Nutmeg on everything!?
Why freshly grated nutmeg? I think freshly grated nutmeg is the most amazing smell ever. One day while shopping on Queen Street West in Toronto, I stumbled upon a store called The Spice Trader. Spices galore! I came home with my fave, nutmeg! It quickly became an addition to practically everything that I bake.
On New Year’s Day I hosted a breakfast/brunch thing for a few friends at my parents’ house in Calgary. Along with the waffles, coffee and fruit that we enjoyed, I also tried out a new scone recipe….
Buttermilk Scones with Dried Cranberries and Orange
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup sugar plus one Tbsp for sprinkling
- Finely grated zest of one orange
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter, cut up into 1/2 inch cubes
- 1/2 cup dried cranberries
- 3/4 cup cold buttermilk
1. Preheat oven to 425 F and position an oven rack in the center. Line a baking sheet with parchment paper. Whisk together the flour, orange zest, baking powder,baking soda, and salt. Add the cold butter pieces and mix into the flour mixture by hand, or using a food processor, until all of the butter is cut into medium pieces. Add the dried cranberries, then the buttermilk, gently kneading until a cohesive dough forms.
2. Turn the dough onto a lightly floured work surface and pat the dough into 2 circles, approximately 3 inches in diameter each. Cut each round into 8 wedges and transfer to the baking sheet, spacing them about 2 inches apart. Sprinkle with remaining sugar.
3. Bake 14-16 minutes until golden brown.
Adapted from The Art and Soul of Baking by Cindy Mushet
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