Half of our Q.C. department requested we make some scones. Having never tried our hand at them we finally made some this morning. I found a recipe and modified it to suit my needs. They will become a regular treat here!
These are 3 berry drop scones. They are 3 berry ‘cause I forgot I was making raspberry/blueberry scones and added blackberries. Once I realized what I did I added a half cup of blueberries.
Once mixed, large tablespoon portions are “dropped” onto a parchment covered baking sheet. I ended up baking them for the full 19 minutes at 400F. It was just about right. I forgot to sprinkle some coarse or turbinado sugar, but they didn’t really need it.
Raspberry/Blueberry Drop Scones
Ingredients • 2 1/2 cups all purpose flour • 1 tablespoon baking powder • 3/4 teaspoon kosher salt • 1/3 cup sugar • Zest of 1 small lemon (or half a large lemon) • 1/2 cup unsalted butter, chilled and cut into cubes • 3/4 cup fresh blueberries • 3/4 cup fresh raspberries • 1 cup heavy cream • Coarse or turbinado sugar for topping
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally-sized pieces on the parchment-lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
10 – 20 – 30 Minute Homemade Hot Fudge: 36 years ago tonight Fran embarked on a hiatus from chocolate consumption. You see, our son Daniel would be born the next morning and as Fran was going to nurse, she had to abstain. It was certainly worth it, especially as I had no such restrictions.
To commemorate Dan’s birth I made what was amusingly referred to as 10 Minute Hot Fudge. I suppose it would be an accurate title if you started the timer after you measured and chopped all ingredients before you started the clock, but I didn’t. 30 minutes later our celebration began. It was well worth the wait. It is exceptional hot fudge.
The hot fudge is not to sweet and has a great consistency. Well worth the effort!
10- 20- 30- Minute Homemade Hot Fudge
INGREDIENTS • 2/3 cup heavy cream (I used half-and-half) • ½ cup light corn syrup • 1/3 cup light brown sugar – not packed • 1 Tbl molasses • ¼ cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) • ¼ teaspoon salt, optional and to taste • 6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 63% Guittard and 3 ounces 70% Scharffen Berger chocolate.) • 2 tablespoons unsalted butter • 2 teaspoons vanilla extract
Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.
We nearly ran out of bread today, can you believe it? I thought it might be fun to make a minor change in my technique, and I mean minor. Instead of using a Dutch oven for the 75% Hydration Honey Bread, I decided to make two small loaves and bake them in a steam oven.
It worked fine. The bread is an acceptable size for sandwiches or toast. The crust isn’t quite as firm, but again, acceptable. The texture of the bread was spot on. Overall, I am pleased with the results of the experiment.
INGREDIENTS • 600 g all-purpose flour (about 4 cups using ‘scoop and sweep’ method) • 450 g water (2 cups, room temperature) • 21 g honey (1 Tbsp) • 14 g kosher salt (1 level Tbsp) • 3 g SAF Gold instant yeast (1 tsp)
Add the water and honey to a large bowl and mix until the honey is dissolved.
Add the rest of the ingredients and mix by hand, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
After one hour, perform stretch and folds every 30 minutes over the next 1½ hours. Let the dough continue its fermentation for additional 1½ hours or until it doubles in size.
Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side up.
Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test. (Poked with a finger the indentation will spring back very slowly.) The dough will increase in size about one a half times or so.
Place a baking stone and a steam pan in the oven. Place the Dutch Oven into the oven and preheat to(450) 500oF. An hour of preheating is recommended.
Turn the bread over on a piece of parchment paper. Score on top and lower the dough into the preheated Dutch Oven. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
Immediately drop the temperature to (400) 450oF and bake for 25 minutes.
Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake for another 25 minutes.
When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.