Tangerine + Poppyseed Scones

Yossy Arefi, a Brooklyn-based baker, photographer and author of the wonderful, inspiring and informative blog Apt. 2B Baking Co.  has just released a cookbook!  Originally from Seattle, Yossy moved to New York nearly a decade ago and worked in restaurant kitchens honing her baking skills. After a few years she started documenting her gorgeous creations which include her favorite ingredients: fresh seasonal fruit, good butter, salt (so important in baked goods!) and vanilla beans.  

Sweeter off the Vine celebrates the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats.  Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

Among the many recipes from Arefi's kitchen, we are excited to feature a recipe for some simple and delicious scones made from a mix of all purpose and nutty oat flours scented with a bit of tangerine zest and vanilla bean. Any other citrus zest in place of tangerine is also fine to use. 

To get in the mood, watch the video below demonstrating the simple steps to making homemade Tangerine Poppyseed scones. 

TANGERINE POPPYSEED SCONES 

makes 8

• 3 tablespoons granulated sugar
• one tangerine
• seeds from one vanilla bean (pod reserved for another use)
• 1 cup (4 1/2oz/128g) all-purpose flour
• 1 cup (4 1/2oz/128g) oat flour
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/2 teaspoon salt
• 4 ounces (112g) unsalted butter, cold and cut into cubes
• 1/2 cup (120ml) kefir (or buttermilk)
• 1/3 cup (80ml) heavy cream

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Directions: 

1. 1. Add the sugar to a large bowl and zest the tangerine into the bowl.
2. 2. Add the vanilla bean seeds and rub the mixture together until well combined and fragrant.
3. 3. Add the flours, baking powder, poppy seeds, and salt to the bowl and whisk to combine and remove any lumps in the oat flour.
4. 4. Add the butter and use your fingers to press each cube of butter into a flat shard about the size of a quarter. Keep tossing the butter in the flour mixture to ensure that it is well coated.
5. 5. Make a well in the center of the mixture and add the kefir and heavy cream. Stir gently to combine, but don't worry if there are a couple of dry spots. It's best to not over mix this type of dough. 
6. 6. Use your hands to knead the dough a couple of times in the bowl then turn the dough out onto a lightly floured surface.
7. 7. Pat the dough into a circle about 1-inch tall and 7- inches wide.
8. 8. Use a knife to cut the dough into 8 wedges.
9. 9. Transfer the wedges to the baking sheet, brush each one with a bit of heavy cream and sprinkle granulated sugar on top.
10. 10. Bake until the scones are golden brown, 18-22 minutes. Enjoy warm. These scones are best enjoyed on the day they are made. 

GIVEAWAY! Enter below for a chance to win Sweeter Off the Vine cookbook, 2 cookie sheets, unbleached parchment paper, 2 stainless steel mixing bowls! Giveaway ends March 28th at 11:59pm.