Skip to main content

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 boys...it'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 ugly...it's early and pre-coffee! - since my zester and my grater seem to have been moved to the new kitchen already.


Ingredients
  • 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
Procedure
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.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa