Thursday, November 15, 2012

Black Hat Tea Recipes: Part II, Scone Course

This is the second post containing recipes for the Black Hat tea. Part I, with the savory course recipes, has already been posted. These are the three scones, Cilantro-Pepita Pesto, Brown Sugar-Pecan with molasses butter, and Caramel Apple Pie. I hope you enjoy.

Recipes


Cilantro-Pepita Pesto Scones

For the Pesto:

1 cup cilantro leaves
2/3 cup pepitas
1/4 cup olive oil
1/4 cup Parmesan cheese
1 tbsp. minced garlic
1/2 tsp. coarse sea salt

Place everything except olive oil in a food processor. While processor is running, slowly dribble in olive oil until pesto is smooth.

For the scones:

3 1/4 cups flour
1 cup buttermilk
1/2 cup pesto
3/4 cup butter, cut into small cubes
1 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. coarse sea salt

Pre-heat oven to 425 degrees.

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Cut butter into flour mixture, until it resembles coarse crumbs. Add buttermilk and pesto, stirring until just mixed. Dough should be soft. Turn onto a floured surface, knead just until dough holds together, and is not sticky on the surface. Pat to about three-quarters of an inch thick, cut out in three inch diameter circles. Place scones on a well greased sheet pan. Bake until golden brown, between 10 and 12 minutes.

Brown Sugar-Pecan Scones with Molasses Butter

For the scones:

4 cups flour
2/3 cup packed brown sugar
2 tbsp. baking powder
1 tsp. coarse sea salt
1 cup butter, cut into small cubes
1 3/4 cup heavy cream
1 1/2 cups chopped toasted pecans

Pre-heat oven to 450 degrees.

In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Cut butter into flour mixture, until it resembles coarse crumbs. Stir in cream and pecans, until mixture is just moistened. Turn out onto a lightly floured surface. Knead just until dough holds together and is not sticky. Pat flat until about 3/4 inch thick. Using a sharp knife, cut into 2 inch squares.Brush tops of scones with additional cream. Place scones on a well greased sheet pan. bake until golden brown, about 12 to 15 minutes.

for the butter:

Beat together 1/2 cup butter with 2 tbsp. molasses, until well combined, and butter is fluffy.

 

Caramel Apple Pie Scones

for the caramel:

1/2 cup water
1 cup sugar
4 tablespoons butter
2/3 cup heavy cream
1/2 teaspoon coarse sea salt

In a heavy sauce pan over medium-high heat, whisk together water and sugar until mixture is combined and starting to boil. swirl occasionally, until mixture turns amber. Whisk in butter. Remove from heat, wait three seconds, then slowly whisk in cream. Let cool, set aside.

for the glaze:

1 tbsp. butter
2 tbsp. apple juice
1 tsp. vanilla extract
1 cup powdered sugar

In a microwave proof bowl, heat butter and juice just until butter is melted in a microwave. Whisk in sugar and vanilla until smooth.

For the scones:

 1 gala apple, peeled, cored, and diced
1/4 tsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Pinch of ground cloves
3 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. coarse sea salt
1 ½ cups butter, cut into small cubes
1/2 cup apple juice
1/2 cup buttermilk

Pre-heat oven to 400 degrees.

In a small bowl, toss together apple, lemon juice, and spices, set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Cut butter into flour mixture, until it resembles coarse crumbs. Add in apple mixture, stir until well combined.

In a measuring cup, mix together buttermilk and juice. Pour a little liquid at a time into the flour mixture Fold the liquid in. Do this just until all dry ingredients are brought in. You may not need to use all the liquid.

Turn out onto a lightly floured surface. Knead just until dough holds together, and is not sticky. Pat to about 3/4 inch thick;. Using a sharp knife, cut into triangles. Place scones on a well greased sheet pan. Bake until golden brown, about  15 - 20 minutes.

Remove from oven, place on a cooling rack over a sheet pan. While scones are hot, brush with glaze.

Let cool. Just before serving, drizzle lightly with caramel.

As always, Happy Eating!

No comments:

Post a Comment

Post a Comment