Ancient Grains for Modern Meals - Maria Speck [37]
2 To make the filling, combine the goat cheese, honey, lemon zest, and vanilla extract in a small bowl. Beat with a fork until smooth.
3 To make the muffins, whisk together the white whole wheat flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center. In a medium bowl, lightly whisk the eggs to blend. Gently whisk in the brown sugar and vanilla extract, and then the olive oil and buttermilk until smooth, about 1 minute. Add the egg mixture to the center of the flour mixture, and stir with a rubber spatula until just combined. Do not overmix; the batter should look lumpy. Fold in the dried figs.
4 Using a soup spoon, fill each muffin cup nearly half full. Add a bit more than 1 teaspoon of the goat cheese filling to the center of each muffin, gently pressing in. Top with the remaining batter. (The filling should not be visible.) Generously sprinkle the muffins with the turbinado sugar.
5 Bake until the muffins are nicely domed, the edges start to brown, and the tops spring back when gently pressed, about 13 minutes. Transfer the pan to a wire rack to cool for 5 minutes before gently twisting the muffins out of the pan. Cool them completely on the rack, or eat warm.
TO GET A HEAD START: The muffins can be baked 1 day ahead and stored in an airtight container at room temperature, or frozen for up to 1 month.
TO VARY IT: Use 1 teaspoon orange zest instead of lemon zest in the filling.
Orange-Scented Scones with Dark Chocolate
Fancy pastry shops in Greece have long wooed their customers with rich dark chocolate confections that rival French classics. Aromatic local oranges often play a starring role, a luscious combination that inspired the flavor in these scones. Do I need to add that these are best with a bit of butter? And when I make them for brunch or in the late afternoon, a bowl of lightly sweetened brandied whipped cream always somehow emerges on the table on cue.
A blend of white whole wheat and whole wheat pastry flour is key to the light texture of these small treats. You can increase the amount of chocolate to ½ cup if you are feeling indulgent. Some of my testers also boosted the orange zest to 1½ tablespoons—it’s your choice. In any case, get the best-quality dark chocolate you can afford. A good-quality semisweet or milk chocolate is fine if a bit more sweetness is what you are after. MAKES 12 MINI‑SCONES
SCONES
1 cup white whole wheat flour (4¼ ounces)
1 cup whole wheat pastry flour (4 ounces)
¼ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon fine sea salt
6 tablespoons chilled unsalted butter, cut into ½-inch pieces
⅓ cup chopped toasted walnuts
2 ounces chopped dark chocolate with 70 percent cocoa content (about ⅓ cup)
1 large egg
1 tablespoon finely grated orange zest (from 1 large orange)
¾ cup chilled heavy whipping cream, plus extra for brushing
Turbinado sugar or additional granulated sugar, for sprinkling
BRANDIED WHIPPED CREAM (OPTIONAL)
1 cup chilled heavy whipping cream
1 tablespoon granulated sugar
1 tablespoon brandy
SEE MEASURING WHOLE GRAIN FLOUR
1 Position a rack in the center of the oven and preheat to 400°F. Lightly butter a baking sheet or line with parchment paper.
2 Whisk together the white whole wheat and whole wheat pastry flours, granulated sugar, baking powder, and salt in a large mixing bowl. Scatter the butter on top. Using a pastry blender or your fingers, quickly rub the butter into the flour mixture until it resembles coarse meal with some uneven pebbles. Stir in the walnuts and chocolate. Make a well in the center.
3 Whisk together the egg, orange zest, and cream in a 2-cup liquid measure. Add about ¾ cup of this egg-cream mixture to the center of the flour mixture and fold in using a rubber spatula; stir in some or all of the remaining liquid until a shaggy dough just comes together (you might have a bit of the cream mixture left). Gather with your