Orange, Earl Grey, and Matcha

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Madeleines are cookies that most folks find impressive but are secretly really easy to make. They are also among my favorite cookies. Of these three recipes, the orange are my favorite!

Preheat oven to 375.

With a mixer, beat together one egg, 2 teaspoons milk, 1/2 cup + 1 tablespoon powdered sugar, and a pinch of salt.

Add 1/2 cup + 1 tablespoon flour and 1/2 teaspoon baking powder. Combine thoroughly.

Add 4 tablespoons melted but cooled butter, and whip until thick ribbons are formed by your batter.

For orange: mix in the zest of one orange. For Earl Grey: mix in two teaspoons of Earl Grey tea and the zest of one lemon. For matcha: mix in two teaspoons of matcha powder.

Fill each madeleine mold 2/3 full. Bake approximately 11 minutes or until puffed and golden brown. When cooled, dust with powdered sugar if you feel so inclined. The matcha always end up more pillowy than the others for me, just fair warning.

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Apricot Scones

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Scones are one of those things that feel intimidating and fancy, but really shouldn’t. They come together quite easily and are pretty versatile.

In a large bowl, combine 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon and 1/2 cup cubed cold salted butter. Mix together with your hands until it looks like coarse crumbs. Fold in a heaping 1/2 cup diced dried apricots (I used half regular dried apricots, and half chocolate covered dried apricots we had in the pantry) and 3/4 semi-sweet chocolate chips.

In a separate bowl, whisk together one egg and 2/3 cup heavy whipping cream. Add to dry ingredients, stirring to combine. Knead lightly approximately 30 seconds, until everything comes together. If it feels too wet and you’re having a hard time pulling your hands out cleanly, add a tablespoon of flour at a time until it you can shape the dough without it sticking to you much. It should look a lot like cookie dough.

Pat the dough into a ball and transfer to a parchment or silicone lined baking sheet. Flatten into a 1″ disk. Use a butter knife to carefully cut the disk into eighths. Brush with additional heavy whipping cream, then sprinkle with sugar. Cook about 17 minutes at 425.

If you prefer savory scones, omit the cardamom, cinnamon, vanilla, apricots and chocolate. Instead, half the sugar (use 2 tablespoons instead of 1/4 cup), add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 cup grated sharp cheddar and 1/4 cup fresh chives.

 

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