I even commemorate my half birthday because it is an excuse to EAT cake. This past Friday, my office peeps joined me at a “birthday breakfast” held in our staff room. My colleague Eve, who is one of my best friends (and editor of this blog because she is the COMMA QUEEN) hosted the celebration. She is pretty darn good in the kitchen and as I have said before – the keeper of all gadgets that I borrow and don’t need to keep.The menu for the day was as follows:
Two types of freshly baked scones – savory and sweet
Two types of Greek Yogurt
An assortment of jams
An outta control Stawberry Rhubarb Compote
Mixed Fresh berries
It was simple, delicious and a big hit with the girls. Eve is sharing her recipe adapted from one of her cooking class teachers – Chris Pires of Foodinspires.com for savory scones. AND as an added bonus she is also giving us a quick recipe for strawberry rhubarb compote adapted from SkinnyTaste….um….hello.
I need to abSCONE from all Scones or Scone related baked goods for at least a month now.
- 2 cups all purpose flour
- 1 tbls baking powder
- 1 tsp salt
- 2 tsps sugar
- ½ stick butter, cold and diced
- 1 cup old cheddar cheese
- 1 tsp cayenne pepper ( this makes the scone very spicy, cut back to ½ tsp if you don't like it HOT)
- couple of coarse grinds of pepper
- ½ cup cream
- ½ cup milk
- ½ cup chopped chives
- Preheat oven to 425F
- mix flour,baking powder,salt and sugar in a large bowl
- add butter and incorporate - into a pea sized consistency dough- I used a pastry blender
- add cheddar, cayenne and pepper and mix
- combine the cream and milk and add to flour mixture slowly - about ¾ cup to start.
- Add more if it is too dry. You are working towards a nice dough here
- Empty dough onto floured surface (if too dry keep adding the milk mixture)
- Pat the dough into any shape you like, square, oval or round
- what you want to achieve is about a ½ inch thickness for the dough
- cut into 2 x 2 squares or 8 wedges if you have a circle or into 2 inch rounds using a cookie cutter.
- Place unbaked scones onto a parchment lined baking tray. Brush the tops with additional milk mixture. Sprinkle with chives and bake for 20 - 22 minutes
- 1 lb of strawberries, washed and dried
- 1 lb rhubarb, leaves removed and stalks washed
- 2 tbls honey
- 1 tbls water
- Hull strawberries and cut into quarters.
- Cut rhubarb into 2 inch slices
- Place strawberries, rhubarb, honey and water (compote ingredients) in a saucepan
- bring to a boil and gently simmer over medium low heat until reduced and thickened and the fruit has softened, about 15 minutes
- remove from heat
- 2 cups all-purpose flour + about 2 to 4 tablespoons for work surface and hands
- ½ cup granulated sugar
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- ½ cup unsalted butter, cold (1 stick)
- 1 large egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 heaping cup mixed berries (fresh or frozen is fine to use)
- turbinado, raw, or coarse sugar, optional for sprinkling
- 1 cup confectioners' sugar
- about 1 tablespoon cream or milk (or substitute with orange or lemon juice)
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor or blend the butter with forks and when it's the size of large marbles, Use your hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving. Scones are best fresh, but will keep airtight at room temperature for up to 4 days.