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Sep 02, 2014
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Posts Tagged ‘scones’

Baked: Coconut Chocolate Chip Scones

Wednesday, March 26th, 2014

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These scones are definitely for the coconut lover. While I am not one usually one of those people, my boyfriend is, and he’ll often skip breakfast if I don’t insist he eat something. It doesn’t take much convincing to get him to try these.

The scones have a pleasant, soft-yet-crumbly texture thanks to the mixture of grated coconut and coconut milk. (Grated coconut offers a more subtle texture than coconut flakes, but feel free to swap them.) The end result is delicate and light with rich chocolate undertones and crunchy sugar on top. They’re a snap to put together and the unbaked triangles are great to freeze, then pop in the oven for a quick breakfast.

Enjoy and happy baking!

Coconut Chocolate Chip Scones
Adapted from a recipe at Pastry Affair
8 Servings

1½ cup flour
¼ cup granulated sugar
2 Tbsp. baking powder
½ tsp. kosher salt
1/3 cup coconut oil (solid state, not liquid)
1 cup unsweetened grated coconut
¾ cup coconut milk
1 tsp. coconut extract
3 oz. chopped chocolate or chocolate chips
2 Tbsp. Turbinado coarse sugar

• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Use a pastry blender or your fingers to cut in the solid coconut oil until the mixture resembles coarse sand.
• Stir in the grated coconut, coconut milk, coconut extract and chocolate until the mixture comes together.
• Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 wedges (like a pie) and place the triangles on a baking sheet. Sprinkle the tops with the coarse sugar.
• Bake 16 to 18 minutes, until the edges just begin to brown. Allow the scones to come to room temperature before serving.

Wheatless Wednesday: Cranberry, Ginger and Sage Scones

Wednesday, December 11th, 2013

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Make space in your recipe binder’s “gluten-free, grain-free, dairy-free” tab (Doesn’t everybody have one?) for this tasty and health-conscious treat. The few base ingredients are nutritious and delicious, and the add-ins allow for versatility and creativity.

A springtime brunch on a foodie friend’s patio introduced me to these slightly dense, moist, almost cornbread-like triangles. In early June, blueberry was the fruit filling of choice for these scones, slathered with fresh lemon curd. I imagine a savory rendition wouldn’t be a waste of a baker’s time either. Herbs, cheese and flakes of sea salt would do just fine.

The almond flour adds a handful of fiber and moisture not found in your typical white flour scone. But I think your guests will be pleased – that is, if these make it to the holiday brunch table. Make sure you aren’t terribly hungry when they come out of the oven, or you might need a back-up brunch offering!

 

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Cranberry, Ginger and Sage Scones
8 Servings
Adapted from a recipe at SimplyVintageGirl.com

¾ cup fresh cranberries
2½ cups almond flour*
2 Tbsp. tapioca starch or arrowroot
¾ tsp. baking soda
½ tsp. sea salt, plus more to taste
1 egg
¼ cup honey or agave nectar
1 tsp. fresh lemon juice or apple cider vinegar
1/3 heaping cup chopped crystallized ginger, plus extra for topping
8 to 10 fresh sage leaves, finely chopped
Zest of 1 orange (optional)

• Preheat oven to 350 degrees and cover a baking sheet with parchment paper.
• Microwave cranberries in a covered bowl with a splash of water for 45 seconds. Stir cranberries to slightly break them down. Some berries will be whole, and some will break down.
• Combine the almond flour, tapioca starch, baking soda and sea salt in a large bowl.
• In a small bowl, mix the egg, honey and lemon juice together. Add the wet ingredients to the dry ingredients and mix. Fold in the cranberries, crystallized ginger, sage and orange zest until mixed.
• Divide the dough into 8 equal portions. With wet hands, shape each portion into a ¾-inch thick triangle and place onto the lined baking sheet.
• Lightly dust the tops of the scones with a bit of sea salt and few extra pieces of crystallized ginger. Bake 15 to 20 minutes until the edges and tops are lightly brown.
• Let rest at least 15 minutes to allow the scones to set.

*Bob’s Red Mill almond flour is readily available at most grocery stores. Make sure to purchase almond flour made from blanched almonds for the best texture. For a scone with finer texture, pulse your almond flour in a food processor until finely ground. You also can make your own almond flour by processing whole, blanched almonds.

 

 

The Scoop: More details roll in on soon-to-open Pint Size Bakery

Tuesday, February 21st, 2012

The Scoop recently reported pastry chef Christy Augustin’s plans to open her own bakery. Until now, Augustin has kept mum about the location and target opening date for Pint Size Bakery as she negotiated the terms of the lease.

Pint Size Bakery will make its home in the Lindenwood Park neighborhood at 3825 Watson Road, a space formerly occupied by various carry out pizza companies, most recently Bono’s Pizzeria. Augustin hopes to open her shop in early April, since few changes to the space will need to be made. The interior will get a fresh coat of paint to make it “cutesy” and a counter – crafted by Augustin’s woodworker husband from a reclaimed bowling alley lane – will be installed. Any delays, expects Augustin, will be from licensing and permitting.

As for the eats, Pint Size Bakery will not have a standing menu. Rather, there will be categories of baked goods such as bread, muffins, cookies, scones and cupcakes, the flavors of which will “rotate to keep it really fresh with a seasonal focus,” explained Augustin. The bakery will also offer a few hot items including quiches, grilled cheese sandwiches and savory muffins. “We’ll have a good savory focus,” she noted. “To me, pastry is the entire spectrum; it’s not just sweet.”

The bakery will also settle morning caffeine fixes, offering coffee and espresso-based drinks using Kaldi’s beans. Syrups and other java add ins will be house-made.

Pint Size will not have a sit-down dining area, but Augustin hopes that with ample parking (shared with neighboring Pietro’s Restaurant) and the bakery’s location at the busy intersection of Watson Road and Lindenwood Avenue, folks looking for freshly baked goods and a quality cup of Joe won’t mind Pint Size’s grab-and-go style.

When doors open, which could be as early as April 1, hours will be Tuesday through Friday from 7 a.m. to 3:30 p.m., and Saturdays from 8 a.m. to 4 p.m.

 

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