Tag Archives: Scones

Bloody Mary Scones

I bid farewell to The Texan New Yorker today, and we couldn’t be going out with a better recipe. I have truly loved my time and space here, and I have loved all of you, regular readers and passers-by. It’s been a wonderful bike with training wheels, a place where I’ve made countless mistakes, tried things on and taken them back off only to try something else on to see what works best. I’m so appreciative of your patience and involvement. I’m proud of the work here, and I’m fine that it’s run its course. I’m ready to try something new, and this site has been invaluable in helping me clarify what I really want out of this thing we call blogging.

I feel like I went into Texan New Yorker trying to play by the rules, trying to decipher the oh-so-fickle SEO gods, the ever-changing Pinterest algorithms, and letting my inner First Born People Pleaser run the show, always trying to guess what would get the most hits, the most shares, the most everything. I don’t say this to complain, but it can get exhausting, doing things that way.

I’ve felt like I haven’t really shown my real self in some ways, I’ve felt rather buttoned-up, the fear of offending people or losing subscribers taking center stage at times. Much of the new blog is about letting myself off that leash, finally – both with the cooking and the writing. These days, it’s not a given that a food blog, even a good food blog, will earn you big bucks, so you might as well have as much fun with it as possible.

The new site will simply be things I like to cook, to eat, and to talk about. My hope is that you will like them too.

Without further ado, please follow me over to:

JALAPENOS AND ANCHOVIES

I hope you will love it as much as I already do. (And please bear with me as we’re still working out a few last-minute bugs :/)

These scones are amazing, SO much better than actual Bloody Mary’s. Sorry, I’ve tried, I just don’t like the drink… Enjoy!

Source: slightly tweaked from Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 cups all-purpose flour
1 tbs granulated sugar
1 ½ tbs baking powder
1 tsp kosher salt
1 tsp sweet paprika
¾ tsp ground fennel
½ tsp freshly ground black pepper
¼ tsp cayenne
¼ tsp garlic powder
8 tbs unsalted butter, very cold, cut into small pieces
2 small plum tomatoes, chopped into small pieces, liquid and seeds removed
½ cup oil-packed sun-dried tomatoes, pureed (you should have about ¼ cup puree)
2 tbs Worcestershire sauce
2 ½ tbs prepared horseradish, divided
2 tbs Tabasco
1 ¼ cups plus 2 tbs chilled heavy cream, plus more for brushing, divided
Crushed red pepper flakes and celery salt, for garnish
Other typical (or atypical!) Bloody Mary garnishes of your choice: cornichons, olives, pearled onions, beef jerky pieces, celery pieces, caperberries… whatever your imagination desires!

Directions:
Preheat your oven to 425 F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, paprika, fennel, black pepper, cayenne, and garlic powder. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal and you can see some chunks of butter about the size of peas. Using a spoon or your hands, mix the chopped plum tomatoes into the flour-butter mixture.
In a separate bowl or liquid measuring cup, whisk together the sun-dried tomato puree, Worcestershire, 2 tbs horseradish, and Tabasco into 1 ¼ cup of the chilled heavy cream. Stir the cream mixture into the flour mixture until it begins to come together. Once it is mostly together and you only have a few straggly crumbs and bits of flour, quickly knead the dough with your hands until it just comes together, no more than a minute.
Lightly flour a cutting board and transfer the dough. Pat the dough into a circle or rectangle about 1-2 inches high. Cut into 8 equal pieces (they can be squares or triangles).
Line a baking sheet with parchment paper or a silpat and transfer the scones, keeping them pretty close together.
Mix the remaining cup of heavy cream with the remaining 2 tbs horseradish. Use a pastry brush to brush each scone with the cream, then top each with a few red pepper flakes and a generous sprinkling of celery salt.
Bake 18-20 minutes, or until the tops are golden brown.
While they are baking go crazy with the garnishes of your choice. Simply “skewer” them on toothpicks. Once the scones are cooled completely, stick the toothpick garnishes in each one and serve.

Lemon-Glazed Banana and Candied Ginger Scones #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

Lemon-Glazed Banana and Candied Ginger Scones

These are some of the best scones I’ve ever tasted, and I hang my head in shame that I’ve been blogging over three years and haven’t ever shared them with you. Brunch Week is the perfect opportunity! (Maybe I should’ve played it off like, oh I didn’t misstep, I was waiting for Brunch Week or something… eh, too late now!).

Lemon-Glazed Banana and Candied Ginger Scones

So these scones. They are probably the flakiest I’ve ever tasted, and this is the rare baked good that calls for yellow bananas, not overripe black ones, so when you grocery shop and buy bananas, there’s no waiting for them to blacken so you can bake with them. You can make these scones the same day you buy the friggin’ bananas! That right there is just very exciting.

Lemon-Glazed Banana and Candied Ginger Scones

The texture is amazing, and the flavor is so perfect. You’ve got sweet banana complemented by spicy ginger, then a tart-sweet lemon glaze is poured over the tops before you dive in. I have to highlight one of our main sponsors, Dixie Crystals here. They sent us all a huge box each of granulated sugar and confectioners’ sugar, both of which were used for these beautiful scones. Thank you to Dixie Crystals! Enjoy!

Lemon-Glazed Banana and Candied Ginger Scones

Source: Fine Cooking Magazine, Feb/Mar 2011

Ingredients:
2 cups all-purpose flour
¼ cup Dixie Crystals granulated sugar
2 ¼ tsp baking powder
1 tsp lemon zest
Generous pinch of kosher salt
6 tbs cold, unsalted butter, cut into pieces
1 small barely rip, yellow banana, diced
1 tbs minced candied ginger
¾ cup plus 2 tbs heavy cream, plus more for brushing
¾ cup Dixie Crystals confectioners’ sugar
1 ½ tbs fresh lemon juice
Pinch kosher salt

Directions:
To make the scones, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Add the butter and use a pastry blender or 2 knives to work the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and ginger. Add the cream and gradually stir until the mixture just comes together. Knead for no more than 1 minute with your hands if you have a few scraggly bits.
Turn the dough onto a floured work surface and pat gently into a circle about 1 inch high. Using a chef’s knife, cut the dough into 8 wedges. Transfer them to the baking sheet, only spacing them about 1 inch apart (this helps them rise tall and not spread out). Brush the tops with heavy cream, and sprinkle some sugar, preferably raw, on the tops if desired. It’s good but not necessary.
Bake until the tops are golden, 19 to 25 minutes, rotating the pan halfway through. Cool the scones slightly, about 3-4 minutes before applying the glaze.
To make the glaze, whisk the confectioners’ sugar, lemon juice and salt together until smooth. Drizzle the warm scones liberally with the glaze. Serve.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Orange and Dark Chocolate Chunk Scones #SundaySupper

Orange and Dark Chocolate Chunk Scones

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?

Orange and Dark Chocolate Chunk Scones

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.

orange and dark chocolate chunk scones

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.

orange and dark chocolate chunk scones

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!

Orange and Dark Chocolate Chunk Scones

And check out the easy holiday entertaining ideas the rest of my Sunday Supper crew brought today!

Source: ever so slightly adapted from Homemade with Love by Jennie Perillo

Ingredients:
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

Directions:
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.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Multigrain Scones #SundaySupper

Multigrain Scones

Happy, happy New Year, and welcome to Sunday Supper!!! This week’s theme is A Lighter New Year. Obviously, this is the biggest time of year for making dietary resolutions, whether it be to lose weight or just eat better or whatnot. So we’re doing our part and bringing you tons of delicious ideas to help you with any newfound eating resolutions 2015 might be prompting for you.

Multigrain Scones

My contribution is these scones. These amazingly delicious, wonderful scones that retain the light, bread-y, moist texture that makes a scone so beloved, while simultaneously managing to add real, serious nutrition to your breakfast or snack.

Multigrain Scones

Instead of heavy cream, the dough is moistened with fresh squeezed orange juice and tangy, thick Greek yogurt – and FYI, I used 2% without sacrificing any texture. Though you could certainly use whole fat if desired. Flax seeds, pepitas, and sesame seeds add anti-oxidants, essential nutrients, and fiber.

multigrain scones

Matt and I (plus a few of his coworkers!) absolutely loved them! So tell me: do you make New Year’s resolutions? And are they food-related? If so, what have you promised yourself in 2015?

And don’t forget to check out the rest of my Sunday Supper gang – lots of figure-friendly recipes to start off the new year right! Enjoy!

Multigrain Scones

Source: adapted from Das Cookbook by Hans Rockenwagner

{One Year Ago: Banana Pecan Cake with Cream Cheese Frosting, Black-Eyed Pea and Chorizo Soup}

Ingredients:
2 medium oranges
1/3 cup plain Greek yogurt
½ cup dried currants
2 cups plus 1 tbs all-purpose flour, plus more for dusting
1 tbs baking powder
½ tsp baking soda
¼ tsp kosher salt
½ cup granulated sugar
1 ¼ cups old-fashioned rolled oats
¼ cup whole flax seeds
¼ cup raw white sesame seeds
¼ cup shelled, unsalted pepitas
½ cup plus 2 tbs unsalted butter, chilled and diced
1 large egg

Directions:
The night before you plan to bake, finely zest both oranges. Combine orange zest and yogurt in a small bowl, cover, and refrigerate. Juice the oranges into a small bowl, then add the currants. Let stand at room temperature overnight. This will rehydrate them.
The next day, when ready to bake, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, oats, sugar, flax seeds, sesame seeds, and pepitas. Add in the chilled, diced butter and use a pastry blender to work the butter into the flour mixture until it resembles the size of peas.
Add the yogurt mixture to the flour. With a slotted spoon, drain the rehydrated currants and add them to the mixing bowl. Also add about 6 tbs of the orange juice used to rehydrate the currants. Using a rubber spatula, mix the dough until it mostly becomes a uniform mass. Use floured, clean hands to knead the dough for about 1 minute, to get the last straggly bits of flour to come together. When the dough is smooth and uniform, transfer it to a floured work surface. Use a floured rolling pin or your hand to press it out to about 1 inch thick. Use a floured sharp knife to cut the dough into about 10 even pieces – you can do rectangles or pie wedges, it doesn’t matter. Transfer the pieces to the prepared baking sheet. In a small bowl, whisk the egg with a splash of water. Brush some egg wash on top of each scone.
Bake for about 15-18 minutes, until golden on top. Serve warm or at room temperature.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Chip Cookie Mini Scones

Chocolate chip cookie mini scones

May I just say – renovating kind of sucks. Don’t get me wrong, I’m extremely confident it will be well worth it when the finished result is before us, but in the meantime, it kind of makes you hate life a tiny bit. I cooked virtually nothing last week. And while the kitchen is still hard to find, I’m determined to cook this week. My sanity needs it.

mini chocolate chip cookie scones

But today, I’m sharing these delicious little scone nuggets. Mini scones are adorable, aren’t they? They make everyone’s day better. Especially if they are inspired by the classic favorite, chocolate chip cookies.

chocolate chip mini scones, before glazing

For some odd reason, these scones were better the second day. I have no idea why, scones are usually best eaten the day they are baked. But these little cuties march to the beat of their own drum I guess. Incentive to not scarf them all right away, I suppose. That never hurts to have, right?

Chocolate Chip Cookie Mini Scones

Anyways, enjoy these, guys. And be safe, those of you snowed in.

chocolate chip cookie mini scones

{One year ago: Parsley Chive Biscuits}

Source: adapted from King Arthur Flour

Ingredients:
SCONES:
2 3/4 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter, cut in pats
2 large eggs
2 teaspoons vanilla extract or the flavoring of your choice
1/2 cup to 2/3 cup half and half or milk
1 cup mini chocolate chips
½ cup chopped pecans

GLAZE:
1 cup powdered sugar
2 tbs water
½ tsp vanilla extract
Small pinch of kosher salt

Directions:
Preheat the oven to 425 F. Line two baking sheets with parchment paper or silpats. Set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter to the flour mixture, and use a pastry blender or two butter knives to incorporate the butter. It will resemble small peas when it’s ready. Make a well in the center of the mixture. In a measuring cup or small bowl, whisk together the eggs, milk, and vanilla extract. Pour the wet into the well you made in the flour mixture. Add the chocolate chips and chopped pecans. Use a rubber spatula to mix together. It will still be rather crumbly; knead a few times to bring the dough together.
Lightly flour a large work surface and a rolling pin. Place half the dough onto the surface and roll into a long rectangle. Flour a sharp knife and cut the rectangle in half lengthwise. Cut crosswise at about 2 inch intervals, then cut those small rectangles in half lengthwise on the diagonal, so you have little triangles. Your mini scones should be roughly 2 inches across and 3-4 inches in length.
Transfer the mini scones to your prepared baking sheets and bake for 12 minutes.
Meanwhile, make the GLAZE. In a medium bowl, combine the powdered sugar, water, vanilla and salt. Whisk until you have a smooth glaze.
Remove the scones from the oven and let cool about 10 minutes. Using a spoon, drizzle the glaze all over. Let it set up a few minutes, then either dig in, or let them cool completely and store in an airtight container until the next day.

Pumpkin Scones

pumpkin scones

I actually pinned this scones recipe last year, over the summer, and fully intended to make them last fall. Then Sandy happened, and they didn’t get made. But I promised myself that this year I would make them, and when I said that to myself, I realized that I don’t use the phrase “come hell or high water” anymore…

pumpkin scones, before baking

pumpkin scones fresh out of the oven

This year has been very peaceful, weather-wise, and for that we are incredibly grateful. So the scones were baked, and they were amazing. They were shared, and highly complimented. In short, they were devoured and eyes rolled to the backs of heads due to insane deliciousness.

Pumpkin Scones

And I feel so late in posting this blog! Today really got away from me (I blame the rain), and now I have got to get up and start my pizzas for the big game! And by big game, I mean the most hotly anticipated college football game of the entire season – Baylor Bears vs. OU Sooners. It’s going to be epic; Baylor is ranked #6 (!!!!!!!) and OU is ranked #10, the two highest ranked teams in the Big XII conference.

Pumpkin Scone

I’m so excited! We’re having a green pizza (Brussels sprouts and bacon) and a gold pizza (pumpkin) in honor of Baylor’s school colors. And I need to get started! So I will say adios until tomorrow and you must, must, must try these amazing scones this holiday season.

pumpkin scones

Pumpkin Scone

{One year ago: Chili Dogs and Pumpkin Pecan Cake with Bourbon Brown Sugar Glaze}

Source: adapted from Brown Eyed Baker

Ingredients:
SCONES:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

GLAZE:
1/2 cup confectioners’ sugar
1 tbs whole milk
Couple pinches of ground cinnamon

Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat. Set aside.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry blender to cut the butter into the dry ingredients until mixture is crumbly.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Add wet ingredients to the dry ingredients, and use a rubber spatula to combine into a dough. When the dough has mostly come together, use your clean, floured hands to knead the dough a few times just to get the last scraggly bits of flour on the bottom of the bowl.
Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle. Lightly flour a sharp knife or bench scraper, and cut the dough into 8 roughly equal shapes. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown.
Meanwhile, make the glaze. Add all glaze ingredients to a small bowl and whisk continually until smooth. When the scones come out of the oven, let them rest a few minutes, then drizzle the glaze over each one. Let the glaze harden, just a few minutes, then transfer to a wire rack to cool completely.

Savory Apple, Oat, and Herb Scones

Savory Apple, Oat and Herb Scones

Remember how I made Funnel Cakes a few weeks ago and mentioned that I hadn’t been to the Texas State Fair in years? Well… drum roll please… I actually went to the Fair last weekend!!! Matt and I jetted down to Texas and went with my sister, bro-in-law, and three-year-old Nephew 2 on Sunday. It was so much fun!! And I got to show Matt a part of my childhood. He definitely enjoyed himself, though I think he regrets having worn a Boston Red Sox shirt.

making savory apple scones

So – the Fair! Big Tex has a new shirt; not sure how I feel about that. We strolled through Midway, where all the rides and games are located. We cheered Nephew 2 on as he rode some kiddie rides, and won him some stuffed animals. And my sweet hubby won me a sock monkey!

We hit up the car show, then wandered over to the animal exhibits. There was a poultry exhibit which Nephew 2 deemed “too loud!”; we ambled through a rather substantial petting zoo area where you could purchase feed for the animals. We didn’t partake in the feed, mostly because we’d been at a similar and less crowded petting zoo the day before at the Fort Worth Stockyards. As an aside, I think I’ve seen the Geico camel commercial too many times, because when the camel came up to get my feed, I was almost expecting to hear “Mike, Mike, Mike, Mike! Guess what day it is. Guess what Day. It. Is.”

Savory Apple, Oat and Herb Scones

Anywho, back to the Fair. We pet Elsie the Borden cow, who I’m pretty sure was stoned. I mean, I know cows are naturally docile, but this was realllly pushing it. And may I just say, baby goats are the cutest things ever. Next to baby piglets. Be still my heart…

Savory Apple, Oat, Herb Scones

And of course, there’s the food. Woohoo! We noshed on Fletcher’s corn dogs (the only legit kind!), barbecue brisket tacos, catfish po’boys, fried green tomatoes, fried s’mores, a funnel cake, fried beer, and a coconut cream pie milkshake, which was the best thing ever and I must recreate it at home sometime! I hope I didn’t leave anything out.

savory apple oat herb scones

And all this has well, really nothing to do with these apple scones; I was looking through my list of dishes to blog, and none of them are terribly State Fair-themed, but I really wanted to commit my experience to writing, so I’m just going with it. These scones are beyond delicious. I’ve been wanting to make more savory scones, so when I saw these run across my Pinterest feed, I knew they would be perfect for my apple stash. Indeed. Crazy good. Try them soon.

apple oat herb scones

{One year ago: Poutine}

Source: adapted from Cannelle et Vanille

Ingredients:
1 ½ cups all purpose flour
½ cup whole wheat flour
½ cup old-fashioned oats
1 tbs baking powder
½ tsp baking soda
1 tsp salt
12 tbs unsalted butter, very cold
1 tsp each minced fresh parsley, thyme, and rosemary
1 apple, peeled, cored, chopped
2/3 cup buttermilk, plus extra for brushing tops
Cracked black pepper for the tops

Directions:
Preheat the oven to 400 F. Line a baking sheet with a silpat or parchment paper. Set aside.
In a large bowl, combine flour, whole wheat flour, oats, baking powder, baking soda, and salt. Quickly cut the butter into small pats with a butter knife and add to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs. Add the herbs, apple, and 2/3 cup buttermilk. Using a rubber spatula or wooden spoon, stir the mixture until it comes together. When it’s mostly together in one big lump, flour your hands and knead a few times until all the straggly crumbs are incorporated.
Turn the dough out onto a floured surface and pat it down to about a 1″ thick rectangle. Dust a sharp knife with flour and cut the dough into 8 squares. Place the squares on the prepared baking sheet and brush the tops of the scones with buttermilk. Sprinkle lightly or liberally (your choice) with fresh cracked black pepper.
Bake in the oven for about 18 minutes, until golden on the sides and just cooked through. Let cool for a few minutes, then enjoy!

Rhubarb Scones

rhubarb scones

A few days after thinking I was done with rhubarb for the season, I walked into my grocery store, all naïve and unsuspecting, to find some unbelievably gorgeous rhubarb staring at me. It taunted and tempted me for the entire five seconds I spent debating whether to buy it. Yep, I was powerless to resist the beautiful rhubarb and it went straight into my shopping cart.

stalks of gorgeous rhubarb

Matt had recently seen an article on NPR’s website about cooking and baking with rhubarb, and it featured some rhubarb scones. And since I haven’t made scones in a few months (e-gads!), I suddenly knew what I would do with the awesome vegetable that doesn’t taste one bit like a vegetable.

rhubarb scones, unbaked

These scones were quite delicious – everything you want in a perfect scone. I wanted to blog them today, in the hopes that it’s still rhubarb season where at least someone lives, so maybe at least someone can go out and make them very soon.

Rhubarb Scones

I’m not sure how much longer I’ll have access to the beautiful stalks myself. And if rhubarb is done for another year where you live, then by all means, bookmark or pin this recipe for next year. Because you absolutely should not miss out on these amazing scones!

Rhubarb Scones

Source: adapted from Food52

Ingredients:
3 full stalks of rhubarb, trimmed and thinly sliced into 1/4-1/2″ pieces (if your rhubarb is pre-trimmed, you’ll want about 14 ounces)
2 1/2 cups flour
1 tbs baking powder
1/2 tsp salt
8 tbs unsalted butter
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup heavy cream

Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a medium bowl, toss rhubarb with 3 tablespoons of the sugar. Sift flour, 1/4 cup sugar, baking powder and salt together in a large bowl. Cut butter into flour mixture with a pastry blender until butter is the size of small peas. Add in sliced rhubarb, vanilla extract, and cream. Stir together with a rubber spatula until a soft dough forms. Flour your hands and knead for about 1 minute, until the dough completely comes together.
Transfer dough to a floured surface. Pat it down to a rectangle about 1/2″ thick. Using a sharp knife or bench scraper, cut the dough into 8 roughly even rectangles. Arrange on prepared cookie sheet and sprinkle the remaining sugar on top of each scone. Bake about 18 minutes or until golden on top.

Meyer Lemon and Fresh Cranberry Scones

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I, like many others, make New Year’s resolutions. And I, like many others, often break those same resolutions, usually quite shortly after making them. One of my New Year’s resolutions was to take a break from baking and eating sweets.

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I was feeling a little over-sugared from the holidays and I’d like to get back to my healthier lifestyle of eating sweets only in moderation. And since the time period between Thanksgiving through Christmas Day was anything but moderate on the desserts front, I figured it would be a good idea to take the month of January off. So, did I do it?

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NOOOO!!! Of course I didn’t! If I may channel my inner Tracy Jordan for a second, I’ll explain why by saying “you can’t ask a bird not to fly. You can’t ask a fish not to swim. You can’t ask a tiger not to turn back into a Chinese dude at midnight!” In other words, you can’t ask me not to bake anything because baking is simply part of my DNA. It’s part of what makes me tick. Me not baking something once a week or so is like asking me to saw off part of my arm. It would be painful and agonizing and I’m just not going to do it.

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I saw these scones on the Smitten Kitchen blog several months ago and I pinned them, vowing to make them once Meyer lemon season was upon us. Well, my friends, that time is now! So I made a version of Deb’s recipe and as you would expect, they were amazing.

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Source: adapted from Smitten Kitchen

Ingredients:
Grated zest from 2 Meyer lemons
2 1/2 cups all-purpose flour
1/2 cup plus 3 tbs sugar
1 tbs baking powder
1/2 tsp kosher salt
6 tablespoons cold unsalted butter
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream

Directions:
Preheat you oven to 400 F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine lemon zest, flour, 1/2 cup sugar, baking powder, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal and the butter is the size of peas.
In a small bowl toss together fresh cranberries and 3 tbs sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick rectangle. With a well-floured knife, cut 8 even sized squares. Arrange squares about 1 inch apart on the baking sheet and bake in the middle of the oven for 15 to 20 minutes, or until pale golden.

Apple Jalapeno Cheddar Scones

In late September Matt and I ventured upstate to the Catskills to do some apple picking.  I figured we would be reasonable about the whole thing and come back with a few handfuls of apples and we would mostly just eat them for breakfast, and then I’d have enough leftover to make one or two recipes, and that would be that.  Why on earth did I think I could exercise any restraint?  The very notion is laughable.

I/We did NOT have any willpower against the rows upon rows of beautiful apple trees that begged us to pick their luscious, firm apples. So pick and pick we did, and came home with an entire bushel and a half of apples.  They lasted for three whole weeks, and I made many, many recipes with them, many of which were not blog-worthy!  Some of them were, like this amazing salad.  And this addictive ice cream. Also this cobbler and these fritters. And then I found a way to put apples in macaroni and cheese.

But let’s talk for a moment about the non-blog worthy dishes I made with these apples, as there were quite a few, and I’m sure you can relate to kitchen disasters. We’ve all had them, right? Right??

First there was an apple and parsnip soup that was pretty good, but someone didn’t photograph it, so it cannot live on the blog.  Then there was the dish of crepes topped with apples and prosciutto, but I managed to burn the crepes a little. I also made an apple and pork ragout over pasta that did turn out well, but I was convinced it wouldn’t as soon as I got the ingredients into the pan, so I stopped taking pictures.

I made some brie pancakes topped with caramelized apples, which was a fantastic idea, but the brie to batter ratio was off, so I’ll have to attempt that one again with some tweaks. I made a delicious yet fantastically UGLY apple pie I spared you from viewing. Then I attempted a savory apple quiche, which had interesting and great flavor, but the egg filling seeped behind the pie crust so it ended up quite soggy on one side. And lastly, I attempted an apple crisp that sadly did not crisp at all.

But these scones… oh, these scones were possibly one of my best uses of those apples.  They came out craggy and perfect, with complex flavor and the best scone texture you can imagine.  I fully intended to do as I usually do when I bake, which is send some to my husband’s coworkers, who generally attack whatever baked good I’ve sent them like they are college freshmen cramming for mid-terms, but well, there were no scones to send them.  You’ve been warned.

Source: adapted from The Homesick Texan Cookbook, by Lisa Fain

Ingredients:
2 cups flour
1/4 cup granulated sugar
1 tbs baking powder
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/2 cup unsalted butter, well chilled
1/4 cup buttermilk
1 large egg
1 jalapeno, seeded, stemmed and diced
1/2 cup peeled, cored, diced apples
1/2 cup grated sharp cheddar cheese

Directions:
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Mix together the flour, sugar, baking powder, salt, and ground cinnamon in a large mixing bowl.
Place the butter into the flour mixture, and use a pastry cutter to work the butter into the flour until it resembles pea-size crumbs. Stir the buttermilk and egg together until the egg is beaten, then pour it into the flour-butter mixture. Add the jalapeno, apple and cheese, then mix the whole thing together with a spatula until well combined. Knead with your floured hands for one minute; I find it’s easiest to do this right into the bowl.
Turn the dough out onto a floured surface and flour your rolling pin. Roll the dough out to about a one-inch thick circle. Cut into eight pieces of pie. Transfer the scones to the baking sheet and bake for 15 minutes.

Note: I often freeze my scones after they’re made, then pop them into the oven whenever I want them. To freeze them, follow this method:
Make the dough as directed up to the point where you have cut them into 8 pieces. Place those 8 pieces on a parchment lined plate and stick in the freezer. Leave them there for about one hour, or until frozen solid. Then transfer them to a large resealable plastic storage bag and lay the bag in the freezer. You do not need to thaw them before baking them. Simply place each scone on your parchment lined baking sheet and increase your cook time by 2 minutes.