Orange and Dark Chocolate Buttermilk Scones





Scones have a bad rap with some people. They can carry around a reputation of being hard, dense, and like a mouthful of sawdust. This, my friends, is wrong. Because a scone made the right way is sent from the heavens: light, buttery and melt in your mouth status. But we’re flying past the basics with this recipe and going straight to the flavor. A sweet, citrus tang from the orange, a dark, slight bitterness from the chocolate, and a tartness from the buttermilk combine together and create magic. I make these scones every year for Mother’s Day, and that’s because they’re the best.

Originally from Joy the Baker [makes about six scones]

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons orange zest
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.
3. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.


Homemade Hamburger Buns


IMG_5916Yes, these look like rolls. But I promise they’re hamburger buns.

Most store-bought hamburger buns just don’t cut it for me because sometimes they make me feel like I’m chewing tissues. Basically, I think the generic kind are kind of gross. Luckily, hamburger buns are so simple to make, and they taste like real food!

IMG_5911 (2) I used these buns for a salmon burger!

Original recipe from The Kitchn [makes 8 buns]
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter

1. In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.



Homemade Honey Wheat Bread




I forgot to buy bread at the grocery store on Tuesday. I’ve had a recipe for homemade bread bookmarked for a few months. Put those two together, and forgetting something actually turned out to be a good thing for once.

Originally from Eating Whole [makes two loaves]
1 tablespoon yeast + 1/4 cup warm water
2 1/2 cups warm water
3/4 tablespoon salt
6 cups whole wheat flour
1/3 cup coconut or vegetable oil
1/2 cup honey
3 tablespoons ground flax meal (I didn’t use this!)

1. Dissolve yeast into 1/4 cup warm water in a small bowl. Let sit until it has doubled in size, about 10 minutes.
2. Meanwhile, in a stand mixer using the hook attachment, mix warm water, salt and 3 1/2 cups of the wheat flour for about 5 seconds on lowest speed. It won’t be mixed all the way, and that is okay!
3. Once the yeast has doubled, add in yeast, oil, flax and honey. Mix on low speed for about 5 seconds. Slowly add in the rest of the flour (2 1/2 cups), and then let mix for 10 minutes on low speed.
4. Divide the dough into two equal loaves, and place on two lightly floured towels. Fold the towels over so they are covering the loaves, and let rise for about 30 minutes. Bake loaves in a lightly greased loaf pan (with coconut oil) at 350 degrees for 25-30 minutes. It should have a nice crust that is golden on top.


Greek Yogurt Biscuits


//Let us take a moment of silence to recognize that these are the flowers my roommate received from her boyfriend (now fiancé) when she was being proposed to this weekend. Don’t ask me why they’re not red roses.//

How many biscuits have I ever made? 0. How many bowls of Greek yogurt have I eaten for breakfast this past year? Too many to count. And how excited was I to make these Greek yogurt biscuits after I found the recipe? More excited than anyone should ever be for biscuits. But, it turns out I was right to be excited. Because these biscuits are SO GOOD. They’re buttery, flaky, and the Greek yogurt adds a tang that buttermilk usually would (except who ever has butter milk? No one.) *I used who wheat flour to make mine so they are darker. They usually would be light with normal flour.



From Two Peas and Their Pod

3 cups flour (I used 100% whole wheat)
1 tablespoon granulated sugar (I used natural turbinado sugar)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
3/4 cup cold plain Greek yogurt
1 large egg, beaten
3 tablespoons cold water
1 large egg, beaten, for brushing on biscuits

1. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.
2. In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.
3. In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together. Don’t overwork the dough. *If your dough is dry and won’t come together, add a tablespoon of cold water.
4. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits.
5. Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam!

P.S. Dad, I’m sad you couldn’t eat the dough because it was really good. And because I really needed someone to wash my dishes.