I love to bake.
But my love affair with baking islike the stuff of so many a juicy romance novelhighly destructive.
Sugar is the bad-boy next door: irresistible, addictive, bad for you.
Sometimes the results weren’t all that greatcookies came out too hard, cakes too dense.
I decided to make Server’s recipe for Apricot, Almond and Whipped Cream Scones because A.)
Server’s recipe called for just 2 tablespoons of honey and a sprinkling of Turbindo sugar.
Most of the sweetness comes from the dried fruit in the recipe.
With scones, technique is everything.
You soak the dried fruit in hot water, vanilla and almond extract.
The key is to mix just until there are no big pockets of cream remainingand not a bit more.
The scones go onto a parchment-lined baking sheet, brushed with egg and sprinkled with Turbindo sugar.
Picture your bad-boy lover getting down on bended knee.
Tender and not too sweet, this is one scone recipe worthy of your affection.
Makes 8 Large or 12 Smaller Scones
For the longest time, I was never really a scone person.
But as it turned out, I’d just been having thewrongscones.
- Whenever I use citrus zest in a recipe, I reach for unwaxed, organic fruit.
Have ready an 8-inch round cake pan.
Heat in the microwave on high power until steaming, about 45 seconds.
Cover the bowl with plastic wrap or a clean tea towel and set aside.
Uncover the bowl of dried fruit bits.
The fruit should be nicely plumped without much liquid in the bowl (drain off any excess).
Lightly pat the fruit dry with paper toweling.
Add the fruit bits and the almonds to the dry ingredients and toss with your hands to combine.
In a medium bowl, combine the heavy cream and honey.
Using a handheld mixer, beat the cream to soft peaks.
When no large puffs of cream remain visible, stop foldingdon’t overmix.
Lightly flour a work surface, and turn out the dough onto itthe dough will be soft and sticky.
Gently knead the dough 5 or 6 times just to smooth it out.
Pat the dough into a disk about 6 inches across.
Press the dough evenly into the pan to shape it into a neat circle.
Dust the top lightly with flour.
Invert the molded dough back out onto the work surface.
Using a bench scraper or large knife, cut the circle into 8 large wedges.
Place the scones, evenly spaced, onto the prepared baking sheet.
To finish the scones, in a small bowl whisk together the egg with the water until smooth.
Bake until the scones are golden all over, about 15 minutes.
Transfer to a wire rack to cool.
Serve slightly warm or at room temperature.
REAL SWEETby Shauna Sever, reprinted courtesy of HarperCollins.
