You know what’s kind of rad?
…bringing back “rad” and making these delicious beauties with ingredients purchased last minute at the drug store. Scones are made with basic pantry ingredients, and are easily jazzed up with almost anything you want to toss in there: dried cherries and dark chocolate? Yes. Blueberries and ginger? Absolutely. Bacon and oregano? …yes, but let’s just call that a biscuit.
And orange and toasted almond? Definitely. The proof is in the puddin. Well, scone. Side note: as I blog, I’m consistently realizing how many food idioms I use – that’s a good thing, right? This is much like the time I realized how many baseball idioms I use when I was living with a Brit :) (Thanks Dad!) But I digress.
I’m not always a great planner, and when I’m not super prepared, it’s a recipe like this that really saves the day. And ya know, it’s often the unexpected, last minute things that turn out to be the best :)
Here’s what I did:
Orange and Toasted Almond Scones
*Feel free to substitute other ingredients for the orange zest, almonds, and almond extract! Let’s get creative.
Preheat the oven to 425 degrees.
Using the grater blade on your food processor or a cheese grater, grate:
-1 stick salted butter, frozen
Then using the basic flat blade on your food processor, pulse until breadcrumb texture is achieved:
-2 1/3 c. all-purpose flour
-1 c. whole wheat flour
-3 tsp. baking powder
Pour into a large bowl. Stir in:
-4 Tbs. granulated sugar
-the zest of one orange
-a handful of almonds, chopped and toasted in a dry pan until light brown, cooled
Stir in with a wooden spoon until just mixed:
-1 c. low-fat buttermilk
-1 ¼ tsp. almond extract
Mix to a soft dough. It should be fairly wet and sticky, so you may need to add a little more milk. Turn onto a floured surface and gently roll out or pat down the dough. It’s important not to handle the dough too much so that it stays light and doesn’t get tough. I like to keep it fairly thick, about an inch and a half thick, but you do you. Cut the scones with a biscuit cutter or slice into wedges. Sprinkle with sugar.
Bake on a buttered cookie sheet for 12-15 minutes. This varies depending on oven and thickness of scones, so start checking after 11 or 12 minutes. The tops stay quite pale looking. If you check the bottoms they should be lightly browned, so tip one up to check. Enjoy with whipped cream and jam for breakfast or an afternoon treat!
French phrase for fun:
Je vais à l’Ecosse et l’Irlande avec trois des meilleurs amis d’une fille pourrait demander de plus! Eeeeeeeeee!
I’m off to Scotland and Ireland with three of the best friends a girl could ask for! Eeeeeeeeee!