Honey Nut Scones – TWD

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Happy Belated Halloween!!

Did you dress up? Did you throw a nifty party that only cool people could go to? Did you steal your kids’ candy? Did you buy a giant bag of different chocolates (because you know that’s what the kids REALLY want)? Did you turn off your porch light early so you could keep the rest of the chocolate for yourself? Are you most likely going to eat candy for breakfast?

If so, we could be great friends.

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But just in case you frown upon chocolate bars for breakfast, I made you scones. It has good for you things in it like whole wheat flour, nuts and honey. Have one of these babies warm out of the oven with a glass of milk (for calcium) or orange juice (for vitamin C) or tea (cus it’s warm and yummy and what goes better with warm scones than tea??)

And don’t forget to drench your scone in more honey. If your immediate thought after reading that was something along the lines of “Duh, Jeannette… way ahead of you,” then we could be besties. For serious.

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Scones are notorious for being fussy. You can’t overwork the dough or you’re guaranteed tough scones, and the dough is very easily overworked. The best advice that I have ever read regarding making scones (aside from work quickly) is this “Use your hands.” You hands are your best tool here: they are softer and gentler than any rubber spatula or wooden spoon could be; which means they will be gentler on your scone dough and agitate the dough less resulting in fluffy scones. Just be sure to have a napkin handy to turn on the faucet to wash your hands. Unless you think random bits of dough hanging out on your faucet handle-thingies (omg, what the heck are they called?!) is a decorative statement… in which case, I’d have to give you the look -_-

The only change I made to the original recipe was to use pecans instead of walnuts and I made 8 medium scones instead of 12 small-ish scones. That was a direct result of my laziness in not wanting to divide the scone dough so I just patted it into a larger circle and baked for about 2 minutes more. Next time I’ll brush with some cream and sprinkle some raw sugar on it for extra texture. There are a lot of good scone making tips here. Ya learn something new everyday 🙂

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Honey-Nut Scones
from Baking: from My Home to Yours

Ingredients:

1 large egg
2 tablespoons honey
1/2 cup cold whole milk (I used 2%)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup chopped walnuts (I used pecans)

GETTING READY: Center a rack in the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Stir the egg, honey and milk together.

Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between — and that’s just right.

Pour the liquid ingredients over the dry ingredients and stir with a fork (or by hand) just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in chopped walnuts.

Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, the wrapped airtight. Don’t defrost before baking — just add about 2 minutes to the baking time.)

Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. Enjoy : )

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Head on over to the LYL page to see everyone that baked scones and Far Brenton with us this week. You can find the recipe for Far Brenton (which I sadly didn’t get a chance to make) on Nicole’s blog, Cookies on Friday.

Tuesdays with Dorie is sadly coming to an end. I joined a bit late in the game but I have learned so many things and made so many great friends through this experience. I’d like to thank you all for making this something to remember.

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TWD – Tender Shortcakes

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Did I mention that I’ve never had a strawberry shortcake the REAL way? Its true! The only way I’ve ever had it was with those spongy, rather disgusting ‘angel food cake’ cups piled high with berries and whipped cream.

Boy have I been missing out!!

Shortcakes are really supposed to be made with a tender biscuit in place of that angel food mass which provides a COMPLETELY different texture, flavor, and structure to the shortcake.

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Don’t be put off by the fact that I say ‘biscuit.’ It is nothing like the biscuit that you spoon sausage gravy on top of or the kind you eat with bacon and eggs. This is in a class of its own. Tender, soft and pillowy, sweet, crumbly. Sounds good?

Take it a step further: add juicy strawberries. Or raspberries. Or blackberries. Or peaches. Or sautéed cinnamon apples. Or sautéed brown sugar pineapples. Or any insane combination of anything that you deem necessary to satisfy your tummy. (I went with the traditional strawberries and my second variation was sautéed cinnamon apples. Obviously.)

And then, go for the jugular (are you ready for this?)… homemade sweetened whipped cream. Piled dangerously high. That’s right, I said it!!

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Sweetened Whipped Cream Recipe:

2 cups cold heavy cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract (optional, can be substituted for any extract or even rum or kahluah, if you’re boozy like that 😀 )

Directions:

In a large bowl (trust me, you’ll need it) whip cream starting on low speed using a hand-held mixer until you notice a bit of a textural change. Increase the speed bit by bit as the cream gains more and more substance and texture. On medium-high, whip the cream until ALMOST at desired consistency. Add confectioners’ sugar and vanilla and whip until satisfied with texture and structure. DO NOT over-whip the cream as it will separate and taking it too far… it can turn into butter :O

Thank you to Cathy of The Tortefeasor for choosing this simple, delicious recipe. You can find the recipe for the shortcakes here. And check out the other bakers who baked along this week. I’m certain you’ll find some great inspiration there 🙂

Up next week: Raisin Swirl Bread.