OATMEAL-RAISIN SCONES
By Annie Somerville
Chewy golden raisins
and a hint of orange zest keep the flavor of these hearty scones light.
Enjoy them warm from the oven served with apple butter or fresh fruit preserves.
1/2 cup (110gms) golden
raisins
Zest of one orange
4 tablespoons fresh
orange juice
1 1/2 cups (150gms)
unbleached flour
1/4 cup (48gms)sugar
1 teaspoon baking
powder
1/2 teaspoon baking
soda
1/2 teaspoon salt
1/4 pound (120gms)
cold unsalted butter
1 1/2 cups (100gms)
rolled oats
1/2 cup (1.15dl) buttermilk
1 egg yolk
2 tablespoons milk
Preheat the oven to
375degF (190degC or #5regulo). Plump the raisins in the orange juice. Sift
the dry ingredients together. Cut the butter into small pieces and
cut it into the dry ingredients with a pastry blender or 2 knives until
it resembles coarse meal. Add the oats, raisins, juice, stirring
with a fork to distribute evenly. Add the zest to the buttermilk
and add to the dry
ingredients, stirring
until it just gathers into a ball. Do not overmix.
Turn the dough out
onto a floured board; gently shape into a round 1inch ( 2 1/2cm) high and
about 8 inches ( 21 cm) across. Cut the round into 8 wedges and place
them 1 inch ( 2 1/2cm) apart on a baking sheet. Whisk the egg yolk
and milk together and brush the egg wash lightly over the scones.
Bake for 20
to 25 minutes, until
the scones are shiny and lightly browned.
Makes 8 scones
ABOUT
THE GREENS RESTAURANT &
CHEF ANNIE SOMERVILLE
The opening of Greens
Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian
cooking in America. From the restaurant's imaginative mix of casual elegance,
exciting tastes, and a subtle message of health and harmony, a distinctive
cuisine was born that has continued to bring joy to many thousands of diners
every year as well as to the hundreds of thousands of readers who delight
in The Greens Cookbook. In its latest incarnation, the restaurant
has evolved toward a lighter, leaner, simpler cuisine, one that keeps all
the spirit and refinement of the original menu but depends more on the
excitement of sparkling fresh produce and its integral relationship to
the dishes it inspires.
In close to 300 original
recipes, the new Greens style includes exuberant salads, legendary crusty
Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing
turnovers made with filo pastry, tortillas, and savory doughs. And of course
there are heavenly breads and the famous desserts, like ginger pound cake
with poached apricots and cherries. This cornucopia of brilliant dishes
focuses on tantalizing tastes, with a new simplicity,
clarity, and liveliness as its hallmark.
Annie Somerville, the
executive chef at Greens, goes right to the heart of the matter: extraordinary
produce that's bursting with flavor, color, and texture. Some of
her favorites--like crinkly Bloomsdale spinach, candy-striped Chioggia
beets, succulent Rosefir potatoes--are highlighted in the text for gardeners
and farmers' market aficionados. But the Greens style is above all accessible;
ordinary red beets will be just fine if more exotic varieties are unavailable.
To help with availability,
there's information on locating farmers' markets throughout the country
as well as sources for plants, seeds, and local resources. Because
the garden is at the center of this book, readers are encouraged to try
their hand, in tiny backyards and windowsill boxes if necessary.
Invaluable growing tips are offered from Green Gulch Farm, the source of
much of
the stunning produce served at the restaurant. Other special features include
a section on low-fat cooking and another on pairing wine with vegetarian
food. All
of the abundance and exuberance that the title Fields of Greens implies
is here, for the novice as well as the expert, for simple last-minute meals
as well as extravagant occasions. For truly inspired contemporary vegetarian
cooking, Fields of Greens is the essential sourcebook.
Annie Somerville trained
under Deborah Madison, the founding chef at Greens Restaurant. Under
Somerville's guidance as executive chef, Greens has become a culinary landmark.
Her work has been featured in Gourmet, Food & Wine, Ladies' Home Journal,
SF, and California magazine. She also contributed to The Open Hand
Cookbook and Women Chefs cookbook.
CLICK
HERE TO BUY THE BOOK: FIELDS OF GREENS
441043-5427412
Greens
Restaurant