Sunday Scones

So it was time to get back into the kitchen and cook!  So on Sunday I made Emeril's Rosemary Buttermilk scones and the very complimentary Orange Curd.  I had bought a rosemary plant for the dual purpose of planting and using it to bake.  The Orange Curd used some leftover oranges that were very ready to be juiced.

For the scones, I did sift the ingredients together . . . the black pepper is a definite yes.  It gives a subtle kick.  Be sure to use all of the Rosemary. For working the butter, I didn't hesitate.  I put the ingredients into the food processor then dumped them into a bowl to add the buttermilk.  Don't forget to shake up the buttermilk before measuring it!  

For the curd, start it before you start the scones so the juice has time to reduce.  The timing worked out perfectly!  At the end, I didn't bother to strain the curd.  I left it 'rustic'.  Oh and the flavor is amazing.

Rosemary Buttermilk Scones

Serve With Orange Curd  From the Kitchen of Emeril Lagasse    Servings: 12

Ingredients

3 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon finely grated orange zest
1 tablespoon chopped fresh rosemary
1½ sticks cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons well-shaken buttermilk 

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.  In a medium bowl sift together the flour, the sugar, the baking powder, the baking soda, the salt and the black pepper. Add the zest and the rosemary to the sifted mixture and combine with a fork. 

Add the butter and work it into the flour with your fingers, a pastry blender or a fork until mixture resembles coarse crumbs.  A few large flat pieces of butter coated with flour in the mixture are okay, it contributes to flakiness. 

Add 1 cup of the buttermilk and stir with a fork until the ingredients are just moistened. Gather the dough together and press gently into a rough ball.  Turn the dough out onto a lightly floured surface and pat together (with lightly floured hands, if necessary). The dough may still be a crumbly mass. Knead the dough gently 6 to 7 times then shape it into a rectangle about 7-by-4 inches with your hands. 

With a lightly floured rolling pin, roll the dough into a 10 1/2-by-7 inch rectangle, 3/4-inch thickness. With a knife, divide the dough into three sections by cutting it at roughly 3 1/4-inch intervals along the length. Cut each rectangle in half.  You will have 6 squares. Cut each square into a triangle. Set each of the scones on the prepared baking sheet and brush with the remaining 2 tablespoons buttermilk. Bake in the oven for 12 to 14 minutes until golden brown and puffed. Serve warm. 

Yield: 12 scones 

Recipe courtesy Emeril Lagasse, from Emeril's Farm to Fork,
HarperStudio Publishers, New York, 2010, copyright MSLO, Inc. 

  

Orange Curd

Perfect With Rosemary Buttermilk Scones

From the Kitchen of Emeril Lagasse

Ingredients

1 1/2 cups freshly squeezed orange juice
6 large egg yolks
6 tablespoons sugar
2 teaspoons finely grated orange zest
4 tablespoons cold unsalted butter, cut into 8 pieces 

Directions

Set a small heatproof liquid measuring cup next to the stove.
Reduce the orange juice in a small saucepan set over medium-high
heat to 1/2 cup. Use the measuring cup intermittently to check
your volume. Set aside to cool slightly. 

Fill a small pot one-third of the way with water and bring to a
boil. 

In a medium bowl, whisk together the yolks, sugar and orange
zest. Slowly add the reduced orange juice while whisking
continuously until completely incorporated. Set the bowl over
the pot of simmering water. Reduce the heat to medium low.
Whisk constantly for 6 to 7 minutes, or until curd thickens and
holds its shape when stirred. Remove the curd from the heat and
stir in the butter. 

Strain the curd through a fine mesh sieve into a metal bowl set
over a bowl of ice water. Stir the curd occasionally until cool,
about five minutes. Transfer the curd to a small container,
cover with plastic wrap, and refrigerate until well chilled. Use
within one week. 

Yield: 2 cups 

Recipe courtesy Emeril Lagasse, from Emeril's Farm to Fork,
HarperStudio Publishers, New York, 2010, copyright MSLO, Inc.