As the first signs of spring arrive in the Catskills, food lovers have a fresh reason to celebrate. The Catskills Farm to Table Cookbook, Revised Edition from renowned chef Courtney Wade invites readers to savor the region’s seasonal bounty with updated recipes and stories rooted in local farms and kitchens.
To celebrate the season, I have a chance to share a delicate and unexpected spring treat: floral scones made with edible blossoms. Lightly sweet and fragrant, the recipe showcases how ingredients often found growing in backyard gardens and along country paths can be transformed into something elegant yet approachable, capturing the beauty of springtime in the Catskills in every bite..png)
Yields 1 Dozen
Ingredients
2½ cups flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons salted butter, chilled
¼ cup sugar, plus more for baking
¹⁄³ cup heavy cream, plus more for baking
½ teaspoon vanilla
½ cup almonds, toasted and chopped
1 cup lilac flowers
Directions
Preheat oven to 425°F.
Sift the flour, baking powder and salt into a large bowl or the bowl of a food processor. Cut chilled butter in by hand or by pulsing in a food processor until pea-sized pieces form. Blend in sugar, almonds, and flowers. Add heavy cream and blend until a soft dough forms.
Transfer dough onto a well-floured surface and divide in half. Form dough into two six-inch rounds and cut into 6 triangles. Place scones onto a parchment-lined baking sheet. Brush with additional cream and top with sugar. Bake for 20 minutes or until golden brown on top.
About Hatherleigh Press: http://www.hatherleighpress.
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