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  • Meyer Lemon, Fresh Cranberry & Walnut Scones

    The holidays are here! FTW? How did this happen so quickly? It seems like only yesterday, I was arriving in California to start my adventure in chocolate. Time flies. 2017 has flew by. So many ups and downs and in betweens! My most recent notable experience was a close interation with the Oakland Police Department, since my car got jacked (i.e. stolen). In the end, it was a pretty amazing experience, and I now know that generous and kind people are all around-yes, even in Oakland! It is not that as I doubted that, but, perhaps it just really struck a chord with me since this was my first "oh shit..." experience since moving from Wisconsin (long story short: my car was stolen, and some awesome people called it in when it rolled up to their house). 

    Speaking of in-betweens, I have always wondered the difference between a scone and a biscuit (yup, just went from car theft to baking-see how I did that?). I am certian that if I were brought up in the south, or accross the pond, I would have a more firm stance on this. But I don't, seeing that I am a Wisconsin girl, through and through.But what I DO know is that fresh and tart cranberries (preferrably from WI!), creamy butter (Clover has been my go-to since moving to CA), crunchy walnuts (from CA!) and sweet meyer lemon zest (duh, from CA!) are bound to get along in what I think is a scone. According to the internets, scones are sweeter, have a tighter crumb, and may or may not contain egg. And I guess that biscuits are not to have little bits of nuts, dried fruit, fresh fruit, or really anything "chunky". The more ya know...Carry on, I say! (or, Forward! The motto of my motherland). The base of these is a little different from my rhubarb and buckwheat scones, with the inclusion of eggs, and the fact that this recipe yields roughly twice as many scones. The eggs add more adhesion to the dough, and give the crumb a more delicate texture (i.e. they are less crumbly/rubbly than scones sans-eggs) with more of a lift. I initially was going to omit the eggs, but stumbled on this useful page from King Arthur. But never fear, if you wish to omit the eggs, you can follow the template for the rhubarb and buckwheat scones and sub-in whichever flours you would like, with other add-ins like fresh cranberries and walnuts (but note, I have not specifically tested other combinations...let me know if you do in the comments!).Side note: for you vegans out there, I see that Dana has provided a wonderful vegan scone recipe that is quite close to the King Arthur template, but utilizes luxurious virgin coconut oil and nutritious flax egg! 

    These scones are...festive...speckled with all those dark tart red cranberries, studded with toasted walnuts, and so amazingly fragrant with meyer lemon zest, which is encouraged to release all of the essential oil power by rubbing the sugar with the zest. I encourage you to not skip brushing these with cream/milk, and sprinkling with crunchy demerara sugar; the sweet crust that forms on top is such a perfect compliment to the tart, zingy cranberries.And one last note (becuase as you all notice, I am all about the notes, especially ones that allow flexibility in our lives): one of amazing thing about scones is that you can make them ahead of time, freeze them, and bake them off fresh when you wish straight from the freezer. So...really...this makes an ideal holiday morning treat. Or afternoon tea-time treat. Or coffee snack. Whatever. They are especially delicious drizzled generously with honey (to counter those tart, beautiful cranberries), still warm from the oven. Go full authentic and eat with clotted cream (or maybe some greek yogurt?). Best the day they are baked, but revived with a quick heat in the oven the next day, I hope you enjoy these and have an amazing holiday season!



    Meyer Lemon, Fresh Cranberry & Walnut Scones // Makes 8 very large scones or 16 small scones or quite possibly 12 mediums scones // 

    • 1 ½ cups (140 g) fresh cranberries (or frozen), either chopped by hand or in a food processor into medium sized pieces
    • 1 1/2 cups toasted walnuts, crushed into small-ish pieces
    • 1/4 cup sugar
    • zest of 2 meyer lemons (or substitute 1 regular lemon and 1 orange)
    • 1 3/4 cup all purpose flour (210g)
    • 1 cup finely milled whole wheat flour flour (113g)
    • 1 TB baking powder (12g)
    • 3/4 tsp sea salt (3g)
    • Freshly grated nutmeg
    • 1 stick (8 TB) butter, cut into small-ish chunks, very cold (straight from fridge)
    • 1/2 cup plant-based milk or cream/moo milk, plus 1 TB for brushing tops
    • 2 eggs

    To Finish:

    • 4 tsp demerara sugar, or coconut sugar, for sprinkling on top of scones
    1. Measure the sugar in large bowl, and zest citrus on top of sugar. Rub the sugar and zest together until fragrant and incorporated.

    2. Sift flour, baking powder, salt, and nutmeg over the lemon zest sugar in the large bowl. Mix everything together thoroughly with a fork. 

    3. Cut butter in using pastry cutter or the fork, or, use your fingers. Butter chunks should be about the size of peas and dimes, with some a little larger and a little smaller. Using your hands at the very end to rub the butter between your fingers and thumbs to create sheets of butter to form flatter pieces of butter that will create layers and lift when baked. Work quickly to not melt the butter with the heat of your hands. 

    4. Stir in the almond milk/egg mixture, mix for a few stirs, then add the cranberries and walnuts. With a spatula, mix briefly, but confidently, until mostly no dry patches remain (but a rough, shaggy texture with dry-ish spots here and there is perfect!). Turn out onto a lightly floured board, gather the dough, divide in roughly have and stack the pieces, repeating this once more for optimum layering of butter for flakiness. Divide in half, and form each half into a 6” diameter disc that is 1.5” thick. 

    5. Cut each half into 4 triangles for huge scones, or 8 triangles for smaller scones, or even 6 triangles for medium-ish scones (if cutting the discs into 8 each, they will be small-but don't worry, they rise and puff), and place on a lined sheet tray. Freeze for 30-45 minutes (or, freeze all the way, wrap individually once firm, place in a bag or container and bake off as directed when desired).

    6. Preheat oven to 425F. When heated, take scones from freezer, brush with cream or milk, and sprinkle each with ½ tsp (or a generous pinch!) of demerara sugar.

    7. Bake for 20-25 minutes until golden and fragrant. Frozen scones may need a minute or two more. Allow to cool for 5-10 minutes, then enjoy! These are best fresh, but baked scones can be freshed in a hot oven (350F) for a fe minutes. Cheers!



    Fragrant meyer lemon zest is rubbed into sugar...the best type of aroma therapy in the kitchen! Chopped cranberries (either fresh or frozen work here, I used frozen, and chopped them in the food processor). The color is so damn festive!Walnuts, a natural pair with cranberry!Alright. You've measured/weighted and sifted, now to cut in the butter. Using your fingers, working quickly, is encouraged. Flat, larger pieces will produce puffy, layered scones. Then, we confidently and quickly stir in the milk and egg mixture. The key phrase for scones: hot shaggy mess. Literally. This will look like a goddamn nightmare, but never fear: the shaggier, the more "undermixed", the lighter the scone. Seriously. You cannot go wrong. In goes the rubble of cranberry and walnuts! A quick stir and fold of sorts with a spatula to get it all in there...still a shaggy hot mess...you're doing great...you just gotta trust your inner baker here. Alright. The scone batter gets a quick pat down. Sliced. You got it...if you're feeling greedy, cut into larger triangles. If you're feeling more petite.......then cut each disc into 8 triangles. I guess you try cutting each disc into 6, and settle in the middle...whatever you want!The chunks! The butter! The love! Ahh. You nailed it!Get these ruby-speckled babies into the freezer. Clean up your mess. Make a coffee. Maybe just admire one more time how just kinda cute these little dudes are...Love it. Ok, carry on. Get your oven preheated. Brush with milk or cream. Sprinkle with demerara sugar. Bake bake bake...coffee coffee coffee....(or tea? I dunno..whatever you want!)...Just enjoy! Share, repeat. Happiest baking to you all!

  • Rhubarb and Buckwheat Scones

    Alright. Spring is officially upon us, and we have the produce to show for it. We also have spring cleaning to show for it (there have been a few updates around these parts...check out the cleaned up recipe page as well as about/contact page!).

    Rhubarb always marks the start of spring and summer for me...it conjures up memories of sweet-yet-tangy rhubarb crisp my grandma would make, and serve with that big bucket of vanilla-flavored ice cream, usually purchased from Pick N' Save or Kwik Trip (ahem, those empty ice cream buckets come in useful: storage for tupper ware lids, containers for picking berries, and a place to store your raisin filled cookies from grandma around the holidays).The smell of cut rhubarb takes me back to walking into my grandma's garage and kitchen in early summer. Kinda funky. Kinda musky. Earthy. Not without the flare of cow manure, and perhaps some fermenting apple notes, too. I love this smell, and it will always, always take me back to running around the farm when I was little, along with my sister and cousins. Barefoot and fancy-free. We had the world figured out...that is, until grandma told us it was time to feed the chickens....

    But after, oh but after, we'd always get a treat. The process filling up the 5-gallon pails with water in the milkhouse, putting them in a wagon, and sloppily-rolling them to the chicken coop...spilling water all over our feet in the process, then negotiating with the clucking hens, was a fun one. Exchanging food and water for eggs, usually still warm from the hens sitting on them. Yep, school was out, and it was summer. And that was usually the time grandma would have a pan of rhubarb crisp out, ready to serve with that big bucket of vanilly ice cream, after feeding the chickens. Ok, ok. This isn't rhubarb crisp. These are rhubarb scones, with buckwheat flour, since didn't ya know these guys are in the same botanical family? It was a natural pairing in my mind. Along with organic cultured butter, organic cane sugar, and homemade almond milk. As scones should, they come together in a flash, and bake up craggly-topped with crunchy sugar. Eaten very early while the wind still has the night chill in it, with a hot cup of coffee, these scones help usher in summer in a very laid-back but indulgent way. The lemon zest and nutmeg in these pair so well with the nutty buckwheat flour and tangy, sharp rhubarb. And I suppose you could use some other fat instead of butter, say, organic virgin coconut oil, but I haven't tried this yet. And, what is more: you can make a batch (or two...), freeze, wrap scones individually and then bake strait from the freezer a week, a month or two months down the road when you really just need a buttery scone to pair with your morning coffee. 

    So, whatcha waiting for? I bet you can still find some rhubarb in your neighbor's yard, or at your local farmer's market. Get on these...you won't be sorry. 

    Lightly adapted from the Bojon Gourmet and Food52. 



    Rhubarb and Buckwheat Scones // makes 8 scones // nut-free; soy-free

    • 3 large stalks rhubarb, about 2 to 2 ½ cups (200-250g), sliced into ¼” to ⅓ ” thickness
    • 1 TB sugar
    • 1 ¼ cup all purpose flour (150g)
    • 1 ¼ cup buckwheat flour (178g)
    • 1 TB baking powder (12g)
    • ½ tsp sea salt (3g)
    • ¼ cup sugar (minus 1 TB from above = 39g)
    • Freshly grated nutmeg
    • Zest of ½ large lemon
    • 1 stick butter, cut into small-ish chunks, very cold (straight from fridge)
    • ¾ cup almond milk or cream/moo milk, plus 1 TB for brushing tops
    • 4 tsp demerara sugar, or coconut sugar, for sprinkling on top of scones
    1. Toss the rhubarb with 1 TB of the sugar and lemon zest, let sit while you get on with the recipe. Sift flour, baking powder, salt, sugar and nutmeg together.

    2. Cut the butter into the dry ingredients using pastry cutter, or, use your fingers. Butter chunks should be about the size of peas, with some a little larger and a little smaller. Using your hands at the very end to rub the butter between your fingers and thumbs to create sheets of butter is a good move, but not necessary.

    3. Stir in the rhubarb, and then the almond milk ¼ cup at a time, drizzling over the dry flour bits. Mix briefly, but confidently, until no dry patches remain. The dough will be messy and craggly-that is what you want. Turn out the mess onto a lightly floured board, gather the dough, incorporate with a turn or two to get dry patches moistened by the rest of teh dough. Then, pat into a 6” disc that is 1.5” high.

    4. Cut into 8 triangles, and place on a lined sheet tray. Freeze for 45 minutes (or, freeze all the way, wrap individually once firm, place in a bag or container and bake off as directed when desired).

    5. Preheat oven to 425F. When heated, take scones from freezer, brush with almond milk, and sprinkle each with ½ tsp demerara sugar.

    6. Bake for 20-25 minutes until golden and fragrant. Frozen scones may need a minute or two more. Allow to cool for 5-10 minutes, then enjoy! Scones are best eaten the day-of, but can be revived in a warm oven a day or two later. 



    The stuff you'll need. You may be half asleep, but that is the perfect time to scuff about and make scones. Before anyone else is up. Just as the sun is getting into place...this is the time for scones (and also a cup of coffee...).Chop that rhubarb..psst...you can use a kitchen scissors for this...save the cutting board and knife. Toss with bit of sugar and lemon zest. Let sit...get the juices flowing.Sift the dry stuff into a big bowl...Cut up the cold butter. Chunks of fat. Nothing but the best. Add the milk...make a shaggy mess. Don't freak out. You've got this. Just a scone. They are like the sloths of the pastry world...chill, a little fuzzy around the edgest, slow moving. Wait, what? You get it. Just don't over mix the dough. K?Pat into a disc, divide into 8 geometric-like shapes.Disperse! Freeze for 45 min.Brush, sprinkle, bake. Wait. Brew more coffee. Preheat oven.Bake! Admire the craggly top of crisp sugar. Dunking into coffee is not required, but recommended. Cheers!