Saturday, December 22, 2012

SCONES- orange, cranberry and pecan



  

Orange-scented cranberry and pecan scones

 (Makes 12)

INGREDIENTS:

4 1/4
cups flour
5
teaspoons baking powder
1/2
teaspoon baking soda
1
teaspoon salt
1
teaspoon freshly grated nutmeg
1/2
teaspoon ground allspice
2/3
cup granulated sugar
12
tablespoons (1 1/2 sticks) cold unsalted butter, cut into cubes
1
cup dried cranberries (or use dried cherries)
1
cup coarsely chopped pecans
4
eggs
1
cup cold heavy cream
2
tablespoons grated orange rind
2
teaspoons orange extract
1
teaspoon vanilla extract

Extra flour (for sprinkling)


1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and sugar. Scatter over the cubes of butter and, using a pastry blender or 2 round-bladed table knives, cut the butter into the flour mixture until the fat is large pearl-size pieces. With your fingertips, reduce the butter to smaller flakes for about 1 minute. Add the cranberries or cherries and pecans; toss well to combine.
2. In another bowl, whisk the eggs, heavy cream, orange rind, and orange and vanilla extracts. Pour the egg mixture over the flour mixture and stir with a blunt knife to form a dough. Knead the dough in the bowl for 30 seconds. It will be moist.

EGGPLANT FAN, ROUMANIAN, VINETE IMPANATE CU LEGUME

The first time I found this recipe was in a roumanian blog and I look around and around to find in english. When I told my neigh...