Dinner
Plumcot Farro Salad
50 min
Ingredients:
For scone
2 cups of all-purpose flour & more for surface1 cup of satsuma pieces
6 tbsp. of granulated sugar
2 1/2 tsp. of baking powder
1/2 tsp. of salt
zest of 2 satsumas
1/2 cup of unsalted butter, cold
1/2 cup of heavy cream
1 large egg
1 tsp. of vanilla extract
For glaze
1 cup of confectioners sugar3 tbsp. of satsuma juice
1/2 vanilla bean, scraped
Steps:
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Whisk together the flour, sugar, baking powder, satsuma zest, and salt. Using a grater, grate unsalted butter into the flour mixture. With your hands, blend the butter into the flour. The mixture should have a crumble consistency.
Step 2
In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour liquid mixture into flour mixture and stir together until combined.
Step 3
Fold in the satsuma pieces into the dough and form into a ball. Sprinkle flour over the surface of the dough and cutting board. Roll the dough out until an 8″ disk has formed. Cut in to 6 or 8 wedges and place on parchment lined baking sheet.
Step 4
Bake for 20 to 25 minutes or until lightly golden.
Step 5
For Topping: In a small bowl whish together confectioners sugar, satsuma juice, and vanilla beans. Drizzle the glaze on top of the cooled scones.
