GOLDEN HARVEST OLIVE OIL CAKE

YIELD: SINGLE SERVING (6"x6" pan or similar)

Whole grain fine durum flour - 79 g
Cane sugar - 91 g (plus extra for dusting)
Whole milk - 61 g
Good quality EVOO - 55 g
Egg - 50 g (1 large)
Honey - 7 g 
Salt - 1.5 g
Baking powder - 1.4 g
Citrus zest - 1 g

YIELD: 8-10 SERVINGS 
(9" spring form pan or similar, ensure pan is deep enough for cake to double in size)

Whole grain fine durum flour - 237 g
Cane sugar - 273 g (plus extra for dusting)
Whole milk - 183 g
Good quality EVOO - 165 g
Egg - 150 g (3 large)
Honey - 21 g
Salt - 5 g
Baking powder - 4 g
Citrus zest - 3 g

INSTRUCTIONS

1. Preheat oven to 350 F and grease your baking pan.

1. Sift flour, salt, and baking powder together in a bowl and set aside.

2. Whip egg with whisk by hand or in a stand mixer until light and frothy.

2. Slowly add in sugar, then whisk on medium-hi speed (or by hand for several minutes) until the mixture is pale yellow and fluffy. 

3. Slowly add in the oil and whisk on medium speed or until fully incorporated.

4. Using low/slow speed, add in dry ingredients, scraping down the sides as needed so no dry bits remain. 

5. In the bowl left over from the dry ingredients, whisk together the milk, honey, and zest. Warm the bottom of the bowl to help the honey liquify if needed. 

6. Add the milk mixture and gently whisk/stir to incorporate. 

7. Pour batter into prepared pan. Immediately before placing in the oven to bake, dust the top with extra sugar.

8. Bake: Approx 25-35 min for single serving, 40-50 min for large cake, or until the center reaches an internal temp of 200 F and the top is golden brown.

9. Let cool, then release from the pan. 

Enjoy immediately, refrigerate for several days, or freeze for up to a month.

BACON CHEDDAR SCONES
Adapted from the Bouchon Bakery cookbook

YIELD: 12 SCONES
TOTAL TIME: 2 DAYS

Whole grain white sonora flour*: 107 g
Red Fife type 85 flour*: 196 g
Baking powder: 8 g
Baking soda: 1.6 g
Raw cane sugar: 27 g
Salt: 3 g

Cold, unsalted butter: 132 g
Heavy cream, plus extra for brushing: 70 g
Creme fraiche: 89g

Applewood smoked bacon (I use 1 package of Trader Joe's nitrate-free, no sugar added): 340 grams

Coastal Cheddar: 180 g

Minced chives: 5 g

Freshly ground black pepper

*I source these flours direct from Hayden Flour Mills, and you can get $10 off with my code QUAILSTREET at https://haydenflourmills.com/QUAILSTREET 

RECIPE

DAY 1: PREP & CHILL

1. Preheat oven to 325 degrees F.

2. Cut butter into small, 1/4" pieces, and store in the fridge until needed.

3. Line a baking sheet with foil or silpat, add bacon, and bake until cooked through and starting to crisp. Drain on a plate or baking sheet lined with paper towels. Let cool, then mince into small (1/8" pieces). Turn off oven for now.

4. In mixer fitted with paddle, combine flours, baking powder, baking soda, sugar, and salt on the lowest setting until mixed evenly.

5. Take the butter from the fridge and add. Use the slowest speed to incorporate, then increase one or two speeds for 1-2 minutes until incorporated. Break up any large pieces of butter if needed. Mixture will still be very dry, but butter should be spread evenly throughout.

6. With mixer on slowest speed, add cream and creme fraiche and mix until it just comes together and pulls away from the bowl onto the paddle. Pull dough from the paddle into the bowl, and add bacon, 144 g of cheese, and chives. Pulse until evenly spread throughout.

7. Move dough to a work surface, use hand or dough scraper to press it into a 7" x 9" block. Square off the corners, wrap in cling wrap, and chill for 2 hours.

8. Line a baking sheet with parchment or silpat, and cut the chilled dough into 12 pieces (cut in half the long way, then cut each half into 6 pieces). Place scones on the baking sheet, wrap in cling wrap, and freeze overnight. 

DAY 2: BAKE

9. Preheat oven to 350 degrees farenheit, turning on convect if that's an option.

10. Move the scones to a new (not chilled) baking sheet, brush with extra cream, and sprinkle on remaining cheddar, and black pepper. 

11. Bake for approximately 30 minutes, until golden brown. If you have a top broiler, you can broil the top for an extra minute to brown, but be careful not to burn them! 

12. Let cool (they're still cooking) and then serve the same day or freeze.