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    Spiced Apple Scones

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    Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together flour, granulated sugar, baking powder, 1¼ teaspoons (2.5 grams) five-spice powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Stir in apple.In a small bowl, stir together 1 cup (240 grams) cream and 1 teaspoon (6 grams) vanilla bean paste. Add cream mixture to flour mixture, and stir until combined and no dry streaks remain.Turn out dough onto a lightly floured surface. Gently knead 2 to 3 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1 inch thick). Using a floured knife or bench scraper, cut into 8 wedges. Place at least 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.Brush 2 tablespoons (30 grams) cream onto dough wedges.Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.In a medium bowl, whisk together confectioners’ sugar, 5 tablespoons (75 grams) cream, remaining ½ teaspoon (3 grams) vanilla paste, and remaining 1⁄4 teaspoon five-spice powder until smooth and pourable; whisk in up to remaining 1 tablespoon (15 grams) cream if needed. Drizzle glaze onto cooled scones. Store in an airtight container for up to 3 days. LEGGI TUTTO

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      Hummingbird Scones

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      Maple Oat Scones

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      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

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      Glazed Pumpkin Spice Scones

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      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

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      Breakfast Bread Bliss: 12 Handheld Breads Perfect for Back-to-School

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      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

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      PB&J Scones

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      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

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      Pull-Apart Scones with Grilled Nectarines

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      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

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      Herb Scones with Chive Cream and Smoked Salmon

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      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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