Say “Bye-Bye” to Citrus Juice & “Hello” to Citrus Zest (Part I)

May 11, 2011 § Leave a comment

Citrus is at its prime in the late winter and spring.  Now that it feels like summer is finally starting to come to Southern California,  citrus will slowly start to disappear from your local farmers’ market.  I have been thinking of how I can use citrus zest, so I can still have the sweet, tart, and fresh flavors of citrus in the things I eat.  I decided to try to make scones using orange zest.  I wanted to pair the orange flavor with cherries and almonds.  I result was a delicious flakey breakfast scone.

Ingredients:

  • 2 cups all-purpose flour (plus more for your work surface)
  • 1/2 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1 tbs. baking powder
  • 1/2 tsp. coarse salt
  • 1/2 cup cold unsalted butter (cut into small pieces and chilled in the fridge)
  • 1/2 cup cold buttermilk (plus 2-3 tbs. for brushing the tops of the scones)
  • 1 tbs. finely grated orange zest
  • 1/4 cup fresh squeezed orange juice
  • 1 large egg yolk
  • 1/4 cup toasted slivered almonds
  • 1/4 cup dried Bing cherries
  • 2-3 tbs. sanding sugar (for sprinkling on the tops of the scones)

Directions:

1.  Preheat your oven to 400º.  You will need to put the ones in the lower third of your oven, so you might need to move your oven racks around.  In a food processor, place the flour, granulated sugar, baking power, salt, and butter.

2.  Pulse until the butter is incorporated into the flour and is about the size of a pea.  Empty the flour and butter mixture into a large bowl.

3.  With a fork or wooden spoon, make a well in the center of the dry ingredients.  To the well, add the buttermilk, orange zest, orange juice, egg yolk, cherries, and toasted almonds (make sure you toast them on the stove and let them cool before you add them into the batter).  Stir just to incorporate all the ingredients.  Do not over stir the batter.

4.  Turn out the dough onto a lightly floured surface.  Knead the dough several times.  make sure the dough is not sticky.

5.  Use a rolling-pin to shape the dough into a 7″ x 7″ square.  Cut the dough into 9 squares.  Cut each square in half diagonally.  Brush the tops of the scones with buttermilk and sprinkle them with sanding sugar.

6.  Put the scones in the oven for 15-20 minutes or until golden.  Make sure you rotate the pan half way through baking.  Cool on a wire rack.  Serve with honey almond butter and/or cherry jam.

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