Tag Archives: scones

Double Chocolate Oat Scones

18 Jun

Another weekend morning, another oat flour creation. I really am starting to love baking with oat flour– the texture, and the knowledge that it’s really not so bad for you… All good things. So I made double chocolate scones– yum!

Ingredients

  • 1 1/4 c oat flour (I processed my own in the food processor)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp cocoa powder
  • 1-2 tsp sugar
  • 1/4 tsp salt
  • 1/2 ripe banana
  • 3 tbsp milk (I used skim)
  • 3 tbsp chocolate chips

Method

  • Preheat to 350.
  • Mix all dry ingredients together with a whisk until smooth.
  • Mash banana, adding milk, with a whisk until thinner and smooth.
  • Add wet ingredients to dry. Stir in chips, and form a dough. Pat down into a rectangle shape and cut triangles. You might want to sprinkle with extra sugar on top. Baking on silpat for ~10 minutes or until top cracks.
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Cheddar Sweet Corn Scones

27 May

Mmmm, love love love scones. But wanted something a little more savory than sweet right now. We had a smidge of steamed sweet corn leftover from dinner 2 nights ago, and a little brick of cheddar as well… Right on!

Ingredients

  • 2 c flour
  • 1 tsp salt
  • 2 tsp sugar
  • 1 1/2 tsp baking powder
  • 4 oz cheddar, grated
  • 1/3 c steamed sweet corn (cut off the cob of course)
  • 2 tbsp chopped scallion onions
  • 1/4 c cold butter, cut into small pieces
  • 1/2 c skim milk

Method

  • Preheat to 425. Whisk all dry ingredients together. Add cut butter and crumble into flour mixture with hands– until mixture is in tiny pea-crumbles. Stir in cheese and corn.
  • Add milk and mix in with hands. (Add a bit more milk if it is still too dry)
  • Once you have a good dough-like consistency, turn out onto floured surface. Pat down to a thin rectangle. Cut into triangles with a knife and bake on a silpat (or parchment paper) for ~15 min, or until golden brown.

Whole Wheat Craisin Scones

25 Apr

Monday 5:50am. Stuck scones in the oven and dashed to shower while they baked… Ate 2 fresh scones on my way out and brought the rest in to work for my colleagues, making me– a Monday Morning HERO. Recipe based on this, but adapted.

Ingredients

  • 1 1/3 c flour
  • 2/3 c whole wheat flour
  • 2-3 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c cold butter
  • 1/2 c craisins
  • 3/4 c skim milk

Instructions

  • Preheat to 425. Whisk all the dry ingredients together in a large bowl.
  • Cut butter into small chunks and mix into the flour mixture, using your hands, but try not to work it too much since you don’t want the butter to melt. Consistency should be coarse.
  • Stir in craisins. Then stir in milk until it keeps together, but don’t over-mix (especially since the overmixing the whole wheat flour makes it taste more leaden).
  • Flatten into a rectangle on a floured surface– about 1/2 in thick. These made ~12 small triangle scones. Place on parchment paper-lined baking sheet and bake for 15-20 min. OR layer with parchment paper in a tupperware to store in the fridge overnight, so you can be a Monday Morning HERO like me…
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Grapefruit Scones

26 Feb

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After getting back from our little day-long respite from the city (went to Huntsville State Park for a night of camping and hiking around the lake), we had to play catch up with everything on our list on Sunday. Finally after a quick and lighter meal (after eating bbq and burgers most of the weekend) of green beans with an Asian ginger sauce, tofu, and purple sticky rice, I realized that I hadn’t baked anything new this week, and had really coveted trying out a grapefruit scone recipe. I adjusted the heck out of the initial recipe, but it turned out tasty, especially with the aid of the grapefruit curd, which we topped it with. I have to say, scones for dessert are pretty damned good.

Ingredients

  • 1 grapefruit, sectioned
  • 1/4 c sugar
  • 2 c flour
  • 2 tsp baking powder
  • pinch salt
  • 4 tbsp butter, cut into small pieces
  • 1/2 c non-fat vanilla yogurt
  • 2 tbsp grapefruit juice
  • 1/4 c 2% milk (skim should work fine too)
  • dash of sugar, for topping

Instructions

  • Preheat oven to 425
  • Section the grapefruit and cut each section into thirds, let sit over sieve so that remaining juice and drip and be caught
  • Whisk together flour, sugar, salt, baking powder
  • Work the cut butter into the flour mixture with a fork until the butter pieces are much smaller and incorporated
  • In a separate bowl, whisk together yogurt, milk, and grapefruit juice
  • Add the grapefruit sections into the dry ingredients and then gently mix in the wet ingredients, until a rough dough forms.
  • Flatten dough out, cut into scone wedges, top with a scant amount of sugar on each, and place on silpat into oven for ~10-15 min or until golden brown

Cranberry Scones

3 Dec

20130311-153946.jpgWoke up too damned early on this Sat morning and couldn’t go back to bed, so decided to make cranberry scones. Adapted from the Joy of Baking recipe. Super duper amazing, and just what I needed this morning. Rafe woke up as it was baking (maybe he smelled it?)…

Ingredients

  • 2 c flour
  • 1/3 c sugar (I used Splenda sugar blend)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c cold butter
  • 1 1/2 c fresh cranberries
  • 3/4 c skim milk
  • almond slivers to decorate

Instructions

  • Preheat to 400
  • Put all the dry ingredients in a large bowl, whisk until thoroughly mixed
  • Cut butter into small chunks and mix into the flour mixture. I used my hands, but try not to work it too much since you don’t want the butter to melt. Consistency should be coarse.
  • 20130311-153837.jpgStir in cranberries, but try not to break any of them! Then stir in milk until it keeps together, but don’t over-mix.
  • Flatten into a rectangle on a floured surface. Cut into 8 triangles, cover in almond slivers. Place on parchment paper-lined baking sheet and bake for 15-20 min.

 

Doesn’t have that much butter in it, so you can feel free to add butter on it after it has baked… 🙂

 

 

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