We like to bake (we’re kind of assuming you already knew that). We also really like to eat out at superbly delectable restaurants.
Shocking right? Girls who like to bake and consume copious amounts of sugary sweets also like to eat really tasty meals that other people make for them.
Are we foodies? What does that mean anyway??
Let’s just say we’re supremely happy to be eating just about anything just about anytime.
And so, we’re combining our loves of baking and really delicious restaurants and officially declaring the month of May restaurant recipe month on Blue-Eyed Bakers.
We know! How exciting! Can you even contain your joy?!!?
Well try cupcakes, May’s a long month and you need your energy. This is a marathon, not a sprint. And we’ll be with you the whole way fueling you with delicious baked treats straight from our favorite eateries.
First up, Tartine. That San Francisco mecca for all things carby and wonderful. The bread, the tartines, the croissants! And of course, OF COURSE, the scones.
The Boston-based Blue-Eyed was a West coast resident for rather a long time. The NYC Blue-Eyed representative certainly is pleased that they’re finally in the same time zone, although is slightly resentful that she no longer has a reason to fly cross country for a scone.
Which is completely worth a 6 hour flight.
Oh and also to visit with her lovely sister of course.
So obviously we had to learn to make them for ourselves. And cookies, these scones are amazing. Life-changing. Scone-haters become scone-lovers. Scone-lovers become unhealthily scone-obsessed. Babies stop crying. Rainbows appear. There are kittens. And puppies.
We know, behold the power of the Tartine scone.
Tartine’s Buttermilk Scones
Makes 12 scones
3/4 cup dried currants (or any other dried fruit you like)
4 3/4 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoon salt
1/2 cup of sugar
1 cup plus 1 tablespoon unsalted butter, cold, diced
1 1/2 cups buttermilk
1 teaspoon grated lemon zest
3 tablespoons butter, melted
Turbinado sugar, for sprinkling
Preheat the oven to 400 F and line a baking sheet with parchment.
Soak the currants in hot water for about 10 minutes or until they are plumped, then drain.
In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking soda, baking powder and salt. Add sugar and mix slowly to combine.
Add the butter to the mixer and blend on low speed until just combined and the butter is still in pea-sized pieces. Add the buttermilk, lemon zest and currants and mix over low speed until the dough just comes together.
Place the dough onto a floured surface and shape it into a long rectangle about 18 inches long, 5 inches wide and 1.5 inches thick.
Brush the dough with melted butter and sprinkle very generously with sugar. Cut the dough into 6 rectangles, and then cut each rectangle into 2 triangles. Transfer scones to baking sheet. Bake until tope are lightly browed, 20 to 30 minutes (depending on the size of the scones). Serve warm.