This week, a recipe from Gourmet Today, edited by Ruth Reichl, for Orange Raisin Scones. The book is a follow-up to 2006’s Gourmet Cookbook, and promises to track “the great American food tradition” while addressing modern trends like seasonal food; more fish, veggies and grains; and meals that can be made in 30 minutes. The scones certainly fit the 30-minute bill: they’re very easy to prepare and require few ingredients. The headnote suggests letting them cool for 15 minutes, which is no small feat when the scent of orange zest and butter are filling your kitchen, but it’s worth the wait. The scones are fragrant and delicious.
Orange Raisin Scones
Makes 8 scones
2 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cut into tablespoons and chilled
1 cup raisins
3/4 cup whole milk
1 large egg, separated
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
Put a rack in middle of oven and preheat oven to 375°F.
Pulse together flour, 2 tablespoons sugar, baking powder, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-sized) lumps. Transfer to a large bowl and stir in raisins.
Stir together milk, yolk, zest, and vanilla in a small bowl. Add milk mixture to flour mixture, stirring with a fork just until a dough starts to form.
Turn dough out onto a lightly floured surface and gently knead until it just comes together. Transfer to an ungreased baking sheet and pat into a 7 1/2-inch round. Brush top of dough with egg white and sprinkle with remaining 1 tablespoon sugar. Cut round into 8 wedges (do not separate scones).
Bake scones until undersides are browned, 30 to 35 minutes. Transfer to a rack and cool for 15 minutes, then pull wedges apart.
Cook’s note: The scones can be made up to 2 hours ahead and kept at room temperature.
