All the chubby-cheeked cupids, bows-and-arrows, and glittery cards screeching out love songs are a bit much for me…and don’t even get me started on heart-shaped bakeware. Perhaps years of being the only girl who didn’t get bouquets of flowers or “Be Mine”-inscribed sugar hearts made me wary of Valentine’s Day, but I’ll be a good sport this year, especially because it involves larger-than-life scones that are also cinnamon rolls (a genius recipe from Tate’s) and eating in bed. Treat your better half — or yourself — on Valentine’s Day, or any other day for that matter.
Recipe note: Prepare the dough for the scones up to 1 day in advance and keep them refrigerated and wrapped in plastic. Bake the following day.
Makes about 5 cups
½ cup honey
1/3 cup olive oil
2 tablespoons finely grated zest plus 1/3 cup juice from 2 oranges
½ teaspoon salt
3 cups whole rolled oats
1 cup walnuts or hazelnuts, chopped
¾ cup unsweetened shredded coconut
½ cup fresh rosemary, chopped
Adjust oven rack to middle position and preheat oven to 325°F.
Whisk together honey, oil, orange juice, and salt in liquid measuring cup. Using hands, combine oats, nuts, and coconut in rimmed baking sheet. Pour honey mixture over oat mixture and use hands or rubber spatula to thoroughly combine. Spread out into even layer.
Bake 20 minutes, then stir in orange zest and rosemary. Continue baking until golden and fragrant, 15 to 20 minutes longer. Transfer baking sheet to cooling rack and cool to room temperature, about 1 hour.
Store granola in airtight container at room temperature for up to 1 month, or frozen for up to 2 months. Bring frozen granola to room temperature prior to serving, or quickly warm through by toasting desired amount in a dry skillet over medium heat, 2 to 3 minutes.
Serve atop yogurt.
QUICK BLACKBERRY JAM
This quick jam is a prefect complement to the Orange-Rosemary Granola. Prepare it up to 1 day in advance.
2 cups fresh blackberries
2 tablespoons granulated sugar
2 tablespoons water
Combine 1 cup blackberries, sugar, water, and salt in small saucepan. Cook over medium heat, stirring and smashing berries with wooden spoon, until mixture is thick and jam-like, about 8 minutes. Remove from heat and stir in remaining 1 cup blackberries. Cool to room temperature and serve with yogurt and granola.
We love Tate’s crunchy, buttery cookies, and when we got the opportunity to cook and shoot a few things from their inspired creator, we jumped at the chance. These Maple, Bacon, and Date Scones and extravagant Cinnamon Swirl Scones are perfect for spoiling your significant other – or yourself.
The following recipes are from Baking for Friends by Kathleen King, creator and owner of Tate’s Bake Shop
Maple, Bacon, and Date Scones
Makes 16 scones
1 ¾ cups whole wheat flour
1 ½ cups unbleached all-purpose flour
¼ cup firmly packed dark brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons (1 ¼ sticks) cold salted butter, cut into ½-inch cubes
1 ½ cups pitted and chopped dates
12 ounces sliced bacon, cut into ½-inch-wide pieces, cooked until crisp, drained, and cooled
1 cup buttermilk
1/3 cup plus 1 tablespoon Grade B pure maple syrup
1 large egg
1 tablespoons Demerara or other raw sugar
Position oven racks in the top third and center of the oven and preheat the oven to 400°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
To make the scones: In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the dates and toss to coat with the flour mixture. Repeat with the bacon. Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup. Pour into the flour mixture and stir just until combined. Do not overmix.
Turn the dough out onto a lightly floured work surface and knead a few times. Roll out into a 1-inch-thick round. Using a 2 ½-inch round cookie cutter, pressing firmly to cut through the dates, cut out the scones as close together as possible to avoid excess scraps. Arrange at least 2 inches apart on the prepared baking sheets. Gently press the scraps together roll out again, and cut more scones.
In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup. Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes. Let cool on the pans for 10 minutes. Serve warm.
Cinnamon Swirl Scones
Makes 12 rolls
8 tablespoons (1 stick) salted butter, at room temperature
½ cup firmly packed dark brown sugar
1 tablespoon ground cinnamon
4 cups unbleached all-purpose flour
½ cup granulated sugar
2 tablespoons baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold salted butter, cut into ½-inch cubes
1 cup dark raisins
1 ¾ cups half-and-half
½ cup confectioners’ sugar, sifted
1 tablespoon plus 1 teaspoon water
Position oven racks in the top third and center of the oven and preheat the oven to 375°F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
To make the filling: In a small bowl, mix the butter, brown sugar, and cinnamon until smooth.
To make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Do not overmix. Mix in the raisins. Stir in the half-and-half and mix just until the ingredients are moistened.
On a lightly floured work surface, roll out the dough into a 17-by-12-inch rectangle about ¼-inch thick. Spread the cinnamon filling evenly over the top of the dough, leaving a ½-inch border on all four sides. Starting at the long side, tightly roll the dough up into a log. Cut the dough into 2-inch slices and arrange them, cut sides up, 4 inches apart on the prepared baking sheets.
Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden, 25 to 30 minutes. Let cool on the pans for 10 minutes.
To make the icing: In a small bowl, mix the confectioners’ sugar and water with a fork until smooth. Drizzle over the buns. Serve warm, or let cool to room temperature.