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Tuesday, April 10, 2012
Berry Almond Scones with Orange Butter
Berry Almond Scones (print recipe)
Makes 6 scones
3 cups all-purpose flour
1 cup sugar
1 T baking powder
Zest of one lemon
1/2 tsp ground cinnamon
1 1/2 sticks cold butter, cut into pea-size pieces
1 cup mixed dried berries or dried cherries
1/2 cup toasted sliced almonds
1/2 cup heavy cream
Turbinado sugar, for garnishing
1. Preheat oven to 375 degrees F.
2. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon. Add in the butter and rub with your fingers into the dry ingredients until a coarse meal forms. Add in the berries/cherries and almonds. Add the heavy cream and combine it into the butter flour mixture.
3. Form the dough into a 1-inch thick disk and cut it into 6 wedges. Sprinkle each wedge generously with the turbinado sugar. Transfer the wedges to a parchment-lined sheet pan and bake in the preheated oven for 17 to 18 minutes, turning the pan halfway through.
Recipe adapted from Anne Burrell by Dessert Club member J.B.
1 cup cold heavy cream
2 tablespoons honey
1 orange, zested
In a stand mixer fitted with the whisk attachment, add all ingredients and whip on high speed until the cream starts to clump and turn light yellow. Continue mixing as butter forms and the buttermilk begins to separate out. Scrape sides and continue mixing until mixture is one lump of butter. Place butter into a clean container or serving dish and store in the refrigerator until ready to use.
Recipe from Dessert Club member J.B.