Hi, hello there! Is it too late to say Happy New Year? I won't bore you with all of the details, but I am waist deep in book bizness and some other photography projects that have slowed the pace around these parts more than I'd like, but I've got something a little different to share today that I am really excited about. You see, my lovely, talented, and perhaps most importantly, patient main-squeeze Pete and I have been working on a little project to liven things up around here: video!
Below is our first attempt featuring a recipe for some simple and delicious scones made from a mix of all purpose and nutty oat flours scented with a bit of tangerine zest and vanilla bean, but I bet they would be great with the zest of just about any citrus fruit. I am really digging tangerine zest these days though, it is a bit more subtle than orange and bit more interesting than lemon. I hope you enjoy the little peek into our kitchen. I'd love to hear what you think!
Tangerine Poppyseed Scones
3 tablespoons granulated sugar
seeds from one vanilla bean (pod reserved for another use)
1 cup (4 1/2oz/128g) all purpose flour
1 cup (4 1/2oz/128g) oat flour
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
4 ounces (112g) unsalted butter, cold and cut into cubes
1/2 cup (120ml) kefir (or buttermilk)
1/3 cup (80ml) heavy cream
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Add the sugar to a large bowl and zest the tangerine into the bowl. Add the vanilla bean seeds and rub the mixture together until well combined and fragrant. Add the flours, baking powder, poppy seeds, and salt to the bowl and whisk to combine and remove any lumps in the oat flour. Add the butter and use your fingers to press each cube of butter into a flat shard about the size of a quarter. Keep tossing the butter in the flour mixture to ensure that it is well coated. Make a well in the center of the mixture add add the kefir and heavy cream. Stir gently to combine, but don't worry if there are a couple of dry spots. It's best to not over mix this type of dough. Use your hands to knead the dough a couple of times in the bowl then turn the dough out onto a lightly floured surface. Pat the dough into a circle about 1-inch tall and 7- inches wide. Use a knife to cut the dough into 8 wedges. Transfer the wedges to the baking sheet, brush each one with a bit of heavy cream and sprinkle granulated sugar on top. Bake until the scones are golden brown, 18-22 minutes. Enjoy warm. These scones are best enjoyed on the day they are made.