Monday, November 17, 2014

Double Buddha's Hand Scones

It's funddrive week. That means it's lots of grab-and-go breakfast while I run out the door to collect contributions to help fund the gap between what the State pays and what it actually costs in programming for the kids to get all that they get - art, music, drama, PE, and Spanish. Yep. Someone has to do it.

While I normally end up with a cup of coffee and a handful of pretzels on my way out. I popped these in the oven for the's a riff on the Candied Buddha's Hand Scones I made this weekend, but includes some of the super-fragrant fresh Buddha's Hand as well. I did have to use some knife skills - yes, it's's early and pre-coffee! - since my zester and my grater seem to have been moved to the new kitchen already.

  • 2 ½ C flour (I refrained from using whole wheat)
  • ½ C organic granulated sugar + some for sprinkling
  • ½ t baking soda
  • 1 t baking powder
  • 8 T cold butter, cut into small pieces
  • 1 C heavy organic cream
  • 1 egg
  • 2 T candied Buddha's Hand citron
  • 2 T Buddha's Hand citron, finely chopped (zest or grated is perfect, too), divided
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, sugar, baking soda and baking powder. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the cream, egg, candied Buddha's Hand citron, and 1 T chopped Buddha's Hand, using a spatula to form a ball.

Transfer to a baking stone or parchment-lined sheet and gently press into a disc. Cut the disc into wedges and pull them apart, gently.

Drizzle a tablespoon of cream on the tops of the scones and sprinkle with the remaining 1 T Buddha's Hand. Bake at 400 degrees for 15-18 minutes. The scones will be nicely raised and slightly golden.

Remove the scones from the oven and set them on a wire rack to cool slightly before serving.

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