Nurses week treats! Scones, and shortbread oh my!

After five days off it’s time to return to the real world.  I have a full time job at a Children’s hospital, and work with some wonderful nurses that deserve some whole grain treats to celebrate all of their hard work. I’m super lucky to work a 12 hour shift schedule. This affords me the opportunity to blog, study wine, take classes, work at the wine shop, teach classes, work out, cook, and have a social life. I usually have 5-7 solid days off from my hospital life in a row, and it’s fabulous. I’m hoping to do some traveling, camping, and other fun adventures this Summer. I wish P had the same schedule too, it would be so fun! It’s not always easy watching these ladies, and uh one gentleman working so hard through our long days together. I don’t know where they get their strength. I’m honored to work with these nurses, and hopefully these little treats will make their day!

Whole Wheat Shorbread adapted from Lottie and Doof, who adapted this recipe from Nathan Zoe at Huckleberry   disclaimer: I’m a naughty cook and don’t own a kitchen scale- I want one, but I want a lot of things that I don’t own, and it will have to wait. It’s a bakers necessity, but I have a measuring cup that measures in ounces, and it works just fine for now.

 Makes: 24 cookies (Pictures of shortbread coming soon)

  • 12 ounces all-purpose flour ( unbleached  is all I purchase, but any should work)
  • 6 ounces whole wheat flour ( I had some stone ground, and it adds a really rustic quality)
  • 5 1/2 ounces cornstarch
  • 18 ounces HIGH Fat butter (Pulgra is suggested, I had some local fatty butter)
  • 5 1/2 ounces  natural cane sugar plus extra for finishing ( the original calls for white, but mine is unbleached and I like it )
  • 1 1/4 teaspoon  medium sea salt
steps
  • Preheat the oven to 325 degrees. In a large bowl, combine the AP and wheat flours with the cornstarch.
  • In the bowl of a standing mixer, cream together the butter, sugar and salt.
  • Add the flour mixture to the butter mixture and combine thoroughly, being careful not to over mix.
  •  Shape cookies by rolling them out on a flour-dusted working surface and cutting them out with cookie cutters into desired shapes. Lottie and Doof suggests 1/4 inch thick, and that’s what I did too.
  • Arrange them on cookie sheets ( use a silpat or parchment for this ) and bake until the cookies are brown around the edges. Remove them and dust generously with more sugar.

Serve with tea at work, and something acidic at home! I’m thinking 2010 Ayres Pinot Blanc, or a Samur blanc will fit the bill.

Oatmeal Raspberry Scones Adapted from Baking – from my home to yours by Dorie Greenspan

  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 2/3 cups unbleached all-purpose flour
  • 1 1/3 cups rolled old-fashioned oats
  • 1/3 cup natural unbleached cane sugar
  • 1 tablespoon aluminum free baking powder
  • 1/2 teaspoon aluminum free baking soda
  • 1/2 teaspoon salt
  • zest from one lemon
  • 1 stick plus 2 tablespoons (10 tablespoons) cold unsalted butter, cut into very small pieces
  • 1/4 cup Raspberries (mine were frozen from last year’s adventure on Sauvie Island)
  •  1 egg mixed well
  • sugar

steps

  • Center a rack in the oven and preheat the oven to 400°. Line a baking sheet with parchment or silpat.
  • Stir the egg and buttermilk together.
  • Whisk the flour, oats, sugar, baking powder, baking soda, salt and lemonzest together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between, and that’s just right.
  • Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Gently fold in the berries.
  • Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. turn the dough out onto a lightly floured work surface and divide it in half.
  • Drop scoops of dough on to the baking sheet.
  • Brush the tops  egg wash and sprinkle with the sugar.
  • Bake for 20 to 22 minutes, or until their tops are golden and firm to the touch.
  • Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.

I have a feeling the staff will be eating these with fresh hot coffee in the morning. I don’t see why these couldn’t be turned into a short cake for the evening. Why not take some rasberrries and smash them with muscovado sugar, and drizzle over reheated scones, then top with with some orange zest whipped cream?  I would then serve these with some Vietti Moscato D’asti. Why?Because it sounds delicious!

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