Orange-Raspberry Scones

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We celebrated Nick's birthday this weekend with a visit to the Art Institute of Chicago, a party at home with some friends, and a superb dinner at the Publican. As the weekend rounded out, fresh baked scones seemed like the ideal accompaniment to our snowy Sunday afternoon.

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Orange-Raspberry Scones

Ingredients

2 C flour
2 Tbs sugar, plus more for sprinkling on top
1 Tbs baking powder
Grated zest of 1 orange
1/4 tsp salt
4 Tbs cold unsalted butter, cut into pieces
2 large eggs
1/2 C cold milk or cream
2 Tbs raspberry jam

Method

Preheat oven to 400F and line a baking sheet with a Silpat mat.

In a medium bowl combine the flour, two tablespoons of sugar, baking powder, orange zest, and salt. Rub in the butter with your hands (or cut in with a pastry cutter if you prefer) until it resembles a coarse meal.

In a second bowl whisk the eggs, milk and jam.  Add to the dry ingredients and mix into a shaggy dough.

Knead gently a few times and separate into 3 balls.  Form each into a 6-inch round (about 1-inch thick) and cut into 4 wedges.  Evenly space the wedges on the prepared baking sheet and bake for 15-20 minutes or until a golden brown crust forms.  Serve warm if possible.

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