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As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like […] LEGGI TUTTO
These hearty maple-scented scones are loaded with chewy oats for a breakfast upgrade that is the perfect accompaniment to coffee and tea. Maple Oat Scones Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, oats, brown sugar, baking powder, and 2 teaspoons (6 grams) salt. […] LEGGI TUTTO
Using cold cream helps keep the butter from melting as you work the dough and creates a flakier crumb structure. With delicious warm spices and sweet squash flavor, these scones will become your quick fall treat on repeat. Glaze Pumpkin Spice Scones Line a baking sheet with parchment paper. In a large bowl, whisk together […] LEGGI TUTTO
With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.
The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get.
Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit.
Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. Aunt Cheryl’s Home EC Muffins is one of those recipes.
Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination.
The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.
Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam. Once you try making them with discard, you might never go back!
Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more.
As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.
Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.
Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. LEGGI TUTTO
Step into a world of zesty delight with our collection of lemon poppy seed recipes. From cakes and cookies to bread and scones, enjoy these endlessly snackable creations.
We used the reverse creaming method to create a cake batter that bakes up nice and level with a delicate crumb to absorb every drop of the lemon curd between its layers.
These soft, cake-like cookies stay moist for days thanks to a buttery dough that’s enriched with creamy ricotta cheese. Refrigerating the dough firms it up for easier scooping.
Using candied fruits to decorate is a simple, easy way to elevate the look of your cakes as well as add another layer of texture in every bite.
Poppy seeds are the traditional filling of these cookies, which are associated with the Jewish holiday Purim. The name refers to the villain of the Purim story, Haman.
The delicate crunch of the streusel topping gives way to an aromatic, soft crumb. With added texture from the poppy seeds, you won’t be able to get enough of this Lemon-Poppy Seed Streusel Bread loaf. It’s great for breakfast, brunch, dessert, or an anytime treat.
This Lemon Poppy Seed Coffee Cake is summer’s sweetest wake-up call. Buttermilk in the batter gives this one-layer wonder a cakey crumb that contrasts beautifully with the crunchy streusel topping. LEGGI TUTTO
Whether served for breakfast, brunch, or afternoon snack, these PB&J S will add a touch of whimsy to any occasion. The tender peanut butter-flavored are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed […] LEGGI TUTTO
Grilled nectarines with pull-apart scones. These no-fuss pull-apart scones have a golden, tender crumb thanks to the unparalleled richness of Kerrygold Unsalted Butter. The perfect balance of crisp on the outside and moist on the inside, these scones might just become your new go-to quick bread. Want to take them to the next level? Fire […] LEGGI TUTTO
These scones are a lovely accompaniment to a cheese board. “I love the scones with strawberry & Champagne jam, salami, Kerrygold Cashel Blue or Kerrygold Aged Cheddar Cheese with Irish Whiskey and a light drizzle of honey!” says blogger Alice Choi of Hip Foodie Mom, who created this recipe after visiting Ireland with us earlier this year. Find more Irish recipes in our July/August 2020 issue!
Follow Alice: hipfoodiemom.com | @hipfoodiemom1
Herb Scones with Chive Cream and Smoked Salmon
3 cups (375 grams) all-purpose flour
2 tablespoons (30 grams) baking powder
2 teaspoons (6 grams) kosher salt
¾ cup (170 grams) cold unsalted butter, cubed
6 large eggs (300 grams), divided
½ to 1 cup (120 to 240 grams) whole milk
½ cup (16 grams) plus 1 to 1½ tablespoons (2 to 3 grams) finely diced fresh chives (see Note), divided
1 cup (240 grams) all-natural full-fat Greek yogurt
1 cup (240 grams) sour cream
2 teaspoons (10 grams) fresh lemon juice
Smoked salmon, to serve
Garnish: olive oil, fresh dill
Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt. Using your fingers, rub cold butter into flour mixture until butter is pea-size. Make a well in center.
In a small bowl, whisk together 4 eggs (200 grams), ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using one hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
Turn out dough onto a lightly floured surface. Lightly flour top of dough, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on wire racks.
In a medium bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons (2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.
A blend of chives and rosemary work well, too.PRO TIP: For wedge scones, turn out dough onto a lightly floured surface, and divide in half. Lightly flour top of each dough half, and shape each into a 7½-inch disk. Cut each dough disk into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.
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Previous articleAuthentic Irish Apple Tarts LEGGI TUTTO
These buttery pastries are filled with summer’s best berries. Serve them with hot coffee or tea for a wonderful start to the day!Summer usually means at least one trip to our favorite berry farm, where picking a gallon is an easy pleasure and fingers turn purple-red from secretly taste testing the goods. We’re not venturing out much these days, so when I get my hands on fresh berries – even the store bought kind – I want to celebrate them! These scones are a beautiful way to use the season’s best berries.
As a well-practiced southern biscuit maker, I’ve tried almost every technique for cutting butter into flour. Scones are very biscuit-like, and my favorite way to make them is with grated frozen butter. It takes a bit of work on the large holes of a box grater, but it’s well worth the end result. The frozen pieces of butter evenly disperse throughout the flour, and stay cold throughout mixing and forming. As the dough bakes, the cold butter releases steam which gives the pastry light, fluffy texture.
I used whole blueberries, blackberries and chopped strawberries. I imagine whole fresh raspberries would work nicely in this recipe also.
The mixed dough will be ragged and a little crumbly. You could knead it together at this stage, but I prefer to handle the dough as little as possible. Instead of kneading, I squeeze the dough together and pack it under my palms to shape it into a circle. Overworking the dough will lead to scones that are tough with a chewy texture, instead of light and flaky. If kneading feels more intuitive to you, use a light hand and knead just until the dough comes together.
Cover and refrigerate the dough before cutting it for the neatest slices. It’s very important to use a sharp chef’s knife! You want the berries to slice without resistance. A dull knife will drag the berries through the dough and it will tear and crumble your neatly fashioned circle.
Ready for the oven!
The scones should bake to a light golden exterior, and come out of the oven in slightly less perfect form than they went in. Corners will not be as sharp. Remember, these are rustic beauties! They are supposed to develop crags and crackles on their tops.
I loved these with a zigzag of confectioners’ glaze, but you could also dust them with powdered sugar. If you’re looking for something less sweet, then just leave ‘em plain!Be well, all of you! xo -h
Triple Berry SconesYields 8 sconesScones2 cups (300g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1 tablespoon baking powder3/4 teaspoon fine grain sea salt6 tablespoons (85g) frozen unsalted butterZest of 1 lemon1/2 cup (3 oz.) fresh blueberries1/2 cup (3 oz.) chopped fresh strawberries1/2 cup (3 oz.) fresh whole blackberries1/3 cup (80 ml) heavy cream, plus more for brushing scones2 large eggs Glaze1 cup (114g) confectioners’ sugar2 tablespoons heavy cream1/2 teaspoon vanilla extract.In a large mixing bowl, combine the flour, sugar, baking powder and salt; whisk to aerate and combine.Grate the frozen butter on the large hole side of a box grater. Immediately add the butter to the flour mixture and stir until the pieces are well-dispersed. *Alternatively, you can cut cold butter (not frozen butter) into the flour using a pastry blender or the tines of a fork.Stir in the lemon zest. Add the berries and toss in the flour mixture to coat.In a small bowl, whisk together the heavy cream and eggs. Add the cream mixture to the dry ingredients. Fold together gently using a large rubber spatula until a ragged, shaggy dough is formed.Turn the dough out onto a piece of parchment paper or a lightly floured work surface. Using your hands, pack and form the shaggy dough into a 6-inch circle (alternatively, knead until the dough just comes together). Cover and refrigerate 30 minutes.Preheat oven to 400°F.Use a large sharp chef’s knife to cut the circle into 8 triangles. Transfer the slices to a parchment-lined baking sheet. Brush the tops of the scones with heavy cream.Bake 20-22 minutes, or until the scones are golden brown. Let cool before glazing.For the glaze, combine the confectioners’ sugar, heavy cream, and vanilla extract in a medium bowl. Whisk together until smooth. Drizzle glaze over the cooled scones.
link Triple Berry Scones By Heather Baird Published: Friday, July 03, 2020Friday, July 03, 2020Triple Berry Scones Recipe LEGGI TUTTO
