Friday, February 18, 2011

Baking with Navels

What's one to do with Navel Oranges that aren't the tastiest to consume sliced?
Oatmeal Orange Currant scones and some Orange cranberry icebox cookie. I wanted to share these recipes with you because they are both crowd pleasers.
I whipped these scones up quickly in my Cuisinart this morning.
Oatmeal Orange Currant scones (courtesy of epicurious)
1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup dried currants

Orange glaze (courtesy of ina garten)
1/2 cup powdered sugar
4 t. freshly squeezed orange juice

Preheat oven to 425ºF. Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl. Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times. Pat dough into two 1-inch-thick round, dusting surface with more flour if necessary. Slice 6 wedges per round. Brush tops of scones with buttermilk and sprinkle lightly with sugar. Or drizzle with an orange glaze. Bake in middle of oven until golden brown, about 15 minutes, and transfer to a rack.

I also made Orange Cranberry icebox cookies that are great for an afternoon tea gathering. My friend brought these over over the holidays and they are very easy to make into logs and just slice up and bake before guests come. A great butter cookie base with a citrus-y twist and beautifully red chewy treats. I added more cranberries than the recipe called for because I wanted more bites of the chewies.

1 C unsalted butter at room temp
1 C confectioners sugar
1 t vanilla
1/2 t salt
2 C flour
Grated zest of 1 orange
1/2 C dried

1. With electric mixer, beat first 4 ingredients. Add flour on low speed.
2. Stir in orange and cranberrries.
3. Divide dough in half and place each piece on floured waxed paper. Roll each into 1 1/2 inch in diameter log. Wrap logs in waxed paper and refrigerate 1-1 1/2 hrs.
4. Preheat oven to 350.With serrated knife cut dough 3/8 inch thick and place on ungreased cookie sheet for 15-20 mins.


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