It’s been a very busy summer full of weddings and custom orders, leaving little time to indulge in my culinary pursuits. But It is officially autumn and I all want to do is be engulfed in a cloud of black cashmere and bake ( but not at the same time )
This week MIZU’s designs are inspired by the incredible landscapes of the Kew Gardens, or as they are better known- The Royal Botanic Gardens. Located right outside London, these gardens are a combination of iron-framed glasshouses and manicured landscapes of exotic flowers. It’s beyond picturesque, So I can see why the royal family would want to claim it for their own.
I best become inspired when I am able to create a full sensory experience. I may not be able to travel to the royal gardens for the day, but I can still make my own parallel reality. This pseudo-trip was obviously going to have to include food, so I thought what better way to channel my inner royal than with bit of tea and scones!
I made this recipe to be just about as healthy as I could, while still maintaining flavor and a bit of indulgence.If you’d like to take it further, you could forego the butter and replace with yogurt, but the end result may be a bit more dense ( but equally as delicious ).
If you have one of those apple-corers that peels and slices at the same time, this is the time to bring it out. I used to have one that I would use multiple times a day ( just ask my former roommate ). They’re not only pretty cheap and sofun to use, but will also save you a lot of time. You can find a relatively cheap one at Target.
This recipe is a zesty orange dough that is wrapped up with toasted almonds, cinnamon and stewed apples, perfect for autumn. I added a few chia seeds ( shocker ) for additional crunch.
Sit back, put on your favorite Vivaldi and enjoy with your morning Earl Grey ( or coffee for the yanks ).
Here’s what you’ll need:
- 3 large apples, peel & sliced
- 1 Tablespoon butter
- 1 Orange, zest and juice of
- 1 Tablespoon cinnamon
- 1 Tablespoon raw cane sugar
- 1/2 Cup sliced almonds
- 2 Cups All-Purpose Flour, additional for rolling
- 3 Tablespoons raw cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons butter
- 1/3 Cup almond milk
- Zest of 1 medium orange
- 2 Tablespoons orange juice
- 1 Large egg white
- *3 Tablespoons chia seed ( optional )
- *1/4 Cup sliced almonds ( optional )
Here’s what you’ll need to do:
Starting with the apple filling;
Melt 1T of butter in a large pot over medium heat. Add cinnamon & almonds. Toast for about 1-2 minutes, stirring frequently. Add sliced apples, 1T raw cane sugar and orange zest. Stir to evenly coat in cinnamon-almond mixture. Add juice of 1 orange. Let mixture simmer on medium heat for 7-10 minutes or until tender. Stir occasionally. Set aside to cool.
Preheat oven 425°
In a large bowl: sift together flour, sugar, baking powder & salt. Add orange zest. Using a pastry blender ( or a fork ), cut in butter to sifted mixture. The result should look like coarse breadcrumbs.
in a separate bowl, combine almond milk, orange juice, and egg white. Gently mix wet mixture with dry until fully incorporated *Add chia / almond at this point if desired *. Add additional flour if necessary, dough should be slightly sticky.
On a well floured surface, roll out dough into a large rectangle. Spread cooked apple mixture on top, edge to edge ( you may have a little extra, which is fine because it is delicious by itself ). Starting on one edge, roll dough into a large cylinder - similar to making cinnamon buns. Gently press top and sides to form a more rectangular shape. End result should look similar to a loaf of uncooked bread.
With a sharp knife, Cut dough at alternating 45° angles. Sparsely place on a greased baking tray. Bake for 19 minutes or until golden brown.
Makes 12 scones