Mix and Match: Orange-Almond-Strawberry Scones

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Years ago, my mom sent me a word (remember, she does this) that I could never quite shake. Portmanteau: the combining of two or more words into something new.

I apply the portmanteau concept to many facets of my life. In school, I was am a chronic multi-tasker, constantly doing and combining as many things as possible; at last week’s brunch, I merged all my friend groups so that they could discover someone new over a good meal.

Mixing and matching some photos from an urban hike through Fort Mason last weekend! I know what you’re thinking – how fashionable is my leggings and hoodie soccer mom look?!

And then there are these scones – orange zest, almond flour, and fresh strawberries combine into a new and delicious breakfast item.

Citrus has the ability to zest up nearly anything savory or sweet. For brunch, I wanted something that packs a punch and wakes people up, so I used an entire orange to add as much flavor as possible. If you make these in winter, you can still add some orange zing, but strawberries won’t be in season, so swap them out for apples, pears, or frozen berries if you absolutely must.

Since I’m also about flour equality, or flour-power, as it were, I substituted some of the all-purpose in my recipe for almond meal, which adds a subtle nutty flavor to the dough. Since there is no gluten in almond meal, you can’t sub in too much or else your scones will fall apart into delicious nothingness. Fun to eat, not so fun to serve at a 20-person brunch.

I’m off to Las Vega$ this weekend for more birthday celliez with a portmanteau of people from all over the country. I’ll probably be having a hefty combination of drinks as well, but I’ll be back on Tuesday with some eats and treats. In the meanwhile, if you have any dessert hangover cures you want to throw my way, please do – I’ll need them.

Scone-dalous.

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Orange-Strawberry-Almond Scones (makes about 18 round scones)

1 large egg
1/2 cup heavy cream
1 1/3 cup all-purpose flour
2/3 cup almond meal
1/3 cup brown sugar
2.5 tsp baking powder
1/2 tsp salt
6 Tbsp butter, chilled and cut into chunks
1 cup strawberries, roughly chopped
Zest from 1 orange

1 egg yolk mixed with 1 tsp milk (for egg wash)

  • Preheat oven to 400 degrees. Line a baking pan with parchment paper or a Silpat. Whisk together the egg and cream in a small bowl and set aside.
  • In the bowl of a stand mixer, combine flour, almond meal, sugar, baking powder, and salt. Add the butter chunks and mix on medium speed until the butter is the size of large peas. Add the egg mixture, stirring until the dough is moist. Add in the strawberries and orange zest. Do not overmix it, as you’ll be working with the dough a lot.
  • Spread some almond meal on the counter you’ll be working on. Place the dough on top and pat into a large circle about 1/4-inch thick. Using a round cookie cutter, cut out rounds and place on Silpat. The dough is pretty sticky, so continue to LIGHTLY spread with flour or almond meal. Re-roll out the scraps until you have cut out all the rounds you can.

(At this point, you can freeze the rounds until you want to bake them off. They keep in the freezer for up to 1 month.)

  • Brush the tops with the egg wash and bake for 23 minutes or until the tops are golden-brown, rotating the pan halfway through baking. Serve warm or at room temperature.
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A Brunchiful Reunion


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Remember when I mentioned that blogs had crossed paths last weekend? Let me tell that tale now.

A few weeks ago, this lovely lady, known IRL as Erika and on the interwebz as The Pancake Princess, dropped me a line on this very site. Having attended elementary, middle, and high school AND played water polo together, it was thrilling to discover that we both are obsessed with desserts, write about them, and would be in town at the same time! If that’s not a meal waiting to happen, I don’t know what is.

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After the fireworks and wedding festivities ended, we rekindled our friendship over a bounteous brunch. The collision of our blogger minds and kitchen prowess lured in eager faces from the vast expanses of our neighbourhood, and in less than two hours, we had a table set with various dishes and filled by our families and friends.

Why I decided to wear long sleeves in 75 degree weather, I will never know.

You have heard many times, I’m sure, how food brings people together. This brunch is proof in the plate that food really is powerful. Furthermore, everything we made and ate came from a local source, enunciating the farm-to-table mantra and making the meal all the more fresh. Vegetables and fruits came from the farmer’s market; muffins were made from nut butters that our neighbor provided; and the brunch attendees all lived within a few block radius. Everything was so serendipitous, yet flawlessly pieced together.

I am eternally glad to have reconnected with Erika and excited to cook with her once again. In the meanwhile, be sure to check out her amazing culinary adventures in Houston and all our delicious eats at the end of this post! I provided the quiche recipe here, which was my contribution to our Sunday brunch. The whole-wheat crust, fresh spring vegetables, and no cheese justifies it’s deep-dish demeanor and seconds thirds you may find yourself serving.


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Sometimes, the stars align, the sun shines, the weekend arrives, and a gigantic brunch gets made. This was one of those times.

Even the lighting was perfect.

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Summer Vegetable Quiche (adapted from Desserts for Breakfast)

1.5 cups all-purpose flour
1.5 cups whole wheat flour
1 tsp dried herbs (I used a mix, but use whatever you want)
2 sticks of butter, cold
1/2 tsp salt
1/3 – 1/2 cup ice water

1 leek, thinly sliced
1 ear corn, shucked
2 cups arugula, rinsed
4 eggs
2 cloves garlic, minced
1 cup European-style plain yogurt (Greek yogurt works great here)
1 cup buttermilk
1.5 tsp salt
1/2 tsp black pepper

For crust:

  • Combine the flours, herbs, and salt in the bowl of a stand mixer. Cut the butter into chunks and add. Mix on medium speed until the butter is the size of small peas.
  • Gradually add the ice water 1 tablespoon at a time until the dough comes together (I used about 1/3 cup, but you will use more or less depending on the weather and the coldness of the butter). It’s okay to have chunks of butter remaining! Wrap the dough in plastic wrap and refrigerate at least 30 minutes or overnight.
  • Preheat the oven to 425 degrees. Roll out the dough on a lightly floured surface to 1/8-inch thick (I didn’t do the greatest job rolling it out this thin, but my pastry dough skills are rusty!).  Lightly spray a 10-inch springform pan and line with the dough, shaping it up the sides of the pan. Line the crust with parchment paper and weigh it down with dried beans or rice.
  • Bake for 15-17 minutes until lightly golden and the bottom is no longer glossy. Let cool.

For filling:

  • Combine leek, corn and arugula and place in prepared quiche crust.
  • In a large bowl, whisk together garlic, eggs, yogurt, buttermilk, salt, and pepper. Pour over the vegetables and lightly tap the pan to make sure that mixture is evenly distributed. Bake for about 1 hour, until the center is barely set – it should still jiggle. Let cool on a wire rack for at least half an hour before serving.

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Macadamia-cashew nut butter muffins!

Nectarina Dutch baby – essentially a baked pancake. Iron skillets are your bff for this one; just make sure to wrap your hand in a towel or oven mitt cus iron conducts heat very well and you don’t want to get burned.

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Muffin murder. I’m strangely okay with it.