Sunday Inspiration: Scones and New York Times Style

Posted on February 27, 2011 by

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It was time to slow down. My body said so. So what should have been a productive Sunday turned into a day of basking in self-proclaimed weekend duties: baking and reading the New York Times Style Magazine.

Stripes, bold colors, vintage inspired travels… I folded numerous page corners down to remind myself to go back to them. Eventually they’ll get put in a folder. For now, they’ll rest on my coffee table. Next to my coffee cup and scone tray.

Sunday Scones with Walnuts and Lemon

Recipe adapted from Sheila Lutkins’ Dorset Scones in “All Around the World.”

  • 2 cups flour (I used Bob’s Red Mill All Purpose Gluten-Free flour in this one, hence the yellow coloration)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg or cardamom
  • 8 tablespoons unsalted butter, chilled + cut into cubes
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup dried currants or raisins
  • 1/2 cup walnuts
  • zest of 1/2 a lemon
  • Chopped hazelnuts for topping

1. Mix flour, baking powder, sugar, salt and nutmeg. Add cold butter and mix together until it resembles coarse meal. [Easiest way to do this is in a food processor, but using your hands to do the job works just fine!]

2. Whisk egg in small bowl and set half of it aside. Mix together other half with milk. Add to flour mixture and mix until dough forms large curds.

3. Knead in currants, walnuts and lemon zest.

4. Make two round balls and flatten on greased pan. Cut each round into eighths. Glaze with leftover egg.

5. Preheat oven to 450F, bake for 15 min.

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Posted in: Food/Recipes