Almond Breakfast Scones

This post is part one of two.  This part is the base for an upcoming dessert I have planned.  However, do not let that make you wait, these scones do make for a great breakfast.

There are many different types of scones but I would say that these fall into a sweet bread category.  They are moist and have a crunch of almonds.  As you can see in the picture, I do like my scones very toasty.  Any type of bread or pastry, I think is much better with a toasty crust.

So, if you are looking for something sweet but are not quite up to the sugar high from a donut, these would surely hit the spot. This recipe makes 30 scones, about 2 1/4 inches.  Or if making the dessert to follow, it makes 8-10 that are 4 inches in diameter.

Almond Breakfast Scones
adapted from Dessert Circus at Home
Ingredients
1 cup blanched chopped almonds
3/4 cup golden raisins (optional I did not include)
3 tbs and 1 tsp baking powder
generous 1/2 cup of sugar
2 tsp salt
3 1/2 cups of heavy cream
4 cups bread flour
1 1/2 cups cake flour
1 egg mixed with 1 tsp water (for egg wash)

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper.

Sift together flours, baking powder and salt.  Mix in sugar and pour in heavy cream.  Using a wooden spoon, mix together until a dough is formed.  Add the almonds and the raisins (optional) and stir.  Once everything is evenly distributed through the batter, turn dough onto a lightly floured surface.

Knead for one minute until the dough is smooth.  Be careful not to overwork the dough, or it will shrink up during baking.  Using a floured rolling pin, roll out the dough into a rectangle that is 1/2 an inch thick.    Cut out scones using a 2 1/4 inch cutter for regular scones and a 4 inch cutter for dessert preparation. Continue to cut out the scones, re-rolling and cutting the remaining scraps until all dough is cut out.  Place on baking sheets about 1 inch apart.

Using a pastry brush, brush the surface of the scones with the egg wash. Place pans in oven and bake for about 15 minutes for the smaller and 20 minutes for the larger scones , rotating and changing racks halfway in between baking time.  Remove from oven and transfer scones to rack to completely cool.
                       **LAST YEAR: Pink Squirrel Cheesecake** 

Smoking Gun Scones

The so called "smoking gun" predicament is definitely one that you cannot talk your way out of.  You have been caught red handed.  The child's answer when they are caught is usually "I do not know how it happened" or the other method is just to start crying because there is no way out.  I think the funniest response from an adult being caught was them simply stating  "it is what it is"!

Anyhow, I did not get into a predicament when making these, but I did include some very smoky tasting ingredients. I would say that the bacon, smoked gouda and smoked paprika definitely changes the standard thought as to what a scone is.  My first thought is that they are sweet and should be served at tea or breakfast.  However, my second thought was that I needed to come up with a savory scone!

The gouda does give these scones a wonderful texture as well as flavor.   Also, just because this does have bacon in it, do not restrict them to breakfast.  I paired these with soup for dinner last night and they quickly disappeared.  Yes, I know the picture I took does not show much bacon, but it is in there!

Smoking Gun Scones
by flourtrader

Ingredients
1 cup crumbled cooked bacon (about 8-10 cooked slices)
1 1/2 cups shredded smoked gouda
1 tsp paprika
2 eggs (lightly beaten with a fork)
egg wash (2 eggs whites beaten with 2 tsp water)
1 cup of milk
3 cups flour
1/2 cup or 1 stick of cold butter, cubed
4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Sift together flour, salt, paprika, baking soda and baking powder in a medium size bowl.  Then, use a pastry cutter and cut in butter until it becomes coarse crumbs. Then sprinkle in 3/4 cup of the gouda and all of the bacon pieces. You do not want clumps of bacon nor clumps of cheese so take care when sprinkling.  Then using a wooden spoon to stir in until all is evenly distributed.

Make a well in the center of the batter and add eggs and milk.  Mix with a wooden spoon until no dry streaks remain.  To dough will be sticky and shaggy at this point.  Lay a piece of waxed paper on a flat surface and sprinkle with flour.  Take dough out and knead, adding flour until dough is no longer sticky.  Knead process should be done quickly, about 10-15 seconds.

Shape the dough into a 2 disks, about one inch in height. Then cut disks into 4-6 pieces, like cutting a pie.  Place the pieces on baking sheet.  Bake for about 6 minutes and remove from oven.

Brush tops of scones with egg wash and then sprinkle on the remaining cheese.  Press slightly to make sure cheese adheres to scone.  Place back in oven and cook for an additional 6-12 minutes.  Scones are done when the edges and bottom are golden brown..

Chive Parmesan Scones

It is time for a savory breakfast, but first I wanted to mention a few things about cheeses.  I have a container of powdered Parmesan cheese that states 100% real cheese-no fillers.  The ingredients on the label suggested otherwise.  When I read "no fillers", I expected only one ingredient on the label: Parmesan cheese.  Instead, I found several ingredients.

Based on the above, those containerized powdered cheeses are far away from fresh cheese. It is best not to skimp and use the powdered cheese in this recipe. You know the motto- better ingredients, better taste.

This recipe makes 12 scones, but that will vary on how big or small you cut them.

Chive Parmesan Scones
courtesy of thekitchn.com


Ingredients
1 beaten egg
1/4 cup whipping cream
1/2 cup or 1 stick of butter
1/4 tsp salt
1/4 cup freshly grated Parmesan
1 1/2 cups flour
1/2 cup finely chopped chives
2 teaspoons baking powder

Line a baking sheet with parchment paper and preheat your oven to 350 degrees.

In a large bowl, sift flour, salt and baking powder together.  Add the grated Parmesan and chives, mixing with a wooden spoon until all is evenly distributed. Take the cold butter and cut into small cubes.  Put butter in with the flour mixture.

With a pastry cutter, work the butter into the dry ingredients.  Keep working until the texture turns to small pea sized clumps. You can also use a food processor to create the same results.  With a spatula or wooden spoon, mix in the beaten egg and cream just until the dough holds together.  Remember to avoid over-working the dough.  You do not want to change the bread texture.

Put the dough on a floured surface and shape into a round disk, about 9 or 10 inches in diameter.  Cut into 12 sections like a pie and place each piece on the baking sheet.  Bake about 20-25 minutes or until dough turns golden on the edges and some on the top.  Let cool on baking sheet. 

These are best warmed and eaten the next day.  The flavors need some time to develop. 

Try serving a gourmet breakfast by topping these scones with a slice of warm smoked ham and hollandaise sauce. That kind of starting meal truly insures a wonderful rest of the day.  Enjoy!

Cranberry Walnut Scones

  I made Cranberry Walnut Scones for the Redskins win in Sunday's game against the Cowboys.  I was planning to do blueberry, but was disappointed with the Cowboys. The game ended a holding penalty against them.  Blueberry will have to wait for a Cowboys win. According to one of the Redskins, the holding technique was being used all throughout the game by a defensive player for the Cowboys.  The referee finally called the action a penalty at the worst time. The player underestimated the referee.  I do not imagine that he had as nice of a breakfast as me, in the aftermath of the loss.  So for those of you that did not misbehave and cause problems on Sunday night, the recipe is below.

Please note that taste and texture of scones vary.  These scones are closer to being a cookie rather than bread, so they do not require any added butter or jam.

Cranberry Walnut Scones
adapted from Bon Appetit Magazine/Nov 2005

Ingredients
3 cups flour
1 tbs baking powder
1 tbs grated lemon peel
1 tbs salt
1 cup sugar
3/4 cup cold butter
1 tbs lemon juice
1 cup dried sweetened cranberries
1/2 cup chopped walnuts
1/2 cup chilled half and half  (depending on dryness of dough you may need more)

4 tbs sugar (for glaze)
2 tbs lemon juice (for glaze)

First, prepare your cookie sheets by lining with parchment paper and preheating your oven to 375 degrees.

Since the glaze is put on the scones prior to baking, it needs to be made first.  Whisk the 4 tbs of sugar with the 2 tbs of lemon juice in a small bowl and set aside.

Sift the flour, baking powder and salt together in a separate bowl until combined.  The lemon zest and 1 cup of sugar goes in next. Then add the chilled butter to your flour mixture by using a pastry cutter or your hands.  Continue to mix until it resembles coarse crumbs.  Put the cranberries and walnuts in the crumb mixture, using a wooden spoon to make sure all is evenly distributed.  Lastly, pour in the half and half as well as 1 tbs lemon juice.  Continue to stir until dough comes together in moist clumps. The texture should be like a stiff cookie dough.  If you still have extra flour that will not blend in, add half and half by tablespoons (mixing after each addition).

Once you reach the right consistency, divide dough into two balls.  Use a rolling pin to roll out each ball into a flat circle, 6 inches in diameter.  Cut each circle into 6 wedges and place each wedge on a cookie sheet.  Then take your glaze and brush over the top of each scone. This glaze is not like icing and will not be seen on your scones. However, if it spills over the edge of your scone in the process of brushing it on, the overage will turn into a dark syrup that you will have to cut away from your baked scone.  The cut away is just an extra step, so be careful with the glaze if you do not want to do that step.

Then bake until golden and tester comes out clean, about 15-18 minutes.  Serve warm or at room temperature.

With a twist: You probably can use any dried fruit of your liking along with different types of nuts.