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, lemon rosemary shortbread cookies, sourdough rosemary focaccia, and these scones from The New York Times. If you are looking for a scone recipe that balances sweet and savory, try this one. You can enjoy them in the morning with a cup of coffee, or make them the accompaniment to your next bowl of soup.
Happy 2015, Everyone!
- 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 stick (1/2 cup) 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
- Heat oven to 325 degrees. Line a sheet pan with parchment paper, or use a nonstick pan.
- 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.
- 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.
- Turn out onto a floured surface and gently mix in raisins, kneading dough and raisins together just until incorporated.
- 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.
- Brush tops with egg wash and sprinkle with brown sugar.
- Bake until light golden brown, about 22 minutes; rotate the pan front to back about halfway through.
- Let scones cool slightly on the baking sheet. Serve warm or at room temperature.