orange buttermilk scones with orange glaze

What better way to start a weekend breakfast off than with fresh scones? I've always favored scones as a classy breakfast pastry that can be prepared in under an hour (great for when you feel lazy!).

What I look for in a scone is a stand-alone pastry that doesn't need butter and jam. This means they have to be sweeter than a biscuit -- really, do you want to be eating a scone and think, "Hey, these would go great with a bowl of chili!" No. So I tend to favor scones that are on the sweeter side. A glaze is optional as long as it enhances the scone without taking it from pleasantly sweet to tooth-aching.

A quick bread means all the dry ingredients are mixed together before the liquid is added. The butter is cut into the flour mixture, helping the scone develop its flaky texture. I grated the butter and placed it in the freezer as I prepped the remaining ingredients.

Since the original recipe called for cream and not buttermilk, I replaced a 1/2 teaspoon baking powder with baking soda to help with the acidity. Also, I didn't have buttermilk. Instead of souring milk with a tablespoon of vinegar, which I find has a thinner consistency than buttermilk, I used a yogurt-milk mixture. It's made up of a 2:1 ratio of yogurt to milk, so 1/2 cup yogurt and 1/4 cup whole milk. This makes an excellent substitute for buttermilk.

Edited to add: I've since been using a 1:1 ratio of yogurt to milk and find that it's not quite as thick as the 2:1 ratio but works just as well.

Use a light hand when mixing any type of quick bread, and especially biscuits and scones. Over-mixing over-develops the gluten and produces a tough pastry. Mix just until a dough comes together, then turn out on a lightly floured surface to pat down. I patted the dough into a rectangle instead of a circle and cut 12 scones instead of 8.

The glaze is just a mixture of confectioners' sugar, freshly squeezed orange juice, and a pinch of salt. This didn't a thick icing, so if you want it thicker just add more sugar.

These scones baked up into a one of the best I've ever made. The texture was light, fluffy and flaky, and the outside had a nice crunch. The orange flavor came through wonderfully and was enhanced by the glaze. I liked the bright flavor. These would be perfect as miniature scones for a brunch or breakfast party.

The changes I made to the original recipe were to add the orange zest to the flour mixture. When mixed together, this helps the zest release oils, giving the scone more flavor. Since I opted to make 4 more scones than the original recipe, I had to pat the dough out a bit more, making the scones smaller in height than what they would have been. You could try patting out to 1 1/2 inches (a square, not a circle) and simply slice more than eight scones, but I didn't go for that. Otherwise, the height would have been incredible. Other than the glaze, I didn't differ much from the recipe except using buttermilk over cream.

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orange buttermilk scones with orange glaze
Recipe adapted from Martha Stewart.com

Yields 12 scones

ingredients -

3 cups all-purpose flour, plus more for work surface
8 tablespoons (1 stick) cold unsalted butter, grated and frozen
1/3 cup granulated sugar
2 tablespoons finely grated orange zest
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
3/4 cup buttermilk, or 1/2 cup yogurt mixed with 1/4 cup milk
2 large eggs
1 1/2 teaspoons pure vanilla extract

glaze ingredients -

1 cup confectioners' sugar
3 tablespoons freshly squeezed orange juice
1/8 teaspoon coarse salt

directions -

1. Preheat oven to 400°. Line a large baking sheet with parchment paper. Whisk flour, sugar, orange zest, baking powder and soda, and salt together in a large bowl. Cut in grated butter until mixture resembles wet sand.


2. In a small bowl, whisk together buttermilk, eggs, and vanilla extract. Add to flour mixture and mix just until combined. Turn out onto a lightly floured surface and pat into a 1/2 inch rectangle. Cut out 12 triangles and transfer to prepared baking sheet. Bake for 20 minutes or until the scones are a delectable golden brown.


3. While the scones bake, prepare the glaze. Mix confectioners' sugar, orange juice, and salt together to form a glaze. If you prefer a thicker consistency, add 1/2 cup more sugar and 1/2 a tablespoon to a tablespoon of extra juice.


4. Remove from oven and place baking sheet on a cooling rack. Let scones cool for 3 minutes before glazing. Put scones on cooling rack and place the rack on top of the baking sheet. This will help catch the glaze that drips down and minimizes a mess. Portion glaze out evenly amongst scones and spread with the back of a spoon. Serve with tea and enjoy.

roasted garlic and lentil Béchamel sauce with roasted tomatoes

My fifth recipe for the USA Dry Peas & Lentils Recipe Rivalry is for a Béchamel sauce with pureed lentils replacing the majority of the milk in the sauce. The sauce is flavored with roasted garlic and fresh tarragon for a nice, light flavor that can be used in a variety of ways, like pasta and poached eggs. Accompanied with the sauce is a side of roasted tomatoes. The flavor of the tomatoes becomes intensified and slightly caramelized when roasted, and compliments the flavors of the sauce extremely well.

What's great about this sauce is that it sort of looks like a cheese (Mornay) sauce. But it's not. But it also has some solid protein going on thanks to the lentils. I chose to go with yellow lentils again so it would give the sauce a nice, neutral color. The lentils are cooked with a mirepoix of carrot, celery, and onions, which are sauteed for a bit before broth (you can use either chicken or vegetable) is added. Once that's heated up, the lentils are added and cooked until tender, then pureed. Roasted garlic is added to the roux of the Bechamel for a little flavor boost. The taste remains light and not overpowering. My addition of tarragon might be a bit different than what you're used to, so start with just 1/2 a tablespoon and taste to see how you like it. Feel free to use the herb of your choice.

All that's left is a little shaving of aged parmesan and a sprinkle of coarse sea salt to finish, and what you have is a perfectly delightful twist on a traditionally heavy sauce. Still filling, but in a different, healthier way.

If you would like more of a brunch option, you can serve the sauce with soft poached eggs. The lightness in flavor and texture of the sauce compliments the eggs, leaving the flavors to blend together without one overpowering the other. And nothing is better than the taste of the runny yolk mixing with the sauce. Also, don't forgo the making of the roasted tomatoes as it compliments everything and will be the missing piece to the puzzle if you leave it out.

So here you have a great basic white sauce featuring lentils to use in a variety of ways, depending on what you happen to be craving at the time. You could also use this sauce in a lasagna, too.

Recipe after the jump.

This recipe was created as part of my involvement with the USA Dried Peas & Lentils Recipe Rivalry. I'll be blogging about lentil recipes over the next two weeks.

1. Lentils with Jalapeno, Cilantro, and Queso Fresco
2. Lentil Olive Salad with Fresh Mozzarella
3. Lentil Enchiladas with Homemade Ancho Chile Sauce
4. Lentil Sprout Spring Rolls with Shrimp

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Print this recipe

Roasted Garlic and Lentil Béchamel Sauce with Roasted Tomatoes
Recipe by Christina Provo

Serves 5-6

For roasted tomatoes and garlic ~

8 Roma tomatoes, sliced in half (bottom edges leveled)
Olive oil
Sugar
Coarse sea salt
Pepper
1 head of garlic

For the lentil puree ~

1 tablespoon olive oil
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
3/4 cup finely chopped onion
1 1/2 cup chicken or vegetable broth
1/3 cup pink lentils

For the suce ~

3 tablespoons butter
3 tablespoons flour
Roasted garlic cloves from 1 head of garlic
1/2 teaspoon coarse salt
1/4 cup milk
1 1/4 cup chicken broth
lentil puree
2 teaspoons fresh tarragon, chopped

For serving ~

1-2 poached eggs per person, or
1 pound cooked fettuccine, cooked al dente, and 1/2 cup reserved pasta water
Thinly sliced spinach
Parmesan, for grating
coarse sea salt

Directions ~

1. Preheat oven to 450 degrees. Place tomatoes, cut side up, on rimmed baking sheet. Drizzle with just a bit of oil, about 1/4 teaspoon, just a pinch of sugar (to help caramelize the tops), coarse sea salt and pepper. Slice the top of the head of garlic and drizzle with oil. Place, cut side down, on a small sheet of foil and wrap up. Put on same baking sheet as tomatoes, cut side down. Roast for 50 minutes to 1 hour, or until the tomatoes are beginning to char and have shrunk in size. The garlic should feel soft when pressed (check after 30 minutes). Remove sheet from oven.


2. Meanwhile, heat oil in a medium sized pot over medium heat until hot. Add carrot, celery, and onion; saute for 7 minutes, stirring often. Pour in chicken or vegetable broth and heat to a rapid simmer. Stir in lentils, then cover with a lid and cook until lentils are soft and falling apart, about 20-27 minutes. Remove from heat and let cool slightly. Transfer to a blender and puree until smooth.


3. In a large skillet, melt the butter over medium heat. As it's heating, remove garlic cloves and smash with the side of a knife to form a paste. Stir into the butter with 1/2 teaspoon of coarse salt and saute for 30 seconds. Whisk in flour and cook for 3 minutes. Pour in milk and chicken broth and whisk to combine, followed by pureed lentil mixture. Once blended, stir in fresh tarragon. Taste for seasonings.


4. If serving with poached eggs, arrange three roasted tomato halves on the plate and a bed of sliced spinach. Ladle sauce onto the spinach, then top with poached eggs. Grate parmesan cheese on top of eggs and sprinkle with coarse sea salt.


5. If serving with pasta, whisk pasta water into sauce. Arrange plate with three roasted tomato halves and a bed of sliced spinach. Place serving of pasta atop spinach and grate with parmesan cheese and sprinkle with coarse salt.