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I'm trying out a new recipe for Orange Cream Scones that I tore out of a Bon Appetit (August 2000), p. 104. (I'm trying to cut down on stuff before our move, and I have some nice organic oranges.) I'm making a half recipe, and I'm substituting in 1 cup of barley flour for one of the two cups of AP Flour. I'll cut the butter into the dry ingredients tonight, then refrigerate it overnight. Tomorrow, I'll add the egg and half and half, mix, shape, and bake for breakfast. I'll report back on the recipe by adding an addendum to this post.
Addendum: The scones are fabulous. I did add 1/4 tsp. of orange oil. I froze three of the six I baked. I kept two others out, and I will check to see if they hold up over a couple of days.
Second Note: The scones are very good the second day, but they are truly excellent when freshly baked and warm.
I have Orange Barley Pound Cake (recipe on this site) baking in the oven. I'm also about to start the KAF Ultra-Thin Pizza Crust, so that we can have pizza for dinner.
Note: On the pizza, as usual, I drizzled in the olive oil after the rest of the ingredients started mixing. However, for the first time I weighed the ingredients rather than measuring by volume. The dough was a bit stickier, but my husband said it was my best crust yet, and I agree.
On Wednesday, in need of baking therapy, and in a quest to use up some shredded coconut I baked Anzac Biscuits, using the recipe from The King Arthur Flour Cookie Companion (p. 83). I find these work better with quick rolled oats, and I use unsweetened shredded coconut. I use my 1 Tbs. scoop to drop them (Zeroll #40) and so get 24. d after looking at stoves online,
With hazelnut meal and Valrhona Milk Chocolate that need to be used up, I finally made the KAF recipe (was in one of their catalogs) for which I had bought them: Malted Milk Chocolate Hazelnut Tart. The recipe specified toasted hazelnut flour. I used hazelnut meal instead, which might be why I needed an additional tablespoon of water in the crust. Although I have a 4 1/4x13 3/4 rectangular tart pan, there was about 1/4 cup too much filling, so I put it in a little dish and will feed it to my husband for dessert, since the tart has to sit at least four hours and thus will not be ready for tonight's dinner. I do not recall if I bought this tart pan from KAF. The one they advertised was made in France, and this one is a Fat Daddio's, but I have a faint recollection of being surprised about that when the package came, and the others I have, in different sizes, bear T.J. Maxx stickers. The filling tastes wonderful, but with high quality chocolate, heavy cream, butter, and malted milk, how could it not be? I actually have enough to make a second one, if we like it.
Addendum: The creamy texture of the tart is wonderfully complemented by the hazelnut crust. I will definitely make it again, and it is an easy recipe that only requires baking the crust.
http://www.kingarthurflour.com/recipes/malted-milk-chocolate-hazelnut-tart-recipe
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