Tag Archives: golden raisins

Lemon-Rosemary Scones with Golden Raisins

8 Jan

When I joined my high school student newspaper staff, I learned about the concept of evergreen articles. In journalism, the term “evergreen” describes stories that remain relevant over long periods. I think this same concept can be applied to baking. No matter what ingredients are popular at the moment, people will always be on the lookout for certain basic recipes.

Brownies, chocolate chip cookies, and blueberry muffins are classics that every home baker should have in his or her arsenal. Cream scones also belong in this category of essential baked goods–buttery morsels with slightly crunchy tops and fluffy, tender interiors. Despite this pastry’s seeming simplicity, all the renditions I tried came up short from the light-as-air scone of my dreams. So I turned to Baking Illustrated, a source known for extensive testing and detailed instructions, and finally found what I was searching for.

These cream scones provide an ideal base for all sorts of add-ins. The rosemary’s herbaceous flavor offsets the pastry’s richness and contrasts well with the tangy lemon zest and plump, sweet golden raisins. To achieve flaky, buttery layers, it is key to handle the dough minimally and efficiently. Use a food processor to prevent the dough from overheating, and cut the scones with a sharp knife to ensure maximum lift. And there you have it! An endlessly adaptable cream scone recipe that will never go out of style.

Look at those flaky layers

Basic cream scone recipe courtesy of Baking Illustrated

  • 2 cups all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
  • 1 tblsp baking powder
  • 2 tblsp sugar
  • 1/2 tsp salt
  • 5 tblsp cold unsalted butter, cut into chunks
  • 1/2 cup golden raisins (or other dried fruit of choice)
  • 1 cup cold heavy cream
  • 1 tblsp freshly grated lemon zest
  • 1 tblsp finely diced fresh rosemary

Yields 8 scones.

1. Adjust the oven rack to the middle position and preheat to 425° F. Mix the lemon zest and rosemary into the cream, and allow it to steep in the refrigerator for 10-15 minutes.

2. Whisk the flour, baking powder, sugar, and salt together in a large bowl. Place this mixture into the workbowl of a food processor equipped with a metal blade. Scatter the chunks of butter evenly over the dry ingredients. Cover and process with 10 one-second pulses, or until the dough resembles coarse pebbles.

3. Remove the blade and transfer the mixture back into the separate bowl. Gently stir in the cream with a fork or rubber spatula until the dough begins to form, about 30 seconds. Transfer the dough and loose flour bits to a clean work surface and knead the dough until it comes together into a rough, slightly sticky ball, 5 to 10 seconds.

4. Gently press the dough into an 8-inch round cake pan, release the round, and cut it into 8 wedges using a very sharp chef’s knife or bench scraper. Place the wedges 1/2 an inch apart on an ungreased baking sheet. Bake until the scone tops are lightly brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

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Orange-Walnut Twists and Vintage Finds

1 Nov

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As much as I love the smell of new shoes or the crackly sound pages make when you open a new book, older items have their unique charm. At vintage stores and flea markets, discovering a hidden gem among a pile of junk makes your purchase very memorable.

While strolling down Glendale Boulevard over the summer, I stumbled upon an used bookstore called Alias Books. Being a newspaper/magazine/literature-enthusiast, I could have spent hours perusing the shelves. Since I was on a time constraint, I headed straight to the most important section–cookbooks. When I spotted a 1959 edition of Pillsbury’s Best 1000 Recipes: Best of the Bake-Off Collection, I knew I had to have it.

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The first Pillsbury Bake-Off took place in 1949, when more than 4,000 finalists competed for a $50,000 grand prize. This book contains 1000 winning recipes from the 1959 event, organized by category: quick breads and muffins, yeasted doughs, cakes, and many more. Each recipe includes the name and hometown of the woman who created it, a special detail that gives the baked goods a sense of homeyness and personal touch. I initially bought the book because of the history behind it rather than for practical use, but it’s since become one of my go-to sources for delicious, retro treats.

For these orange-walnut twists, I worked with a yeasted pastry dough for the first time. Though the process was a bit labor intensive, I was thrilled with the flavor and gorgeous, golden appearance of the final product. I followed the recipe exactly, but added chopped golden raisins to the filling for an extra burst of sweetness. I recommend eating these twists on the day-of, ideally while they’re still warm out of the oven.

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An image from the 1959 Pillsbury Bake-Off.

Recipe courtesy of Pillsbury’s Best 1000 Recipes: Best of the Bake-Off Collection.

By Mrs. Bertha E. Jorgensen, Portland, Oregon

  • 2 packets active dry yeast
  • 1/3 cup unsalted butter
  • 3/4 cup hot, scalded milk
  • 1/3 cup granulated sugar
  • 2 tsp. Kosher salt
  • 2 tsp fresh orange zest
  • 2 large eggs
  • 4 to 41/2 cups all-purpose flour, sifted

For the filling:

  • 1/3 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 cup finely chopped walnuts or other nuts you prefer
  • 1/4 cup finely chopped golden raisins

For the glaze:

  • 1/4 cup freshly squeezed orange juice
  • 3 tblsp. granulated sugar

Yields 18-24 twists.

1. Soften the yeast in 1/4 cup warm water. Meanwhile, add 1/3 cup butter to the hot, scalded milk in a medium saucepan. Once the butter has melted, allow the mixture to cool to lukewarm.

2. In a large mixing bowl equipped with a paddle attachment, combine sugar, salt, orange zest, eggs, and softened yeast. In increments of 1 cup, gradually add the flour until a stiff (but not dry) dough forms, beating after each addition. I used about 4 1/4 cups. Cover the bowl with a damp towel and let stand 30 minutes.

3. While the dough is resting, prepare the nut filling. Using a hand mixer or a spoon, cream the butter until light and airy. Blend in the powdered sugar and then add the nuts and raisins.

4. Roll out the rested dough into a 22 x 12 inch rectangle on a lightly floured working surface. Spread the nut filling evenly on the 22-inch side. Fold the uncovered side over the side with the filling. Cut the dough into 1-inch strips (crosswise). Twist each strip 4 or 5 times. Hold one end of the twist onto a greased, unlined baking sheet, then curl the remaining strip around the center to form a pinwheel. (See above for step-by-step photos).

5. Cover the shaped twists with a damp towel and let them rise in a warm place (85° F) until light and doubled, 45 to 60 minutes. Preheat the oven to 375° F and bake the twists for 15 minutes. Meanwhile, prepare the glaze by cooking orange juice and sugar over medium heat until the sugar dissolves and the mixture is slightly bubbling. Brush tops of rolls with glaze and bake for 5 more minutes. Remove from the oven and transfer the twists immediately to a cooling rack.