Posts tagged ‘scone’

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April 16th, 2013

Lemony Poppy Seed Scones {with Sweet Vanilla Glaze}

by Chrissy

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One word. Zesty.

These little scones are zesty. And they have the perfect balance of sweetness.

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They are buttery and lemony tidbits of joy, glazed with a sweet vanilla drizzle. These scones are perfect for tea parties, brunches, breakfast, or a slightly sweet & sinful treat, just because.

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I love making treats for people. Nothing can beat the smile that is received, in return. Sharing homemade goods really spreads the love, and also maybe the calories, but who cares? When it comes to serving and blessing others, calories don’t count.

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For those of you who aren’t so inclined to baking, scones are fairly simple to make and always a joy to savor, so try them out!

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The only thing I wish I had was a good circular cutter. I never seem to have one that’s the right size. My mom has this really cool two-sided round biscuit cutter, with two different sizes and it is heaven-sent. It’s an old brown plastic thing from the 70’s that looks like it will break at any given moment, but somehow it has lasted through the ages.

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So, when I can’t seem to find the right size cutter, I get creative and start checking out the glassware. I’ve found that wine glasses work best, for a few reasons:

1. You can justify enjoying a glass of wine immediately following the cutting out of scones. I mean, it’s already down from the cabinet. Just give it a good rinse and you’re set.

2. Thin-rimmed glasses are precision cutters…just be absolutely sure to flour the rim each time.

3. See #1. Obviously.

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Lemony Poppy Seed Scones {with Sweet Vanilla Glaze}

Print Recipe!

Makes about 30 small scones or 15 larger scones

Ingredients:

3 cups all-purpose flour

1/2 cup sugar

3 Tbsps poppy seeds

1 Tbsp baking powder

1 1/2 Tbsp lemon zest

1/2 tsp salt

10 Tbsps (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 large egg

3  Tbsps fresh lemon juice

1/2 cup whole milk (or alternative milk)

1 tsp vanilla

Turbinado sugar, for sprinkling tops

 

Sweet Vanilla Glaze:

1 1/2 cups powdered sugar

2 Tbsps lemon juice

1 tsp pure vanilla extract or vanilla bean paste

 

Directions:

Preheat oven to 375°F.

In a mixing bowl, combine flour, sugar, poppy seeds, baking powder, lemon zest, and salt. Add pieces of butter and work it into the dry mix with your hands, until it resembles a course meal (or you can use a pastry cutter).

In a medium bowl, whisk egg, lemon juice, milk and vanilla in medium bowl to blend. Add to flour mixture and mix until it is incorporated into a dough. If sticky, add a touch more flour and if too dry add another splash of milk.

Using floured hands, gather dough into ball and on a lightly-floured surface, flatten dough into a 1/2- 3/4 inch thick round. With a biscuit cutter, cut into desired size circles. Transfer scones to a silpat or parchment paper lined baking sheet; lightly brush the tops with milk and sprinkle each with a pinch of Turbinado sugar.

Bake until scones are lightly golden brown, about 20-25 minutes (adjust baking time to size of scone). Transfer to rack and cool.

To make the glaze: mix ingredients together and drizzle over completely cooled scones. Allow glaze to dry before storing them.

From the Little Yellow Kitchen,

Chrissy

Posted in Breakfast, Dessert, Recipes, Snack, Uncategorized | 4 Comments »

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July 31st, 2012

Savory Ham, Cheddar & Chive Scones

by Chrissy

It’s like your favorite omelet, egg scramble, egg sandwich…


…or Hot Pocket. Pretend, I didn’t say that. But if you can’t pretend, my only statement is that I may have looked forward to those frozen ham and cheese hot pockets, dressed in weird microwavable sleeves, for an after-school-before-soccer-practice snack.

Hey, we all do things we aren’t proud of.

I feel like my only redemption for my past indulgences was to make this savory scone.

Fresh out of the oven, these things are To. Die. For.


However, as most buttery, flakey, and deliciously dense scones go, you can still enjoy them after they’ve cooled, maybe even moistened by a pad of homemade honey butter.

Here’s a handy dandy step-by-step:

Sift flours, salt, pepper, baking soda, baking powder, and sugar. It will look like a snowy mountain of fluff, like this.

Chop some chives.

Shred some of that good ol’ Wisconsin cheddar. You’ll need to shred extra for the scone topping as well as some to snack on :) . Let’s be real, I can never resist a taste of shredded cheese…

Dice the sliced ham.

Pour the buttermilk into the flour mixture and give it a quick mix with a fork, just don’t fully combine yet.

Mix the shredded cheese, diced ham and chopped chives in with the semi-mixed dough. Using your hands, continue to combine the dough and the fillings.

If you find that the dry mixture isn’t all the way combined, drizzle in more buttermilk, a tablespoon at a time until dough is fully combined and slightly sticky, but not wet. I used 2 more tablespoons.

Divide the dough in half. Form each one into a 3/4 inch round on a lightly floured surface. Using a floured circular cookie cutter, cut out scones. If you don’t have a cookie cutter, just use a wine glass, but be sure to dip the top in flour so the scones don’t get all jammed up. That would be weird.

Place scones on a parchment-lined baking sheet. They don’t expand too much, so you can’t find them somewhat snuggly.

Top each with a pinch of shredded cheese and a sprinkle of black pepper.

These are about to get reallllll good.

Bake for 16-18 minutes, or until cheese is melted and scones are slightly golden brown.

Dig right in! I mean, don’t go burning your tongue or anything, but really, they are so tempting to nom on straight from the oven. I’d say you are good after 1 minute and 27 seconds of cooling. Give or take a few…

Serve these puppies at your next breakfast, brunch, or possibly for breakfast-in-bed (eh hem…men…for the ladies, eh?). I mean, I’d even enjoy these for a midday snack…you know, in place of a that measly ham and cheese hot pocket, I used to opt for as a kid.

 

Savory Ham, Cheddar & Chive Scones

Makes 24-26 scones

Ingredients:

1 cup all-purpose flour

2 cups white whole wheat flour

2 ½ Tbsp granulated sugar

2 ½  tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp black pepper, plus more for topping

1 stick cold butter, unsalted (1/2 cup)

1 cup buttermilk (plus 1-2 Tbsp if dry)

3/4 cup shredded aged cheddar cheese, plus 1/3 cup for topping

1/4 cup chives, chopped

1 cup thick-sliced ham, diced

 

Directions:

Preheat oven to 400 degrees F. Sift the flours, sugar, salt, pepper, baking powder and baking soda into a large bowl. Cube the cold butter and mix, using your fingers, into to a coarse sand texture. Add buttermilk and mix until almost combined. Add cheese, chives, and ham and knead into the dough, until well distributed (but do not over mix!). If your dough is a bit dry, drizzle in a tablespoon of buttermilk at a time, until the dough is slightly sticky, but not wet (we used two additional tablespoons of buttermilk).

Transfer scone dough to a lightly floured surface and divide into 2 equal parts. With your hands, shape each portion of dough ¾-inch thick rounds. Using a round cookie/biscuit cutter (or a floured wine glass) cut out dough and place on a parchment-lined baking sheet. Top each scone with a small pinch of reserved shredded cheese and a sprinkle of black pepper. Bake for 16-18 minutes in the oven, or until lightly browned. Serve immediately, or make them a day ahead and be sure to keep them refrigerated until ready to re-heat and eat.

From the Little Yellow Kitchen,

Chrissy

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July 8th, 2012

Balsamic Cherry & Dark Chocolate Chunk Scones

by Chrissy

 


I always thought I disliked the Ben & Jerry’s Cherry Garcia ice cream flavor.  That is Chris’s favorite flavor, which meant that when Lauren and I shipped him out on an ice cream mission, we would have to specify the flavor we wanted otherwise we knew what the default choice would be.

It wasn’t until a few months ago, that my curiosity got the best of me and I dug a spoon into the cherry and chocolate ice cream. Much to my surprise, I went back in for a second, third, and forth spoonful…and all this time I thought that I didn’t like that flavor. I’ve been missing out for years.


After making this tasty pizza, I realized that the balsamic and cherry combo would be quite tasty wrapped up in a flakey, buttery scone, alongside a healthy portion of dark chocolate chunks.


Oh.my.word. They didn’t disappoint.

 

I enjoyed every last crumb.

If you are thinking that balsamic in a scone sounds weird, you are probably right. But the flavor is perfectly subtle and gives an extra burst of tangy sweetness to the cherries. We’re talkin’ gourmet, here.

Here’s what you gotta do:

Sift together the flours, baking soda, baking powder, salt, and brown sugar.

Cut in cold butter. Here’s a hint, it’s just easier to use your hands to mash the butter into the dry mix. It should look like coarse sand when you are done.

In another bowl whisk egg yolk, buttermilk, vanilla and set aside.

Pit and cut the cherries in half.

In a medium skillet, over medium-high heat, reduce the balsamic vinegar and cherries.

This should take about 5 minutes, stirring occasionally. Remove from the heat and let cool for about 5 minutes before adding them to the dough mixture.

Stir the wet mixture into the dry mixture, until just combined.

Fold in the dark chocolate chunks.

Then, carefully fold in the balsamic cherries. Note: only scoop out the cherries; there will be a few teaspoons of liquid, even after the balsamic vinegar has reduced, from the fresh cherries. So instead of scraping the pan, it’s perfectly fine to leave that little bit out, so the dough doesn’t get too wet.

On a well-floured surface, shape dough into a 11/2-inch thick round. It may be a little sticky from the balsamic cherries, so handle with floured hands.

With a sharp knife, cut into 8 equal wedges and then carefully transfer to a pizza stone or parchment-lined baking sheet.

Sprinkle cane sugar over the top of each wedge.

Bake for 16-18 minutes. Remove from the oven and let them cool slightly before digging in!

These puppies are quite divine!

 

Balsamic Cherry & Dark Chocolate Chunk Scones

Makes 8 wedges

Ingredients:

¾ cup all-purpose flour

¾ cup white whole wheat flour

2 Tbsp brown sugar

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

6 Tbsp cold unsalted butter

1 large egg yolk

1 tsp vanilla

1/3 cup cold buttermilk (or low-fat milk plus 1tsp lemon juice)

1 cup fresh cherries, pitted and halved

3 Tbsp balsamic vinegar

1/2 cup dark chocolate chunks

1 Tbsp natural cane sugar, for sprinkling on top

 

Directions:

Preheat oven to 425 degrees F.

In a large mixing bowl, sift flours, baking soda, baking powder, salt, and brown sugar. Cut in cold butter. Here’s a hint, it’s just easier to use your hands to mash the butter into the dry mix. It should look like course sand when you are done.

In another bowl whisk egg yolk, buttermilk, vanilla and set aside.

In a medium skillet, over medium high heat, reduce the balsamic vinegar and cherries. This should take about 5 minutes, stirring occasionally. Remove from the heat and let cool for about 5 minutes before adding them to the dough mixture.

Stir the wet mixture into the dry mixture, until just combined. Fold in the chocolate chunks and the balsamic cherries.

On a floured surface, shape dough into a 1 1/2-inch thick round. With a sharp knife, cut into 8 equal wedges. Using a hard spatula, carefully transfer wedges to a pizza stone or parchment-lined baking sheet. Sprinkle cane sugar over the top of each wedge.

Place in preheated oven, on a middle rack, and bake for 16-18 minutes.

From the Little Yellow Kitchen,

Chrissy

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