March 26, 2014 Leave your thoughts
It’s about time spring arrived. I’ve been waiting for it to come since, oh, December 21st. Let’s just say I am not winter’s, er, biggest fan.
In fact, I don’t give a rabbit’s arse about snow, cold weather, and wearing two down jackets indoors.
Yes, there was a day this winter I wore two down jackets indoors. Inside of a heated building. Yeah. There’s a reason why spring is my favorite season.
In the Northeast, March is almost always synonymous with “gray.” The weather forecast may suggest otherwise, but everytime I look out the window, all I see are clouds illuminated only by the sun hiding behind them. It’s cold, but not so cold as to assert itself as such. This time of year isn’t really anything, it just is.
What keeps me moving forward is the knowledge that in a month, it will be sunny and warm, and I’ll be able to sit outside on my porchsteps in a t-shirt with a book. That, and food that reminds me of spring, like these almond orange scones.
Light, chewy, and just a bit citrusy, these wonderful triangles of deliciousness will certainly bring some warmth and light into your cold and gray life. The crunch of the ocassional almond sliver and the zing of a hidden curl of orange zest perfeclty complement the scone’s moist, slightly sweet crumb, leaving you with a vibrant, tasty treat for a Sunday breakfast or Tuesday night dessert.
Best of all, these scones are incredibly easy to make, and can go from mixing bowl to mouth in about a half an hour. Top with a little strawberry jam and you’ve got a bite of pure heaven.
Ready to get baking? I am. Let’s go.
Adapted slightly from this recipe.
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
In a large bowl, combine 2 cups of blanched almond flour, 2/3 cup of coconut flour, and 1/2 cup of tapioca powder with 1 teaspoon of baking soda and 1/4 teaspoon of salt. Stir with your hands, taking care to break up any clumps in the almond flour.
Cube up 4 tablespoons of COLD unsalted butter (I used Kerrygold, which is from grass-fed cows) and add it to the bowl with the flours. Using your hands, squish the butter into the flour until the dry ingredients become the texture of slightly-moist sand. No big clumps of neither butter nor flour should remain.
A note about butter: I suppose you could use organic palm shortening in its place, but personally, I prefer the extra moistness of butter. If you do decide to use palm shortening, be sure to put it in the fridge so it will be cold. (I always keep my palm shortening at room temperature, so this step is extra important!)
Push some of the flour to either side of the bowl to make a good-sized well in the center.
Grab a big orange, give it a good rinse, dry it off, then zest it over a medium-sized bowl. You should wind up with about 2 tablespoons of zest.
Rub the orange up and down along the counter, then cut it in half and squeeze out all of the juice. Add it to the bowl with the zest and add in 2 large eggs and 1/4 cup of organic cane sugar, coconut sugar, or maple crystals, then whisk to combine.
Pour the wet ingredients into the well you created with the dry ingredients, then stir with a spatula to combine. Use your hands to squish the dough into a large ball.
Transfer the ball of dough to the prepared baking sheet, then flatten and shape into a large circle about 1 inch thick. Using a large, sharp knife, cut the circle in half, then cut each half into 4 triangles.
Evenly space on the sheet, then bake on the middle rack of the oven until golden brown and firm to the touch, about 22 minutes. DO NOT OVERBAKE! Almond flour baked goods tend to dry out very easily, so it’s better to underbake them than overbake.
Let cool on a wire rack for about 15 minutes, then store in a tupperware container or eat immediately!
What is your favorite flavor of muffin or scone? Leave me a comment here or on Facebook and let me know!