This summer while spending a weekend in Traverse City my fiancée and I spent money almost exclusively on (delicious) food, including more cherries than two people should eat in a three day span. I did make one fantastically cheap impulse purchase and buy a Michigan cookie cutter for $1.
Now of course I do not yet have the upper peninsula counterpart (which does exist), but this is a good start. I came across this scone recipe and was about halfway through making them when I remembered I had this cookie cutter. These were a great way to switch up my normal Crispix/granola breakfast routine and the fact that they were Michigan shaped took it to another level.
They did start to get a bit dry after 2 days, but nothing some Michigan cherry jam can’t fix! The orange flavor wasn’t as pronounced as I would have hoped and were I to make these again I would add in more orange zest or perhaps a few tablespoons of orange juice.
Also, is it just me or does the above picture of the rolled out dough look like the Millenium Falcon? This gives me an idea for a photoshop…Han Scone-lo.
These were super easy to make on a whim; most of the ingredients you’d have on hand in the pantry and those that you don’t can be substituted for something else. Don’t have almonds and an orange (or don’t like them)? How about lemon & rosemary? Maybe add some cinnamon? There are lots of options and flexibility.
Not from Michigan but want to represent your state in scone form? Start here, and enjoy!
Orange & Toasted Almond Scones
- 8 T(1 stick) unsalted butter, frozen
- 2 1/3 C AP Flour
- 1 C whole wheat flour
- 1 T baking powder
- 1/4 C sugar
- Zest of one orange
- 1/4 C almonds, chopped and toasted
- 1 C buttermilk
Preheat oven to 425 degrees. In a food processor pulse butter until grated. In a separate bowl mix flours and baking powder. Gradually add into food processor and pulse until a breadcrumb-like texture is achieved.
Pour out the flour/butter mixture into a large mixing bowl and stir in sugar, orange zest, and almonds. Once mixed evenly add in buttermilk and mix into a soft dough. It should be sticky but if too wet add a bit more flour.
Turn out onto a floured work surface and roll out the dough to between 1 and 1 1/2 inches. cut into wedges or using a desired cutter. Place onto a buttered cookie sheet and bake for 12-15 minutes.
Recipe courtesy of Le Petit Artichaut.