Delicious Orange Currant Oat Scones

Ingredients
3 cups whole wheat pastry flour
1/2 cup turbinado (raw) sugar, plus 1/4 cup for sprinkling
2 tsp baking powder
1 tsp baking soda
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk (substitute: 1 Tbs lemon juice and enough milk to make 1 cup)
2/3 cup dried currants

Procedure
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, 1/2 cup turbinado sugar, baking powder, and baking soda. Add the butter, and cut in with a pastry cutter until mixture resembles coarse crumbs. Stir in oats and orange zest. Add buttermilk and currants, stirring until just combined (do not over-mix!) Dump dough onto parchment lined baking sheet, and gently press dough together. Pat into an 8 inch disk, and cut into 8 slices. Spread the slices out slightly, so there is some room between each scone. Sprinkle the tops with 1/4 cup turbinado sugar and bake until slightly golden and firm to the touch, anywhere from 15 to 25 minutes.

share.eat.repeat.


this 101 Cookbooks recipe can be found here.

Opa's Glorious Sponge Cake

Ingredients
6 eggs, separated
1 cup sugar
1 cup flour
1/4 cup orange juice
1 tsp orange zest
1/2 tsp cream of tartar
1/2 tsp salt
3 cups berries
3 cinnamon sticks
1 Tbs honey

Procedure
Preheat oven to 325 degrees. Separate the eggs. Whisk the egg yolks. Add sugar. Beat well. Add in the flour and salt alternatively with the juice and zest, beating well, all the while. In a separate bowl beat the egg whites with the ream of tartar until medium hard peaks form. Fold the egg whites into the batter and pour into ungreased tub pan. Bake for 60-65 minutes. Let cool and use a sharp knife to cut the cake off the sides of the pan. Combine berries, honey and cinnamon sticks in a small sauce pan and heat to desired consistency. Drizzle berry syrup over cake.

share.eat.repeat