Golden Raisin-Fennel Scones

So lovely with sweet butter and carrot marmalade. 

1/3 cup chopped walnuts

2 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

6-1/2 tablespoons unsalted butter, cut in small pieces

2 extra-large egg yolks plus 1 whole egg

½ cup buttermilk

1/3 cup golden raisins

1 tablespoon fennel seeds

Preheat oven to 400 degrees. Grease a baking sheet with ½ tablespoon of butter.  Lightly toast the walnuts in a small skillet over medium heat until fragrant, about 3 minutes.  Combine the flour, sugar, baking powder, and 12 teaspoon salt in a large bowl.  Mix well.  Using your fingertips, blend in the butter until the mixture resembles fine crumbs. In a small bowl, whisk together 2 yolks and the buttermilk.  Stir in the flour mixture. Mix in the walnuts, raisins and fennel seeds until a dough forms.  Knead several times on a floured board.  Pat the dough into a 6-inch circle.  Cut into 8 wedges.  Place on baking sheet 1 inch apart.  Beat whole egg with 1 tablespoon water. Brush the scones with the egg wash. Bake 16 to 18 minutes, until golden.  Cool.  Makes 8

Carrot Marmalade

This is a popular jam in Egypt.  I adore it.  Serve as you would any marmalade.  It’s delicious with butter, cream cheese and goast cheese, too.

1 pound carrots, peeled

2 cups sugar

Grated zest and juice of 1 large lemon

¼ teaspoon ground cardamom

Cut the carrots into 1-inch pieces.  Pulse in a food processor until coarsely ground (about 1/8-inch pieces).  You will have about 3 cups.  Put the carrots in a large saucepan.  Add the sugar, lemon zest, 3 tablespoons lemon juice, cardamom and a large pinch of salt. Bring to a rapid boil. Stir and boil 1 minute. Reduce heat to low and cook about 1 hour, stirring frequently. To test if it’s ready, put 1 tablespoon of the mixture on a small plate.  Put in freezer for 1 mite.  If it becomes firm and doesn’t flow, it’s done (it will still look quite liquid-y in the pot.)  Let cool, cover and refrigerate for up to 2 weeks.  Makes about 2 cups