Honey Scones II

February 2, 2010

1/2 cup yogurt (I used greek nonfat)

1/2 tsp baking soda

2 cups all purpose flour

1/2 cup oat flour

1/2 wheat bran

1/3 cup honey

1 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 egg

Put oats in food processor and process a few seconds till ground but not powdery.  (I don’t suppose it would matter if they were powdery, but mine were not.)  Add in flour, wheat bran, salt, baking powder and pulse a few times.  In a small bowl mix yogurt and baking soda.  Add butter into flour mixture and pulse until it resembles coarse meal.  Mix honey into yogurt mix and add into the flour mix.  Pulse until combined, add in egg.  If the dough doesn’t seem goopy enough you can add in heavy cream by the tbsp full until the consistency is right.  I added in about 1 tbsp of cream.  With a 1/4 cup measure scoop out and put on a parchment lined cookie sheet.  Bake in a preheated 350 oven for 12-18 minutes until golden brown.

Side Note:

These scones definitely got better after a few hours.

1 3/4 cups all purpose flour (I used a combination of whole wheat but that is not necessary).
3/4 cup medium stone ground cornmeal
1/4 cup sugar
2 tsp baking powder
3/4 tsp coarse salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
3/4 cup buttermilk
1 large egg
Zest of 1 medium orange (preferably organic), finely grated
6 Tbs unsalted butter, cut into cubes and chilled
1/3 cup dried cranberries
1 egg, for egg wash (optional)
Turbinado or other coarse sugar (such as sanding sugar), for sprinkling (optional)

Preheat oven to 350 and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, whisk together the buttermilk, egg and orange zest.

Add the chilled butter cubes to the dry ingredients, toss with your hands briefly to coat the butter and mix with a pastry blender (you can also use your hands or a fork) until the large chunks of butter are broken up and you have a sandy mixture with pea-sized chunks of butter remaining. Pour in the buttermilk mixture and stir just until dry ingredients are moistened. Stir in the cranberries.

Scoop dough out with a 1/3 cup measure and set on parchment lined baking sheet.   Bake 20 to 24 minutes or until bottoms are light golden brown and a toothpick comes out clean. Transfer to wire rack to cool. Serve warm or at room temperature.

Honey Scones

January 20, 2010

This is a very basic scone but very good.  I’ve been looking for a honey scone recipe for a while and while I don’t think this is the one it was still tasty.  Original recipe found via The Repressed Pastry Chef

2c all purpose flour
1T baking powder
1/4t salt
4T cold, unsalted butter cut into pieces
3T honey
1c cream

Preheat oven to 400F
Combine dry ingredients, cut in butter until crumbly.
Whisk honey and cream, add to the dry ingredients and mix with spoon – this will be thick, almost like dough

Press into greased scone pan… or… lightly flour a work surface, roll out the dough into a circle, cut into 8 triangle-shaped pieces and transfer each to a baking sheet lined with parchment.

Bake for approx 20 minutes or until golden brown on top. Cool for 5 minutes in pan then turn out onto wire rack and cool for another 5 minutes.

Serve warm whipped cream and jam or mascarpone and lemon curd…

Perhaps it was my extreme need for energy with an infant who still doesn’t sleep through the night, but I awoke this morning with the crazy idea to try making a scone with no white flour. Sounds simple enough but if you’ve ever baked with pure wheat flour, you know it changes everything. I fully expected to fail but come up with something at least edible if not enjoyable. Imagine my surprise when the scones not only turned out but were good! The first bite was decidedly wheat-ish, but in a nutty, sweet way. Not bad. Maybe I will save the white flour ones for the weekends now.

1 C whole wheat flour

1/2 C wheat bran

1/2 C raw wheat germ

1/4 C flaxseed meal

2 t baking powder

3 T sugar

1/2 t kosher salt

1/2 C frozen cranberries

6 T cold, unsalted butter cut into cubes

1/4 C oats

1/4 C dry cranberries

zest of 1 orange or lemon

1 egg

1/2 C (scant) whole milk

Preheat oven to 425.  Combine the wheat flour through the cranberries in a food processor and pulse until cranberries are broken up and incorporated. Pulse in butter until mixture is like coarse meal. Pour dry ingredients into another bowl and stir in oats, zest and dried cranberries. In a small bowl mix egg and milk. Stir into dry ingredients. Mix until evenly moist. Form into 8 balls and place on parchment lined baking sheet. The dough will be very wet but should still hold its shape. Bake for about 15 minutes or until just starting to brown.

Enjoy!

Mascarpone how I love thee

January 2, 2010

Though this is a blog about scones I seem to have trouble lately posting scone recipes.  Alas, I can post about what I put on them.  2009 was my year of discovering mascarpone.  A year of realizing it was not just limited to tiramisu but contained a full range of possibilities, and accompanying the scone has been my favorite use.  Slightly sweet, but not enough to off set the flavor of the scone it covers, a whip cream substitute, a wonderful bedfellow to lemon curd (that’s another post), delectable, tasty, marvelous, even forgiving enough to make my worst scone mistakes enjoyable.  Give it a try.

New Year’s Scones

December 29, 2009

As in New Year’s Resolution Scones. I wanted something that I would feel good about eating every day. These have a healthy dose of whole grains, berries full of antioxidents, an egg for protein about 1/2 T of butter per scone. Not bad.

1 C oats

1 1/2 C all-purpose, unbleached flour

3T flaxssed meal

2T raw wheat germ

1/4C packed brown sugar

2T granulated sugar

3/4t kosher salt

1T baking powder

1/2t baking soda

1 C frozen cranberries

6T cold, unsalted butter, cut into pieces

1 egg

1t vanilla

1/2 C buttermilk

1/2 C frozen blueberries

oats and turbnado sugar for sprinkling

Preheat oven to 425. In a food processor add the oats and process until finely ground. Add the rest of the dry ingredients and the frozen cranberries and pulse a few times until the cranberries are ground up. Add the butter and process until mixture is like coarse meal. Stir in (do not process) blueberries.  In a separate bowl mix egg, vanilla and buttermilk. Add dry ingredients to wet ingredients and mix by hand (not in the food processor) until dough comes together–if it is too dry, add buttermilk by tablespoons until it forms a cohesive mass.  (Dough should be wet and sticky–more so than traditional scone dough). Scoop out 10 mounds of dough onto a parchement lined baking sheet. Gently press some oats and sugar into the top of each scone. Bake for 12-14 minutes or until golden and slightly firm to the touch. Once out of the oven, let sit for 15 minutes before eating. Warming leftover scones on subsequent days in a 300 degree oven for a few minutes yields great results.

Christmas Scones

December 24, 2009

2 C all-purpose, unbleached flour

1/4 C oats

2T flaxseed meal

2 1/2 t baking powder

1/2t kosher salt

1/2t baking soda

1/4 C sugar

6T cold, unsalted butter

1/2 cinnamon chips

1 egg

1/2 C sour cream

1t vanilla

whole milk or half & half

Christmas sprinkles

Preheat oven to 425. Line a baking sheet with parchment paper. Pulse dry ingredients in food processor then add in butter (cut into 1T slices). Pulse until mixture looks like coarse meal. Put in bowl and stir in cinnamon chips. In a separate bowl mix egg, sour cream and vanilla. Add to dry ingredients and stir until a dough forms–knead a few times to bring it together. If mixture is too dry, add whole milk or half & half (or anything other than low-fat milk) by 1T increments until dough can be kneaded into a cohesive ball. Flatten ball into a disk about 1 inch thick. Sprinkle with Christmas sprinkles and press gently into the dough, just enough to stick. Cut into 10 wedges and lay on baking sheet. Bake until just starting to turn golden, about 10 minutes.

Merry Christmas!

Sweet-Tart Scones

December 11, 2009

I’ve been trying to create a good scone using blueberries and cranberries and finally came up with one that has good flavor and good texture. Most of my previous attempts tasted good but came out too cakey to truly be called a scone. This is a modified version of the oatmeal scone recipe from my Baking Illustrated cookbook. (BTW any baker would love this cookbook for Christmas–I have yet to make anything that isn’t great and fairly easy from it. The quick cinnamon buns are fantabulous and will grace our Christmas morning table).

3/4C unbleached, all-purpose flour (I always use King Arthur)

1/4t baking soda

1t baking powder

scant 1/4 C sugar

1/2t kosher salt

3/4C rolled oats, toasted

4T cold, unsalted butter

1/4C whole milk

1/4C sour cream

1/2t vanilla

1/4 C blueberries (I used frozen)

1/4 C frozen (not dried) cranberries (halved is ideal)

Heat oven to 375 and toast oats on a baking sheet for about 7 minutes. Let cool.

Turn oven up to 450.

Mix all dry ingredients except oats and cut in butter until mixture resembles coarse crumbs. Stir in cooled oats. In a spearate bowl mix milk, sour cream and vanilla. Toss blueberries and cranberries into dry ingredients and then quickly mix in the wet ingredients and gently stir/fold until evenly moist. Using a 1/4 measuring cup scoop out mounds of dough onto a parchment lined baking sheet. Slightly press down each mound and sprinkle with demerara or turbinado sugar. Bake at 450 for about 12 minutes or until dark golden. *Let sit for 10 minutes.

Makes 8 smallish scones

Chocolate Chip-Toffee Scones

November 28, 2009

Years ago a friend with impeccable taste gave me this recipe. The first time I made them I was sure there was a typo in the recipe–no butter or egg? The use of whipped cream alone in bringing the dry ingredients together makes this an especially fast recipe–great for a house full of guests. Normally I am not a fan of chocolate in my breakfast, but these are so decadent that they are fun to make for a special treat. Today was our inauguration of the Christmas season. We will cut down a tree and right now my favorite soundtrack is playing: A Charlie Brown Christmas by Vince Guaraldi. Enjoy!

More Pumpkin Scones

November 12, 2009

I wanted to make pumpkin scones that reminded me of my grandma’s fabulous pumpkin bread. The texture of these is a little more cakey than I like in a scones but the flavor is perfect. The texture improves if you don’t eat them hot out of the oven. I will work out the kinks and post a new recipe in the future, but in the meantime, these are my favorite pumpkin scones yet.

2 cups all-purpose flour

1/3 cup brown sugar

2 teaspoons baking powder

1/2 t baking soda

1/4 teaspoon kosher salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup cinnamon chips*

6T cold, unsalted butter

1 cup pumpkin

1 egg

1/4 cup buttermilk

1/2  teaspoon vanilla

Preheat oven to 400 degrees. Mix dry ingredients (excluding cinnamon chips) and cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. In a separate bowl mix pumpkin, egg, buttermilk and vanilla. Stir into dry ingredients and knead until dough just comes together. Dough will be very wet. Use a 1/3 cup measuring cup to scoop mounds of dough onto baking sheet. Sprinkle with Turbinado or Demerara sugar.  Bake on parchment-lined cookie sheet until just starting to brown, about 20 minutes.

*King Arthur or Prepared Pantry cinnamon chips are by far the best brands. They contain no creepy additives and are not overly sweet like brands you may find in your grocery store.