Aarin is showing me what she's done on her hat rack...
(This is a great example of using a hypen (-). Tim is a great (adjective) grandpa....as opposed to a 'great-grandpa' meaning someone's grandpa's dad)
Looks like Jaya and Cody finished their coasters and are ready to start on "Kiss the Cook"....
Our wonderful servers of scones with clotted cream!
And now for the recipes:
Chocolate Chip Orange Scones
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 large eggs
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3/4 cup semisweet chocolate chips
1 egg white mixed with 1/2 teaspoon water (for glaze)
Preheat oven to 425 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into the drive ingredients until it looks like coarse crumbs.
In a small bowl, mix together the eggs, orange juice, vanilla, and orange peel. Add this to the flour mixture and stir to combine. The dough will be sticky.
With lightly floured hands, knead in the chocolate chips.
With floured hands, pat the dough into an 8 inch diameter circle in the center of a cookie sheet that has parchment paper on it or has been greased. Brush the top with the egg white mixture. With a serrated knife, cut the dough into 8 wedges.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before cutting.
(This came from my cookbook, Simply Scones)
Cheese Scones
2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 Tablespoons chilled butter, cut into small pieces
3/4 cup (or more!) shredded extra-sharp cheddar cheese
3/4 cup buttermilk
2 large egg whites
Preheat oven to 400 degrees
Combine flour, baking powder, sugar, salt and pepper in a large bowl. Cut in the butter with a pastry blender (or two knives used like scissors) until mixture resembles coarse crumbs.
Stir in cheese.
Combine buttermilk and egg whites, stirring with a whisk.
Add to flour mixture, stirring until just moist.
Turn dough out onto lightly floured surface, knead lightly 4-5 times with floured hands.
Pat dough into an 8 inch circle on a baking sheet that has parchment paper on it or has been greased.
Cut dough into 8 wedges.
Bake at 400 for 20 minutes or until toothpick inserted in center comes out clean.
(This recipe is adapted from "Ham and Cheese Scones" from the September, 2002 issue of Cooking Light Magazine)
Andrea's (Mr. C's wife) Mock Clotted Cream
1 cup whipping cream
1/4 cup softened cream cheese
1 heaping Tablespoon sugar
1 teaspoon vanilla
Combine all together and beat until stiff.
Refrigerate 30 minutes-1 hour before serving.
And now for the recipes:
Chocolate Chip Orange Scones
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 large eggs
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
3/4 cup semisweet chocolate chips
1 egg white mixed with 1/2 teaspoon water (for glaze)
Preheat oven to 425 degrees.
In a large bowl, stir together the flour, sugar, baking powder, and salt.
Cut the butter into the drive ingredients until it looks like coarse crumbs.
In a small bowl, mix together the eggs, orange juice, vanilla, and orange peel. Add this to the flour mixture and stir to combine. The dough will be sticky.
With lightly floured hands, knead in the chocolate chips.
With floured hands, pat the dough into an 8 inch diameter circle in the center of a cookie sheet that has parchment paper on it or has been greased. Brush the top with the egg white mixture. With a serrated knife, cut the dough into 8 wedges.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before cutting.
(This came from my cookbook, Simply Scones)
Cheese Scones
2 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
3 Tablespoons chilled butter, cut into small pieces
3/4 cup (or more!) shredded extra-sharp cheddar cheese
3/4 cup buttermilk
2 large egg whites
Preheat oven to 400 degrees
Combine flour, baking powder, sugar, salt and pepper in a large bowl. Cut in the butter with a pastry blender (or two knives used like scissors) until mixture resembles coarse crumbs.
Stir in cheese.
Combine buttermilk and egg whites, stirring with a whisk.
Add to flour mixture, stirring until just moist.
Turn dough out onto lightly floured surface, knead lightly 4-5 times with floured hands.
Pat dough into an 8 inch circle on a baking sheet that has parchment paper on it or has been greased.
Cut dough into 8 wedges.
Bake at 400 for 20 minutes or until toothpick inserted in center comes out clean.
(This recipe is adapted from "Ham and Cheese Scones" from the September, 2002 issue of Cooking Light Magazine)
Andrea's (Mr. C's wife) Mock Clotted Cream
1 cup whipping cream
1/4 cup softened cream cheese
1 heaping Tablespoon sugar
1 teaspoon vanilla
Combine all together and beat until stiff.
Refrigerate 30 minutes-1 hour before serving.
1 comment:
i liked the cheese scone the best!
KATE
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