Category: Scones

11/21/06

Cinnamon Walnut Scones

Permalink 06:56:21 pm, Categories: Breakfast, Scones  

I made these for a recent brunch and they were delicious. While they're more traditional patted out and cut into triangles, I'm prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
3/4 cup buttermilk

2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.

2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.

3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

4. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.

5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

06/09/06

Lemon Scones

Permalink 06:01:25 pm, Categories: Breakfast, Scones, Photo  

Lemon Scones

http://www.bbonline.com/recipe/snughollow_pa_recipe1.html

Pictured are drop scones on the left and patted out and cut scones on the right. While the triangles are more traditional the texture is much better on the drop scones.

350°

1 1/2 cup flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon peel (1 lemon)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cut into pieces
9 tablespoons whipping cream
2 tablespoons lemon juice
extra cream for brushing on top
sanding sugar

Mix flour, 3 tablespoons sugar, lemon peel, baking powder, baking soda and salt in processor. Add butter, cutting in with on/off turns until mixture resembles coarse meal. Put mixture into bowl. Add 8 tablespoons cream and lemon juice, blend until soft moist dough forms. Drop dough by 1/4 cupsful onto heavy baking sheet. Brush tops with 1 tablespoon cream. Sprinkle generously with sanding sugar. Bake until lightly colored, about 15-25 minutes.

This recipe doubles easily. I use a disher, either 1/4 c 2 T. I think I can taste the aluminum in the baking powder, I usually got al-free but picked this up accidentally. I'll update when I remember to try again.

06/01/06

Classic Cream Scones with Raspberries

Permalink 08:02:58 am, Categories: Breakfast, Scones  

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons chilled unsalted butter
1/2 cup heavy whipping cream
1 egg
1 1/2 teaspoons vanilla extract
1/3 cup raspberries, fresh or frozen (thawed and drained)
2 tablespoons pearl sugar

Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.

Combine dry ingredients in food processor. Pulse to combine. Add butter, pulse untill mixture resembles coarse crumbs.

In separate bowl, combine cream, egg and vanilla.

Add this to the dry ingredients and mix minimally with a fork. Mix just till dough hangs together.

Place on lightly floured surface and divide into two parts. Knead each half briefly and gently. Pat into a 10 inch circle. Place raspberries on top of dough. Pat out remaining portion of dough to same size and place over raspberries. Push edges gently to partially seal together. Brush with milk, cream, water or egg white and sprinkle with pearl sugar.

Cut into 8 or 12 wedges. Place on prepared baking sheet. Bake 10 minutes.

Serve warm with Lemon Curd.

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My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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