Blessedly, our plow people came early and sanded, but parts of it are still gleaming with slick spots, wherever you are, be careful.
When the windchill is -12, the kitchen is my haven ( and warm, too). As long as the power is on, I could putter there all day, and often do.
This morning I made those Irish scones I like so much, using currants instead of raisins and orange zest and juice instead of lemons, and savoring every bite as I looked out at the fields of snow , dipping the scones into our lovely local honey, or spreading on the Dundee's marmalade .
Drop Scones with currants and buttermilk
Preheat oven to 375F
Line a baking sheet with parchment paper or foil.
6 T. cold unsalted butter, cut into tiny pieces or grated on a cheese grater
1/4 cup King Arthur whole wheat flour
1 1/2 cups King Arthur all-purpose flour
1 T. sugar
2 t. baking powder
good pinch of nutmeg
1 teaspoon grated orange zest
1 cup buttermilk
1 T. fresh orange juice (to plump the currants)
1/2 cup dried currants
pinch kosher salt
sparkling sugar for the tops
Place the currants in a small microwave safe bowl with the orange juice - warming very briefly in the microwave and setting aside to plump.
Place flours, the tablespoon of sugar, and cold butter in your mixer bowl and mix briefly. Add the baking powder, nutmeg, and orange zest and mix again.
Add the buttermilk and the plumped currants and orange juice to the mixture and mix until the dough just comes together. It should not be a dry dough - add a little water, a tablespoon at a time, if you think it's too dry. Do not overbeat !
Using a standard ice cream scoop, scoop batter onto baking sheet - this made 8 scones this morning. Sprinkle with sparkling sugar or regular sugar and bake for between 20-25 minutes. They should be very slightly golden and craggy looking.
Serve warm with butter, honey and marmalade - or your homemade preserves from summer! Remember summer? Take care, all....