Sweet Cornmeal Scones

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Smoked paprika. Onion powder. Worcestershire sauce.  Hoisin sauce. Onion soup mix.

This seems like a random list, I know. But in my private little world of cooking and baking, it totally makes sense.

There are certain ingredients that I have a slight obsession with. If you’re a cook, you’ll know what I mean. No matter what, you always have to have them in your house/kitchen. You search for excuses to put them to use. You’ll swap them in recipes that don’t necessarily call for them, because YOU know from experience that they serve their own unique purpose. I’ve certainly found that to be the case for me with the above mentioned ingredients.

I used to think paprika was pointless. It gave dishes a reddish hue but I never could distinguish a prominent flavor in regular paprika. I still can’t. But the day I discovered smoked paprika? Whooooo. I was hooked. The earthy smokiness is a flavor that will work with just about ANY savory dish, especially Latin and Middle Eastern ones. I freely admit to dumping entire tablespoonfuls of smoked paprika in braises and spice rubs. The tastebuds of the people I’m feeding always thank me later–and if you start using it generously in your food I promise that the tastebuds of the people you feed will thank you as well.

I’m gonna keep it 100 with you guys: I depend on onion powder in seasoning my food even more than I do salt and pepper. Yes. It’s that serious. I’m really sitting here trying to think if there is ANY savory dish that I make where I don’t use onion powder…….yeah, no. There’s not, and that’s because onion powder makes everything taste better. Worcestershire sauce and Hoisin sauce kinda go hand in hand. If you’re making a beef or pork dish and you want to add a deeper, richer layer of flavor to your sauce, then I highly recommend you keep them handy. A tablespoon of hoisin  and few shakes of Worcestershire sauce in a beef stew will REALLY give it that extra boost: trust me on this. lastly, If you think you’re really bad at making gravy–or you’re not bad at it, but you need to make some fast in a pinch, then using dry onion soup mix combined with beef broth is a quick & easy way to get good results.

I left one ingredient off that list on purpose, because it’s largely centered on today’s recipe.  Here’s the thing, guys: I have a slight obsession with cornmeal. I love it. I search for ways to put the stuff in everything, in both sweet and savory applications. I’ve shared two cornbread recipes on the blog already (my grandma’s recipe included which is made of more cornmeal than flour). The fried chicken recipe I shared a few weeks ago was posted alongside a recipe for biscuits that had cornmeal in them. I’ve made several yeast breads that have cornmeal in the dough–heck, I just made one yesterday that I’ll be sharing soon. There’s even a cookie recipe I tried with cornmeal that I really liked. I even sometimes put a sprinkle of cornmeal in my stews, chilis or braises to both thicken the liquid, and give it a subtle corny flavor.

And now, just when you thought there couldn’t possibly be yet another cornmeal recipe I could throw at y’all, here I am… throwing another cornmeal recipe at you.

You only have to take a brief glance at the Recipe Index to figure out that I’m kinda fond of scones.Every so often I get a crazy craving for one that I just have to appease, whether it means finding a coffee shop with a good selection or just making them myself. This time, I went with the latter and decided to see what would happen if I made my favored breakfast pastry with one of my favored ingredients.

This is what happened, and I gotta say: I like it. Cornmeal does admittedly add a coarser, grittier texture to ANY dough you make so if you’re searching for a light and fluffy scone, this may not be the one for you. However, these still do have layers and a flakiness to them that I think the cornmeal adds an interesting and different texture to. They’re somehow flaky and bready at the same time. Flavor-wise, you taste the sweetness from the light brown sugar then the subtle sweetness of the corn-y flavor and somehow, the two just really work together. Oh, and did I mention these were made even better smeared with butter and jam? Cause they were.

Sharing at Fiesta Friday #184, co-hosted this week by Petra @ Food Eat Love and Jhuls @ The Not So Creative Cook.

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Sweet Cornmeal Scones

Recipe Adapted from Food.com

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, frozen, plus more for brushing
  • 3/4 cup buttermilk, plus more as needed
  • Turbinado sugar for sprinkling, optional

 

Directions

Preheat the oven to 400°. In a large bowl, combine the flour, cornmeal salt, baking powder, baking soda and brown sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size scones you want).

Line a sheet pan with parchment paper and place the cut scones on it. Freeze them for about 30 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.

Brush the scones with melted butter and the turbinado sugar, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack. Serve warm, spread with butter or jam.

 

Curried Pumpkin and Ginger Scones

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I remember the first time I tried coffee. I hated it.

I’d been wanting to for a long time. My dad would drink a French Vanilla flavored brew and if I close my eyes I can STILL remember the exact smell that would waft out of his coffee cup and into the air of the car as we drove. It was a delicious aroma. I just knew that the coffee HAD to taste as good. I mean, why else would so many adults want to drink it all the time?

I had my first sip of coffee the same way I had my first sip of Coca Cola: in secret when no adult was looking and I really wasn’t supposed to. I walked away from one with no regrets. It may very well be battery acid but all I knew back then was that Coke tasted amazing and it wasn’t fair that my mom wouldn’t let me drink it.

Coffee? Heh. I thought it bitter. Too bitter. Kinda gross, actually. I was so disappointed. I felt let down. How could something that smelled so good taste bad? And why did grown ups guzzle up so much of the stuff?

It took me a while longer before my mind changed andI began what’s been a long on-again, off-again relationship with coffee. I’ve been drinking it for about thirteen years (Yeah, I know. You do the math and it’s a long time. I started too early. It is what it is.) Those first two or three years it really wasn’t that serious: I mostly just stuck with the cold slushy-like frappucinos from Starbucks with only a few shots of espresso and are mostly just sugar and milk anyway. But as time went on, I upped my game and went with the real stuff, learning that it’s an acquired taste that may be slow to develop, but once had, is almost impossible to get rid of.

And believe me, I’ve tried to get rid of it. Multiple times.

Right now I’m in the midst of another one of my relapses and I’m actually okay with that. Life is short, there worse things in the world to be hooked on and I’m not about to feel guilty over having myself a daily cup of coffee….not to mention a little extra something on the side.

Because honestly, doesn’t the coffee taste that much better when you’re munching on something tasty to go with it? You guys know I’m right.

When I’m in a hurry and don’t have time to bake, I like to eat either the spicy Lotus biscuits alongside my coffee, gingersnaps, or some honey-flavored graham crackers. When I’m not in a hurry and do have the time, I’ll make scones. If you guys have been following me for a while you know I’ve got a special love for scones. They’re my favorite accompaniment to coffee and I made up my mind a long time ago to get good at making them for myself so I wouldn’t have to pay $4-5 for one from a coffee shop.

And I have to say, I think I’ve succeeded.

I had a leftover can of pureed pumpkin in my cupboard from Thanksgiving that I never used. I’d also just finished candying some ginger from a batch of ginger syrup I’d made. I didn’t want the pumpkin or the ginger to go to waste, and as they do go together so well, I thought they’d work very nicely in a scone dough. Besides the combination of those two ingredients, there are a few other things I love about this recipe:

It’s given a extra kick of spice by the addition of curry powder and turmeric. I know that those are spices normally used in savory dishes, but trust me: they REALLY do work with the ginger. The bite tempers the sweetness of the scone while the turmeric and the pumpkin also gives them a lovely golden brown color. Second, the crystallized ginger and turbinado adds a layer of chewy/slightly crunchy texture to the top of the scones. I know we’re just now getting into summer, but the smell of these will almost make you wish it were autumn already. I really loved how these turned out and if you try them (even if it’s just to bookmark for later) I think you will too.

Linking this post up to Fiesta Friday #173, co-hosted this week by Lindy @ Love In The Kitchen and Paula @ Her Life Is Love.

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Curried Pumpkin and Ginger Scones

Adapted from King Arthur Flour

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Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup minced crystallized ginger, plus more for sprinkling (optional)
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric (optional, for color)
  • 5 tablespoons sugar
  • 1/2 cup (8 tablespoons) cold butter or margarine, cut into eight pieces
  • 1/2 cup cooked, pureed pumpkin or squash (canned is fine)
  • 1 cup buttermilk
  • 1 beaten egg, for brushing on top, optional
  • Turbinado sugar for sprinkling, optional

 

Directions

Line a baking sheet with parchment paper & lightly spray with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, the 1/2 cup ginger, curry powder, turmeric and sugar. Mix well with a fork and set aside.

In a small bowl combine the buttermilk with the pumpkin and mix together until the pumpkin has mostly dissolved in the buttermilk.

Using the large holes on a box grater, cut the butter into the dry ingredients. (You can also use a pastry blender or a pair of knives for this, just cut the butter into chunks first.) Mix with a fork until the mixture resembles coarse breadcrumbs.

Make a well in the middle of the dry ingredients, and pour the pumpkin-buttermilk mixture inside. Using a floured rubber spatula mix together until just combined. (It’s going to be sticky)

On a well floured surface (like a cutting board, pastry mat or a secured piece of wax paper) turn out the dough and pat/roll it into a long rectangle, about  1/2 inch thick. Try to handle as lightly as possible with your hands.

Using a bench scraper, pizza wheel or knife, cut the dough into squares and transfer them to the baking sheet, placing them close together. Place the baking sheet in the freezer for 30 minutes.

Preheat oven to 425 degrees Fahrenheit.  Place a shallow dish filled with about 1 inch of water on the lower rack of the oven about 10 minutes before baking and leave it in there (this will aid with the scone rise)

Brush the scones with the beaten egg and sprinkle with the extra crystallized ginger and turbinado sugar.  Bake for about 20 minutes, until golden brown. Remove from oven and serve warm or at room temp. Scones can be wrapped in plastic wrap to preserve freshness, then reheated by wrapping in damp napkin and reheating in microwave for 15-20 seconds.

Cranberry Scones

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As the song goes, “Christmas is the time to say I love you”.

I’ve got a few different love languages, but as you can probably imagine, my primary one is through cooking and baking. I don’t do either for just anybody.

I don’t love just anybody. If I’m feeding you, I care about you. I like you a lot. You’re my peoples. (That or I’ve got an overabundance of food I want to get rid of. Or you’re paying me to do so; my ‘love’s’ for sale in that respect.)

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If I’m fluent in the love language of baking, then I’d say it’s a fluency in the ‘dialect’ of coffee shop pastries. There’s just always been something about the goodies in the big display cases of coffee shops that makes me excited.  Cinnamon rolls. Banana bread. Muffins. Donuts. Bagels. Coffee Cake. Cookies.

SCONES.

C’mon, how can all that buttery, sugary goodness NOT scream ‘I love you’ when you’re hungry and salivating?

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I’m convinced that there’s nobody who won’t feel loved if you feed them a scone. A good one anyway. I’ve heard some people say that they don’t care for/hate scones and immediately I know that they’ve just never had one that was made right. Made with love.

I feel sorry for them–because everyone deserves one of those.

More specifically…one of these.

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I had some leftover cranberries chilling in my refrigerator and I didn’t want them to go to waste. I figured that cranberries were a nice ingredient to complement both the Christmas season and the theme of the series we’re in.

I also just felt like making scones; it’s been a while since I have, about a year and a half I think, and as far as I’m concerned that’s just far too long to go without.

Making a good scone is very similar to making a good biscuit; how you treat the butter and handle the dough is going to determine the success or failure of just about the entire result. So, a couple things:

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I’ve said it before and I’ll say it once more: freezing your butter ahead of time is the best decision you can make. The colder the butter is, the more flaky the scone will be. Having said that, I’ve found that the best way to ‘cut’ it into the dough is to use the large holes on a box grater. The pieces will be just the right size and they’ll distribute far more evenly into the flour that way than they would if you just cut the stick of butter into cubes with a knife.

I’m wary of using cups or biscuit cutters to cut my scones (and biscuits). Supposedly so long as you don’t twist when you press down, it doesn’t affect the layering, but I’ve never found that to be the case. For some reason, it always hinders the rise for me. So, I always just default to using my bench scraper to cut the dough into squares or wedges. Works every time.

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Finally, just before I bake I will always let my cut scones (and biscuits) chill out in the freezer for about 20 minutes. I can’t remember where I read it or the scientific explanation, but this also helps the finished product expand and rise higher. So don’t skip that step if you can help it.

Following all of the above tips will get yo these: and don’t they just look delectable? Buttery, flakey dough with plentyof layers. Sweet and tart fruit throughout. Crunchy sugary goodness sprinkled on top. The Christmas “I love you.” that you’ve been craving all year.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

Day 10: Cranberry Scones

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Cranberry Scones

Recipe Courtesy of The Kitchn

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Ingredients

  • 1 1/2 cups fresh cranberries
  • 1/3 cup light brown sugar
  • 1 small orange or clementine, zested
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter, cut into small pieces
  • 1/3 cup to 1/2 cup milk
  • Turbinado sugar, for sprinkling, optional

Directions

Heat the oven to 350°F and prepare a baking sheet by lining with parchment or lightly spraying with spray oil.

In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.

Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it’s fine if there is still crumbly flour.

Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges.

Sprinkle the scone tops with the turbinado sugar. Freeze for 25 minutes.

Bake for 20 to 25 minutes or until just golden. Serve warm.

Curried Ginger Scones

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The coffee shop near my job is really kinda depressing to me for several reasons.

First, their coffee usually just isn’t that good. Believe me, I’ve tried giving them the benefit of the doubt several times. I’ve bought multiple items on their menu just in case it was a fluke recipe; lattes, cappuccino, hot chocolate. NONE are really worth writing home about- or the $3.00 + change they charge for them. They’re not disgusting just…blah. Bland. However, since they’re the closest thing available to me, and more importantly because I have to feed my coffee addiction (or else bad things happen) I do still get a drink from them on the regular.

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I had to mix things up, though. The barista there and I have a special understanding; she swaps out the regular vanilla syrups used in one of the lattes on their menu (it’s not good) with butterscotch syrup just for me, which really makes the drink taste a world of a lot better.

I kinda wish they would give me the credit for the new drink. Name it in my honor and put it on their menu or something. I feel like I did them a major favor. It actually tastes like it should cost $3.18 now.

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Second thing about the coffee shop that depresses me? There’s no hot barista guy working there that I can flirt with in the morning to shake me out of my boredom. Y’know, the guy who gives me the extra shot of espresso free of charge with a commercial-worthy wink “just because” and calls me by my first name and always asks me how my weekend was or what my weekend will be like.

This should be basic elementary coffee shop stuff 101, amIright?

But even more depressing than the just-below-average coffee and absence of a hot barista guy named Wes in the coffee shop are their “baked goods”. The quotation marks were intentional. I’m really not even sure if I should call them that- seems like an insult to be honest. There’s nothing “good” about them. It’s that bad, you guys. I almost don’t even know where to start. They over bake EVERYTHING. I mean, good Lord. Whoever they’re paying to be their baker/pastry chef needs to be fired. or at least they should let me sit down and talk to them about some basic fundamentals of baking.

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Cookies shouldn’t be completely flat and sunken in the middle when they set up. And they should not, should not, SHOULD NOT be dark brown across the top. That’s a burned cookie. It will crumble- and not crumble like Chips Ahoy, either. It’ll crumble like sawdust. Gross.

The scones are really what make me want to burst into tears though. Those poor, poor scones that never did anything to hurt anyone. Those poor scones that just wanted to be great. Those poor scones that have go through such cruel and unusual punishment. They’re over baked to the point where the inside of the scones looks like biscotti. They’re way too brown, I feel like if I squeezed it, it’d crumble into sawdusty crumbs. You’d never be able to tell that there was any butter layered in that overworked, over cooked dough. It’s a travesty.

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Scones are one of life’s greatest joys. They deserve better. They deserve to BE better.

They deserve to be these Curried Ginger scones. I so wish I could sit down with the baker at the coffee shop near my job and teach him or her how to make these. I feel like I could change their life.

Curry and ginger is a marvelous combination; there’s just enough bite, spiciness, and sweetness in both to balance off of one another. Pair this up with a cup of coffee, and you’re more than good to go. You’re ready to face the world.

I’m taking these scones to Fiesta Friday #70, co-hosted this week by newbies Dini @ Giramuk’s Kitchen and Mollie @ The Frugal Hausfrau. See you guys there 🙂

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Curried Ginger Scones


Recipe Courtesy of The King Arthur Flour Baker’s Companion

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Ingredients

  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped crystallized ginger
  • 1/2 teaspoon curry powder
  • 5 tablespoons sugar
  • 1 stick butter, cut into pieces
  • 1 cup buttermilk, yogurt or sour cream

Directions

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda and salt. Add the ginger, mixing to distribute, then the curry and sugar. Cut in the butter till the mixture is crumbly.

Add the buttermilk (or yogurt or sour cream), stirring till the dough just holds together. Transfer the dough to a lightly floured work surface, and pat it into a 10-inch square, about 1/2-inch thick.

Cut the dough into triangles, and transfer them to a lightly greased baking sheet. Place the scones in the freezer for 30 minutes to allow the dough to firm up (this will also make the scones rise higher)

Bake the scones in a preheated 425°F oven for 20 minutes, or until they’re golden. Remove them from the oven and paint them with ginger syrup, if desired.

Apple Cinnamon Scones

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Happy Fiesta Friday #16 all you lovely people who came out the party! I’m pleased to bring this humble offering to share: Apple Cinnamon Scones!

I think just about everyone has had a certain interest, like hobby or skill that in a perfect dream world, they would like to use that hobby or skill as a job that they could do for the rest of their lives. I admittedly, have had quite a few of these in my short 24 years on this Earth.

When I was in elementary school, I loved everything that had to do with babies, thus making me believe that I wanted to be an obstetrician- this was after I consulted with my mom and found that there WAS such a thing as a doctor that only handled labor and delivery of babies. Then I found out that I wasn’t the best at science or math- both of which you kinda have to have decent skills into become a doctor. So that was out.

When I was between the ages of 11-13 I was  sure I was gonna be an Egyptologist when I grew up- pretty much an expert on everything that had to do with ancient Egypt. You know those mysterious (and let’s face it, creepy) curators of Egyptian artifact museums you see in the movies? Yeah, I totally used to fantasize about that being me.

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When I was in high school, I did some acting in a few plays and musicals and really enjoyed it. I also saw the film adaptation of Webber’s “Phantom of the Opera” (which made me develop a mild obsession with all things PoTO related that lasted far longer than I’m willing to admit to you guys) Thus, I got the idea in my head that maybe my true calling was to become an actress on Broadway, where I would be able to become the first African American Christine Daae to a Phantom that happened to look like Gerard Butler’s twin brother. (Side note, I’ve given up on that one completely).

My main goal during my undergraduate years at Michigan State University was to go on to graduate school and become a scholar in academia of African American studies. To be honest, this is something that I’m still kinda considering for my future. I love all things that have to do with African American history, and although the prospect of grad school intimidates me, I’d still feel honored and pleased if given the opportunity to pursue the life of an academic.

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Nowadays, my dreams and aspirations for the ideal job mainly revolve around two things: writing and food. I think I’ve mentioned before that writing fiction and cooking food are the only two things in the world that I could do for free without needing any pay or compensation. I’m totally serious about that too. As a voracious reader as a girl, I finally came to the conclusion one day that instead of just envying the stories of my favorite authors, maybe I should just try creating some of my own stories and characters- so I did. My writing has really become one of the main stress relievers that I have in my life. I can’t imagine life without it. The best part is that it’s become an ongoing journey that never has to end- the more and longer that I write, the  more that I think I have and will continue to improve my skills…which leads to my ‘ideal world’ dream of becoming a bestselling author that just writes books for a living. It’s definitely a long shot, but a girl can still dream, can’t she?

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And of course, there’s my cooking. You guys ought to know by now that my cooking is my refuge. When I cook, all is well with my world. There’s just me, the kitchen, my ingredients, and the music in the background. Blogging has really just served to elevate my love and respect for cooking- I not only get to share it with my family and friends, I also get to share with you all…the pictures, that is 🙂 My friend Prudy at Butter, Basil & Breadcrumbs told me in one of my past posts that I should open a bakery. I found this to be rather coincidental, as running a small bakery is something I can half see myself doing in an ideal, care-less world. Running a restaurant- definitely not. But a bakery, I think I could do.

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So, some of you may remember a few months ago when I first made these Banana Bread Scones. (If you don’t or weren’t following my blog at the time, I highly recommend you go and check them out cause they’re friggin awesome) They were a smashing hit, and I was so impressed with them that I almost immediately decided that I would be making scones- any kind of scones- again as soon as possible. I finally settled on these- and I can’t tell you how happy I was that I did.

I didn’t think it was possible to top the Banana Bread Scones, but honestly I kinda think that these do. What else can I say? They’re thick, flaky, tender and bursting with apples and cinnamon chips. You may notice that mine are iced- technically the recipe didn’t call for it but I went ahead and decided to throw together a quick icing using confectioner’s sugar, a few teaspoons of milk, vanilla extract and a dash of cinnamon. My family always whines about how much I use icing for every baked good that I make, but I don’t care. I love icing. Icing is everything. Everything in life.

These scones make me think that maybe I should start taking my little dream world aspiration of opening a bakery a reality someday- after I’ve sold my hundreds of thousands of books on the New York Times Bestseller’s List, that is.

Hey, a girl can dream, can’t she?

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Apple Cinnamon Scones

Recipe Courtesy of King Arthur Flour

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 3/4 cups Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 3/4 cup chopped fresh apple, in 1/2″ pieces leave the skin on, if you like
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened

Directions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice.

2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3. Stir in the chopped apple and cinnamon chips.

4. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce.

5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

8. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

9. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11. Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the say through; the edge shouldn’t look wet or unbaked.

12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days. (Yield: 12 scones)

 

 

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Banana Bread Scones

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Hi. My name is Jess(ica).

I’m here because I used to be a coffee addict. Actually, no, that’s not true- I guess I still am technically a coffee addict, I’ve just gotten better at controlling my need for it. There came a time when I HAD to have some form of coffee every day just to function; sometimes I could take it straight, sometimes I wanted it in the fancy gourmet styles from coffee shops.  I didn’t care. I just wanted coffee. I needed it.

It took a while for me to hit rock bottom, to finally realize that my addiction to coffee was getting out of control. I wish I could say that I had this grand epiphany or moment of clarity/acceptance, but the truth of the matter is that I just finally got tired of spending $28 a week on the stuff at coffee shops and knew that I had to make a change. It wasn’t easy in the beginning. The caffeine withdrawals were rough; chronic headaches and irritability are a lethal combination, or so I found out. However, I pulled through- at first going cold turkey, then tapering back on to the point where I can have some form of coffee a couple of times a week without feeling as though I’ll go crazy without it.

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So yeah, for anyone out there still being affected by coffee addition at present: recovery is possible. And it doesn’t even have to mean that you give it up forever. You just gotta find a balance. Most times, when you think you need it, you don’t and you can pass. And sometimes…maybe the situation’s a little different.

For instance: there are some instances where a cup of hot coffee is a must. There’s no way around it. I certainly found that to be the case for this recipe. Aside from the profit that their over-priced drinks bring in, I’m pretty sure that a huge chunk of Starbucks’ money comes from the pastries that they display smack dab right in front of the customers in those glass cases. How many people can go in to buy a cup of coffee there in the morning without even stealing a longing gaze at the delectable cinnamon rolls, pumpkin bread, muffins, scones and other goods that Starbucks sells? I’m not one of them, that’s for sure.

I just had to clarify 1 thing: this picture is to scale. This bad boy is actually that big.

This recipe is actually one I’ve had pinned on Pinterest for a long time now. Scones was something I’ve never made before, but have always wanted to. They’re the quintessential accompaniment to coffee- hot, buttery and crumbly pastries of deliciousness. The only thing that could possibly improve them would be to add a unique flavor and ingredient…enter the bananas.

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You guys, even before I tasted them, I just knew that these babies were going to be sosososoSOOO good. I mean come ON: look at how fat and thick the scones turned out. See those flaky layers? It’s the cold chunks of butter that does that. Chilling the dough in the freezer was the secret weapon for the scones, I’m convinced. I think it’s something that I’ll definitely be doing for any future scones to come out of my kitchen, as well as for whenever I make biscuits. The glaze just sends them over the top. This recipe is one of the best, most satisfying that I’ve tried, and I highly recommend it.

Oh yeah…and the scones are even better when enjoyed with a cup of coffee. Just sayin.

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Banana Bread Scones

Recipe Courtesy of TheKitchn.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 very ripe bananas (about 8 oz or 1 cup once mashed)
  • 2-4 tablespoons milk, whole or 2%
  • 1/2 cup (4 oz) plain yogurt, whole or 2%
  • 2 1/2 cups (12.5 oz) all-purpose flour
  • 4 tablespoons (1 1/2 oz) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 4 tablespoons (2 oz) unsalted butter
  • 1/2 cup chopped walnuts (optional)

For the glaze:

  • 1 tablespoons (1 oz) salted butter
  • 2 tablespoons (1 oz) milk, whole or 2%
  • 1/4 cup (2 oz) packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/4-1/2 cup (2-4 oz) confectioner’s sugar

 Directions

1. Mash the bananas and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.

2. Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.

3. Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the walnuts, if using. This will make a fairly wet dough.

4. Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.

5. Preheat the oven to 400°F.

6. Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.

7. To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner’s sugar, starting with 1/4 cup. Add more confectioner’s sugar if desired to make a thicker glaze.

8. Just before serving, drizzle the glaze over the scones.

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