Welcome, welcome to Sunday Supper (yes, I’m ba-ack!!), where our theme this week is Easy Holiday Entertaining. We can all use some help there, am I right?
My contribution is scones. When we have overnight guests over the holidays, I think the tendency of so many of us is to plan and plan for the dinners, the cocktail parties and the drinks, and then at the last minute we have the “Oh crap!” moment when we realize our guests might want breakfast too.
Enter scones. Scones are SO easy to make, yet for whatever reason, I’ve discovered that people generally don’t seem to realize that. So they think you went all out for them, they are so impressed at your baking prowess, and you barely broke a sweat. Not to mention, scones are delicious, and I’ve yet to meet anyone who disliked them.
These are some of the best scones I’ve tasted, and guys, I think it’s the cake flour. It lends the softest and flakiest texture, and I’m thinking all my scones from now on will have to have some cake flour. The dark chocolate chunks are lovely – sweet enough but not too much so, and make this perfect for a holiday breakfast or brunch treat. Try these out on your guests this holiday season! They’ll love you. Enjoy!
And check out the easy holiday entertaining ideas the rest of my Sunday Supper crew brought today!
½ cup whole wheat flour
½ cup cake flour
1 cup all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tbs baking powder
¼ tsp kosher salt
Freshly grated zest of 1 orange
6 tbs unsalted butter, very cold, cut into cubes
½ cup plus 1 tbs buttermilk, divided
1 large egg
6 oz. dark chocolate chunks
1 tsp turbinado, or other raw/coarse sugar
Preheat your oven to 425 F. Line a rimmed baking sheet with parchment paper or a silpat.
In a large mixing bowl, use a whisk to combine the three flours, granulated sugar, baking powder, salt, and orange zest. Scatter the butter cubes over the flour mixture and use a pastry blender or 2 forks to cut the butter into the flour mixture. You want it to form a sandy-looking texture with some pebble-sized pieces of butter throughout.
Quickly whisk together ½ cup buttermilk and the egg, then pour it into the flour mixture. Add the chocolate chunks, and use a rubber spatula or wooden spoon to stir the dough together. When it has mostly come together, use your hands to knead for no more than 1 minute to get the little scraggly bits to come together.
Turn the dough out onto a floured surface. Pat the dough into a circle between ½-inch and 1-inch thick. Use a sharp knife to cut it into 8 triangles. Transfer them to the prepared baking sheet, spacing them evenly apart. Brush them with the remaining buttermilk, then sprinkle the tops with the turbinado.
Bake for 12 to 15 minutes, until the bottoms are lightly browned and the tops are golden. Remove from the oven and set on a wire rack to cool for a few minutes before serving.
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
Plus a No Stress Party Checklist and Recipes for Easy Entertaining by Sunday Supper
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