How did everyone like these? Who left out the chocolate and used jam instead?
In the Oven: Oatmeal Peanut Butter Chocolate Chip Scones
These are a rustic scone from Baked Elements, made with peanut butter (will you use store-bought, or will you make your own?) and oats. Chocolate chips can be left out if you want to split your scone in half and add jelly for a take on a peanut butter and jelly sandwich.
Posting date is October 14!
Oatmeal Peanut Butter Chocolate Chip Scones
Yield: 8 scones
2 cups all-purpose flour
1/3 cup firmly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
3 ounces (3/4 stick) cold unsalted butter, cut into ½-inch cubes
3/4 cup buttermilk, well shaken
1 large egg, separated
1/2 cup chunky peanut butter (see page 26)
6 ounces (about 1 cup) semisweet or milk chocolate chips
2 tablespoons raw sugar (optional)
Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky, coarse sand.
In a glass measuring cup or small bowl, whisk together the buttermilk and egg yolk until combined.
Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together.
Add the chocolate chips and knead until just incorporated. Do not overwork the dough.
Turn the dough out directly onto the prepared baking sheet and shape it into a disk 71⁄2 to 8 inches in diameter and about 11⁄2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.
Cut the dough into 8 wedges—but do not separate the wedges—and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. Alternatively, check for doneness by inserting a toothpick into the center of the scone. If the toothpick comes out clean or with just a few crumbs clinging to it, the scones are done. (Make sure these are fully cooked—an underbaked scone is not nearly as good as a slightly underbaked brownie.)
Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store these scones in an air- tight container for up to 2 days.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Carrot Coconut Scones with Citrus Glaze
In the Oven: Carrot Coconut Scones with Citrus Glaze
From the original Baked Sunday Mornings, by Seattle Pastry Girl.
According to the Baked cookbook this is more of “morning cookie type scone” than the classic English scone. These are best the day they are made, they are sweet and dense and the coconut adds texture. If you added a little bit of walnuts and a little bit of chopped apple you could create a morning glory muffin type scone maybe? Can’t wait to see your results.
Carrot Coconut Scones with Citrus Glaze
Yield: 6 to 8 scones
For the scones:
2 3/4 c all-purpose flour
1/2 c granulated sugar
1/2 c rolled oats
1 T baking powder
1/4 t salt
1 c shredded sweetened coconut
1/2 c (1 stick) cold unsalted butter, cut into 1/2″ chunks
1 large egg
3/4 c buttermilk
1 T pure vanilla extract
1/4 c carrot puree (recipe follows)
1 egg white, beaten
For the citrus glaze:
1 T fresh lemon juice
2 T fresh orange juice
1 c confectioners’ sugar
Make the scones:
1. Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, oats, baking powder, salt, and shredded sweetened coconut.
3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea size and the mixture is coarse.
4. In a separate bowl, whisk together the egg, buttermilk, vanilla and carrot puree. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. The dough will be sticky and may need to be sprinkled with flour.
5. Roll the dough up, turn it on its end, and gently flatten it into a disk about 1 3/4″ high. Do not overwork the dough.
6. Whisk the egg white with 1 T water. Set aside.
7. Cut the dough into 6 or 8 wedges and place the scones on the prepared baking sheet. Brush the tops with the egg white wash. Bake for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
8. Transfer the scones to a wire rack to cool completely. Place the baking sheet, with the parchment still on it, underneath the rack.
Make the citrus glaze:
1. Whisk all ingredients together in a medium bowl. The glaze should be loose enough to drizzle. If it is too thick, add a little more oragne juice. If it is too loose, add a little more confectioners’ sugar.
2. Drizzle the glaze over the scones and allow it to set before serving.
To make the carrot puree:
1 medium carrot
1/4 c orange juice
1. Place the carrot and juice in a medium glass microwaveable bowl. Cover or wrap tightly in plastic wrap.
2. Microwave on high for about 5 minutes. If the carrot is fork-tender, it is ready. If it is not fork-tender, continue to microwave in 30-second bursts until it is.
3. Blend (in blender or food processor) the carrot and orange juice until smooth, or alternatively, mash with a potato masher until lump free.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Nutella Scones
In the Oven: Nutella Scones
From the original Baked Sunday Mornings, by Seattle Pastry Girl.
How long ago did you discover Nutella ? Sad to say I didn’t discover it until about 10 years ago and I can’t imagine how I lived without it all that time. Nutella, pronounced “new-tell-uh” has been around since the 1940’s . It was created by Pietro Ferrero, a pastry maker and founder of the Ferrero company. According to the history of Nutella , during the 1940’s chocolate was in short supply due to World War II food rationing. So Chef Ferrero used hazelnuts to extend his chocolate supply. Don’t you love the combination of roasted hazelnuts, skim milk and just hint of cocoa? Check out the Nutella website , doesn’t Pietro Ferrero look like James Dean ?
And if these Nutella Scones don’t satisfy your Nutella cravings head over to World Nutella Day site (which by the way will be 5th February 2011) and bake your heart out with all the Nutella recipes they have listed .
BAKED Explorations has a Homemade Nutella recipe on page 198 of the book-did you buy your Nutella or make your own for this recipe ?
I have a confession to make-I chose this recipe knowing I was heading to Oregon before this posting date and would have access to fresh picked hazelnuts ! I loaded up on them for my holiday baking and set aside some just picked,freshly roasted hazelnuts for this recipe. I can’t wait to see everyone’s results . Post your link and any comments under this post.
And a huge thank you to Matt Lewis and Renato Poliafito for letting us post the recipes here. If you haven’t done it yet, BUY THE BOOK – BAKED EXPLORATIONS-Classic American Desserts Reinvented !
NUTELLA SCONES
Yield: 6-8 scones
Ingredients:
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark sweetened cocoa powder (like Valrhona)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts,coarsely chopped
1/2 cup Nutella
Baked Note – Matt & Renato’s advice: Do Not Knead Too Much. Stop working the dough the minute it comes together and don’t worry if there are a few dry bits scattered throughout.
Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
In a separate bowl, whisk together the egg and cream.
Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands.
Add the toasted hazelnuts and knead gently to incorporate. Flatten the dough into a rectangle approximately 6 by 12 inches. ( it doesn’t need to precise) and spread 1/4 cup of the Nutella on top in a criss cross pattern. Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough. Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet.
Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not over bake.
Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.
Assembling the Nutella Scones:
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
Most scones have a lifespan of 24 hours or less; however, these scones taste pretty darn good on day two provided you wrap them tightly and store them at room temperature.
Helpful Hints for Scones
Break up your butter in small cubes and then freeze them-helps prevent your butter softening/melting before you have your scone dough formed.
Let your scones be crumbly. Barely mix the cream into the butter and then press the dough. Remember the scone mantra-Don’t Overwork the dough.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.