Fig Orange Scones with Toasted Hazelnuts

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What’s this? A scone post on the Yum? Inconceivable!

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I was wondering how this flavor combination would work, so thought we’d give it a whirl.

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The answer? Delicious.

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 Honestly, if I make these again I think I’ll soak the fig slices for a few minutes in some warm water with the spices, orange zest and vanilla.  Himself said, “What?! Not brandy?” But the fact that he’s a smart ass is why I love him.

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Autumn is coming. Time for some scones. 

For the wet
1 ¼ c buttermilk
1 egg yolk
1 tsp vanilla
For the dry
3 c flour
3/8 c sugar
1.5 sticks butter
2 tsp bkg pwd
¾ tsp bkg soda
1/2 tsp salt
For the fruit
1 c. cut dried black fibgs, quarterd and tossed with
½ tsp pumpkin pie spice
zest of half an orange
For the glaze
2 c pwd sugar
zest of half an orange
juice of 1 orange
For the topping
1 c. chopped toasted hazelnuts
Instructions
Preheat the oven to 375*.
Line a cookie tray with parchment.
Flour your work surface.
In a small bowl, whisk together the wet.
In a larger bowl, mix the dry.
Cut in the butter to the dry ingredients. A pastry cutter will yield a flakier scone; a food processor or mixer will yield a cakier one.
Add the fruit.
Barely combine the wet in to the dry/fruit mixture.
Turn contents on to floured board and gently, just barely knead it to a dough.
Split dough, shape each half half in to a 7″ disc about 1″ high.
With a sharp, floured knife, slice each disc in to 8 or so wedges.
Place the scones about 1″ apart on the lined baking sheet.
Bake for 15-20mins, until golden.
While baking, whisk together the glaze.
*Immediately* after removing the scones from the oven, brush them with 1/2 the glaze.
Allow them to mostly cool, then brush with the second layer of glaze and immediately top with the chopped nuts.
Notes
(if I do this again, I want to soak the fig slices in warm water with the spices, vanilla & some orange)

serves 18
calories 312
fat 13
cholesterol 32mg
sodium 138mg
carbs 46g
-fiber 2g
-sugars 28g
protein 4g

Roasted Greenbeans with Hazelnut Shallot Dressing

This month’s MOM bounty was green beans. And romas. But we’ll save them for another post. I blanched and froze a ton of those beans, and they were still staring at me. And I started to wonder how they’d taste roasted.  The answer is “pretty good”.

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I hope you enjoy this recipe. I liked it best room temperature, and it was really good the next day. You could really chop this and toss it with some quinoa or orzo and have a lovely salad, too.

The Mr. DeMille shot.
The Mr. DeMille shot.

 

Roasted Greenbeans with Hazelnut Shallot Vinaigrette
Serves 6
A new way to eat your green vegetables.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
132 calories
3 g
0 g
14 g
0 g
1 g
24 g
6 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
24g
Servings
6
Amount Per Serving
Calories 132
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the roasting part
  1. 1# fresh greenbeans, washed and trimmed
  2. 2 Tbsp olive oil
  3. S&P
For the dressing
  1. 1 Tbsp. minced shallots
  2. 1 Tbsp. sugar
  3. 2 Tbsp. cider vinegar
  4. 1/2 tsp. dijon mustard
  5. 2 Tbsp. toasted hazelnut oil
  6. 2 Tbsp. canola oil (or, you could subsitute a good olive oil for these two. I just got a bottle of the nut oil for Christmas and want to use it up.)
For the final dish
  1. 2 Tbsp minced fresh parsley
  2. 1/4 chopped toasted hazelnuts
  3. thinly sliced shallot rings for garnish
To roast the green beans
  1. Heat oven to 425*.
  2. Toss the beans in the olive oil.
  3. Spread even on two parchment-lined baking sheets.
  4. Sprinkle w/ S&P.
  5. Bake 10 minutes.
  6. Turn them, flip the tray positions and bake them about 5 more minutes.
For the dressing
  1. Whisk the sugar, vinegar and shallots until the sugar dissolves.
  2. Whisk in the mustard and S&P.
  3. While still whisking, drizzle in the oil until an emulsion is reached. You may not use all the oil.
To assemble
  1. Toss the still-warm beans with the vinagrette and half the parsley in a big bowl. Garnish with the rest of the parsley, the nuts and shallot rings.
beta
calories
132
fat
14g
protein
0g
carbs
3g
more
Bucket of Yum http://bucketofyum.com/

 

 

Blueberry Cobb

Not much of a post this week – just a quick snapshot and link.

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Chopped romaine with blanched petit green beans, roasted hazelnuts, cubed leftover roast chicken breast and some chèvre.  Tied together beautifully with this blueberry vinaigrette (although I added a tsp. of toasted hazelnut oil)

Yum!