Got scones? Leave your links here!
Bakers, if you don’t already have some, it’s time to track down some maple extract — we’re springing ahead by making maple walnut scones! Posting date is March 11.
- 4 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ teaspoons cinnamon
- 1½ cups (3 sticks) unsalted butter, cubed and chilled
- 1 large egg
- 1 cup buttermilk
- 2 teaspoons maple extract (see Baked Note)
- 1 cup toasted walnuts
- ¼ cup raw sugar
- ½ cup confectioners’ sugar, sifted
- 2 tablespoons plus 2 teaspoons maple syrup
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
- Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
- In a separate bowl, whisk together the egg, ¾ cup of the buttermilk, and the maple extract. Slowly pour the wet ingredients into the dry ingredients and then gently knead the dough with your hands until the dough starts to come together. Add the walnuts to the dough and knead gently to incorporate.Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1½ inches in height). Do not overwork the dough.
- Cut each disk into 6 wedges with a knife. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
- Transfer the scones to a cooling rack to cool completely.
- Line a baking sheet with parchment paper. Place the wire rack with the cooled scones over the baking sheet.
- Whisk together the confectioners’ sugar and maple syrup until the mixture is smooth. Slowly pour the glaze over each scone in a zigzag pattern.
- Allow the glaze to set (about 10 minutes) and serve immediately.
Our bakers made some beautiful marshmallows this week! And we have some rogue peanut butter cookies!
Leave your links for your vanilla (or perhaps a rogue flavor?) marshmallows here!
Next up on the baking schedule: vanilla marshmallows! Posting date is February 25.
- 12 sheets gelatin
- 2 cups sugar
- 1 cup light corn syrup
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
- ½ cup sifted confectioners’ sugar, plus more for dusting
- Grease a 9-by-13-by-2-inch pan with vegetable shortening: Dab a little bit of shortening on a paper towel and rub it into the sides and bottom of the pan. Set aside.
- Put the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set aside; add a few ice cubes to keep the water cold.
- In a medium saucepan, gently stir together the sugar, ½ cup of the corn syrup, and ½ cup water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan.
- Fill a medium saucepan halfway with water and place on the stove over medium-low heat.
- Put the remaining ½ cup corn syrup in the bowl of an electric mixer fitted with the whisk attachment. Set aside.
- Return to the saucepan of water and check the temperature. When the temperature reaches 220 degrees F., drain the water from the bowl of gelatin and give the gelatin sheets a quick wringing out. Place the bowl of gelatin over the saucepan of simmering water and stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Remove the bowl from the pan.
- Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
- Bring the sugar mixture to the soft ball stage on the candy thermometer (235 to 240 degrees F.), then remove from the heat. Take out the candy thermometer. Turn the mixer up to medium for 1 minute, then slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
- Working very quickly, pour the marshmallows into the prepared pan. Use an offset spatula to spread out the mixture evenly. Sprinkle with a bit of sifted confectioners’ sugar and let sit for about 6 hours.
- Use a knife to loosen the marshmallow from the edges of the pan, and use your hands to pull the marshmallow (it will come out in one gigantic piece) out of the pan and onto a flat surface lightly dusted with confectioners’ sugar. Place the ½ cup confectioners’ sugar in a small bowl.
- Use a chef’s knife to cut the marshmallows into a 6-by-8 grid. Roll each marshmallow in confectioners’ sugar. The marshmallows will keep in an airtight container for up to 1 week. Serve with hot chocolate or eat as is.
This week we have hot chocolate and a rogue blood orange olive oil bundt cake!
Who’s warming up with some hot chocolate today? Leave your links here!
Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!
Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.
- 2 ounces good-quality milk chocolate, coarsely chopped
- 5 ounces good-quality dark chocolate
- (60 to 72% cacao), coarsely chopped
- ½ cup boiling water
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon maple syrup
- 2 tablespoons amaretto liqueur
- Simple Vanilla Bean Whipped Cream (page 103), optional
- Crushed amaretti cookies, optional
- Put the chocolates in a small heatproof bowl.
- Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
- In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.
There’s a lot of chocolate in this roundup – and the cookies get a big thumbs-up! Plus, check out the banana espresso chocolate chip muffins our rogue Little Baker Bunny whipped up!
Leave your links here for these chocolate-y cherry cookies!