Posts Tagged 'brunch'

Pipe Dream #207: To Be Oh Fer Cute – Raspberry Heart Scones

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“Oh for cute.” Typical Minnesotan expression of something endearing or attractive.

“Oh fer cute.” My own mild mockery of this phrase.

But these scones are no joke. They are both cute and yummy and potentially yummier because of their cuteness. Is this possible, you ask? Can something be made more palatable because of its attractiveness?

The answer, according to me and also according some relational societal trends, is a resounding yes.

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The dough was a bit of a mess. I had to add a buncha extra flour once I got it  on the cutting board. Do ya best.

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Once cut, they held their shape fairly well, likely due to freezing the scones before baking them. Rustic-y, they are.

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Served with a dollop of cream and a spoon of lemon curd, these babies lack nothing. Not brains, not brawn. Prepare for a second date.

Primping, probably,


Raspberry Scones

Inspired by smittenkitchen

2 1/2 cups white whole wheat flour (or all-purpose flour)
1/2 cup sugar plus 1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cubed
1 1/4 (6 ounces) cups fresh raspberries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F, and line a large baking sheet with parchment paper.

Whisk together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Using a pastry cutter, two knives or your fingers, cut in the butter until mixture resembles coarse meal. Try to work quickly and not handle the dough too much so the butter doesn’t melt.

In a small bowl toss together fresh raspberries and 1 tablespoon sugar and stir into flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

Turn out the dough onto a seriously well-floured surface pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter (or the rim of a glass dipped in flour) cut out as many rounds as possible, rerolling the scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake for 15 to 20 minutes, or until the tops just start to brown.

Note: If you use a mini cutter like I did, the recipe will make a lot more scones, and you will have to bake them for a shorter time. I did mine for about 12 minutes from a frozen state.

Other Note: You can freeze these after you cut them out so that you can prepare these beforehand. Just freeze them on the baking tray for a half hour, then transfer to a plastic bag. When you bake them, just add a few minutes onto the baking time.

Serve scones warm with whipped cream and lemon curd.

Pipe Dream #178: To Be Sophisticated Fresh, Revisited: Double Chocolate Shortbread Cookies

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If you need for a quick afternoon snack, or a brunch menu bulk-up, look no further than your basic slice-and-bake cookie. This store-bought convenience cookie is a long-time American favorite. It even comes prepped for your holiday gatherings. Slice up a log of dough to reveal Jack-O-Lanterns, Christmas trees, clover leaves and all other manner of stylized holiday symbols.

If you’re looking for something just as easy, but slightly more sophisticated, however, let me introduce to you these swirly slice-and-bakes I came up with the other day.

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I took what would be an average shortbread recipe, and added white chocolate and cocoa powder to the dough.

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Then I twisted the two dough logs together to create a swirl pattern. After a quick chill, you just slice it up, sprinkle with a little sugar (sanding sugar would be even better) and voila! A teeny, cultured little cookie that functions perfectly well as an afternoon tea snack or a cookie plate filler.

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Afternoon tea cookies, elsewhere:

Peppermint Meringues

Wickle Bunny Buns

Butter Pecan Shortbread

Orange, Pine Nut & Dark Chocolate Biscotti

Brown Sugar Hazelnut Rounds

Orange Almond Macaroons

Lemon Ricotta Cookies



Double Chocolate Shortbread Cookies

An LH Original

2 cups flour, divided

2 sticks (16 tablespoons) butter, cold and cubed, divided

1/2 cup sugar, divided

2 tablespoons cocoa powder

4 ounces high-quality white chocolate

To make the dark chocolate shortbread, stir together 1/4 cup sugar, cocoa powder and 1 cup MINUS  2 tablespoons flour. Cut in one stick of butter until the dough resembles fine crumbs, then knead until smooth. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.

To make the white chocolate shortbread, stir together 1/4 cup sugar and 1 cup of flour. Melt the white chocolate in a bain marie or in the microwave, being careful not to scorch it. Set aside to cool a bit. Cut in one stick of butter to the flour mixture until the dough resembles fine crumbs, then knead until smooth. Add the white chocolate and stir/knead to incorporate. Form into a log about 1 1/2 inches in diameter, wrap in plastic and refrigerate.

After about 30 minutes in the fridge, remove the logs and press them together, forming one large log. Twist and press the two doughs as desired to create a marbled effect. Refrigerate for another 30 minutes or longer.

When ready to bake, preheat the oven to 325 degrees F. Line a baking sheet with parchment. Slice the log into rounds, sprinkle with a bit of sugar and bake for 8-12 minutes, or until just set and starting to get golden. Let cool on that baking sheet for a few minutes, then remove to a wire rack to cool completely.

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