Orange Ricotta Scones with Vanilla Sea Salt

Orange Ricotta Scones with Vanilla Sea Salt | Image: Laura Messersmith

Winter has fully settled on New York and frankly it’s been a shock to my system. I’d love to go into hibernation mode and stay under the covers emerging only for BBC crime dramas on Netflix (we finished The Fall with Gillian Anderson and now I’ve moved on to Broadchurch. Slow build as we discover that many people in the small Dorset town have secrets!) and carb-based meals. Or Chipotle.

The next warmest option is to turn on the oven – a welcome blast of heat for my cold fingers – and bake something simple, comforting, and citrus based. For me that’s a batch of scones. They take enough effort so feel like I’m accomplishing something, but are so unfussy and rustic in presentation that they’re on the table in less than an hour.

I originally planned to re-create a wonderful lemon-ginger biscuit I had at the Ferry Terminal in San Francisco from Biscuit Bender (amazing with blueberry jam), but got side tracked thinking about other citrus + ginger combinations. I also realized I had a container of whole-milk ricotta in the fridge left over from another recipe and once I remembered the vanilla salt I made last month the wheels totally fell off that biscuit train.

Not to worry though, because these Orange Ricotta Scones totally deliver and because the biscuit train is never off the rails long around here.

Orange Ricotta Scones with Vanilla Sea Salt | Image: Laura Messersmith

Orange Ricotta Scones with Vanilla Salt (Yield: 12-16 Scones)

Ingredients:
2 1/2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter, diced
1 large egg
3/4 cup whole milk ricotta, bought or homemade
1/4 cup whole milk
2 tablespoons orange zest, divided about 2 large oranges
1 1/4 cups confectioners sugar
2 teaspoons orange blossom honey
4-5 teaspoons orange juice
Vanilla Sea Salt (recipe here)

Instructions:
Preheat oven to 400 degrees F. Chill the baking sheets and ingredients in between steps.

In a large bowl combine the all purpose flour, granulated sugar, baking powder, and salt. Lightly toss the diced butter in the flour mixture to coat then using a pastry cutter, blend in the butter until the mixture resembles coarse crumbs. Set aside in the refrigerator.

In a large liquid measuring cup, combine 1 1/2 tablespoons of the orange zest with the egg, ricotta, and whole milk. Make a well in center of the flour mixture and add the ricotta mixture all at once, fork the wet and dry ingredients together until just combined. The dough will be a little shaggy at this point.

Turn the dough out onto a lightly floured surface. Gently fold the dough 8 to 10 times until dough pulls together. Pat into a rectangle about 1 inch thick and cut into squares or triangles.

Place the scones 2 inches apart on a parchment paper-lined baking sheet. Bake about 12-14 minutes or until lightly golden brown. Slide the parchment and scones onto a cooling rack.

While the scones are cooling, whisk together the confectioner’s sugar, honey, reserved orange zest and orange juice with a pinch of salt until smooth. Drizzle the icing over the cooled scones, sprinkle with a little vanilla sea salt, and serve!

Written with reference to Food + Wine’s Glazed Lemon Ginger Scones and Better Homes and Garden’s Strawberry Shortcake Scones.

Orange Ricotta Scones with Vanilla Sea Salt | Image: Laura Messersmith

Small Kitchen Friendly?
Yes, totally. I used a large mixing bowl, pastry cutter, 2 cup-size liquid measuring cup, dry measuring cups and spoons, a microplane grater, paring knife, and a dinner fork. I also needed a small bowl, small spoon, two rimmed baking sheets, a bench scraper, and parchment paper.

The Verdict:
These are definitively scones, not biscuits thanks to the ricotta and sugar, but are also just very lightly sweet when un-iced. During my experiments I tasted them plain, with a bit of honey, iced only, and iced + vanilla salt – all were delicious in their own way, so choose what you like best. The ricotta keep the dough tender and its very mild flavor allows the sweet orange come through as the elegant star of the whole affair. Pair with a cup of tea and an Agatha Christie novel.

Orange Ricotta Scones with Vanilla Sea Salt | Image: Laura Messersmith

Maple Oatmeal Scones

Maple Oatmeal Scones | Image: Laura Messersmith

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Feature Flavor”

The Set-up: Ina is creating recipes for a shoot in New York that highlight specific ingredients.

The Menu: Butternut Squash Soup with Curry Condiments, Maple Oatmeal Scones, Lemon Pasta with Roasted Shrimp

0:52 – As always, Ina is on a quest for more flavor – this time she’s jazzing up Butternut Squash Soup with Curry Condiments and a little extra spice.

1:07 – Oooh, yum instead of just plain butternut squash Ina is roasting the vegetables with apples and onions too.

2:26 – Interesting, I’m devoted to my Blendtec, but Ina says she likes to use the food processor for pureeing; I suppose it depends on what texture you’re seeking.

3:30 – Ina says when she’s participating in a photo shoot she wants the food to be the real thing, not something painted up just to look good. We agree 100% - no tricks around here, just delicious food.

4:38 – Now for the curry powder, and since the blend from brand to brand varies Ina recommends trying a few until you find the one you like. She’s so conscientious!

5:10 – Hmmm, I’ve eaten a fair amount of curries, but I’ve never seen banana as a condiment or ingredient, but Ina seems to like the combination.

6:03 – Ina said she’s working with Quentin Bacon (photographer), Cyd McDowell (food stylist), and Philippa Brathwaite (prop stylist) on this shoot, so naturally I had to pause the recording to go follow all of them on Instagram.

7:22 – Over to NYC where the team is set up in a studio with everyone buzzing around cooking, choosing just the right cutting board, and spooning soup into rustic bowls. So. much. fun.

10:14 – Back to Ina to retest a classic Barefoot Contessa recipe: Maple Oatmeal Scones which she says is inspired by memories of oatmeal with maple syrup.

11:29 – Looks like even with the maple syrup these scones will still be relatively savory, not much sugar is going into the dough. Butter is another story….

12:35 – Ina and I are so on the same page when it comes to mixing in liquid measuring cups, which is a pro stance. Why dirty another bowl?

13:01 – Man, I love Ina. She tells a quick story about getting a call from The New York Times inquiring about whether Barefoot Contessa had scones other than plain. Her answer (a small fib): “Oh, yes. We make cranberry, apple, maple oatmeal, etc.” And then, had to spend the next week actually figuring out more flavors.

13:16 – Reminds me of Winston in Ghostbusters, “Ray, when someone asks you if you’re a god, you say: YES!”

14:44 – While the scones are in the oven it’s time to mix up a maple syrup-based glaze to drizzle over the top.

15:37 – A quick visit to the photo studio where the team has decided a simple basket lined with a red napkin is the way to go for these scones.

19:40 – Recipe number three for the article is Lemon Pasta with Roasted Shrimp and I have to agree that boiling shrimp is no longer something I’m interested in doing!

20:58 – The timing on this recipe is perfect, the shrimp take just 6-8 minutes in the oven and cappellini is a really quick-cooking pasta.

21:32 – A double hit of lemon for this sauce, both zest and juice, just the way we like it! Reminds me of a similar recipe I made last summer that includes tomatoes too.

22:43 – Styling nerd moment, I just realized that Ina has done both plated, process and vessel shots. How well rounded!

23:21 – Both Ina and the shoot team are reaping the perks of working with good food: good eating once the shot is captured!

26:15 – On to a little Ask Ina action which is all about flavor today (surprise!) First question: Marcy wants to know how to store parmigiano reggiano so that it doesn’t go bad? Ina says she divides a large piece in two, wraps them both in plastic, and keeps one in the freezer until she needs it.

27:24 – Janice doesn’t like cilantro and needs a substitution. Ina’s with her (not a fan) and says she either leaves it out, or replaces with fresh parsley.

28:36 – Tom is hoping for a great and easy marinade recipe. Ina suggests this Chicken Marinade and recommends reserving half the marinade (no contact with the raw meat) to pour over the chicken after it’s cooked as a double hit.

29:58 – The last message is from the photo studio where everyone is tucking in to soup, pasta, and scones. Ina sees the finished results of the photos (gorgeous) but decides that next time she wants to be in on the fun in person!

Final Thoughts:
Amazing how just a small change like adding a second type of flour, or roasting can amp up the flavor.

Now that I’ve been reminded of my shrimp & pasta recipe, I’m craving it!

Wonder if the photo studio team (or Ina) need an extra pair of hands….?

Maple Oatmeal Scones | Image: Laura Messersmith

Lessons Learned:
I admit, I have made scones before on more than one occasion (see here and here along with some blueberry scones that didn’t make the blog for some reason), but Maple Oatmeal Scones were my first attempt with a plain scone, ie. one that doesn’t have fresh or dried fruit mixed in. I will say that if you’re a scone beginner it is easier when you don’t have to worry about bruising and smushing tender strawberries or trying to ensure even distribution of dried cranberries.

Very Cold Ingredients – As I’ve seen better and better results from keeping the ingredients cold I’ve become more conscientious about maintaining a cool temperature throughout the process. I’d recommend leaving everything in the refrigerator until the last minute and popping the bowl with the butter/flours mixture in to chill while you’re measuring and mixing the buttermilk/egg/maple mixture. Side Note: I’ve now taken to mixing dough with a fork and folding the ingredients together, which I think really helps to keep a light texture and prevent over mixing.

Very Cold Equipment – Call me crazy, but I’ve also started putting my baking sheets in the freezer while I mix scone and biscuit dough. They get really chilled and keep the finished scones cool while I portion the remaining dough.

Flavor – The depth of the oats and whole wheat flour lends a lovely mellow flavor that’s very lightly sweet (depending on how heavy-handed you are with the glaze.) However, even with a really high quality syrup the maple flavor doesn't come through as much as I'd like. I'm thinking about fiddling with the recipe a bit to include some granulated maple sugar (PS: Merle Maple is my mom's family's maple syrup company!) or maybe maple extract to punch up the mapley-ness. To counter balance some of the sweetness I also added just a light sprinkle of flaked sea salt to some of the scones and really loved the addition.

Portions/Yield – I could tell from the ingredient amounts and the approximate yield that this recipe as written makes a very large batch. Perfect if you’re having a big group or if the scone is meant to be a substantial element to a meal. I wanted something more moderate, so I cut the ingredients in half and still was able to yield 16 medium-sized triangular scones (4-5 bites.) Something to keep in mind!

Maple Oatmeal Scones | Image: Laura Messersmith

Small Kitchen Friendly?
Yes, totally. As always, I skip the stand mixer when I can - it's just too heavy to haul out! Instead, I used a large mixing bowl, a pastry cutter, and a table fork to mix the dough instead. I also used two rimmed baking sheets, a 1-cup liquid measuring cup, dry measuring cups and spoons, a rolling pin, a bench scraper (a chef’s knife will sub too), and parchment paper.

The Verdict:
I’ve had my eye on Maple Oatmeal Scones, but it wasn’t until we were invited to a Halloween brunch party (thanks Alex!) that I found the perfect opportunity. I’ll speak for myself and say that once Mike and I did a little quality control check it was tempting to stay home and stuff ourselves with scones.… Alex’s friends seemed to enjoy them too and I can say with great confidence that unless you just don’t like maple that these will quickly become one of your favorites. Light in texture, surprisingly delicate in flavor, so flipping good.

Maple Oatmeal Scones | Image: Laura Messersmith

Strawberry Shortcake Scones

If you’re a tennis fan, then you’re probably well aware that Wimbledon begins today. I enjoy watching from time to time, but with only the loosest grasp of the rules and a sketchy knowledge of the players involved I can’t really consider myself especially invested in the sport. What I am invested in is a sporting tournament that has a long-standing traditional dish. That part is definitely in my wheelhouse, and according to the Wimbledon librarian, strawberries and cream have been associated with the event since 1877.

Trust the British to make a genteel sport even more refined, and frankly what better way to celebrate summer than with time spent outside in the fresh air accompanied by a summery treat? And, can you think of a purer distillation of English cooking than a scone studded with bright red strawberries?

So, in honor of lawn tennis played on grass courts, and as part of my continued efforts to bring you an enormous amount of butter and fruit based baked goods this summer, may I present: Strawberry Shortcake Scones.

The more I bake, the more I realize what a difference a little buttermilk, yogurt, or cream can make toward a tender, moist crumb. In this case, slightly sweet ricotta cheese fills that role and helps these scones tip their cap at the American strawberry shortcake, while maintaining their cream-tea bonafides.

Strawberry Shortcake Scones (yield: 12 scones)

Ingredients:
1 cup chopped fresh strawberries
2 1/2 cups, plus 1 tablespoon all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold butter, diced
1 large egg
3/4 cup whole milk ricotta, bought or homemade
1/4 cup, plus 3 tablespoons heavy cream
2 tablespoons turbinado sugar

Instructions:
Preheat oven to 400 degrees F. If it's a very hot day, chill the baking sheet and keep any ingredients in the refrigerator when they're not in use.

In a large bowl combine 2 1/2 cups all purpose flour, 3 tablespoons granulated sugar, baking powder, and salt. Lightly toss the diced butter in the flour mixture to coat, then using a pastry cutter, blend in the butter until the mixture resembles coarse crumbs. Set aside in the refrigerator.

In a large liquid measuring cup, combine the egg, ricotta, and 1/4 cup heavy cream. Make a well in center of the flour mixture and add egg mixture all at once, fork together until just combined. Some of the flour may not be fully incorporated. Chill the dough while you hull and dice the strawberries into 1/4" sized pieces.

In a small bowl, toss together strawberries and 1 tablespoon flour, then add to the chilled dough, again using a fork until the strawberries are evenly distributed.

Turn the dough out onto a lightly floured surface. Gently fold the dough 10 to 12 times, pressing it together until dough is nearly smooth. Pat into a rectangle about 1 inch thick and cut into 12 rectangles.

Place the scones 2 inches apart on a parchment paper-lined baking sheet. Brush with the additional 3 tablespoons of heavy cream and sprinkle with the turbinado sugar. Bake about 15-16 minutes or until golden brown. Slide the parchment and scones onto a cooling rack. Best when served warm.

Slightly re-written from Better Homes and Garden’s Strawberry Shortcake Scones.

Small Kitchen Friendly?
Actually, yes. I used a large mixing bowl, pastry cutter, 2 cup-size liquid measuring cup, dry measuring cups and spoons, a butter knife, and a dinner fork. I also needed a small bowl, small cutting board, paring knife, baking sheet, pastry brush and parchment paper.

The Verdict:
The scone itself is tender and gently fluffy with a slight crunch from the coarse sugar, while the ripe strawberries add a bright sweetness that sings against the richness. To me, these scones are the epitome of summery ease – the intentionally casual shape and simplicity of the ingredients conjure a lazy morning on the porch. Definitely worthy of any Sunday brunch table or an international tennis event.