Friday, May 6, 2011

Pistachio Fig Scones

1 1/4 cup non-bleached white flour
3 TBS firmly packed Sucanat (light brown sugar)
1 1/4 tsp baking powder
1/4 tsp sea salt
1/3 cup unsalted butter, chilled
1 large egg
2 TBS milk
1/2 tsp vanilla extract
1/3 cup pistachio nuts (or slivered almonds)
1/3 cup chopped trimmed figs (I used the dark soft figs, if you use some that are dryer and harder, soak in hot water for 5 to 10 minutes first)

Preheat oven to 375° Lightly butter a baking sheet

In a large bowl, stir together the flour, brown sugar, salt.
Cut butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the egg, milk, and vanilla.
Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
Stir in the nuts and figs until evenly distributed.

Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 3 inches between scones.
Bake for 20 to 25 monutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool for 5 minutes.
Serve warm, or cool completely and store in airtight container.

Recipe makes about 6 scones.
Recipe from Simply Scones

Thursday, April 24, 2008

Raspberry-Filled Almond Scones


  • Raspberry-Filled Almond Scones

    Raspberry preserves sandwiched between layers of almond-coconut scones to create a special treat. (Has nice moist sweet center, the raspberry in the center of the scone in the picture is not very red because I used organic no sugar added jam)

    2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut
  • 1/3 cup almond paste (about 3 1/2 ounces), well chilled
  • 1/4 cup unsalted butter, chilled
  • 1/3 cup milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond estract
  • 1 1/2 tablespoons seedless raspberry preserves
  • 1 egg yolk mixed with 1/2 teaspoon water for glaze (or use the whites)
  • 3 tablespoons slivered almonds

Preheat oven to 375°F. Lightly butter a baking sheet (the scones stick to pan)

  • In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • Place the coconut in the container of a food processor fitted with a steel blade, Processs for 30 seconds, or until the coconut is finely chopped. (I used grated unsweetened coconut from a package and used as is) Stir the coconut into the flour mixture.
  • Cut the almond paste and butter into 1/2-inch pieces and distribute them over the flour mixture.
  • With a pastry blender or two knives used scissors fashion, cut in the almond paste and butter until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the milk, egg, and vanilla and almond extracts.
  • Add the milk mixture to the flour mixture and stir to combine.
  • Pat the dough out into a 3/8-inch thickness on a lightly floured cutting board.
  • Using a floured 2 1/2-inch diameter biscuit cutter, cut out rounds from the dough.
  • Gather the scraps together and repeat until all the dough is used and there are 18 rounds.
  • Place 9 of the rounds on the prepared baking sheet, leaving about 3 inches between scones.
  • Mound 1/2 teaspoon of preserves in the center of each round.
  • Top each round with one of the remaining circles of dough (making a sandwich)
  • Press the edges together to seal well. (I patted lightly and when brushing the egg mixture on, I pushed gently on the sides of the double layered circles now combined. This seemed to seal them well) Press the nuts lightly into the dough. (I laid more nuts then were suggested above, a few fell off, but most stayed on. I placed the nuts on the scone tops after they were brushed with egg mixture, then added more of the egg mixture on the nuts, this seemed to glue them into place).
  • Bake for 17-22 minutes, or until the tops are just lightly browned and the bottoms are browned.
  • Remove the baking sheet to a wire rack and cool for 5 minutes.
  • Using a spatula, transfer the scones to the wire rack to cool.
  • Serve warm, or cool completely and store in an airtight container.
  • They freeze well, thaw and then warm in microwave for 10 seconds only so as not to dry out the scone.
  • Makes 9 scones, or more if you make smaller circle-cuts.

From the book Simply Scones

Wednesday, April 23, 2008

White Chocolate Cream Cheese

Great with Mocha Chip Cookie Scones!

White Chocolate Cream Cheese
  • 3 ounces white chocolate or white chocolate with nougat pieces
  • 1 tablespoon unsalted butter
  • 4 ounces cream cheese, softened
  • 1 teaspoon cognac or brandy (or use brandy flavoring)
  • 1/4 teaspoon vanilla
  • 2 tablespoons sour cream

  • In the top of double boiler over hot, not simmering, water, melt the chocolate and butter, stirring often.
  • Stir in cream cheese until combined.
  • Add the cognac and vanilla and stir until smooth.
  • Remove the pan from the heat and cool slightly
  • Stir in the sour cream
  • Scrape the mixture into a small bowl.
  • Cover and refrigerate until slightly firm
  • To serve, let stand for 10 minutes at room temperature to soften.

Makes approximately 7/8 of a cup

From the cookbook Simply Scones

Chocolate Cream Cheese

Great with Mocha Chip Cookie Scones!

Chocolate Cream Cheese

  • 3 batlespoons unsalted butter
  • 1 ounce bittersweet chocolate
  • 3 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract (use natural vanilla)
  • 2 tablespoons sour cream (you can substitute with fat free or reduced fat)
  • In the top of a double boiler, over hot, not simmering, water, melt the butter and chocolate, stirring often.
  • Remove the pan from the heat and cool for 5 minutes.
  • In a small bowl, with a fork, beat the cream cheese until smooth. Beat in teh sugar and vanilla. Gradually beat in the chcolate mixture until blended.
  • Stir in the sour cream.
  • Cover and refrigerate until slightly firm.
  • To serve, let stand for 5 minutes at room temperature to soften.

Makes approximately 7/8 of a cup.

From the book Simply Scones

Mocha Chip Cookie Scones

TEA TIME with scones! Tazo brand Calm tea with Mocha chip cookie scones (homemade). Recipe follows (double click on picture for larger view)
I love sitting and viewing my decorating magazines with a hot cup of tea and a homemade scone ( I bake several kinds and freeze them, that way I can chose which one I want!) I took this picture in my living room and lit a fire in my (gas) fireplace on a cold rainy damp day! Very comfy here!
Picture is also on my home picture blog under Tea Time.

Recipe taken from: 'Simply Scones' by Leslie Weiner and Barbara Albright

Somewhere between a giant cookie and a scone, these rich scones flecked with bittersweeet chocolate are best served at dessert or snack time!
They're especially delicious topped with Chocolate Cream Cheese or White Chocolate Cream Cheese

Mocha Chip Cookie Scones

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tabelspoon non-alkalized unsweetened cocoa powder
2 1/2 teaspoons instant espresso powder (have made them with instant coffee powder and they come out good, just milder on the coffee flavor)
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt (I use sea salt)
1/3 cup unsalted butter, chilled (if you have salted butter, omit the salt)
1/3 cup buttermilk
1 large egg
1 1/2 teaspoons vanilla extract (use natural or real vanilla)
6 ounces finely chopped bittersweet chocolate (I used dark chocolate chips)

  • Preheat oven to 375°

  • Lightly butter a baking sheet

  • In a large bowl, stir together the flour, sugar, cocoa, espresso powder, cream of tartar, baking soda, and salt

  • Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. The dough will be very sticky. Stir in the chocolate until evenly distributed.

  • Using a 1/3 cup measuring cup, drop the dough onto the prepared baking sheet, leaving about 4 inches between scones.

  • Bake for 25 to 30 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean.

  • Remove the baking sheet to a wire rack and cool for 5-10 minutes. Using a spatula transfer the scones to the wire rack to fully cool. Serve warm (microwave for 10 seconds, enough to melt chocolate a bit too much will dry them out)

  • Store in airtight container. Freezes well
Makes approximately 8 large scones (I was able to get 10-12)
Note: The chocolate (if solid bar or chunk) can be chopped by processing in a food processor fitted with a steel blade. They sell chocolate chunks and chocolate chips in the baking section of your super market.