Peach Brown Butter Scones

Going through the process of transferring this blog to another domain and host has made me feel like I know absolutely nothing about computers or the way the Internet works.  And here I was thinking I was an informed individual.

I feel like I find myself Google troubleshooting (i.e. typing how to….into Google) way too many times a day.  I guess this stuff’s not common knowledge, but geeez, it certainly is time consuming.

Especially since I have to go through every post I’ve made in the last 10 months.  Do you know how many that is?!?!  A lot.  I have to go through them all because I’m reformatting them using a WordPress plug-in called Easy Recipe.  Easy Recipe frames the recipe portion of each post, delineating it from everything else, and giving it a print page link.  That way, you can print out the recipe without having to print out the entire post and pictures/copy and paste the recipe into a word document to print it.  Nifty, eh?

So it’s for you guys that I do this.  I stare at my computer screen until my contacts stick to my dried-out eyeballs, meticulously reformatting every post.  It’s all for you.  But then I did something for me.  I made scones.  Wonderful, fluffy, peachy, brown buttery scones.  Yep, you heard me. Brown butter in a scone.  Perfection, I’m telling you.

Brown Butter Peach Scones

Adapted from Tutti Dolce

Makes 10-12 scones

5 Tbsp unsalted butter

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon

1 cup peeled and diced peaches

2/3 cup buttermilk or heavy cream

1 large egg

½ tsp vanilla extract

1 Tbsp turbinado sugar, for topping

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.

Pour browned butter into a glass measuring cup and chill in the freezer until solid and chilled, about 1 ½ hours.

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.

Dice chilled brown butter into 1/2-inch pieces; sprinkle over flour mixture and use your fingers to mush the butter until the mixture resembles coarse meal.

Place peaches between layers of paper towels and press gently to remove moisture; add to flour mixture, folding in gently.

Whisk together buttermilk, egg, and vanilla extract in a small bowl; add to flour mixture and fold in just until moist.

Scrape the dough out onto a lightly floured surface and pat into a circle about 1” thick.  Add flour if the dough is too tacky to handle.  Cut the dough into wedges or use a biscuit cutter to cut out rounds.  Place wedges or rounds onto prepared baking sheet and sprinkle with turbinado sugar.  Bake 20 minutes or until golden.

Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool.

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White Chocolate Cherry Scones

It’s weird living in a suburb as a recent graduate.  As May pushes forward, I watch the town become repopulated by college students coming home for summer break and think about when that was happening in my life.  I can’t believe it’s almost been one year since I graduated.

Don’t worry though; I’m not wallowing in nostalgic pity.  I was happy to graduate.  Going to college in the same town I grew up in allowed to me be in school without forming any emotional attachments.  To me, it was the same it had always been, whether I was a student or not.  My family still lives there as well, so I can go back and visit whenever I want…if ever I want.

It was in college that this whole obsession with baking got started.  Five seniors sharing one kitchen, and I tried to get as much time in as I could.  Yes, I did set the oven on fire once when a cake I made overfilled its pan.  I handled it with grace and dignity, and thankfully, the fire department did not get involved.

I made scones for the first time in that kitchen too.  They were apple cheddar scones, and I couldn’t believe that I had made something so delicious.  These scones are pretty darn good too, definitely a close second in my opinion, but only because of how much I love the combination of green apples and sharp cheddar.

The tartness of the dried cherries and the sweetness of the white chocolate meeting in a flaky, but soft dough is heavenly.  You could also make these with dried cranberries or blueberries.

I also promise that they won’t overfill their cookie sheets and light your oven on fire.

White Chocolate Cherry Scones

Adapted from My Baking Addiction

Makes 8 scones

2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
½ cup (1 stick) unsalted butter, chilled and cut into ½” pieces
1/2 cup dried cherries; chopped
1/2 cup white chocolate chips
1/2 cup heavy cream
1 large egg
1/2 tsp vanilla extract

turbinado sugar for topping (optional)

 Adjust oven rack to lower-middle position and preheat oven to 400 degrees F.

In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Add the butter to flour mixture and use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cherries and white chocolate.
In a small bowl, whisk heavy cream and egg until smooth; whisk in vanilla.  Stir heavy cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.  The dough may be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with parchment paper or a silicone mat, about 1 inch apart. Sprinkle with turbinado sugar if desired.  Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


Roasted Banana Ricotta Scones

I enjoy scones very much.  Bananas too.  Especially when they’re roasted.

Since neither Luke nor myself drinks milk, I tend to buy it a quart at a time.  Sometimes I use it quickly, other times not so quickly, and when it’s all used up and I can’t make muffins or pancakes, scones are my go-to breakfast.

Though I might have planned to make scones anyway and intentionally used the milk in other things.  Yes…I plan out how I use milk.  Is that weird?

Sometimes I forget what month it is and accidentally buy milk that expires in 3 days.  An entire fridge shelf devoted to pudding usually ensues. Luckily, this was not one of those weeks (or unluckily).

These scones are more like sweet drop biscuits that traditional scones, since you spoon out the batter instead of forming a dough and cutting rounds or triangles from it.

They are softer than traditional scones too, somewhere between scone and muffin, and I liked it.  I didn’t like that the glaze was wayyy too thick.  It was like sweeter peanut butter, so I opted to eat it with a spoon rather than spread it on the scones, except for the one in the pictures.  If you make it, I would suggest adding milk a little at a time until it thins to your desired consistency.

Roasted Banana Ricotta Scones

Adapted from Mississippi Kitchen

Makes about 12 scones

For the scones:

3 bananas, sliced

2 Tbsp melted butter

2 Tbsp light brown sugar

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt

1/3 cup light brown sugar

1/2 cup (1 stick) cold butter, cut into small pieces

2 large eggs
1 cup ricotta cheese

1 egg, beaten

For the glaze:

1/4 cup peanut butter

2 Tbsp butter

1/2 cup powdered sugar

1/4 tsp vanilla

milk as needed

Preheat oven to 350 degrees.  Place bananas in a medium baking dish. Drizzle with the melted butter and sprinkle with the brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized.  Let cool.

Increase oven temperature to 375 degrees. Spray 2 large baking sheets with nonstick cooking spray or line with silicone mats.  In a large mixing bowl, stir together flour, baking powder, salt, and light brown sugar.  Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.

In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed.  The mixture will be lumpy.  Add banana mixture to the flour mixture and stir by hand until just combined

Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart.  Brush tops with the beaten egg.   Bake 25-30 minutes or until golden brown.

About 5 minutes before scones come out of the oven, make the glaze.  Place the peanut butter and butter in a small heavy saucepan over medium heat, stirring often until melted and smooth.  Remove from heat and whisk in the powdered sugar and vanilla until smooth.  Add milk gradually and stir until the glaze thins out.

When scones come out of oven, place them on a wire rack over a baking sheet.  Drizzle with the glaze and serve.


Cinnamon Chip Scones

I have been singing “Somebody That I Used To Know” all day.  Why won’t this song leave me alone?  When I first heard it, I didn’t even like it, and now I can’t extract the damn melody from my brain.

I’ll just relegate myself to the kitchen and sing to my scones.  They won’t scoff at me the way the rabbit does.  Or at least I think that’s a scowl.  It certainly seems to be a critical look at the very least.

So, I guess the moral of the story is that scones don’t judge.  They are unconditional lovers, no matter what your singing ability.

Even if you’re singing at 7am and trying to wake up your significant other/friend/rabbit.  Just present him/her with a scone after your performance.  I tried it out on dear KA this morning, and it totally worked.

Izzy was less amused, go figure.  I gave her a carrot instead.

Cinnamon Chip Scones

Adapted from Two Peas and Their Pod

Makes 8 scones

2 cups all-purpose flour
1 Tbsp baking powder
3 Tbsp granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
5 Tbsp cold, unsalted butter, cut into 1/4-inch cubes
1/2 cup cinnamon chips (I use Hershey’s cinnamon chips from Amazon)
1 cup heavy cream

For the cinnamon sugar topping:
1 Tbsp heavy cream
1/4 cup granulated sugar
2 tsp ground cinnamon

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Quickly cut in the butter, using your hands or a pastry blender. Mix until mixture resembles coarse meal, with some larger butter lumps. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into triangles or use a biscuit cutter. Press scraps back together and cut additional scones until dough is used up.

Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, brush scones lightly with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12-15 minutes, or until scones are light brown. Cool scones on a wire cooling rack and serve.

 


Apple Cheddar Scones

After today, I will be taking a short hiatus from posting (just a few days) as I go down to Philly to visit my grandmother.  Of course I’ll be bringing my computer, as I can’t be separated from it, and yes, she does have Internet, but sadly it’s a dial-up connection.  Tonal modem that cuts off the phone line and all.

I don’t even want to think about how long it would take to upload a photo onto her computer.  Let alone 5.  So, if I can find some magical bars of wireless somewhere, I’ll try and post, but if not, a few days isn’t so bad.

Hopefully these scones will tide you over.  I don’t know what it is about them, but they are the most delicious scones ever.  They are like crack scones.  They are seductive and enticing in all the right (or wrong) ways, and I had to freeze a large portion of them to keep myself from devouring the whole batch and depriving Luke of their amazingness.

Words truly are not sufficient to describe them; they are ineffable.  I’ve totally been waiting to use that word in a sentence.  Anyway, make these scones.  They will make your house smell great.  I would advise sharing them, otherwise you may fall victim to their spell and end up with scone crumbs all over the floor and a belly ache.

Apple Cheddar Scones

Adapted from Smitten Kitchen

Makes 8 scones

2 firm tart apples
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt, plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper, or grease with cooking spray.

Peel and core apples, then cut them into one-sixteenths. (Chunks, not slivers.) Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together.  Cut in the cold butter with fingers or forks until the butter is pea-sized.  Cut the apples chunks into bite sized pieces, and add them, as well as the, cheese, cream and one egg, stirring until just combined with a wooden spoon.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 8 wedges. Transfer them to a baking sheet that has either been greased or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Remember, you’ve been warned.

 


Eggnog Scones

Yep, that’s right.  It’s eggnog time already and I couldn’t be happier.  I wish they sold the stuff all year round.  After scouring the Internet for an answer as to why eggnog is seasonal, the only reasonable answer is that sales drop off so steeply after the holidays that it’s not economically feasible to keep it on the shelf.  Sigh  Truth be told, I can’t actually drink too much at one time because of how thick and rich it is, but I love its flavors in baked goods, especially breakfast foods.

 In this recipe, eggnog takes the place of heavy cream, and creates a tender, moist scone full of holiday flavor.  I always worry that my scones will come out dry, but these babies didn’t disappoint.

P.S. The brevity of this post is due to the fact that I’m taking the MTEL (Massachusetts Test for Education Licensing) this afternoon, and I didn’t want to go the whole weekend without posting.

Eggnog Scones

adapted from Flamingobear via King Arthur Flour

makes 12 scones

2¾ cups (11½ ounces) flour

¼ cup (1¾ ounces) sugar

¾ teaspoon salt

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

½ cup (1 stick or 4 ounces) butter, cold and diced

1 large egg

1 teaspoon vanilla

¾ cup (6¾ ounces) cold eggnog

 In a large mixing bowl, whisk together all the dry ingredients.

Using your fingertips, pastry blender, paddle attachment of a stand mixer, or food processor – whatever floats your boat (I like to use my fingertips – less cleanup!), work in the butter just until the butter is the size of peas.

In a separate mixing bowl, whisk together the egg, vanilla, and eggnog.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Transfer the dough to a lightly floured work surface; a Silpat works well here. Divide the dough in half.  Roll and pat each half into a 6½” circle about ¾” thick.

Using a large knife or pizza wheel slice each circle into 6 wedges. Transfer the circles of wedges to a Silpat or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about ½” space between them, at their outer edges. This ensures that their sides will bake up soft and tender.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This half-hour in the freezer relaxes the gluten in the flour, which makes the scones taller and more tender. Plus, chilling the fat makes the scones flakier. While the scones are chilling, preheat the oven to 425°F.

(You can skip this step, if you’re in a hurry, but watch your scones carefully in the oven as you may need to bake them a few minutes less. Alternatively, you can even make them ahead up to this point and freeze until needed. You may have to add a few minutes to the baking time.)

Bake the scones for about 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.