Fall is in the air and I was looking for a nice cool weather Famous Food Friday when I thought of Ricky Lauren. I like to think of Ricky swaddled in tons of Ralph Lauren clothes, so she doesn't strike me as the summer type.
Several years ago she published a book that was part memoir, part Ralph Lauren add part cookbook. Interspersed between the ravishing views of her house, the ravishing views of the Colorado mountains and the ravishing views of tables were the recipes that she loves to make when she is "roughing" it in The Centennial State. The book is decidedly a prime example of gastro-porn. It is hard to focus on the recipes when staring at the views. I don't care if your grandma sweated over a hot stove, it fades into the woodwork (or should I say the lovely honed beams furnished with Ralph Lauren Home accessories.)
If you can manage to tear yourself away from the stunning photos, you will be pleasantly surprised to find that the recipes are pretty solid and easy to make. I can totally see Ricky rousting her little clan with fresh cooked scones. (Check out Cookbook Of The Day where Ricky rousts her clan with a frittata.)
boejaigjidfoajoaibvmaabababapsa --- I'm sorry, I was looking at the monogrammed dinnerware and rested the book on the keyboard. Well, anyway, this Sunday I want you to get up, throw on your POLO shirt and get baking.
Raspberry Walnut Scones
2 1/4 cups all-purpose flour
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup, plus 2 tablespoons chilled whipping cream
3/4 cup walnuts, coarsely chopped
1/4 cup raspberry preserves
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, and salt in a food processor and blend for 5 seconds.
3. Add butter and blend, using on/off pulses, until mixture resembles coarse meal. Add 3/4 cup cream and blend, using on/off pulses, just until dough comes together.
4. Turn dough out onto lightly floured surface. Sprinkle with 1/2 cup nuts. Gently knead with 4-5 turns to mix in nuts.
5. Divide dough into 4 equal pieces; shape each into a ball. Press each to 6-inch round (about 1/4-inch thick).
6. Spread preserves over 2 rounds, 2 tablespoons per round, leaving 1/2-inch plain border. Place 1 plain dough round on top of each preserve-covered round. Seal edges. (Can be made 1 day ahead. Wrap in plastic and chill.)
7. Place rounds on work surface. Brush each with 1-tablespoon remaining cream; sprinkle with sugar, pressing to adhere. Using a large knife cut each round into 6 wedges.
8. Arrange wedges on prepared sheet, spacing 1 inch apart. Bake scones until puffed and deep golden brown (about 14 minutes). Serve warm or at room temperature.