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Posts Tagged ‘scones’

By the Book: How to Boil an Egg by Rose Carrarini

Friday, October 28th, 2016

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How to Boil an Egg by Rose Carrarini is full of simple, timeless egg-centric recipes from a basic poached egg to quiche and pastries. What attracted me to the book, though, was its restrained British elegance with lush stills of popovers and Eton messes by botanical artist Fiona Strickland.

I want to be the person who can make an excellent scone. The classier-sounding British biscuits have always eluded me in their simplicity, and though this recipe made a clear and even pleasant read, that remains the case. Everything from the weather to the way you fill a cup with flour can affect the amount of liquid needed to bake scone, and it’s hard to adjust ingredients without overworking the dough. However, despite being a bit dry and tough, these cute teatime snacks were delightfully savory and deeply spiced – perfect with a generous pat of butter.

Skill level: Beginner to intermediate – the directions are clear and helpful, but some dishes require a little experience, or at least cooking common sense.
Others to try: Green tarts, popovers
The verdict: Despite the bold and interesting flavor of these scones, their dryness couldn’t beat Butter & Scotch‘s biscuits and gravy.

 

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Cheddar, Leek & Curry Scones
18 small scones

4½ cups (500 g.) self-rising flour, plus extra for dusting
4 Tbsp. caster (superfine) sugar
2 tsp. curry powder
½ tsp. salt
100 g. (scant ½ cup) butter
60 g. (generous ½ cup) grated cheddar cheese
2 eggs
120 ml. (½ cup) sour cream
Lightly beaten egg, to glaze

For the leeks:
40 g. (3 Tbsp.) butter
1 Tbsp. olive oil
250 g. (9 oz.) leeks, thinly sliced
1 tsp. sugar
Salt and freshly ground black pepper, to taste

• Preheat the oven to 400 degrees and line a baking sheet with baking parchment paper.
• First, prepare the leeks. Melt the butter with the oil in a pan, add the leeks and cook over low heat, stirring occasionally, for 10 to 15 minutes, until very soft.
• Stir in the sugar, season with salt and pepper and leave to cool, and then chill in the refrigerator.
• Meanwhile, put the flour, sugar, curry powder, and salt into a bowl, add the butter and rub in with your fingertips until the mixture resembles fresh breadcrumbs.
• Stir in the cheese and make a well in the middle.
• Lightly beat the eggs with 3 tablespoons of the sour cream in a bowl, stir in the leek mixture, and pour into the well.
• Using a fork, stir to mix, finishing by hand to bring the dough together, adding the remaining cream if necessary. Do not overwork the dough – it should just come together softly but firmly.
• Roll or pat out the dough on a lightly floured surface to about 3 centimeters (1¼ inches) thick.
• Carefully stamp out 4 to 5 centimenter (1½- to 2-inch) rounds and put them on the prepared baking sheet.
• Brush with beaten egg to glaze. Bake for about 20 minutes, until golden.

Reprinted with permission from Phaidon

Baked: Chai-Chocolate Chip Scones

Thursday, September 22nd, 2016

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Chai and chocolate is an underrated combination. Aromatic spices like cinnamon, cardamom and clove enhance chocolate’s rich flavor. These scones have a crusty, crispy edge and a soft, delicate crumb inside, with a hint of spice at the end of every bite. They’re best on a Sunday morning for family or friends visiting. It’s hard to eat just one.

 

Chai-Chocolate Chip Scones
Adapted from a recipe at Sally’s Baking Addiction 
6 scones

2 cups (250 g.) all-purpose flour*, plus more for dusting
2½ tsp. baking powder
½ tsp. kosher salt
½ cup (1 stick) cold butter, grated or cubed
½ cup plus 1 Tbsp. buttermilk, divided
½ cup (100 g.) granulated sugar
1 large egg
1 tsp. vanilla extract
1 tsp. chai spice mix (recipe follows)
1¼ cups semisweet chocolate chips
2 Tbsp. coarse sugar

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine the flour, baking powder and salt. Add the butter, then use your fingers to rub the butter into the ingredients until the mixture is coarsely combined.
• Add ½ cup buttermilk, sugar, egg, chai spice mix and vanilla extract, then use a spatula or your hand to almost bring the mixture together. Add the chocolate chips and gently mix to combine, taking care not to overwork the dough.
• Sprinkle a clean work surface with flour and turn the dough out on it. Use your hands to forma 6-inch disk, then use a sharp knife to divide into 6 equal wedges.
• Place scones on the baking sheet with room between them to spread. Brush the scones with the remaining 1 tablespoon buttermilk and sprinkle with the coarse sugar.
• Bake 20 to 25 minutes, until lightly golden and cooked through. Let cool about 10 minutes before serving.

*For the best texture, I recommend weighing the flour. 

 

Chai Spice Mix

In a small bowl, combine ½ tablespoon ground cinnamon, 1¼ teaspoons ground cardamom, ¾ teaspoon ground ginger, ½ teaspoon ground allspice, ½ teaspoon ground cloves and ¼ teaspoon ground nutmeg. Store covered in an airtight container.

 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

By the Book: Carla Kelly’s Strawberry Basil Scones

Saturday, May 30th, 2015

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I used to be an avid baker, but things changed a few years ago after I started a small kitchen fire with an errant kitchen towel. Since that not so holly-jolly Christmas, I’ve taken an extended hiatus from baking, but after spying this recipe for summery strawberry basil scones, I decided my stomach would overpower my fear.

Carla Kelly’s book, Vegan Al Fresco, is a collection of vegan recipes meant to be consumed at picnics and on patios. They also seem simple to prepare and boast versatility; the strawberries in these scones, Kelly claimed, can be replaced with blueberries.

 

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Strawberry and basil are a classic combo, and both are available in abundance at farmers markets right now. And while the recipe is techincally vegan, the only changes from a traditional scone recipe is soy milk in place of cow’s milk and canola oil in place of butter. All other ingredients are available in any baking aisle, so I didn’t have to hit three different specialty shops hunting down an obscure dairy substitute.

 

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I began the recipe with high hopes and an empty stomach. First, I chopped the strawberries and basil, which smelled divine. Then I combined the soy milk and the apple cider vinegar, a vegan substitute for buttermilk. The soy milk immediately began to bubble, but don’t fret – it’s suppose to do that. The reaction is meant to create the tangy flavor notes buttermilk provides.

 

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Whisking in the jam, sugar, oil and extract was pretty straightforward, and left a pink milky mixture with chunks of jam throughout. Don’t mix the batter too thoroughly; the chunks of strawberries and jam throughout the scones are the tastiest part.

 

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Rather than shaping the dough and then slicing it into triangles, Kelly advocated scooping 1/3-cup portions onto the baking sheet, hence their more freeform shape. They required only 15 minutes in the oven – perfect, since I was hungry now.

 

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The finished product was light and cakey, more like a strawberry bread than a denser, crumbly scone. They also lacked the berry and basil punch I expected, though I quickly remedied that with a thick smear of strawberry jam on top. Next time I make these summer treats, I’ll add more sugar and jam to up their sweetness – even if that loses my outdoor fete a few healthy points.

 

Strawberry & Basil Scones
10 scones

1 cup (250 ml.) plain soy milk
1 tsp. apple cider vinegar
3 Tbsp. strawberry jam
3 Tbsp. sugar
3 Tbsp. canola oil
1 tsp. strawberry or vanilla extract
2 cups (500 m.) all-purpose flour
1 cup (250 m.) whole wheat pastry flour
3½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ cup (125 ml.) finely diced fresh strawberries, about 8 medium
2 heaping tsp. finely chopped fresh basil

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the soy milk and vinegar. Let it thicken for 5 minutes. Stir in the jam, sugar, oil and extract and whisk to combine and eliminate large lumps of jam.
• Sift in the flours, baking powder, baking soda and salt. Mix to just combine. Gently fold in the strawberries and basil.
• Portion the dough into 10 scones with a 1/3 cup (80 ml.) measure. Place on the baking sheet and bake for 15 to 20 minutes, until lightly browned.
• Cool on the baking sheet for 5 minutes, then transfer to a rack to complete cooling, or serve warm.

Reprinted with permission from Arsenal Pump Press

What’s your favorite use for seasonal strawberries? Tell us in the comments below for a chance to win a copy of Vegan Al Fresco.

 

 

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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