Tea Meditation

Hello All, I have been told (thank you, Arthur!) that my photos are sub-par for a food blog, so while I research buying a new camera (and figure out how to use it!) please watch this wonderful video, courtesy of OWN...

World's Best Super Easy Food Processor Scones!

Welcome dear Tea Time Taker,

What better way to start this blog than with my favorite scone recipe (adapted from my favorite baking book, The Art and Soul of Baking by Cindy Mushet). The scones get rave reviews wherever I take them...and best of all they're super easy to make!

This is my typical tea time for one... 

I know you're dying for the recipe, so here goes:

 

Ingredients:

2 cups all-purpose flour (I prefer King Arthur Organic)
3 tablespoons sugar, plus more for sprinkling (you can use palm sugar if you prefer)
1/2 teaspoon lemon zest
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (3 ounces) dried cherries
1/2 cup unsalted raw pistachios
3/4 cup (6 ounces) cold buttermilk
1 egg, lightly beaten



Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Place flour, 3 Tbsp sugar, lemon zest, baking powder, baking soda, and salt in food processor and process for 10 seconds to blend.
 
Add cold butter pieces and pulse 5 times at 1-second intervals, until butter is cut in medium pieces.


Add cherries and then buttermilk and pulse another 10 times. Finally, add pistachios and pulse 10 more times or until dough comes together in large, thick clumps.
Turn the dough out onto a dinner plate (easy to wash up!) and gently knead a couple times to form a cohesive dough.

Pat the dough into a 7-inch disk (about an inch thick).
Cut into 8 equal wedges and transfer to baking sheet.

Brush tops of scones with thin egg wash, then sprinkle evenly with a thin layer of sugar. Bake for 12-15 minutes, until golden on top and firm when touched.

Transfer to a rack to cool slightly. Serve warm with your favorite tea, clotted cream (or mascarpone) and jam.

They'll be gone before you know it!

You can freeze leftover scones and reheat in a low oven (I do mine at 250 degrees in my toaster oven for about 8 minutes.) They taste freshly made!