Posts Tagged ‘scones’

by Sarah Steimer

Rhubarb-almond scones

I made a few easy tweaks to the original recipe, but the basic concept is definitely one I will repeat in the future. I love rhubarb, and it was really great to enjoy it in a non-pie or non-crumble form — no disrespect to those versions, of course. (The rhubarb-ginger compote pictured here is not a necessary addition, but still pretty incredible. Interested in the recipe? Let me know if it would be worth posting!)


Read Full Post »

by Sarah Steimer

I didn’t plan on doing a third PB&J recipe for the guide, but I got an urge to make scones over the weekend and this recipe popped up. I had everything I needed so I figured, why not? These scones were by no means too dry, either, and I think the peanut butter helped with that.

  • 2 1/4 cups flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold, cut into small cubes
  • 1/3 cup peanut butter (I used natural)
  • 2 tablespoons milk, plus more for finishing
  • 1/2 cup plain yogurt
  • 1/2 – 2/3 cup jam or jelly
  • 1/3 cup chocolate chips
  • few tablespoons oats (optional)
  • few tablespoons flaxseed (optional)

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the butter cubes and mix with your hands until the mixture looks sandy. Mix the peanut butter in with your hands as well. Add the milk and yogurt. The dough should be soft but sticky, and you may need to add more milk as you go if the mixture is too dry.

Place the dough on a lightly floured Silpat or sheet of parchment paper and form into an 11-by-9-inch rectangle, about 1/2-inch thick. Spread the jam over the dough and sprinkle with the chocolate chips. Fold one long side of the dough toward the center, then fold the opposite side over that to form three layers, in the same way you would fold a business letter.

Press lightly on the top of the dough to seal it. Slide the dough, still on the Silpat or parchment paper, directly onto a baking sheet.

Brush the top of the dough with milk and (if using) sprinkle with oats and flaxseed.

Bake at 375 degrees for 30-35 minutes, or until the top is golden.

Once the scones have cooled, cut into either squares or triangles.

Makes about 8-10 individual scones.

Recipe adapted from: Bob Vivant

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

Read Full Post »

by Caitlin Saniga

You can find self-rising flour in the baking aisle of your grocery store. Just read the labels carefully.

  • 2 large lemons
  • 2 cups self-rising flour
  • 1/2 cup plus 2 tablespoons sugar
  • 1 1/4 cups plus 2 tablespoons chilled whipping cream
  • 2 tablespoons (about) cherry, raspberry, or strawberry preserves

Position rack in center of oven and preheat to 425 degrees. Line a rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.

Gather dough together and turn out onto a lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2- to 23/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using your thumb, push down the center of each scone to make a deep indentation. Spoon about 1/2 teaspoon of preserves into indentation of each scone.

Whisk the remaining 2 tablespoons sugar, 2 tablespoons whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush the top of scones generously with lemon glaze. Bake the scones until they’re golden and a toothpick inserted horizontally into the center of scone comes out clean, 18 to 20 minutes. Transfer the thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.

Makes 8-10.

Recipe: Bon Appetit

Read Full Post »