Saturday, April 14, 2007

ONE Kind of "Healthy"

My idea of perfection in the kitchen is finding a delicious recipe and being able to pull it off primarily using ingredients you already have on hand... my #1 favorite "healthy" buying habit!

Thanks to a recipe "share" from Carolyn, my great chef-friend, I was able to finish off what heavy cream I had left-over after making the Caramel-Milk Chocolate frosting last weekend.

Enjoying Carolyn's Orange and Vanilla Scones with my coffee this unseasonably cool April morning was SUCH a treat. Not only were they deliciously light with just the right hint of orange, but they required very few ingredients, most of which you surely have in your kichen right now!

2 c (10 oz) flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
5 tbsp cold, unsalted butter, cut into small pieces
2 tbsp fresh orange zest
1 c heavy cream
1 tsp vanilla

Heat oven to 425.

Place the flour, baking soda, sugar, and salt in a large bowl or the workbowl of a food processor fitted with a medal blade (this works great); process with 6 1-second pulses. Add the pieces of butter and orange zest and process with another 5-7 pulses, until integrated.

Stir in the heavy cream with a rubber spatula just until the dough begins to form, about 30 seconds. Transfer the dough and all dry flour bits to a lightly floured countertop and knead the dough by hand until it comes together into a ball. Press the ball into a round circular disc, about 8 inches in diameter, and cut into 8 slices. Place the wedges on an ungreased sheet pan, spacing at least 1.5 inches apart. Bake the scones until light brown, 12-15 minutes. Cool on a wire rack for 10 minutes and serve warm or at room temp.

So easy and SO delicious... what a way to "clean out the cupboard"!!

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