Looks fantastic!
Dark-chocolate and orange scones. I used a favorite NYT recipe as a jumping off point, eliminating the brandied fruit, and subbing the equivalent of the zest of two oranges and 120 g. of 70% dark chocolate. I made a half-batch for 6 smallish scones, finishing them with an orange glaze.
We both loved these. Flaky, not very sweet, and well balanced between the orange and the chocolate without being overwhelming of either.
I’m motivated at some point to try the original brandied fruit version with the addition of dark chocolate – it’s one of my favorite flavor combinations at the holidays and would probably work well here.
NOTE: If you make the recipe, add the salt judiciously. I use Morton Kosher, and use half the amount of salt called for in the recipe (see recipe comments).
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Chocolate, especially dark, goes together with citrus (be it orange or lemon) just like PB and J.
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I was actually thinking maybe I’d make some scones today, though I hadn’t thought of exactly what kind I wanted. They finally brought in heavy cream after months without.
I checked and that should be 6 grams of salt using Diamond Crystal (generally the favored kosher salt among food publications) , which seems fine to me for 385 grams of flour. It could be as high 7 and still be ok. At minimum I’d use 4 grams, but for something like scones I like 1.5%-2% salt.
The recipe has a little less salt percentage-wise than Stella Parks’ chocolate scones.
For some reason, I don’t taste the salt in Stella Park’s chocolate scone as much as I do in the NYT scone recipe, and I’m usually a salt lover. I’ve made the NYT several times, each time shaving back the salt a bit because it jumps out at me. 
:
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Lemon cake! I accidentally used a bigger loaf pan (9x5) than I should have, and so it’s a little flatter, but it tastes fantastic. Next time I’ll go with 4 lemons of zest to amp up the flavor a bit. The almond flour gave it a nice texture.
(Note, it’s gluten free but she responded to a comment saying regular AP flour would work if you don’t need it to be gluten free.)
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hooooo man that sounds and looks right up my alley.
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That crumb is luscious.
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It definitely is! I’ve never had this texture without sour cream or buttermilk - maybe it was due to the reverse creaming?
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I made coffee and dark chocolate cookies. They’re really good, not too sweet and they have a lovely texture inside. And the great thing is, my partner doesn’t like coffee desserts so it’s all mine!
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Curious if you have tried baking with eikhorn?
A friend who is a gf and a pastry chef converted a lot of her recipes to gf using eikhorn. She owned a French restaurant so she made gf options to most of their menu items.
https://www.einkorn.com/is-einkorn-flour-gluten-free/
“Edna’s Lemon Curd Cake”, in this case it’s Tangerine Curd. A simple cake, very much in the style of a Gâteau Basque, it’s a cross between pastry and cake. The dough is divided in half, half pressed into the mold, followed by the curd and then dollops of the remaining dough are placed on the curd…and a very sticky dough it is! This was to be baked in an 8” pan, I used a 7” as I felt one cup of flour for the pastry dough would not be sufficient. DH pronounced it “delicious” and I concur . The tart curd plays well with the sweet dough, the tangerine sorbet was a lovely contrast and a scoop of sour cream was a
must for us. Next time I will divide it 60/40 as the base could use a wee bit more pastry.
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Mother’s Day dessert dilemma solved!
It’s lovely, I let the curd just start to bubble at the edge and pulled it. It took a little less time than the estimate even though it was a 7” rather than an 8”. I used a loose bottom pan, no trouble releasing.
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No, I haven’t tried einkorn - it’s a form of wheat and therefore on the no-no list for celiac (at least, on the list I got from my gastroenterologist and dietician). I’m having a good time experimenting with millet, sorghum, and buckwheat flours, among others.
(I don’t want to go down a rabbit hole but einkorn has been found to have significantly higher levels of gluten than regular wheat. See https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769531/ and https://pubmed.ncbi.nlm.nih.gov/35915783/ for articles in peer-reviewed scientific publications.)
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Would you share the recipe link if possible? I think my mom would like this flavor combination!
My first-ever soda bread. Thanks to @ChristinaM for the pointer to Bon Appetit’s recipe. I subbed 25% white whole wheat, omitted the rosemary and pepper, and subbed currants soaked in apple juice. I made a half recipe. Instead of turning out the dough to knead it a few times, I used a dough scraper to give it the seven-or-so folds while still in the bowl, and dumped it straight on to the baking sheet for shaping.
This came out great. Super tasty, and perfect for our ham and bean soup tonight. Will look forward to making more variations in the future.
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Yay! Glad that turned out for you.
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Whose recipe or which cookbook is this from? I need to tell the kids so they can make it for me.
Here you go… I used 125g self rising flour and made my own tangerine curd. As mentioned, the dough is very sticky due to the high proportion of sugar, perhaps a little more flour would help. I used frozen butter and mixed in processor, it needs additional chilling to make it manageable. There are probably a dozen recipes for this cake on the web, it might be worthwhile to take a look at a few. Good luck and enjoy it!
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