Posts Tagged 'scones'

DOUBLE BONUS: Humid GF Almond Peach Scones + GF Balsamic Strawberry Mint Scones

gf scones 2

Can you even believe it? Two gluten-free recipes in one post? What es thes? You’re welcome.

gf scones 5

I attended a themed dinner party this summer, hosted by the same dude who put on the fancy science dinner party I attended in the winter. A girl’s got some luck, getting invited to two whole dinner parties. Winner parties.

Anyway, it was full of delectable magical foods (Harry Potter-themed) and crisp drinks (no really, they involved cucumbers), which was good, because it was approximately humidity 100% that day, and I was in no mood to be served less than magical anything.

gf scones 1

I didn’t even want to eat my own paltry contribution to the dinner party, whose only redeeming fpoints were the large chunks of fruit busting out and the fact that they are gluten-free scones. They nearly melted in the damp on the way over. I’m sure they are excellent scone recipes, but I couldn’t enjoy them to the full. Make these in October, when there are leaves on the ground and your shirt isn’t sticking to your back, ok? You’ll be happier.

gf scones 3

I did try making some magic with the balsamic-roasted strawberries, which I paired with mint. How adventurous, right? Actually, it’s a pretty classic flavor pairing, but I didn’t think either flavor came through enough in the scones. It would be sweet to do a really minty scones and then make some sort of roasted balsamic strawberry butter or compote. If you try it, let me know how it goes.

Stickler,

L

GF Almond Peach Scones

Adapted from Art of Gluten Free Baking

2 cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tablespoons baking powder
4 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
3/4 cup heavy cream
1 egg, slightly beaten
1 teaspoon vanilla extract
8 ounces sliced peaches (I used canned peaches)
1/4 teaspoon almond oil (LorAnn’s) or 1 teaspoon almond extract teasfinely

Preheat oven to 400 degrees F. In a large bowl, stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in the peaches. In a medium bowl, whisk together the eggs, almond flavor and milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick square and cut into 9 or 16 squares, handling the dough as little as possible. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut squares in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

GF Balsamic Strawberry Mint Scones

Adapted from Joy the Baker and

For the strawberries:

8-ounces medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

Place a rack in the center of the oven (or toaster oven) and preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper.

Cut each strawberry in quarters and place on the baking sheet in a single layer.  In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar and salt.  Whisk together until completely incorporated.  Drizzle the mixture over the strawberries and toss until each strawberry is coated.

Roast strawberries for 20 minutes, then remove to a small bowl with a slotted spoon, draining the strawberries of most of the juice. Let cool.

For the scones:

2 ½ cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tbsp white sugar
1 
tbsp baking powder
¼ 
tsp salt
½ cup cold butter
roasted strawberries
2
 tbsp minced pineapple mint (or any kind of fresh mint)
½ cup heavy cream
2 
eggs, at room temperature

Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in minced mint and the roasted strawberries. In a medium bowl, whisk together eggs and the milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick circle and cut into 8 wedges, handling the dough as little as possible. You can cut those in half if you want to make 16 mini scones. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut wedges in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

Pipe Dream #100: To Simplify Your Life – Pumpkin Cinnamon Roll Scones

Pumpkin. Cinnamon Roll. Scones. Three real happy things squished into one recipe. Although the recipe looks a bit finicky, I tried to include a few tips along the way that should simplify things. Let’s begin, shall we?

First off, I found a lingering feather on one of the eggs I was using. I wasn’t really grossed out; I was more pleased that the eggs I was using were fresh and farm-ish-looking.

Tip #1: Don’t bother rinsing your eggs; you are just cracking the shell off them anyway.

This recipe is one of those wet/dry ingredient recipes. I made up some buttermilk from scratch with a little lemon juice and added maple syrup to the eggs. Ah maple syrup, just another one of those interesting ingredients that makes this recipe unique and my life delicious.

Tip #2: Make your buttermilk from scratch.

I used my hands to rub the butter into the sifted dry ingredients this time, but feel free to use your favorite method. Knives, a pastry blender, whatever does the trick. I recently read about grating frozen butter and mixing it in. You can read about that here if you want. Might simplify your life a bit, and heaven knows I am all about simplifying your life.

Tip #3: Grate your frozen butter.

Easily the trickiest/coolest part of this recipe is rolling the dough so that your scones are cinnamon-swirled. It is difficult to roll the dough because it is so delicate, but once it is rolled, slicing it into scone triangles is a snap. Be careful to use a lot of flour on your work surface so that the dough doesn’t stick and crack.

Tip #4: Use lots of flour when rolling out your scone dough.

You can whip up a little cinnamon glaze for the top, which bakes up a beautifully shiny finish. These scones were not at all sweet, so I made up a quick glaze of icing sugar, vanilla and milk for the top.

Look at how fabulous that looks! The swirls! It was like eating at Cinnabon sort of not really. But if you want cinnamon rolls, please look at this.

Simply sated,

L

Pumpkin Cinnamon Roll Scones

Adapted from Naturally Ella

3 cups whole wheat pastry flour
2 tablespoons baking powder
½ teaspoons baking soda
1 teaspoon salt
14 tablespoons butter, divided
2  egg whites
4 tablespoons maple syrup, divided
¾ cups pumpkin puree
¼ cups buttermilk
1 tablespoon cinnamon
2  egg yolks
½ cups powdered sugar
2 tablespoons milk

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).

In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.

Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).

Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.

Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.

Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.

To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

Pipe Dream #12: To Blog Fruits In Season, Revisited – Blueberry Scones

I have favorite scones. Maybe they are your favorites now too. But I thought I’d go out on a limb a little with scones. Dip my toes in the world beyond lemons.

And into blueberries. Which are in season RIGHT NOW. Finally, something you can make with what is fresh now.

These were ok. I won’t say they were better than the lemon scones. But they sure hit the spot for breakfast. Next time, I might skip the glaze in favor of some clotted cream or some richer, less sweet topping.

Thank you. I am accomplishing my life goals. The bucket list of blogging. :]

L

Blueberry Scones

Adapted from Martha Stewart

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. If you want, mix up a glaze of powdered sugar and water or lemon juice and drizzle over the tops.


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,945 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes