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Archive for the ‘Scones’ Category

Buttermilk Blueberry Scones

These scones were pretty good, but I’d recommend eating them right away. They didn’t taste as great later in the day. I also think that I should have cooked them a bit longer to get a more golden glow.

Buttermilk BlueBerry Scones (Average Betty)

Ingredients:
2 cups all-purpose flour
6 tbsp salted butter
1/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
2/3 cup buttermilk
1 cup blueberries (frozen or fresh)

For the tops:
2-3 tbsp buttermilk
1 tsp sugar

Preheat oven 400(F).
In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda and salt. Stir together.

Cut stick of butter into pieces. Add butter pieces to dry mixture.Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs. In a separate bowl combine egg, 2/3 cup buttermilk and vanilla.

Carefully coat blueberries with dry mixture. This will also prevent blue “bleed.”

Create a well in the center of mixture. Add buttermilk mixture all at once to the well. Carefully combine, just until moistened.

Pour onto lightly floured countertop and shape into a circle. Cut into 8 pieces.

Brush tops with buttermilk and sprinkle with sugar.

Bake in a preheated 400(F) oven for 12-14 minutes until golden brown.

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Blueberry Buttermilk Scones

I love scones that are traditional and not sweet. I took a classic buttermilk scone recipe and just added blueberries.

Blueberry Buttermilk Scones (foodnetwork.com)

Ingredients

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (I used blueberries)
1 tablespoon heavy cream, for brushing

Directions
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. I would then put the blueberries in the middle and combine the two rounds. Then cut into 8 wedges. Bake for 15-20 minutes or until golden brown.

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Blueberry Streusel Scones

They blueberry scones had a different texture then scones I have made in the past. They still tasted good, but I don’t think they are a favorite.

Blueberry Streusel Scones (joyofbaking.com)

Scone Dough:
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
6 tablespoons (85 grams) chilled, unsalted butter, cut into pieces
1 cup (150 grams) fresh blueberries
1 large egg, lightly beaten
1 teaspoon (5 grams) pure vanilla extract
1/2 cup (120 ml) milk or cream

Brushing tops of scones:
Milk or Cream

Streusel Topping:
1/4 cup (55 grams) brown sugar
1/4 cup (35 grams) all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons (30 grams) chilled unsalted butter, cut into pieces

Directions:
Preheat oven to 425 degrees F (220 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

For the Scones: In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently fold in the blueberries. In a small measuring cup combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.

For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.

Bake the scones until nicely browned, about 15 – 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly. These are best eaten the day they are made but can be covered and stored for a few days.

Makes 8 scones

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Chipolte Salad and Scones

Importing from old journal, originally made on 9/7/2006.

I made this salad from cooking light. It was really good!


Chipotle Chicken Taco Salad

The creamy dressing mellows the heat from the chiles. Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish. Total time: 34 minutes.

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Yield: 4 servings (serving size: 2 1/2 cups)

CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g
Cooking Light, AUGUST 2006

 

I also made a batch of scones from a recipe I found on a blog I read.


Saturday Morning Scones
Adapted from Baking with Julia, written by Dorie Greenspan
Makes 6-8 large triangular scones

3 cups AP flour
1/3 cup sugar
2½ tsps. baking powder
½ tsp baking soda
¾ tsp salt
6 ozs. cold butter, cut into small pieces
½ cup Nestle Coco Evap milk + ½ cup whole milk mixed with 1 T vinegar or
1 cup buttermilk

Preheat oven to 425°F. Line a baking sheet with parchment paper.

 

They were very good but way too plain. I don’t think I will make plain scones again.

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