Cranberry orange scones

In my newfound passion for scones, I have tried yet another recipe. In addition to the fruit flavors, this recipe has an option for adding allspice, which I liked well enough, but I plan on trying them without it next time.

Thanks to my silicone baking mat, I was able to get my dough into an exact 8″ round, the precision of which is pleasing to my inner baking perfectionist. The top is brushed with milk and sprinkled with sugar.

Basil Parmesan Scones

Today I made my first-ever savoury scones, using a recipe from King Arthur Flour’s website. When rolling out the dough, I shaped a square, rather than a rectangle, so I ended up with 32 small scones rather than 20.

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Unbleached Pastry Flour
  • 1 tablespoon baking powder
  • 1/4 cup grated Parmesan cheese
  • a heaping 1/4 teaspoon salt
  • 2 teaspoons dried basil, or 2 tablespoons finely chopped fresh basil
  • 1/4 cup (4 tablespoons) cold butter, cut in pieces
  • 2 large eggs (1 separated, white reserved for glaze)
  • 1/2 cup buttermilk or plain yogurt
  • additional Parmesan cheese

Instructions

  1. Preheat the oven to 450°F.
  2. In a large bowl, mix together the flours, baking powder, cheese, salt, and basil. Add the pieces of butter, working them into the flour (as you would with pie crust) until the mixture forms even crumbs.
  3. Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently into the dry ingredients until the whole thing clings together.
  4. Turn the dough onto a well-floured surface and pat it into a 1/2″-thick rectangle. Using a bowl scraper, baker’s bench knife, regular knife, or rolling pizza wheel, cut the rectangle into squares; cut each square in half diagonally, so you have triangular scones. Make them as large or small as you wish.
  5. Transfer the scones to a lightly greased or parchment-lined baking sheet. Whisk the reserved egg white vigorously, until foamy. Brush each scone with egg white, and sprinkle with some additional Parmesan.
  6. Bake the scones for 10 minutes, or until they’re light golden brown. Remove them from the oven and cool on a rack.

American-style Panettone

My husband used to live in northern Italy, where a Christmas fruitcake called panettone is traditional. Last Christmas, I had a bite of an imported cake and thought it was delicious, but I certainly wasn’t about to pay $37 for a cake, no matter how Italian it was. So I resolved to someday make my own.

This Christmas I looked at numerous recipes, and the one I finally settled on is from King Arthur Flour’s website. They also have a blog post about making it, which I found very helpful. I made some modifications to the recipe, and it turned out even as well as I had hoped, which is little short of miraculous. In fact, it was my favourite of all the things I baked this Christmas. I highly recommend it.

As suggested in the Flourish post, I used a bread machine to make it, which worked very well. The dough is sweet and rich, but rises well. They don’t give a specific amount of time for kneading the fruit into the risen dough, so I will say here that five minutes on the dough cycle were sufficient.

I made the biga, the overnight starter, on December 22nd, and made the dough and baked it on the 23rd. I served it on Christmas day–it takes forethought to have it ready in time, but it’s lovely to have something ready to eat on Christmas with no fuss on the day.

My changes to the ingredients: I omitted the fiori di sicilia (which provides some of the citrus flavour), because I didn’t have any. For the fruit, I used dried cranberries and pears, which I soaked in about a 1/3 cup of lemon and orange juice. I added 1 tablespoon lemon zest and 1 tablespoon orange zest. This made the cake smell heavenly, and soaking the fruit made it juicy and tender.

My husband said it smelled perfect, and that its taste and texture were just like the panettone he had eaten in Italy.  In fact, it is in the way of becoming a new tradition for my family–it was quite a crowd-pleaser and my dad declared I am now stuck making it for Christmas breakfast for the rest of forever!

All the steps (mouse over or click for captions):

My one idea for improving it, which I will try next year, is brushing it with a glaze of lemon juice and powdered sugar after its first serving (including over the open ends), to seal in the moisture.