Showing posts with label scones. Show all posts
Showing posts with label scones. Show all posts

Monday, May 3, 2010

cheery cherry almond scones

For last month's book club we went the path of a more serious read, Set This House in Order, about two people with multiple personalities who become friends.  The rather grim nature of the book was offset by lively company and a delicious breakfast at 34th St. Bistro in Fremont.  At breakfast they served the table a basket of cherry almond scones, that we ate while we waited for the main dishes to arrive.  They were so good, that we were still thinking of them a few weeks later and decided to make a batch.



CHERRY & ALMOND SCONES
2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup dried cherries
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 tsp. almond extract

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cherries.

  • In a small bowl, whisk sour cream and egg until smooth. Add in almond extract and stir until incorporated. Using a fork, stir sour 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 will 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. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Friday, October 16, 2009

Savory Scones: Take 2

This is take two on savory scones. Not because the first batch didn't work, but because they are delicious and after reading another savory scone recipe, I decided you can pretty much use any combination of herbs and cheese that you like. So here it is, a random mishmash of the herbs from my mom's kitchen and chives from the yard, plus cheeses from the fridge.









Parmesan and Herb Scones 
Adapted from The Cheese Board: Collective Works

2 cups unbleached all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 pinch cayenne pepper
1 teaspoon salt
2 tablespoons finely ground yellow cornmeal
½ stick cold unsalted butter, cut into 1/4-inch cubes
½ cup parmesan and cheddar, grated
½ cup chopped herbs (I used dried thyme, parsley, dill and oregano with chopped fresh chives)
½ cup milk
1 egg, beaten

Preheat the oven to 425°F and line a baking sheet with parchment paper. Sprinkle lightly with cornmeal.

Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, soda, cayenne pepper, cornmeal and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add herbs and cheese and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a little of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a lightly floured counter and knead it a few times. Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet lined with parchment. Using a pastry brush, glaze wedges with any remaining milk/egg mixture.


Place scones onto prepared baking sheet about 2 inches apart. Bake for about 15 minutes or until scones are light brown on top.Yields about 8-12 scones.
 
Enjoy!