Walnut Golden Raisin And Fennel Seed Scones Recipe Epicuriouscom Food

RICE WITH FENNEL AND GOLDEN RAISINS

Steps:

• Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.
• Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.

FENNEL AND GOLDEN-RAISIN SCONES

Steps:

• Line a baking sheet with parchment paper; set aside. Place fennel seeds in a spice grinder, and pulse until coarsely ground, 10 times; set aside. (Alternatively, crush the seeds using a mortar and pestle.) In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt to combine. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs, with a few larger clumps remaining.
• Add the raisins and reserved fennel seeds,1/2 cup olive oil, and the cream; stir until the dough just comes together. If the dough is too dry, add more cream, 1 tablespoon at a time. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a round about 1 1/2 inches thick.
• Using a floured 2 3/4-inch cookie cutter, cut out as many rounds as possible, dipping the cutter in flour each time; place on the prepared baking sheet about 2 inches apart. Gently pat the scraps together, and continue cutting out rounds. Cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
• Preheat the oven to 350°F. Whisk together the egg and the remaining tablespoon olive oil; brush over the tops of the rounds, then sprinkle with fennel seeds. Bake, rotating the sheet halfway through, until the tops of the scones are golden and flecked with brown spots, 20 to 25 minutes. Transfer to a wire rack to cool. They are best eaten the day they are baked.

WALNUT, GOLDEN RAISIN, AND FENNEL SEED SCONES

Steps:

• Preheat oven to 400°F. Butter large baking sheet. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Add butter. Using fingertips, blend mixture until coarse meal forms. Whisk egg yolks and buttermilk in small bowl to blend. Slowly stir egg mixture into flour mixture. Gently stir in raisins, walnuts, and fennel seeds. Turn dough out onto lightly floured work surface and knead gently just until smooth, about 4 turns. Divide dough in half; pat each half into 6-inch round. Cut each round into 6 wedges. Transfer scones to prepared baking sheet. Brush with egg glaze. Bake until scones are light brown, about 17 minutes. Serve warm or at room temperature.

RICE WITH DILL, WALNUTS, AND GOLDEN RAISINS

Steps:

• In a saucepan with a tight-fitting lid bring water to a boil with salt. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender.
• While rice is cooking, lightly toast walnuts and chop coarse. Chop dill.
• Fluff rice with a fork and stir in walnuts, dill, raisins, zest, vinegar, oil, and salt and pepper to taste.

GOLDEN RAISIN COOKIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
• Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
• Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)

ROASTED FENNEL WITH RAISINS, WALNUTS, AND PARSLEY

Steps:

• Preheat the oven to 450°F.
• Slice the fennel into 1/2-inch-thick wedges, making sure to leave the bolster intact so that the fennel pieces stay together. Place the wedges in a 9 × 13-inch baking dish. Drizzle with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Add 1 cup water.
• Roast until the fennel is soft and fully cooked through, the edges are slightly brown, and the water is completely evaporated, about 40 minutes.
• While the fennel is roasting, combine the walnuts, raisins, parsley, the remaining 2 tablespoons olive oil and 1 teaspoon salt, and a squeeze of lemon juice in a small bowl and mix well. Make sure that the raisins are well coated with olive oil and not clumped together.
• Remove the fennel from the oven and arrange on a large serving platter. Top with the raisin mixture and serve.

WALNUT RAISIN SCONES

Steps:

• In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.
• With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins.
• Mix in buttermilk with fork.
• Gather the dough into a ball and knead for about 2 minutes on lightly floured board.
• Roll or pat out 3/4 inch thick.
• With a chef's knife cut into 3 inch triangles. Place, spaced 1-inch apart, on a greased baking sheet.
• Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.
• Bake in center of 425 degree F oven about 15 minutes or until nicely browned.
• Serve warm with butter or jam.

FENNEL SEED SCONES

Steps:

• Preheat oven to 180 C.
• Place flours, baking powder and salt in large bowl.
• Make a well in the centre.
• Gradually add fluids and mix till soft dough forms.
• Turn dough onto floured surface, knead till smooth and elastic.
• Press dough out till 2 inches thick, cut into 6 rounds.
• Place on greased baking tray, srinkle fennel on top.
• Bake 15 minutes or till golden.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
• Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
• Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
• Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

SIMPLE GOLDEN RAISIN SCONES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl.
• 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour.
• 4. Cut in butter until no large chunks of it remain.
• 5. Mix in sugar.
• 6. Add raisins and mix until they are fully coated with the flour mixture.
• 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry).
• 8. Place dough onto floured surface and knead a few times.
• 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick.
• 10. Using a knife, score the tops of the circles to make 4 wedges.
• 11. Sprinkle brown sugar and cinnamon topping onto dough.
• 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.

WALNUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball - try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
• Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat's cheese and fig jam, if you like.