Scones continued

March 6, 2016

Wild Blueberry Oat Scones

My freezer at home stores many packages of Wyman’s Maine wild blueberries…always ready to make a pie or Marjorie Standish’s Melt In Your Mouth Blueberry Cake. Delighted to bake some of these little blue, juicy jewels into yum-delicious scones.

Prep done on the dry ingredients. Now to add the butter…a new way of doing this with the food processor came to me like the proverbial light bulb going off. Rather than using all the flour to mix in the butter, I decided it would be wiser to use just 1 cup of the flour pulsing 3 times leaving just the right consistency. (Still bothers me that I can’t use my fingertips to do this.)

Then, with my hands, I tossed in the oats and blueberries. Mixed the half and half with the vanilla in a glass measuring cup. Proceeded to add a bit of the liquid at a time until the dough was very moist. Pressed the mixture into a 1/2 cup measure plopping them on the prepared sheet pan. Topped the scones with a few oats and a dusting of turbinado sugar.

Gorgeous scones if I must say so myself. The blueberries just popped with flavor enhanced by the garnish making this a great baking day. YUM!

March 8, 2016

Pumpkin Cream Scones

Can’t wait,  REALLY, I can’t wait to make these. Nothing smells, tastes and bakes like something with pumpkin and molasses. They’ll come running for miles when the aroma whiffs through open windows. (By the way, it is mild enough today to open the kitchen window.)

After breakfast with classmates in Topsham I returned home to begin today’s scones. (Had planned to have coffee ONLY at the restaurant today but ended up with the #1 special on the chalkboard. It was the full meal deal.)

Preheated the oven to 400 degrees, lined the baking sheet with parchment paper, mixed the cinnamon and sugar for the garnish and now I’m ready to begin. Again I put just one cup of flour in the food processor then added a cup and a quarter chilled butter. Three pulses then flour/butter mixture went into a large bowl followed by the rest of the flour, the crystalized ginger, the dark brown sugar and spices along with baking powder and salt. Mix with a whisk and my finger tips (ugh) making sure all the large lumps were out.

Now the wet ingredients. Half and half, pumpkin puree and 1 egg. As quickly as possible I mixed all the components together. With my ice cream scoop I shaped the scones topping each with the cinnamon sugar and a few  pumpkin seeds. Into the oven for 25 minutes making sure to turn the baking  pan half way through in order have an even bake. (Wish you could smell them baking!)

Okay, 25 minutes might have been a tad too long. The scones didn’t burn but two more seconds and it would have been Sayonara Baby. Oh, but the taste is full and rich. The crystallized ginger adds so much flavor along with all the spices, pumpkin and molasses. Lord, I’m glad to be alive!

May have to drop a couple off at City Hall! What say you, Kathy?

March 11, 2016

(I have a problem…the next scone recipe is the dried pear and ginger scone. What’s the problem you ask?…where in the heck do you find dried pears! Looked locally without any success. So, I’m drying my own. OMG, what a ordeal this is turning into. Those little sliced pears have been in the oven for 5 hours (after soaking them in some weird solution) turning them into pear leather. Oh goodie…went back to Google to find the above recipe and I can’t find it. Read others articles on this process in Google but they were not one bit like the one I’ve been working on. Okay…this will take a bit of time so I am, for today, skipping over the dried pear and ginger scones and continuing on with the cheddar chive scones.)

Cheddar Chive Scones

After preparing the pans, mixing the topping of corn meal, cheese and pepper, I again took 1 cup of flour adding 1/2 cup chopped butter and pulsed 3 times in my food processor. I then added this to the dry ingredients in a large bowl. Combined the egg and half and half with a whisk and poured this over the dry ingredients followed by the cheese and egg mixture being careful not to over mix. Then gently added the chives and extra sharp cheddar. YUM!

I was surprised at the amount of pepper used in this scone, 2 1/2 teaspoons. Baked the scones 20 minutes until golden brown. To my delight the pepper amount was perfect! No Doubting Thomas here, thank you…this cookbook is perfect in every sense. The scones are light with a peppery, cheesy, zing… very tasty. Thank you SBC!

(Okay, for those who REALLY know me, you must be impressed at the lack of expletives in this blog. It is with the utmost diligence this phenomenon has occurred. Of course, you have my permission to read between the lines.)

March 12, 2016

Pear Ginger Scones

Finishing the chapter on scones today with pear ginger scones. After dehydrating the sliced pears in the oven for 5 hours yesterday they are ready to be used in today’s recipe. Funny, after all that time turning these pear slices into pear leather, I now have to hydrate them in a cup of boiling water!

Prep work done…now to add the half and half, vanilla and eggs

into the dry ingredients along with the chopped butter. Lovely dough…moist and light. Added the ginger and the chopped pears. With an ice cream scoop I dropped the scones onto the parchment lined pans followed by the cinnamon/sugar topping.

Baked for twenty minutes, turning the pan after the first ten minutes. My, oh my, oh my are these delicious! I’m not kidding here…they are my favorite. Well, the pumpkin creams are a close second.

I do hope you folks out there get your fingers messy and try some of these scones. The cookbook, “Pastries” will be required but, to me, the price of the book vs. the pleasure of baking these recipes is minimal. A delight to the baker and those who enjoy the finished product.