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.


  • 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)


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.


Lemon Jubilee- Lemon Poppy Seed and Almond scones

April 10, 2010 § Leave a comment

I still have some lemons left over from my friend Cheri.  I decided to make some lemon scones for breakfast this week.  I tried to make them even more healthy, so I eliminated sugar where I could and chose to not add a lemon glaze on top of the scones.  I will include the recipe for the glaze because it is so good with the scones.  You could also use sanding sugar or sugar in the raw to make it a little sweeter.


  • 1  3/4  cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 4 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/4 cup unsalted butter, cut into small pieces and refrigerated, after cutting, until cold.
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1 Tbsp. poppy seeds
  • 1/2 cup almonds
  • zest from 3 lemons (you could also use lemon extract)


1.  Preheat oven to 450º.  Put flour, baking powder, sugar, lemon zest, almonds, poppy seeds, and salt into a food processor.  Pulse until combined.

2.  Add the chilled pieces of butter and pulse until the butter and flour mixture form medium sized round pieces.

3.  In a small bowl, beat the two eggs together (reserve 2 Tbsp. of the eggs to the side.  Use these eggs when applying the sanding sugar to the top of the scones.  If you are not using the sugar, use the eggs tomorrow for breakfast).

4.  To the beaten eggs, add the heavy cream.  Pour the liquid into the food processor in a steady stream.  Pulse as you add the liquids.

5.  On a lightly floured surface, pat the dough into an 8 inch round that is about 3/4 inch thick.  Try to work with the dough as little a possible.  Cut the round piece of dough into either 8 or 12 wedges (depending on how large you want your scones).  Place each scone onto an ungreased nonstick baking sheet.

6.  If you want to add sanding sugar or sugar in the raw, brush each scone with he left over egg mixture.  Sprinkle with sugar.  If you want to have plain scones or add the lemon glaze at the end, omit this step.

7.  Bake the scones until golden, about 15 minutes.  Cool over a metal rack.

8.  If topping with lemon glaze, put a piece of foil underneath the metal cooling rack.  This will make for easier clean up later on.  Mix together          1  1/4 cup powdered sugar, 1/4 cup fresh lemon juice, and 1 tsp. vanilla.  Pour the glaze over the scones (once they have cooled).  Let dry before eating.

Blueberry Coconut Granola all week

April 8, 2010 § Leave a comment

I love making this granola and having it around to munch on.  It is the perfect snack with yogurt, some soy milk, or even by itself.  Mark is partial to this recipe.


  • 4 Tbsp. unsalted butter
  • 1/4 cup honey
  • 1/2 cup packed light brown sugar
  • 2 Tbsp. water
  • 1 Tbsp. vanilla
  • 3 cups old-fashioned rolled oats
  • 1 cup slivered raw almonds
  • 2/3 cup dried blueberries
  • 2/3 cup sweetened shredded coconut


1.  Preheat oven to 325º.  Melt butter and honey is a sauce pan over low heat (do not bring to a boil).

2.  When butter and honey are melted, add the brown sugar to the sauce pan.  Continue to heat the sugar mixture until smooth and all of the brown sugar granules have been dissolved.

3.  When the sugar mixture is smooth, remove from heat and add the water and vanilla.  Stir until smooth.

4.  Combine oats, dried blueberries, almonds, and coconut into a large bowl.  Stir until the dry ingredients are all mixed together.

5.  Pour sugar mixture into the bowl of dry ingredients.  Stir until combined.

6.  Pour the contents of the bowl onto a large rimmed nonstick baking sheet.  Evenly spread out the granola.

7.  Bake, stirring often, until the granola is a golden brown (about 25-30 minutes).  Let cool completely.  Granola can be stored in an airtight container for up to two weeks.

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