going stir crazy and he was thankfully on the mend.

There were lots of cuddles. It was pretty sweet. But he was ouchy and not feeling well and that was sad.

Today the toddler is back in full force. A little bit crankier version of his usual self but himself nonetheless.

Strawberry jam scones

That leaves jam making for next weekend. Not just jam making but strawberry picking too. I can’t wait.

However I still have some of last season’s jam to use up. Last week I make strawberry blondies and this weekend I put more the jam to use in some frosting (coming later this week) and these delicious scones.

These scones would be delicious with any kind of jam. I bet you could even make a simple compote with fresh fruit and use that. I have taken this exact same basic scone recipe and just kneaded in berries. Any berry will do.

Strawberry jam scones

To boot these scones are just pretty. Cut them up smaller before baking to serve at a tea with your best friends. Or keep them big for a brunch. Either way yum.

One year ago today: Strawberry cupcakes, Blueberry Muffins

Strawberry Scones (makes 8)
Adapted from Simply Scones cookbook

2 cups all purpose flour
1/4 cup granulated sugar
2  tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tablespoons cup cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam (or any jam)

Preheat oven to 400F. Line a baking sheet with parchment and set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the cold butter in till the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla till just combined. Dump the mixture out on to the floured counter and kneed briefly to bring it all together. Pat in to a 8-10 inch wide circle and cut in to eights. Transfer to the baking sheet. Make a slit on the top of each scone and place a spoonful of jam in the slit.  Bake for 15 to 17 minutes. They will brown slightly. Remove from the baking sheet to a wire rack and allow to cool completely.

Strawberry jam scones

One Year Anniversary Party

I meant to post on Friday but see there was this party and I was kinda busy…

Then I meant to post something Saturday morning but was terribly busy….

So I am sorry. But not really. Because it was totally worth it to miss getting a post up.

Thank you all so very very much who came. Thank you for the lovely kind words from those of you who didn’t make it. What a fun fun day.

The party went off without a hitch. There were hardly any leftovers and yet I think everyone got to try everything they wanted. I could not have been more perfect.

So here are a collection of pictures from right before everyone showed up. I intended to take pictures during but set my camera down as the first guest appeared and didn’t pick it back up.

IMG_8587

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

Those beautiful cards with the names of the dishes? Yeah I am not that crafty. I was blessed to have the talented Jayma Malme visit me and so generously make them. She is amazing. Go check out her blog. I am in awe.

Let’s do this again next year!

Ps. Want the recipes? Here is the cookbook! Enjoy!

On Delivering Dinner

Hopefully we have been friends for a bit. If not no worries. I’m always happy to make new friends.

If we have been friends for a awhile one thing you will know about me is my reaction to pretty much any major life event is to throw food at it. Not literally but figuratively. You moved? Had a death in your family? New baby? Generally speaking an awful week? Birthday? Anniversary? I’m there with food in hand.

On delivering dinner

Over the years I feel I have become a bit of an expert on what to take to people. There are a few things I try to take into consideration:

1. I never make anything for a someone I wouldn’t feed my family. Good food but also good for you (well besides the cookies maybe). This means whole grains, locally sourced meats, as much organic produce as I can afford, little or no refined oils

2. Aim to include veggies. So often I feel when people drop off dinner the dishes are rich and calorie laden. I always pick main dishes that are chocked full of veggies.

3. Include something for breakfast. Ages ago I read a post about delivering dinner to a new mom and it suggested to take breakfast foods along with the dinner. I tend to make something like muffins or scones for an easy next day breakfast.

4. If you can just bring along some plain fresh fruit- apples, watermelon, grapes, strawberries. you know- whatever is in season. When we are in the midst of a life changing event I don’t think we tend to eat well. Wash and cut up the fruit for easy, mindless snacking.

5. Always ALWAYS ask about allergies, aversions, preferences before deciding on your menu. I don’t like blue cheese but you wouldn’t know that unless you asked. Or know me well.

6. Don’t break the bank. The reason I have such a deep repertoire of recipes is I cook and deliver based on what is in season, on sale, or on hand. Most meals I deliver cost me less than $10 to make. The entire meal- fruit, breakfast, and entree.

7. Only deliver on dishes and in tupperware you don’t want or need back. The last thing these people need is to keep track of your stuff. Make sure they know they don’t need to wash or return anything.

Do you ever make and deliver food to friends and family? This little blog has a long list of recipes that are perfect for delivery. Here is a list of my favorites:

Casseroles:

Black bean and spinach enchiladas

Black bean and spinach enchiladas– Healthy and hearty. I actually delivered this to a new mama yesterday.

lighter tuna noodle casserole

Tuna noodle casserole– First reference #5 above. Not everyone loves tuna casserole BUT if they do this lighter version is packed full of veggies and is sure to please!

chicken or turkey biscuit pot pie

Chicken or turkey biscuit pot pie– A twist on pot pie that is a bit quicker to prepare. Still a showstopper and again loaded with veg.

Baked penne bolognese

Baked penne with bolognese– This dish packs a veggie punch without you realizing it. Plus there isn’t anything out there as hearty or heartwarming as homemade pasta sauce.

Baked mac and cheese

Baked mac and cheese– This recipe offers two ways to make it- both with veggies! And who doesn’t love homemade mac and cheese? Fascists that’s who.

Easy to reheat dinner:

Easy veggie curry

Easy veggie curry– Perfect vegan or vegetarian dish. Make brown rice for an extra hearty fiber punch.

Lentils, sausage and swiss chard

Lentils, sausage and swiss chard– Yes this sounds a bit unusual but make it and I promise the recipient will be impressed. This basic dish has so much flavor.

Soups:

Broccoli cheese soup

Broccoli cheese soup– Loads of veggies in this lighter version of an all around classic. Be sure to include bread for dipping!

Beef barley stew

Beef barley stew– Veggies, meat, barley. Yum. Stick to your ribs soul food.

Saffron chicken veggie soup

Saffron chicken veggie soup– Did you know saffron is a mood booster? Ideal dish if someone if having a particularly hard time.

Leek and potato soup

Leek and potato soup– One of our standby faves for weeknight dinner. Simple mild soup made with nourishing chicken or veggie broth. A must make for anyone recovering from illness.

Sweet potato quinoa chili

Sweet potato quinoa chili– Another great recipe for the vegetarian or vegan. Be sure to make cornbread (suggested recipe below).

Breakfasts:

Banana bread

Banana bread– Does this really need an explanation? A classic favorite.

Cranberry orange muffins

Cranberry orange muffins– Perfect around the holiday season or if you have frozen cranberries lurking in your freezer.

Homemade granola

Homemade granola version one or version two– Cereal lovingly made by someone else is always a welcome treat.

blueberry-muffins

Blueberry muffins– I make this recipe so often I have it memorized. First time I made them was to deliver to a friend at the hospital right after she had her baby.

Sides (to go with soups or casseroles!):

Brown butter rosemary cornbread

Brown butter rosemary cornbread– I think this would go great with the sweet potato quinoa chili. Just sayin.

Artisan bread

Artisan bread– This bread is no effort at all on your part and is a stunner. Sure beats spending $5 on a loaf at the store.

Cheddar scallion drop biscuits

Cheddar scallion drop biscuits– Ridiculously cheesy and flavorful biscuits. Goes great with the saffron veggies soup.

 

I hope this has given you some ideas and inspiration. What are your favorite recipes to deliver?

 

 

Honey Cake

Last Friday was SUCH a treat.

My sweet lovely friend, whom I have know for the past 15 or so years, made this gorgeous cake and brought it over so I could shoot it.

Delcious Honey Cake- perfect for a light desert or a decadent brunch addition.

She is one of those friend who I have been through thick and thin with. We have gotten along great and we have had our differences. For some reason she thinks my crazy blogging and photography obsession are cool. Clearly even going so far as to making this cake and sharing it with me.

She has a great eye for photography as well so shooting with her was SO much fun. Later this week I will share some of the other tasty treats we shot as well as the stunning pictures she captured.

Delcious Honey Cake- perfect for a light desert or a decadent brunch addition.

Not to mention she can bake. Oh my can she bake. Mercifully we only devoured these two slices then I tightly wrapped it back up and demanded she remove it from my home lest I eat the rest when no one is watching.

Delcious Honey Cake- perfect for a light desert or a decadent brunch addition.

This is the kind of cake I would imagine serving at a fancy tea. It would work lovely as a light desert after a summer BBQ too or even as a decadent addition to a brunch. So light and bright. If you are a honey lover, as we most certainly are in this house, then  you will so enjoy this cake. The honey flavor is strong and pairs beautifully with the buttery flavor of the cake.

Yum.

Delcious Honey Cake- perfect for a light desert or a decadent brunch addition.

Now if only I could convince her to move in so a) I would have a wonderful baker on hand and b) her lovely cake stand would live here too.

Honey Cake (serves 12)
Adapted from Vintage Cakes

Cake
2 1/4 cups all purpose flour
2 tsp baking powder
1/4 cup plus 2 tbs unsalted butter
3/4 cup sugar
1/3 cup honey
2 tsp vanilla
2 eggs
1 egg yolk
3/4 cup buttermilk

Glaze
1/2 cup honey
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter
1/2 cup of sliced almonds, toasted

Preheat the oven to 350 degrees.  Prepare a  9″x3″ non-stick spring form or cake pan by greasing the pan with butter and lining it with parchment.

Sift the flour, baking powder, and salt together in a bowl and set it aside.  In the Kitchen-Aid mixer, cream the butter and sugar together.  Reduce the mixer speed to low and add the honey, then the vanilla.  Gradually increase the mixer speed to high and cream the mixture until fluffy.  Add the eggs and egg yolk one at a time mixing well after each addition.

Reduce the mixer speed to low.  Add the flour in three parts, alternating with the buttermilk starting and ending with the dry ingredients.  Mix until just incorporated. Do not overmix.  Spread the batter into the pan evenly.  Place the pan on a cookie sheet and bake in the center of the oven for 45-50 minutes or until a  cake tester will come out of them middle mostly clean but for a few moist crumbs.

About 10 minutes before the cake is done, make the glaze.  Combine the honey, sugar, and butter in a heavy-bottom saucepan over medium heat, whisking to combine and keep it from burning. When done the cake is done remove it from the oven but leave the cake in the pan.  With a skewer or slender wooden spoon handle, poke holes in the top of the cake.  Pour 1/2 half of the glaze on the cake, spreading it with a pastry brush to evenly soak the top.  Sprinkle the almonds on top and then pour the last of glaze over the cake.

Bake the cake another five minutes, then let it cool on a wire rack.  Gently remove from pan to a serving plate.

Delcious Honey Cake- perfect for a light desert or a decadent brunch addition.

Orange Poppy seed Scones

Do you know something that really really irritates me?

A recipe that is completely and totally off.

I’m not talking about “oh it could use a bit more vanilla next time” or “mine took 5 minutes longer to bake.” I mean there is no way to save the mess in the bowl but by improvising because the listed ingredients and steps get you no where close to where you need to be.

Orange poppyseed scones

Cranky cranky me. It didn’t help I was only halfway through my morning cup of coffee when this happened.

Unfortunately a typo on one of my recipes did this to a dear friend of mine so I guess this was just karma. Still this recipe came from a PRINTED cook book. Don’t they edit or test these things?

I would happily volunteer for that gig! Maybe I should write to the editor of this cookbook. Clearly I am still fuming.

Orange poppyseed scones

Thankfully, I have some mad kitchen skills (if I do say so myself) and after a bit of improvising I reached a point where I felt these were ok enough to bake.

I am so pleased with the outcome! They are light, fluffy, orangey (is that a word?). Mine wound up a touch over-baked but mostly because I was headed for that nice browned look. They got rave reviews either way. And yes the accolades were from more than just my carb loving toddler.

Can we also note the fact that poppy seeds seem to be my current “it” thing in the kitchen? Remember the almond poppy seed bread? We have survived the Mexican food and biscotti surely we can make it through this still friends.

On the plus side I am now out of poppy seeds. Must go SHOPPING.

Orange poppyseed scones

Orange Poppy seed Scones (makes 8)
Adapted from a crappy cookbook that was all manner of wrong

2 1/4 cup flour
1/2 cup sugar
1/4 cup poppy seeds
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup orange juice
2 eggs
1/2 tsp orange zest

Preheat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl combine the flour, sugar, poppy seeds, cream of tartar, baking soda and salt. Stir to combine. Cut the butter into cubes and add to the flour. With a pastry cutter, fork, or two knives cut the butter in until the mixture resembles coarse crumbs and the butter pieces are the size of small peas. In a separate bowl mix the orange juice, eggs, and orange zest. Add the wet ingredients to the dry and stir till just combined. It will be fairly wet. Dump out onto the parchment paper and with lightly floured hands pat it in to a 9-inch diameter circle. Using a knife cut the dough into 8 wedges. Sprinkle with extra white or turbinado sugar if desired. Bake for 20-22 min or until a toothpick inserted in the center comes out clean. Allow to cool then enjoy.

Orange poppyseed scones