Vanilla Bean Scones!

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Yuuummmm! In case you were wondering, vanilla bean is one of my favorite ingredients to use. There is nothing complex about it. Vanilla is so simple yet so good! This fresh vanilla bean scone is quite amazing! I wanted to try something a little different this time and use half cake flour for this recipe. It worked really well!

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As these were baking in the oven, the house smelled of vanilla bean! It was heavenly. I didn’t expect the aroma to be as strong as it was, but trust me it was a good thing!

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Make sure you chill these in the freezer for 10 minutes or in the refrigerator for at least 20 minutes. This will help create a flakier scone. I don’t always do this step. It just depends how much time I have to make them.

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To help intensify the flavor a little more, I made a vanilla bean glaze. Put on as much or as little as you like. They are quite delicious plain as they are with the glaze. They would be really yummy with a slathering of you’re favorite jam. I personally like cherry or strawberry…whatever we have in the house or what I’m in the mood for. Since Fall is approaching, apple butter would be wonderful on these scones too! I might make some soon!

 

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Ingredients

Scones:

1 cup AP Flour

1 cup Cake Flour

½ tsp. Baking soda

¼ tsp. Salt

2 Tbsp. Sugar

½ cup Unsalted Butter, cold

2/3 cup Buttermilk

2 tsp. Vanilla Bean Paste

 

Glaze:

1 cup Powdered sugar

½ tsp. Vanilla bean paste

2 Tbsp. Milk

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together AP flour, cake flour, baking soda, salt, and sugar.
  3. Measure the buttermilk and add the vanilla bean paste to that. Mix together.
  4. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  5. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
  6. Add the buttermilk and vanilla bean paste to the dry ingredients with the butter. Mix until combined.
  7. Place the scone dough on a lightly floured counter. Form into a 7-8 inch disc. Cut into 8 scones. Place on the prepared baking sheet. Chill for 10 minutes in the freezer or 20 minutes in the refrigerator, time permitting.
  8. Bake for about 12-15 minutes at 425 degrees Fahrenheit (Convection oven).
  9. Prepare the glaze after the scones have completely cooled. If you decide not to make the glaze, the scones are still delicious on their own. You could even put your favorite jam on them.

 

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I hope you get a chance to enjoy these scones and share them with your friends and family!

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Fresh Cherry Almond Scones!

One fresh cherry almond scone please!

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These scones are my absolute favorite! I prefer them to be made with fresh cherries but dried can be used. One of the things I really like about these scones is that they are rustic looking because they are not cut into triangles or circles.

This time of year when cherries are in season is the only time I make them. The fresh cherries contribute to making this scone an excellent one.

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Cherry and almond is probably one of the greatest flavor combinations! They’re so moist and so DELICIOUS!

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These past few weeks have been pretty busy and a little crazy so I haven’t gotten to post anything. I had a cake project assignment and my practical for my cake decorating class, which ended up turning out fantastic. For my FIRST cake that I ever stacked and covered in fondant, I was very happy! I know it’s not perfect but the overall look of it was exactly what I envisioned. I made chocolate cake with white chocolate vanilla bean mousse, and vanilla bean Italian buttercream. It’s so yummy!

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Here’s the recipe:

Ingredients

2 ½ cups AP flour

½ cup whole wheat flourIMG_1276

¼ cup plus 2 Tbsp. granulated sugar

1 Tbsp. Baking powder

½ tsp. baking soda

½ tsp. salt

1 stick cold, unsalted butter, cubed

1 ¼ cup buttermilk plus 1-2 Tbsp. for brushing the tops

1 -1 ½ tsp. pure almond extract

1 cup fresh cherries quartered or halved

2 Tbsp. granulated sugar for topping

 

Flat icing:

About ¼-1/2 cup powdered sugar

Add milk or water as needed for desired consistency

Add a few drops of pure almond extract to taste

½ cup sliced almonds, toasted for topping

Directions

  1. Preheat the oven to 400 degrees Fahrenheit. Line 1 to 2 baking sheets with parchment depending on pan size and desired scone size. My scones were a little bigger and yielded 10 scones so I only used one baking sheet.
  2. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Mix ingredients together.
  3. Cut up the cherries and remove pits with a paring knife. Or if you have a cherry pitter that can be used. Set aside
  4. Measure buttermilk and add almond extract to the buttermilk.
  5. Cut up the butter into small chunks and add to the flour. A pastry cutter, fork, or your hands can but used to cut in the butter. Work the butter into the dry ingredients until the butter is about pea sized or a little bigger. Add the cherries to the large bowl with the dry ingredients and butter. Mix them gently to coat them with flour.
  6. Add the buttermilk and almond extract mixture. Stir carefully so the cherries don’t get smashed. Mix until combined.
  7. A cookie or muffin scoop can be used, but I used my hands and made them about the size of a tennis ball. They were quite large so make them smaller if you want. I got about 10 scones with the size I made them. Brush with extra buttermilk or milk and sprinkle with about 1-2 Tbsp. granulated sugar.
  8. Bake for 18-21 minutes if they are tennis ball size. If they are smaller they will probably bake for 10-15 minutes. There done when they get a little brown on top and the bottoms are lightly browned.
  9. Once the scones are cooled, prepare the flat icing and drizzle it over the tops. Sprinkle the toasted almonds over the top.

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**This recipe has been adapted and changed from other similar recipes.

Lemon Poppy Seed Scones

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Nothing says summer like lemon and blueberry! Yum! Just like the orange poppy seed scones I posted previously, these lemon poppy scones are just as amazing!! Flaky and slightly sweet with a little crunch from the poppy seeds. So good!

They are delicious on their own or with your favorite jam. I made a simple blueberry compote to go with mine and I thickened it using cornstarch. I didn’t measure it exactly, but it is so easy to make. I used about a cup of frozen blueberries (fresh blueberries would work well too), a splash of lemon juice, about a teaspoon of lemon zest, and a sprinkle of sugar. Stir it every once in a while until it starts to boil. Next comes the slurry, which is cornstarch and water. To make the slurry, start with a couple tablespoons of cornstarch and slowly add cold water while mixing until you have a thick liquid. Pour a little bit at a time while stirring the blueberries until desired thickness is reached and it has come to a boil. This ensures that the starch has been cooked out. The heat should be on a medium-high heat when adding the slurry. You also may not use all of the slurry and if you need more start with a tablespoon of cornstarch and slowly add the cold water. Enjoy!

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Ingredients

2 cups AP Flour

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

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2 Tbsp. sugar

 

1 Tbsp. poppy seeds

Zest of 2 lemons and the juice from 1

½ cup cold butter, cut into chunks

2/3 cup almond milk

1 tsp. vanilla

1-2 Tbsp. sugar

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a bowl combine AP flour, baking powder, baking soda, salt, sugar, and poppy seeds. Mix it together thoroughly.
  3. Measure the milk. Add the vanilla extract to the milk.
  4. Zest 2 lemons (should be about 1 Tbsp.) and squeeze the juice from one of them. Add to the milk and vanilla. Let it sit.
  5. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  6. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger. It should be crumbly.
  7. Once this is achieved, add the milk mixture a little at a time. There will be about 1/8 to ¼ cup of it left. You’ll know when to stop once the dough comes together and can be made into a nice 7-8 inch disc. It shouldn’t be sticky or wet.
  8. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment but makes clean up easier.)
  9. Brush the tops with remaining milk mixture and sprinkle with sugar. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with a blueberry compote your favorite jam.

 

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I love these scones a lot! They are best when they are fresh out of the oven because you have a little, sweet crunch on top from the sugar that was sprinkled on top before baking, but they are still good the next day or even after being frozen.

I hope you get a chance to make these this summer! They’re worth making!

Gruyere, Chives, &…KALE Scones

 

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These savory scones are only the first recipe of what is to come for savory scones! I first thought about the type of cheese I wanted to use and gruyere came to mind right away. The first time I had gruyere cheese was on an omelet at my favorite breakfast place. I absolutely loved it! It reminded me a lot of mozzarella because of how stringy it was but also a little like Swiss cheese as far as flavor. I also mixed in a little Asiago cheese into these scones because it’s another favorite cheese of mine, especially on homemade pizza!

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Next, I thought about herbs, spices, and other add-ins such as spinach and kale! I love thyme and usually choose to put it into almost anything savory as long it fits in with the other flavors in the recipe. (I’m sure it’ll make an appearance in another upcoming recipe. hahaha) This time I wanted to go outside the normal flavors I choose, so I decided on fresh chives and KALE! As I thought about it more, the question that came to mind was, “Why not kale?” After all, spinach has made appearances in other scone recipes, so why not kale. I sautéed the kale in olive oil (about 1 teaspoon) with a sprinkle of salt, garlic powder, and onion powder until it cooked down before mixing it in. As for the chives, the first time I ever tasted anything made with chives was at a restaurant in downtown Chicago. They made the creamiest mashed potatoes I had ever eaten and flavored them with chives. They were AMAZING! So I knew I wanted chives in my scones.

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Ingredients

2 cups AP Floursavoryscone1

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsp. sugar

½ cup shredded Gruyere cheese

1/8 cup shredded Asiago cheese

2 Tbsp. freshly chopped chives

1-2 cups kale, raw (sauté after measured)

1 tsp. olive oil

A sprinkle of salt, garlic powder, & onion powder

½ cup cold butter, cut into chunks

2/3 cup almond milk (or whatever milk you have available)

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Measure kale and sauté it with the olive oil, salt, garlic powder, and onion powder until it cooks down. Let it cool a bit before adding to the dry mix with the butter that’s been cut in. It should be slightly warm or at room temperature before adding to the dry mix with butter.
  3. In a bowl combine AP flour, baking powder, baking soda, salt, and sugar. Mix it together thoroughly.
  4. Grate cheeses and chop chives. Set aside.
  5. Measure the milk. Set aside.
  6. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  7. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter into the dry ingredients until they’re about pea sized or a little bigger chunks of butter. It should be crumbly.
  8. Once this is achieved, add the Gruyere, Asiago, and chives. Then add in the sautéed kale.
  9. Add the milk and mix it until it just comes together. Form a 7-8 inch disc.
  10. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment.)
  11. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with your favorite stew, soup, or you can even eat them for breakfast. I made an egg sandwich out of one. It was quite yummy!

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I hope you enjoy these as much as I do! These freeze very well to if you don’t think you’ll eat them all.

Stay tuned for more savory scone recipes and other bakes as well!

 

Orange Poppy Seed Scones

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Scones are probably my favorite breakfast pastry. They’re flaky and buttery and go awesome with a hot cup of coffee. Mmmmm. They can be made in a variety of flavors, even savory! Scones are very easy to make and don’t take long to bake in the oven. Flavors can be changed easily depending on the time of year. I love making apple cinnamon and even sweet potato scones in the fall.

I love orange and cranberry together, so I decided to make an orange poppy seed scone with an orange cranberry sauce that I make at thanksgiving. It thickens naturally so it ends up being like a jam.

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I used fresh orange zest and juice to get a wonderful orange flavor in the scone.

Chia seeds could easily be used in place of the poppy seeds, like in the orange almond chia coffee cake I posted previously.

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Here’s the recipe:

Ingredients

2 cups AP Flour                 orangescones5

1 Tbsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsp. sugar

1 Tbsp. poppy seeds

Zest of 1 medium orange and the juice

½ cup cold butter, cut into chunks

2/3 cup almond milk

1 tsp. vanilla

1-2 Tbsp. sugar

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a bowl combine AP flour, baking powder, baking soda, salt, sugar, and poppy seeds. Mix it together thoroughly.
  3. Measure the milk. Add the vanilla extract to the milk.
  4. Zest 1 medium orange and squeeze all the juice out. Add to the milk and vanilla. Let it sit.
  5. Cut up the cold butter into the bowl of dry ingredients. A cheese grater can also be used for this part.
  6. Use your hands, a fork, or pastry cutter to cut in the butter chunks. Work the butter      into the dry ingredients until they’re about pea sized or a little bigger chunks of butter. It should be crumbly.
  7. Once this is achieved, add the milk mixture a little at a time. There will be about 1/8 to ¼ cup of it left. You’ll know when to stop once the dough comes together and can be made into a nice 7-8 inch disc. It shouldn’t be sticky or wet. orangescones3
  8. Cut into 8 triangles and place on a parchment lined cookie sheet. (It doesn’t have to be lined with parchment but makes clean up easier.) Depending on how warm the butter got when cutting in the butter, you can placed them in the refrigerator for 20 minutes or so…or placed in the freezer 10-15 minutes before baking. This will create the flakiness. orangescones4
  9. Brush the tops with remaining milk mixture and sprinkle with sugar. Bake for 12-15 minutes. This recipe yields 8 scones. Serve with cranberry sauce or your favorite jam.

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I hope you enjoy these as much as I did! The cranberry sauce will be coming soon!

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