“ALL THE RADIANCE OF APRIL IN ITALY LAY GATHERED TOGETHER AT HER FEET.”
—Elizabeth von Arnim
“THIS WAS THE SIMPLE HAPPINESS OF COMPLETE HARMONY WITH HER SURROUNDINGS, THE HAPPINESS THAT ASKS FOR NOTHING, THAT JUST ACCEPTS, JUST BREATHES, JUST IS.”
— Elizabeth von Arnim
Panettone Scones p.43
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.
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
