Growing up, my family wasn’t ever into “traditional” holiday celebrations. Blame it on being vegetarian, or growing up Unitarian, or what have you, but a lot of our holiday celebrations were more about what worked for our family than any sense of how a holiday ought to be celebrated.
That said, I guess it’s not surprising that my idea of an Easter brunch was less about Easter, persay, and more about eating as many scones and belgian waffles as possible. Just in case you’re like me and looking to throw a less than traditional brunch on short notice, can I suggest these orange scones?
4 1/4 cups flour
1/4 cup sugar
2 tablespoons baking powder
zest of one orange
3/4 pound (1 1/2 sticks) salted butter, cold
4 large eggs
1 cup heavy cream
1) Preheat the oven to 400 degrees.
2) In a large bowl, combine the flour, sugar and baking powder. Add orange zest.
3) Using a knife or a pastry blender, cut the butter into the flour mixture. You want this as incorporated as possible without the butter starting to melt.
4) In a separate bowl, combine the eggs and heavy cream and beat gently. Slowly add to the flower mixture until just barely incorporated.
5) With your hands, knead the mixture gently into a ball, then flatten to just under 1inch thick. Cut into wedges (should make 16 scones). Cook in a scone pan or on a nonstick cookie sheet for 20-25 minutes (until tops are browned).
6) Let cool before glazing.
1 cup powdered sugar
Juice of one orange (without pulp)
1) Mix the powdered sugar and orange juice. You can add more powdered sugar until the glaze is the desired consistency.
2) Once scones are cool, drizzle over the scones, and allow to set before serving.