Let's see, where was I? Oh yes, I was telling you about the afternoon tea I had with my friend...
Among the many delights on offer, we were treated to freshly baked scones. And ever since that day I have had scones on the brain, and it has culminated in my recent scone-fest.
Is Baking Therapy "a thing"? It really should be. I was stressed, so I baked. I was stressed, so I baked two different kinds of scones simultaneously at 4:30 in the afternoon. For no reason. Then I felt better. Repeat as necessary.
Baking Therapy. Rx: Bake two scones and call me in the morning... we'll have tea... and we'll talk.
Orange Oat Raisin Scones
Adapted from this awesome looking recipe that I would have made except that I didn't have: whole wheat pastry flour, turbinado sugar, buttermilk, or currants... but I didn't let that stop me!
3 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 cup (cold) butter, cut into pieces
2 cups old-fashioned oats
zest from 1 orange
1 cup plain yogurt
2/3 cup raisins
4 Tbsp sugar
Preheat oven to 350°. With a whisk or food processor, mix together the flour, sugar, baking powder and baking soda. Cut in with a pastry blender or pulse in the pieces of cold butter until it looks like course sand. In a large bowl, stir the butter-flour mixture with the oats and orange zest. Use a whisk if the zest is clumping. Add the yogurt and raisins and stir until it looks evenly moist.
Dump the mixture onto a cutting board and pat together with your hands, packing the dough together into a rectangle approximately 7 x 9. Using a bench scraper (or pizza wheel, or sharp knife), divide the rectangle lengthwise, creating 2 narrow rectangles. Divide each of the two rectangles into 3 squares and each of the squares into 2 triangles. You should end up with 12 triangle-shaped scones. Or pat the dough into a circle and cut it into wedges. Transfer scones onto baking sheets and sprinkle the top of each with sugar Bake for 16-20 minutes, or until tops are golden.
Notes: Very traditional crumbly scone dough. Only had pastel green sanding sugar so it looks a little odd, but, oh well! These scones are a little on the dry side, which makes them the perfect partner for butter, jam, clotted cream.... and plenty of hot tea.
Among the many delights on offer, we were treated to freshly baked scones. And ever since that day I have had scones on the brain, and it has culminated in my recent scone-fest.
Is Baking Therapy "a thing"? It really should be. I was stressed, so I baked. I was stressed, so I baked two different kinds of scones simultaneously at 4:30 in the afternoon. For no reason. Then I felt better. Repeat as necessary.
Baking Therapy. Rx: Bake two scones and call me in the morning... we'll have tea... and we'll talk.
Orange Oat Raisin Scones
Adapted from this awesome looking recipe that I would have made except that I didn't have: whole wheat pastry flour, turbinado sugar, buttermilk, or currants... but I didn't let that stop me!
3 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1 cup (cold) butter, cut into pieces
2 cups old-fashioned oats
zest from 1 orange
1 cup plain yogurt
2/3 cup raisins
4 Tbsp sugar
Preheat oven to 350°. With a whisk or food processor, mix together the flour, sugar, baking powder and baking soda. Cut in with a pastry blender or pulse in the pieces of cold butter until it looks like course sand. In a large bowl, stir the butter-flour mixture with the oats and orange zest. Use a whisk if the zest is clumping. Add the yogurt and raisins and stir until it looks evenly moist.
Dump the mixture onto a cutting board and pat together with your hands, packing the dough together into a rectangle approximately 7 x 9. Using a bench scraper (or pizza wheel, or sharp knife), divide the rectangle lengthwise, creating 2 narrow rectangles. Divide each of the two rectangles into 3 squares and each of the squares into 2 triangles. You should end up with 12 triangle-shaped scones. Or pat the dough into a circle and cut it into wedges. Transfer scones onto baking sheets and sprinkle the top of each with sugar Bake for 16-20 minutes, or until tops are golden.
Notes: Very traditional crumbly scone dough. Only had pastel green sanding sugar so it looks a little odd, but, oh well! These scones are a little on the dry side, which makes them the perfect partner for butter, jam, clotted cream.... and plenty of hot tea.
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