Idle Hands Make…

This afternoon’s ‘to do’ list contained nothing pressing. Tuesday I hard boiled eggs to include in our dinner salad and to make egg salad Wednesday. Today I baked a loaf of sandwich bread because I love egg salad on fresh baked bread. And as long as I was making bread I decided to replace the hamburger rolls I froze a few weeks ago. (I wasn’t happy with the rise of those whole wheat buns.) Today I mixed a double recipe of bread dough and shaped half into a loaf to bake at 425 deg and the rest into hamburger rolls to be baked at 375 deg.

To make a softer crust I coated the top of the loaf with melted butter before baking (hence the darker crust) and once again after it was baked, but still hot.

I also had a cup of heavy cream to use before it expired, and as long as the oven was on, I dropped the temperature and made some multi berry scones, baked at 400 deg.

Remember the hamburger rolls that baked at 375 deg? Well, as long as the oven was going to be dropped to 375 deg and as long as I had some frozen chocolate chip cookie dough that also bakes at 375 deg, I figured, what the heck.?

I have to find more chores to add to the ‘to do’ list. Today was exhausting.

The best part of the day was participating in the Grandparents Drive-Thru Car Parade at Grace’s school! (Unicorn car. You can’t see the fuzzy pink tail.)

Speaking of Grace, here we are making the aforesaid chocolate chip cookies.

Here Today, Scone Tomorrow

Raspberries were on sale ($2.99/package,) the forecast was for light rain, and it was a non-golf day. Whaddya expect? Scone morning everyone!

Dropped berry scones make a delicious, easy, breakfast in 30 minutes. This recipe makes 6 large free-formed scones. I formed these by hand shaping them into hamburger-like 3” diameter patties.

I froze half of them for a future breakfast. Scones can be frozen for up to 3 months, then thawed on the counter for an hour before reheating in the oven. Even easier is to microwave them, still frozen, in 30 second bursts, being careful not to overheat them.

Raspberry Scone

Raspberries were on sale here last week so I bought a double pack to add to my Raisin Bran. Unfortunately, the weather changed about the same time and for me Raisin Bran is a summer breakfast. This weather deserves oatmeal with raisins and brown sugar… or perhaps some delicious raspberry dropped scones.

Don’t over mix the dough. If necessary add a tablespoon or two of water to make the dough stick together when trying to make a doughball, which is a snowball made of dough.

These scones are basically a free-form biscuit made by forming the dough into six or seven 200g balls, (each about the size of a small fist) placing on a parchment lined baking sheet and flattening to about an inch thick.

Raspberry 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 (I used a small mandarin orange)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 150-175g fresh raspberries
• 1 cup heavy cream
• Coarse or turbinado sugar for topping

METHOD

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
  3. Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
  4. Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
  5. 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.
  6. 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.
  7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.

Berry, Berry, Berry Good Scones

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

Directions

  1. Preheat oven to 400. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor, add the flour, baking powder, salt, sugar and lemon zest. Pulse a few times to incorporate.
  3. Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
  4. Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
  5. 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.
  6. 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.
  7. Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
  8. Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.