Archive | April, 2018

Scones: First Attempt (With Tasty Results!)

4 Apr
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My husband and son cuddling our newborn niece ❤

I mentioned recently that I was going to be baking some items to bring to my brother in law and sister in law when we went to visit them and our BRAND NEW NIECE – one of the things I made (with the help of my little sous chef!) were some these No Bake Cereal Bars which were easy to make and turned out great!

I also said I was going to attempt scones for the first time – and truthfully I was nervous! I don’t know why – but scones seemed like fancy, and higher difficulty level than most baking I usually did – but nonetheless, I was determined to give it a go

I started by getting a recipe recommendation from a friend who had recently made scones a bunch of times – and has made this exact recipe multiple times (and I was lucky enough to try some when we had brunch together – so good!)

Cinnamon Chip Scones
Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
Scones
2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) packed light or dark brown sugar
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
8 Tablespoons (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream (plus a little extra for brushing)
1 large egg
1 teaspoon vanilla extract
1 and 1/4 cups cinnamon chips1
optional: coarse sugar for sprinkling on top before baking
Glaze
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) black coffee (or milk/half-and-half/cream for a plain vanilla glaze )
1/4 teaspoon vanilla extract

Directions:
-Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt.
-Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
-In a small bowl, whisk the cream, egg, and vanilla together.
-Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
-Slowly and gently fold in the cinnamon chips. Try your best to not overwork the dough at any point. Dough will be a little wet.
-Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife.
-Using a pastry brush (or your fingers!) brush lightly with a little bit of cream and then sprinkle with coarse sugar, if using. Separate the scones and line them on the baking sheet with a little space between each one.
-Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
-During this time, make the glaze by whisking all of the glaze ingredients together until completely smooth. Drizzle over scones right before serving.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

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Not gonna lie – the butter grating was a huge pain – it took forever and the butter was so hard from being frozen that I actually got a workout in just to get it grated

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Gloriously fragrant dough

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Before and after their time in the oven (they look a lot better once baked!)

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Drizzle on the glaze? Screw that – how about we heap it on? 

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The new parents enjoying the finished product

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My brother in law sent me this a few days ago – I am so glad they enjoyed them!

A few notes:
-Ok the butter grating – I mentioned above how I didn’t love it – and honestly next time I might forego it altogether. I would still freeze the butter but I would probably just cut it into small chunks and then work it in that way
-I kinda want to experiment with a smaller scone – like 16 instead of 8 per batch? Obviously I would have to bake them for less time – but I like the idea of a smaller version for like a brunch or baby shower or something like that
-I substituted maple syrup for coffee in the glaze (mostly because I was too lazy to brew some coffee!) and it turned out great – a substitution I would recommend if you don’t like the idea of using coffee – BUT the coffee version tastes amazing too so if you want to stick to recipe you won’t be disappointed

I don’t know what I was scared of! They really weren’t that hard to make, and they are pretty impressive looking and make a great gift! Oh – and they taste good – so – that is a plus, too obviously!

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