scones

Blueberry Cream Scones with Honey-Lemon Curd

/ Ren

Drop scones made from sprouted wheat, fresh cream, cultured butter & pastured eggs, blueberries, wildflower honey and freshly-squeezed lemon juice..

Blueberry Cream Scones with Honey-Lemon Curd

For the Scones (adapted from a recipe by Mark Bittman)

1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour.  Fold in blueberries.

Turn the dough onto a floured surface and gently knead until barely sticky.

Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.  Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.

Allow to cool slightly before serving with honey-lemon curd.

For the Honey-Lemon Curd (recipe by Dede Sampson)

5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces

Crème fraîche for serving

In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.

This post is part of A Moderate Life’s Tackling Bittman Recipe Hop !

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

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Sour Cherry Scones with Vanilla Cream

/ Ren

A scone is a leavened quick-bread of Scottish origin.

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, dried cherries and raw cream..

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Soak 1 /1/2 cups of organic whole wheat flour in 1/3 cup filtered water and homemade whey overnight. Soaked flour is easier to digest, thereby increasing the bioavailability of the nutrients.

Pour fresh raw cream into a stainless steel or enameled pan.  Add a split and scraped vanilla bean and heat the cream very slowly until the surface begins to wrinkle, and then continue to heat until thickened, about 1 hour over low heat (do not let it boil, or you’ll have to start over).  Allow to cool to room temperature; this is the vanilla cream.

Stir 1/2 cup of malted barley flour into the soaked wheat flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup raw milk, 1/2 cup of raw cacao nibs and a cup of coarsely chopped, dried tart cherries.

Work by hand into a soft, slightly wet dough.  Mixture will be quite thick and a little sticky.

Drop heaping tablespoonful of dough onto a baking sheet lined with parchment paper, sprinkle with rapadura and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with additional cacao nibs and vanilla cream.

This post is part of the Real Food Wednesdays Blog Carnival


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Chocolate Cherry Scones with Clotted Cream

/ Ren

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, fresh cherries and raw cream..

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Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat.  Do not let it boil, or you’ll have to start over.

Transfer the pan to a cool spot and allow to sit overnight.  In the morning, skim the clotted cream from the surface and refrigerate until ready to use.

Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight.  Just before preparing, stir in 1/2 of malted barley flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.

Work by hand into a soft, slightly wet dough.  Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with clotted cream.