I think I figured out the key to having a truly enjoyable Christmas: no expectations. That may sound cynical, but it’s really not meant to be construed that way. It’s more of a “less is more” approach to the holiday. Mr. K and I decided to stay home this year and not make any plans. I decided to forego even making us a special meal. Instead, we stayed in our pajamas, watched a couple of movies, I made us a hot dish that was reminiscent of my childhood, and then while Mr. K took a nap I did some baking. All in all, probably our best Christmas yet.
I have been making anything and everything with rosemary these past few months. I accidentally bought large bunches of rosemary (twice!) only to come home and discover I already had a large bunch in the freezer. Therefore, I was saddled with three large bunches of rosemary and determined to not let them go to waste. I’ve made lemon-rosemary chicken, rosemary shortbread cookies, rosemary focaccia, and these scones. If you are looking for a scone recipe that balances sweet and savory, try this one. You can savor them in the morning with a cup of coffee, or make them the accompaniment to your next bowl of soup.
Happy 2015, Everyone!
Adapted from The New York Times
3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1 tablespoon rosemary, chopped
1/4 lb. (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup raisins
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling
1. Heat oven to 325 degrees. Line a sheet pan with parchment paper, or use a nonstick pan.
2. Toss dry ingredients, zest and rosemary together in a large bowl. Using your fingertips or pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
3. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
4. Turn out onto a floured surface and gently mix in raisins, kneading dough and raisins together just until incorporated.
5. Pat dough into a 3/4-to 1-inch-thick rectangle. Using a round cookie cutter or the rim of a glass, cut out rounds and place them on baking sheet, spaced out.
6. Brush tops with egg wash and sprinkle with brown sugar.
7. Bake until light golden brown, about 22 minutes; rotate the pan front to back about halfway through.
8. Let scones cool slightly on the baking sheet. Serve warm or at room temperature.