Zucchini Bread with Walnuts
If you aren't growing your own zucchini, you can get them for about 75 cents right now, because they're so plentiful! Time to bake!
Since I’m about to head off to BlogHer Food ’12, I figured I’d tell you guys a little bit more about my sponsor. We made their classic scone recipe for a brunch we were invited to a few weekends ago, and they were a hit!
This recipe calls for Stone-Buhr’s All Purpose flour, which is different from any old flour brand in a very big way. Frequently when crops like grains, vegetables, etc. are farmed, they meet a certain standard and then are bundled together as “grade A whatever it is.” With Stone Buhr, you can find out exactly where your flour came from! The “use by” date functions as a lot number for them, so if you go to their Find the Farmer website, you can look up your bag.
The focus on the farmer at Stone-Buhr is something I really value in a brand – growing food should be a fine craft.
Here’s the Stone Buhr scone recipe:
Start by measuring your dry ingredients (in this case, flour, baking powder, cinnamon, sugar, salt) into the bowl of a stand mixer.
Cut the butter into cubes, then use a pastry cutter to cut the fat into the dry ingredients to form a mealy texture.
Use a whisk or a fork to mix the eggs and buttermilk together, then add to the stand mixer with the paddle attachment on at a low speed. Go in two sections – first, add 2/3 of the liquid and mix until it just comes together. Then add the last bit of liquid, and the dried fruit/nuts. The dough will be pretty rough:
But then you can take it out of the stand mixer. On a lightly floured surface, mold the dough into one piece. Form the dough into a ball, then flatten the ball into a round disk that is an inch to an inch and a half in thickness. Use a pizza cutter to cut the round into six triangles. It is totally ok to still have chunks of butter – this is because it’s still pretty cold.
Paint with the egg wash and sprinkle with turbinado sugar. Bake at 400 for 25-30 minutes. Keep an eye on them – the edges should be just brown.
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