Sunday, December 2, 2012

panettone scones

Panettone was one of my Mom's favorite Christmas holiday treats. She used to like it for breakfast, toasted, and with butter. 

After graduating from pastry school I used to bake her panettone every Christmas. I'm sure that she would have loved my panettone scones but I bet they have a pastry chef in heaven that can make them for her.

I adore the taste of candied citron in panettone. And strangely I also like the currants and golden raisins too which normally are not my fave in baked goods. Citron is an ingredient that I don't have regularly in my pantry. Luckily I had it and felt inspired by memories of my Mom so instead of waiting for panettone bread, I whipped up panettone scones.

Before we get started with the recipe, this is citron. It's candied. It's Italian. And it's delicious. My husband bought me this gorgeous sweet thing from Di Palo's here in NYC's Little Italy, but you can probably find it online or maybe your city's Italian specialty food store. In a pinch, you could use candied orange and lemon peel.

Panettone Scones
original recipe of Dreamy Cream Scones taken from America's Test Kitchen Cookbook tweaked with my very own adaptations

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, chilled and cut into 1/4 inch cubes
1/4 cup roughly chopped citron or candied orange and lemon peel
2 tablespoons currants
1/4 cup golden raisins
1/2 teaspoon lemon zest
1 cup heavy cream
1/2 teaspoon Fior di Sicilia extract or vanilla extract

1 egg - beaten for egg wash
powdered sugar for dusting - optional

Adjust oven rack to middle position and heat to 425°F. Line a baking sheet with parchment paper and set aside.

In your food processor combine flour, baking powder, sugar and salt. A few pulses. Or in a large bowl, whisk together. In a measuring cup, mix together heavy cream and Fior di Sicilia or vanilla extract (if using) and set aside.

Add in your butter cubes and with short pulses, cut in butter until it resembles a coarse meal. If doing this by hand, use two knives or a pastry cutter/blender and cut in your butter.
Add your citron, currants, golden raisins and lemon zest. Pulse a couple of times or stir in. Transfer mixture into a large bowl.

With a rubber spatula, stir in your heavy cream and extract until dough begins to form, about 30 seconds.

Transfer dough and all floury bits onto a clean work surface and gently knead dough until it comes together into a rough, sticky ball, 5 - 10 seconds. Lightly flour your work surface and gently press out dough until it's 3/4 inch thick. With a 2-1/2 inch round cutter, cut out scones. 

Place them 2 inches apart on your parchment lined sheet. Brush tops with egg wash and bake for 12 - 15 minutes or until the tops are golden brown.

Cool on a wire rack for 10 minutes. 

Serve warm or at room temperature dusted with powdered sugar.

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