sweet lavender scones

August 26, 2016 at 8:38 am | Posted in scone | Leave a comment
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I want to try this recipe to make some lavender scones 😛

recipe from epicurious

http://www.epicurious.com/recipes/food/views/sweet-lavender-scones-395443

Yield
Makes 16 servings
Active Time
15 minutes
Total Time
45 minutes (includes baking and cooling time)

Ingredients

    • 3 cups all-purpose flour plus more for surface
    • 3/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon dried lavender buds
    • 1 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
    • 1 cup plus 2 tablespoons buttermilk
    • 2 teaspoons finely grated lemon zest
    • 1 teaspoon vanilla extract
    • 2 tablespoons sanding or granulated sugar
    • 1 1/2 cups store-bought lemon curd

Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores

Preparation

 

  1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
  2. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
  3. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
  4. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
  5. Serve warm or at room temperature with lemon curd.

Bluberry Raspberry Scone

February 13, 2016 at 9:27 am | Posted in breakfast, scone | Leave a comment
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Blueberry Raspberry Scones

recipe taken from http://www.siftingfocus.com/2012/03/blueberry-raspberry-scones-baking-recipe/

16 tablespoons unsalted butter (2 sticks), frozen whole *
1 1/2 cups fresh berries ** (Any combination of blueberries, raspberries, blackberries or strawberries may be used.)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 oz), plus additional for work surface
1/2 cup sugar (3 1/2 oz), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Method:

Adjust oven rack to middle position and heat oven to 425˚F. Line a baking sheet with parchment paper.

Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons).  Place grated butter in freezer until needed.  Melt 2 tablespoons of remaining ungrated butter and set aside.  (Save remaining 6 tablespoons butter for another use.)  Place berries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined.  With rubber spatula, transfer dough to liberally floured work surface.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square.  Fold dough into thirds like a business letter, using a bench scraper or a metal spatula to release dough if it sticks to rolling surface.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Transfer dough to a plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12-inch square again.  Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough.  Using bench scraper or a thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log.  Lay seam-side down and press log into 12 by 4-inch rectangle.  Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar.  Bake until tops and bottoms are golden brown, 18 to 25 minutes.  Transfer to wire rack and let cool 10 minutes before serving.

*   Although the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used.

** An equal amount of frozen berries can be substituted.  Keep frozen until ready to use.  Cut larger berries into 1/4 to 1/2 inch pieces.

It turned out AMAZING!

Cheddar Scallion Scone

February 13, 2016 at 9:26 am | Posted in Savoury, scone | Leave a comment
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recipe taken from http://www.kingarthurflour.com/recipes/cheddar-cheese-and-scallion-scones-recipe

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 cup grated or chopped sharp cheddar cheese; we prefer Cabot extra-sharp
  • 3 scallions, cleaned, trimmed, and chopped (both white and green parts)
  • 2 large eggs
  • 1/3 cup milk, cream, sour cream, or ricotta cheese
  • 1 tablespoon Dijon mustard, optional, for flavor
  • 1 teaspoon hot sauce, optional, for zing

Instructions

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbly mixture.
  3. Toss in the cheese and scallions.
  4. Mix together the eggs and cream (or dairy of your choice); and the mustard and hot sauce (if you’re using them). Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.
  5. Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.
  6. Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.
  7. Place the scones on the prepared baking sheet, leaving at least 1″ between them.
  8. Bake the scones for 20 to 23 minutes, until they’re nicely browned. Remove them from the oven, and serve warm or at room temperature. Store, well-wrapped, at room temperature, for several days; freeze for longer storage.
  9. Yield: 10 scones.

 

tasted bitter and otherwise amazing! terrible bitter aftertaste!! 😥 I balled my eye out at this scone I’m guessing there were too much baking soda. people suggest usually not more than 1 tsp for 1 cup of flour

I added I added caramelized onion too.. would that have been it?

weekend baking

February 10, 2016 at 11:40 am | Posted in scone | Leave a comment
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let me make these for the weekend:

blueberry raspberry scone

Blueberry Raspberry Scones

http://www.food.com/recipe/blueberry-and-raspberry-scones-291117

that glaze recipe looks good:

http://thepioneerwoman.com/cooking/mixed-berry-scones/

 

cheese scallion

http://www.kingarthurflour.com/recipes/cheddar-cheese-and-scallion-scones-recipe

 

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