All Discussions Tagged 'writing' - The Wild Geese2024-03-28T12:39:42Zhttps://thewildgeese.irish/forum/topic/listForTag?groupUrl=the-irish-kitchen&tag=writing&feed=yes&xn_auth=noNorah's Dream Sconestag:thewildgeese.irish,2014-02-22:6442157:Topic:789832014-02-22T16:33:52.869ZCynthia Nealehttps://thewildgeese.irish/profile/CynthiaNeale
<p>This is a recipe from a collection of dessert recipes and essays in my book, <em>Pavlova in a Hat Box</em>, <em>Sweet Memories and Desserts</em>. I once had a Victorian tea catering business and over the years I developed many of my own recipes. As a writer of historical fiction, I take breaks and go to the kitchen to bake. While I stir and knead, scenes and stories rise in my mind while the sweets are rising in the oven. I created this scone to accompany my novel, <em>Norah: The Making of…</em></p>
<p>This is a recipe from a collection of dessert recipes and essays in my book, <em>Pavlova in a Hat Box</em>, <em>Sweet Memories and Desserts</em>. I once had a Victorian tea catering business and over the years I developed many of my own recipes. As a writer of historical fiction, I take breaks and go to the kitchen to bake. While I stir and knead, scenes and stories rise in my mind while the sweets are rising in the oven. I created this scone to accompany my novel, <em>Norah: The Making of an Irish-American Woman in 19th-Century New York (</em>Fireship Press). It is a cross between a traditional scone and a cookie. The scone has become a favorite amongst friends and readers here in New England and I hope you take the time to make these your own dreaming scones (for good scones do take time with a lot of gentle love pats).</p>
<p style="text-align: center;"><strong>Norah's Dream Scones</strong></p>
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<p><strong><span style="font-size: 10pt;">2 1/4 cups King Arthur unbleached all-purpose flour (wee bit more for handling)<br/> ¼ cup brown sugar<br/> 2 tsp. baking powder<br/> ½ tsp. baking soda<br/> 1/2 tsp. salt</span></strong></p>
<p><strong><span style="font-size: 10pt;">1 stick cold un-salted butter<br/> ½ cup buttermilk<br/> 2 medium eggs<br/> {zest of 1 orange)<br/> drop or two of juice of the orange} – only for marmalade scones</span></strong></p>
<p><strong><span style="font-size: 10pt;">½ cup or more of marmalade (or other jams) – if making ginger scones use candied ginger slices minced and ginger jam (be creative and add what you like, such as dried cranberries with cranberry jam; dried blueberries with blueberry jam; dried cherries with cherry jam</span></strong></p>
<p><strong><span style="font-size: 10pt;"><br/> melted butter<br/> sanding sugar</span></strong></p>
<p><strong><span style="font-size: 10pt;">1) Set oven at 350 degrees; put parchment paper on cookie trays<br/> Mix dry ingredients into a large bowl; cut butter into small pieces and add to dry mixture; mix with pastry cutter (I couldn’t bake without this gadget) or use fingers to break up into small pea-sized pieces; butter should remain solid.</span></strong></p>
<p><strong><span style="font-size: 10pt;">2) In a small bowl, whisk together buttermilk, eggs, orange zest and drops thoroughly; add to dry mixture and barely combine.</span></strong></p>
<p><strong><span style="font-size: 10pt;">3) On a well-floured surface, divide dough into two pieces (if sticky, add a little flour, but not too much); don’t knead, but gently pat into two disks about ¾ inch thick and 7 inches in diameter.</span></strong></p>
<p><strong><span style="font-size: 10pt;">4) Spread marmalade or jam over one disk and top with other disk, pinching sides and pressing down; brush with melted butter and sprinkle with sugar; use a sharp knife to slice circle into 8 triangular wedges on baking sheet, leaving some space between them; chill until firm (20 min)</span></strong></p>
<p><strong><span style="font-size: 10pt;">5) Bake for 20 to 25 minutes, rotating sheets halfway; scones should be golden and it’s fine to have some bubbling marmalade peeking out.</span></strong></p>
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<p class="MsoNormal"><strong><span style="font-size: 10pt; line-height: 107%;"> </span></strong></p>
<p style="text-align: left;"><a target="_self" href="http://storage.ning.com/topology/rest/1.0/file/get/122488228?profile=original"><img class="align-center" src="http://storage.ning.com/topology/rest/1.0/file/get/122488228?profile=original" width="500"/></a>This is not a photo of Norah's Dream Scones! It is a photo of a lemon cranberry version, slightly different recipe, and not made into disks.</p>