I’ve never layered butter into anything before. There’s just something about croissants, puff pastry, and anything else laminated that scares the crap out of me. But guess what? It’s not that scary with only eight layers (thankfully not eighty). And I’m pretty sure these layered orange scones are the gateway drug into laminating…
For those of you who have no idea what I’m talking about, the process of laminating dough involves folding dough and butter onto itself multiple times, to create the most flaky, buttery confections.
When I found Epicurious’s Ultra-Buttery Irish Scone recipe, with its layers of fluff while scouring the internet, I thought “this is my moment.” Luckily I read the recipe wrong and used twice the amount of butter it called for during the laminating portion. The good news is, the moment these scones came out of the oven they confirmed what I’ve always thought to be true. More butter = more better.
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During the bomb cyclone of early January this White Bean, Red Chard and Sausage Soup soup got us through the snowy cold. It’s a warming, stick to your ribs, keep-you-full-for-hours kind of winter soup. And if you know me, you know I like soup.