We’re almost there! The cherry and plum trees are starting to flower, the crocus and daffodils are up, gardens are being prepped for planting. Daylight Savings Time means there is light when I leave the office, and I’ve been taking advantage of our lovely weather with evening runs both yesterday and today (I’m feeling very well-prepared for the 8K on Saturday!!!). Spring is just around the corner and I couldn’t be more excited. The change in seasons has me craving lighter foods but also has inspired me to clean out my pantry, to use up the winter-worthy ingredients that are dwindling in quantity and make way for those that come with spring.
Among the items found? Crystalized ginger, dried cranberries, a bowl full of oranges. Okay, so the oranges were on my table, not in the pantry, but to me they make the perfect bridge from winter to spring. You see, I grew up in Florida, where winter citrus is abundant as are 80* December days. I’ve never associated oranges with cold weather and probably never will. And who doesn’t think of warm, tropical places when biting into a juicy orange? Anybody? The power of positive thinking will get you far and I am determined that my bowlful of cheery oranges will carry Virginia straight into Spring without another winter storm. 🙂
On Sunday morning while perusing my pantry I was dreaming of baked goods, as is often the case, and thought of one I hadn’t made in awhile. Scones.
For years I wasn’t a fan of scones. Those I had tried were dry and crumbly, with nondescript flavors that left them completely unmemorable. Until one fateful Friday morning when a friend shared her daughter’s fresh-baked scones at an office meeting, and I was hooked. Soft and supple, moist and flakey, the mix-in possibilities were endless. I knew I had to have the recipe, and lucky for me she shared.
The basic recipe for these scones was given to me years ago and I’ve been trying different variations ever since. Many different flours have made it into the experiments, all-purpose, bread, white whole wheat and whole wheat included. The whole wheat pastry flour is my favorite. It gives the scones the fluffier texture found when using the all-purpose, but leaves you with a happier conscience after having one for breakfast.
Citrus Scones with Cranberries and Ginger
makes 8 scones
- 3/4 cup buttermilk
- 1 large egg
- 1/2 tsp orange extract
- 3 cups whole wheat pastry flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1-1/2 tsp orange zest
- 8 tbsp cold, unsalted butter, cut up
- 1/2 cup sugar (I used turbinado), plus extra for sprinkling
- 1/2 cup dried cranberries
- 1/2 cup crystalized ginger, chopped
- Preheat oven to 375*. Spray a baking sheet with oil.
- Mix buttermilk with egg and extract, whisk smooth.
- Sift flour, baking powder and salt in a large bowl. Add orange zest. Stir to mix well. Add butter and rub in with your fingers until the mixture looks like course bread crumbs. Add sugar, cranberries and ginger and toss to distribute evenly.
- Add egg mixture and stir with a fork until a soft dough forms.
- Turn out dough on a floured board and give 5-6 kneads, just until well mixed and cohesive. Flatten dough into disk about 3/4″ thick. Cut disk into 8 equal wedges.
- Bake on prepared baking sheet for 20-25 minutes until medium brown. Let cool on sheet for 5 minutes before moving to wire rack to cool completely.
For another Bella Eats scone variation, click here.
Thank you all for the great feedback regarding future bella terra posts. I’m really excited! 🙂 I hope to answer all of your questions in posts over the next few months…you’ve given me some great ideas.
And, a thousand Thank You’s for all of your kind words and good thoughts towards Kelly and her recovery. She is home and healing and we are all so thankful that she was wearing a helmet. For those of you who doubt the importance of wearing one, read this post.
And last…my new job is awesome!!! I’ve only been there two days but I am LOVING it so far. Yay! 🙂
Have a great Wednesday everybody!