I’ve been thinking a lot lately about being more mindful with groceries, both when it comes to purchasing and actually using them. With so much fresh food right at our fingertips, it can sometimes be too easy to let things go to waste. How many mushy half cucumbers or browned heads of lettuce have we thrown away after forgetting about them? How often do we head to the store to buy new ingredients when we have a fridge full at home? Both financially and environmentally, it can be so beneficial to focus on consciously utilizing all fresh groceries before restocking for the week – especially if it means getting a little creative.
For example: I have been craving homemade buttermilk scones like crazy lately, so I picked up a quart of buttermilk on a Saturday afternoon with a mind to make warm scones for lazy Sunday breakfast. I had it in my mind that we had frozen raspberries at home, and I woke up dreaming about tart berry pastries. Unfortunately, after searching for the perfect raspberry scone recipe for twenty minutes, I realized we actually didn’t have any raspberries – or blackberries, or blueberries. Nor did we have currants, or cranberries, or anything similar. What we did have were a few mandarins for snacking on, a lemon from the tree in the backyard, and plenty of almonds. I thought about scratching the whole idea, and then toyed with the idea of going to the store pre-coffee and pre-shower, but then this idea of using what I have came back into my head. Adapting this basic scone recipe, I whipped up some nontraditional scones and they were delicious! Try them yourself, or adapt using what you have in your kitchen right now – you might just find your new favorite breakfast treat.
Citrus Almond Scones:
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, cold
1 cup + 1 tbsp buttermilk
Zest + juice from one mandarin or orange
Juice from one half lemon (optional)
½ cup powdered sugar
⅓ cup almond slivers
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Cut in butter and mix with your fingertips to a coarse meal. TIP: use a cheese grater to grate cold butter into bowl before mixing with fingertips. Add 1 cup buttermilk and mix just until combined.
Transfer dough to a floured board. Roll to 3/4 inch thick rounds. Cut into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with additional buttermilk and spread almond slivers on top. Bake for 15 minutes, or until lightly browned.
Glaze: Add juice from mandarin/orange and lemon (optional, for added tartness) to powdered sugar until it forms a glaze. Let scones slightly cool and drizzle to taste. Serve warm!