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I give up. I just wasn't met to be part of the Low Carb World. Even as I type, a batch of cardamom-almond scones are baking to a fragrant perfection in the oven (or at least I hope so!). Homes should have a yummy yeasty smell of something baking and coffee going, in case someone drops in. Of course, as luck would have it, I live on the other side of the boondocks and noone is ever going to drop in.
So here's the recipe - they'd be perfect with a little fresh whipped cream or lemon curd, and please note that I used almonds instead of pine nuts. I can also picture it with lavender instead of cardamom. Very easy recipe; I just used my food processor:
from http://www.epicurious.com PINE NUT CARDAMOM SCONES
1/2 cup milk
1 large egg 3 tablespoons light brown sugar 1 teaspoon vanilla 2 1/4 cups cake flour (not self-rising) 1/2 teaspoon salt 1 tablespoon double-acting baking powder 1/2 teaspoon baking soda 2 teaspoons ground cardamom 1/4 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 2 teaspoons freshly grated lemon zest 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 1/3 cup pine nuts, toasted lightly an egg wash made by beating 1 large egg with 2 tablespoons milk granulated sugar for sprinkling the scones
In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, the baking soda, the cardamom, the cinnamon, the nutmeg, and the zest and blend in the butter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and with a 2 1/2-inch fluted cutter cut it into rounds. On an ungreased baking sheet press the remaining pine nuts lightly into the scones, brush the scones with the egg wash, and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden. Makes about 12 scones. Gourmet The Last Touch: SCONES March 1990 |
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