Recipe Index

A TEATIME ODE TO THE ENCHANTED APRIL

Begins on page 33

Panettone Scones p.35

Makes 8

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
2 teaspoons lemon zest
½ teaspoon kosher salt
¼ teaspoon ground anise seed
¼ cup cold unsalted butter, cubed
½ cup chopped pine nuts, toasted
½ cup raisins
¼ teaspoon vanilla extract
¾ cup cold heavy whipping cream
1 large egg
1 tablespoon water
1 tablespoon pearl sugar
Mascarpone, for serving
Fruit preserves, for serving

1. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, salt, and anise. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add pine nuts and raisins, stirring to combine. Add vanilla extract and cold cream, stirring with a fork just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.

3. Turn out dough onto a lightly floured surface, and gently knead until smooth, 4 to 5 times. On a very lightly floured surface, pat dough to a 7-inch smooth disk (approximately 1-inch thick). Using a bench scraper or a thin-bladed knife dipped in flour, cut disk into 8 wedges. Place on prepared pan approximately 1½ inches apart. Freeze until firm, about 15 minutes.

4. Preheat oven to 375°.

5. In a small bowl, whisk together egg and 1 tablespoon water. Brush scones with egg wash. Sprinkle with pearl sugar.

Bake until golden brown and a