Posts Tagged SCONES

CLEMENTINE APRICOT-GINGER SCONES

Scones are one of my favorite things to make.  They taste great, they are relatively easy to make and they freeze and store easily!  It seems that no matter what I make for guests, I always get the most positive response from my scones.  I have always made an apricot scone and it is fabulous so I was a bit reluctant to try this one adding in the ginger.  This one with the ginger is different but every bit as good as my praise-earning apricot scones.

Let’s get started making scones this morning!

CLEMENTINE APRICOT-GINGER SCONES

 

PREP: 15 MINUTES

CHILLING TIME: 20 MINUTES

BAKING TIME: 30 MINUTES

OVEN TEMP: 350 DEGREES

SERVES –8 SCONES

Ingredients:

2 cups plus 2 tablespoons pastry flour

1/4 cup plus 4 teaspoons sugar, divided

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1 stick butter, frozen, cut into 1-inch pieces

1/2 cup diced dried apricots

1/3 cup diced candied ginger

1 cup whipping cream, divided

4 teaspoons sugar

Directions:

1. Place the pastry flour, one-fourth cup sugar, baking powder and salt in a food processor and pulse a few times to mix. Add the butter and pulse until fine crumbs form.

2. Spoon the mixture into a large mixing bowl. Stir in the apricots and ginger. Pour in three-fourths cup plus 2 tablespoons cream and fold with a spatula until the cream is incorporated, then use your hands to mix gently. Do not overwork the dough; it will be crumbly.

3. Turn the dough out onto a floured surface, pressing it together. Flatten into a 7 1/2-inch-square, 1-inch thick. Cut into quarters. Cut each quarter in half to form two triangles. Place the scones on a parchment-lined baking sheet, 2 to 3 inches apart, and wrap tightly in plastic wrap. Freeze until firm.

4. Heat the oven to 350 degrees. Brush the tops of the scones with the remaining 2 tablespoons whipping cream and sprinkle evenly with the remaining 4 teaspoons sugar. Bake until golden, about 30 minutes. Allow to cool before removing from the parchment.

Now the best part as always . . . ENJOY!

Thank you for reading, following and subscribing to my blog. Share the wealth . . . forward and share this with others!

Kris

For information about our upcoming cooking class which will feature grilling with my husband Pat Check Our Website

Also, we have a few vacancies left in July . . . a great time to visit the Flint Hills of Kansas.  Check Us Out and come and chill!

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LA BREA BAKERY CHOCOLATE-WALNUT SCONES

LA BREA BAKERY CHOCOLATE-WALNUT SCONES

PREP: 20 MINUTES

CHILLING TIME: 1 HOUR

BAKING TIME: 30 MINUTES

OVEN TEMP:  350 DEGREES

SERVES – 12

Ingredients:

1 ¼ CUP TOASTED WALNUTS, DIVIDED

7 TABLESPOONS GRANULATED SUGAR, DIVIDED

2 ¾ CUP UNBLEACHED PASTRY FLOUR OR UNBLEACHED ALL- PURPOSE FLOUR

1 TABLESPOON PLUS 1 TEASPOON BAKING POWDER

PINCH OF SALT

½ CUP (1 STICK) PLUS 2 TABLESPOONS UNSALTED BUTTER, CUT INTO 1 INCH CUBES AND FROZEN

1 CUP (6 OUNCES) FINELY CHOPPED BITTERSWEET CHOCOLATE

1 CUP PLUS 2 TABLESPOONS WHIPPING CREAM, DIVIDED

¼ CUP CRÈME FRAICHE OR SOUR CREAM

1 TABLESPOON VANILLA EXTRACT

Directions:

1.  In a food processor fitted with the steel blade, combine 1 cup of the nuts with 3 tablespoons sugar and process until the mixture is the consistency of fine meal.   Add 3 more tablespoons sugar with the flour, baking powder and salt and pulse to incorporate.  Add the butter and pulse on and off until the mixture is the consistency of fine meal.
2.  Transfer the mixture to a large bowl and stir in the chocolate pieces.  Make a large well in the center and pour in 1 cup whipping cream, the crème fraiche and the vanilla.  Whisk the liquids together.  Using one hand, draw in the dry ingredients and mix until just combined.  The mixture will be crumbly.
3.  Wash and dry your hands and dust them with flour.  Turn the dough out onto a lightly floured work surface and knead gently a few times, then gather it into a ball.  Roll or pat the dough into a circle 1½ inches thick.  Spray the inside of a 1½ inch round cutter with nonstick spray and cut out circles, cutting them as close together as possible and keeping the trimmings intact.
4.  Gather the scraps, press them back together and cut out additional circles.  (If the dough gets too soft to cut refrigerate it for 15 minutes) lace the circles in groups of three on a parchment-lined baking sheet, spacing the groups 1 inch apart and gently pressing the edges together to form clovers.  Freeze until firm about 1 hour.
5.  Brush the tops with the remaining 2 T. cream and sprinkle with the remaining 1 T. sugar and ¼ cup ground nuts. Bake for 30 -34 minutes until light brown and slightly firm to touch.

These scones are very large and rich.  In our second cooking class, because of the amount of food we prepared, we opted to bake these as each individual circle rather than the clover cluster of 3.  This might be something for you to consider if you are serving these with other foods.  If they will stand alone . . . I vote for the clover clusters.

ENJOY!

Kris

For information about our upcoming cooking classes or for awesome accommodations in the picturesque Flint Hills of Kansas, Visit our Website!

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TOASTED OAT-WALNUT SCONES

If you are going to have a tea, there are certain minimums which, in my opinion you have to include.  The first is finger sandwiches (which we gave you the first recipe for a couple of posts ago) and the second is scones.  This recipe for Toasted Oat-Walnut Scones is my mom’s and is the first of three different scones we did at our Lady’s Tea.


TOASTED OAT-WALNUT SCONES

 

PREP: 15 MINUTES

BAKING TIME: 12 – 15 MINUTES

OVEN TEMP:  425 DEGREES

SERVES – 8

 

Ingredients:

1 1/3 CUPS TOASTED OATS (DIVIDED-1 CUP FOR DOUGH 1/3 CUP FOR TOP OF SCONES)

1 ½ CUPS FLOUR

3 TEASPOONS BAKING POWDER

¼ TEASPOON BAKING SODA (HEAPING TEASPOON)

1 TEASPOON CINNAMON

¼ TEASPOON (SCANT) NUTMEG

½ CUP SUGAR

½ TEASPOON SALT

1/3 CUP BUTTER

¾ CUP BUTTERMILK (IT MAY TAKE A 1-2 TBSP MORE)

¾ CUP CHOPPED WALNUTS OR CHOPPED DATES (OR ½ WALNUTS AND ½ DATES)

1 TEASPOON VANILLA

Directions:

1.  To toast oats place in 350 degree oven for 5-8 minutes.
2.  Sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt.
3.  Blend flour mixture with butter, when the size of meal mixture, add oats then add walnuts and dates (if using).
4.  Add milk and vanilla with rubber spatula until all liquid absorbs and all dough clings together.
5.  Roll as for biscuits, ¾ inches thick, then scatter the 1/3 cup of oatmeal over top. Cut with biscuit cutter and place on parchment lined paper. Bakes at 425 degrees for 12 – 15 minutes
6.  Alternatively – if you want scones to split easily, roll to 3/8 inch thickness melt some butter and spread on half and double the dough back over, then sprinkle on the oats and roll a little to right thickness – cut with biscuit cutter and bake at 425 degrees for 12 – 15 minutes.

ENJOY!

Thank you for reading!

Kris

Spring is the perfect season to spend time in The Flint Hills of Kansas . . . the hills are super green and the sky as always . . . goes forever.  CLICK HERE  to learn more about our upcoming cooking classes, guesthouse stays and cooking weekend packages.

 

 

 

 

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