Tag Archives: Scones

Hatch Chile White Cheddar Scones

I wasn’t planning on blogging these, so forgive me for having no pictures whatsoever of the prep or the raw ingredients.  But I absolutely must blog them!  Hopefully without drooling on my keyboard, but I make no promises.

As soon as the kitchen timer dinged and I pulled them out of the oven, I thought “these are the most beautiful scones I have ever made!”  So I started snapping pictures just to have for myself.  Then I tasted one.  I’m not sure food is even allowed to be this good.  It’s maybe one of the best scones I’ve ever tasted.  So I knew I had to blog it.  The texture couldn’t be more perfect, and they ooze with melty cheese.  They are truly superlative.  I’m only slightly ashamed to tell you that I licked my plate clean.

Here are my changes to the original recipe.  I got the ingredients to make these several weeks ago, but time kept getting away from me until one afternoon I took a self-imposed break to make them before the cheese molded.  Since it had been so long since I bought the ingredients, I had already used the jalapenos for another dish and didn’t have any.  No matter, I have a bunch of hatch chiles in the freezer so I just thawed one of those.  That brings me to my next change.  The original recipe instructs to sauté the jalapenos in some butter, I assume to tame the heat a little bit.  Since hatch chiles are much milder than jalapenos, I figured I could skip this step with impunity.  I was correct!  So I cut an entire 8 tablespoons of chilled butter into the flour mixture and it was fine.  The second change was that I only baked mine for 15 minutes instead of the suggested 25.  That was perfect for me, but your oven may be different, so you may need a longer cook time.  Try these soon, I’m so excited to share them with you!!

Source: adapted from The Smitten Kitchen

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons (1 stick) cold butter, diced
1/2 cup heavy cream
3 eggs, divided
1/4 pound sharp white Cheddar cheese, diced
1 hatch chile, seeded, stemmed, and minced

Preheat oven to 400°F. Put the minced chile in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. In a large mixing bowl, combine the remaining flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Add the cheddar-jalapeño mixture to the dough and mix with a rubber spatula until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.

Whole Wheat Ricotta Raspberry Scones

Last weekend I combined my desire to make scones with my pressing need to savor berries of any kind before summer officially ends. These scones most assuredly satisfied my dual yearnings.

I have oh, I don’t know, just a few cookbooks (ha!), plus a decent stack of cooking magazines in my kitchen. Clearly I won’t be running out of things to cook anytime soon. So I don’t know why I thought signing up for a Pinterest account was such a good idea. I mean, all it does is basically provide me the opportunity to build my own little internet collection of recipes I find online and want to try. I’ve always found recipes online that I think look intriguing, but now I have a way to organize them all into one obvious and easily accessible place. Which of course just encourages me to pin more and more recipes from all the fantastic food blogs out there.

These scones are one such recipe. They come from the beautifully done food blog that needs no introduction, The Smitten Kitchen. They are insanely moist, even with the whole wheat flour; they were slightly cakey without being the least bit dense. Speaking of whole wheat flour, I was actually a little bit skeptical about using it. I have no issues with whole wheat flour; I cook with whole wheat pasta often, and I have been known to buy whole wheat bread from time to time. And we’re all supposed to eat more of it, so I try to do my part. But I remain skeptical about using it for sweet treats. I’ve had too many “healthy” desserts that simply subbed in whole wheat flour for semolina and then the whole thing came out dense, dry and flavorless. I think we’ve all been there. But no worries with these scones! The whole wheat flour lends a lovely nuttiness to the flavor and does not in any way compromise the texture. They were a perfect way to sample raspberries once again before fall hits.

Source: The Smitten Kitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1 cup fresh raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large mixing bowl, whisk flours, baking powder, sugar and salt together.
Use a pastry blender to cut in the butter. You’re done when the butter is the size of peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Add the ricotta and heavy cream to the bowl and stir them in to form a dough with a flexible spatula. Using your floured hands, gently knead dough into an even mass, right in the bottom of the bowl. The raspberries will “bleed” into the dough, but that is okay.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. I think I patted mine down too thin. Click here to see the proper height.
With a large, floured knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, that way they will set a bit more.

Strawberry Scones with an Almond Glaze

These scones and I… we’ve had several go-rounds.  These are an example of my stamina and perseverance.  Or, maybe they are more an example of my hard-headed stubborn streak, that inner being that wouldn’t let me sleep until I got them just right, because surely nothing is more important than the world having another scones recipe, right?  Yes, I’m being facetious.  Sometimes this is not one of my more endearing personality traits.  But, here’s the story of these scones.

First off, I saw a recipe in an older edition of Food & Wine magazine for Strawberry Scones with an Almond Glaze.  I set about making them, and quickly realized they were more like drop biscuits than scones.  I found it peculiar that they didn’t just call them Strawberry Almond Drop Biscuits, but I like drop biscuits so we’ll go with it.  Then I burned most of them. The three or four that I didn’t burn turned out delicious, but again, tasted like drop biscuits, not scones.  And I had wanted scones, preferably non-burned scones.

So I figured I could turn them into real scones.  I searched and searched online but couldn’t really find a definitive scones ratio.  I found lots of biscuits ratios, but no scones.  So I took some notes from recipes I ran across and pieced together my own.  Time to give it a test run.  When they came out of the oven, I quickly realized I hadn’t put enough baking powder in the dough.  They were very flat and way too dense.  The flavor was great, but they definitely weren’t there yet.  They didn’t taste bad, they just didn’t taste like scones.  Matt took the leftovers to work to set out in their break room, but not without me yelling after him, “Don’t tell your coworkers they’re scones!  Call them strawberry almond pastries!”

(See, you can tell how flat they are!)

So now we come to the third try.  I increased the baking powder amount.  But, I got so busy taking pictures that the butter got too warm and I forgot to knead the dough.  So the texture was much improved thanks to the added baking powder, but it was still too cakey and dense.

Enter the fourth try.  Fortunately for me, Matt, and those of you still reading this, there is no fifth try, because one is not needed.  I finally got it right.  I didn’t forget a step or an ingredient.  I didn’t burn them.  The butter stayed adequately chilled.  And the flavor is still terrific.  So go and make these very quickly before strawberry season ends.  They are a lovely summer treat that I hope you’ll enjoy.

2 cups flour
¼ cup sugar
1 tbs Baking powder
½ tsp salt
6 tbs diced chilled butter
½ cup plus 2 tbs buttermilk
1 large egg, beaten
1 cup hulled and sliced fresh strawberries
2/3 cup powdered sugar
2 tbs buttermilk
½ tsp almond extract
¼ cup very thinly sliced almonds

Preheat the oven to 400 F. Prepare a rimmed baking sheet with parchment paper or a silpat.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut the butter into the flour mixture. The butter should be the size of small peas and the mixture should resemble coarse wet sand.
Now add the 1/2 cup plus 2 tbs buttermilk, the beaten egg, plus the strawberries and combine gently with a spatula. It will be sticky but it should come together.
Turn the dough out onto a well-floured surface. Flour your hands and a rolling pin as well. Knead the dough for 5 to 10 seconds, then roll it out to a circle about 1 inch in thickness. Flour your knife, then cut 8 equal triangles, like you’re cutting a pie.
Carefully transfer the triangles to the baking sheet. Bake for 15 minutes.
Meanwhile, make the glaze. In a small bowl, add the powdered sugar, then the remaining buttermilk and almond extract. Whisk until very smooth.
Remove the scones from the oven when they are done baking. Turn the oven temperature down to 350 F. Spread the almonds out on a pie plate. Toast in the oven for about 10 minutes.
Drizzle the glaze atop the scones, then sprinkle with the almonds. If desired, press them slightly so they adhere to the glaze. Serve immediately.

Blueberry Scones with Lemon Glaze

I don’t actually remember eating my first scone.  I know I didn’t have a lot of them growing up.  But I did have tons of biscuits, which are basically scones’ first cousins.  I must admit, I am a complete fiend for biscuits; so becoming obsessed with scones was a natural progression, I suppose. And believe me when I tell you, I am OBSESSED. You will likely see more than a couple of scones recipes pop up on this blog as it progresses.
While I may not remember the first time I ate one, I do distinctly remember the first homemade one I tasted.  My husband, Matt, made me these scones and brought me breakfast in bed (this was several years ago).  The recipe can be found in Tyler Florence’s first cookbook, “Real Kitchen”.  I have a feeling Matt picked these to make because of the heading Tyler wrote, which states, “…a side note to all the guys out there.  If you bring your woman warm blueberry scones for breakfast in bed, you’ll thank me later.”  You’ll have to ask Matt whether he personally thanked Mr. Florence later, because I don’t kiss and tell.

These little gems are everything you’d ever want in a scone.  They are, quite literally, perfect: light, airy, slightly crisp on the outside, with a nicely balanced sweet and tart lemony glaze drizzled on top.  Make these in the summer when the blueberries are at their peak.  The lemon glaze makes a TON!  You could triple the scones recipe and not run out.  We freeze the extra glaze, which works beautifully.  That way, the glaze is around whenever we are craving these.

Source: Real Kitchen, by Tyler Florence

2 cups flour, plus more for dusting the blueberries
1 tbs baking powder
1/2 tsp salt
2 tbs sugar
5 tbs cold, unsalted butter, cut in chunks
1 cup heavy cream
1 cup fresh blueberries

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
Zest of 1 lemon
1 tbs unsalted butter

Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.