Its true that a good scone is a delicate flavor balance of opposites: rich but light, tender but sturdy, satisfyingly sweet but not overly so.
As baking soda and baking powder came into use as rising agents in the mid 19th century, the familiar light, raised scones began to appear in recipe books.
Scones are closely related to biscuits in that they contain much of the same ingredients — flour, baking powder, salt, shortening or butter.
The making of tender scones lies in the technique itself. The ‘secret’ is to mix the dough as little yet as thoroughly as you can. The less you work at it, the more tender the scones will become.
Scones as well as muffins seem to fall in and out of ‘fashion’. For me, I love them both and never tire of making either one.
This particular recipe I developed some time back with a lot of room for variations. My sister, Loretta and I share a common addiction for scones and fully believe it should be a constant in one’s life. This one is for you, Loretta. Enjoy!
Spiced Apple & Carrot Scones
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a food processor, pulse oatmeal for a few seconds; transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans (sunflower seeds) together until combined. Set aside. In a medium bowl, whisk egg, brown sugar, syrup, oil, applesauce, orange zest, orange juice & vanilla together until combined.
Pour wet ingredients into dry ingredients, stir a few times, then add raisins, carrots & apple. Fold together gently just until blended.
Scoop onto baking sheet & bake 3 minutes at 425 F. then reduce heat to 350 F. & bake for an additional 9 minutes or until they test done. Cool on baking sheet for 10 minutes; remove to wire rack.
It seems, we humans have a unique way of coming away from an experience or adventure, forgetting the things we want to and remembering others.
After visiting Morocco in 2014, I have many very interesting memories from our trip. One thing travel does well, is it teaches us so much more than can be learned any other way. On that trip we were travelling with the Trafalgar company so our experience was made exceptional.
Many cultures have influenced Moroccan cooking. For some reason, some of these flavors have resonated with me and I seem to find a way to use them no matter what kind of meat I’m cooking.
This dish celebrates the sweetly spiced seasonings of Morocco which pair so beautifully with fruit and couscous. I hope you will try the recipe and enjoy it as much as we did.
Fruited Pork Tenderloin with Moroccan Spices
A beautiful presentation with exceptional flavor pairings.
Heat oil in small saucepan. Add chopped green onion, cumin & ginger; saute until onion is tender. Stir in honey & add broth; bring to a boil. Remove from heat & add couscous, margarine, salt & pepper. Let stand 5 minutes then fluff with fork adding a little more margarine if necessary.
Chop dates & apricots. Shred apple. In a small bowl combine all filling ingredients adding 1/2 cup prepared couscous.
Preheat oven to 400 F. Trim pork tenderloin & remove 'silver skin', then butterfly. Place a piece of plastic wrap over meat & flatten to even thickness. Sprinkle meat generously with salt & pepper. Line the inside of the tenderloin with fresh spinach leaves. Spread filling mixture evenly on top of spinach leaves. Roll up in 'jelly roll' fashion; place on lightly oiled foil paper on top of oven broiler pan. Rub Fig Balsamic dressing on outside of tenderloin.
Place stuffed tenderloin in oven & bake for 20-25 minutes or until they have reached an internal temperature of 155 F. (68 C), then remove from oven. Allow to rest for 5 minutes. During this time the internal temperature will rise to 160 F (71 C).