Day 99: “Baking Artisan Pastries and Breads”
April 9, 2011
I have made scones before but they are more work than I am willing to give on a weeknight. Scones are a nice treat to have with a cup of tea on a cold winter day. Scones are a twist on the American biscuit and are said to have originated in Scotland. Slightly sweet, but they can also be savory as well. I think I like the savory ones better, put in some chopped bacon, grated cheese and green onion. Make sure you eat them soon after they are made as they will dry out quickly.
An entire cookbook dedicated to the love of carbs! This really is more along the lines of a textbook than a cookbook. It even comes with a DVD for heaven’s sake. The cookbook takes you on the journey of making something simple like quick breads to the more complex and exotic Gibassier or Bostock (I have never heard of these breads either). If you are the type of person who would like to learn the art of baking bread, this would be a great cookbook for you. I am too much of the instant gratification type of girl, so I handed this off to my son to prepare….I know….I am such a smart mom!
The Ruling: They do dry out quickly so make sure to eat them within a day. My oldest son made these and he did not find them to daunting to make. His hands were covered in dough as the dough is very sticky. He decided to start making these late on a school night….I think he didn’t want to go to sleep. I don’t think the younger two even tried them. We do not have a convection oven, so we just baked until they were browned, keep an eye on them!
- 3 1/2 cups flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 2 tbsp. baking powder
- 10 tbsp. unsweetened butter
- 1 egg plus 1 egg white
- 1 cup buttermilk
- 1 cup dried cranberries
- zest from 1/2 orange
- egg wash
- sanding sugar, as needed
- Preheat oven to 350 degrees for about 30 minutes before baking.
- In a large mixing bowl, sift together all-purpose flour, granulated sugar, salt, and baking powder.
- Be sure the butter is cold and slice into small cubes. WOrk the butter into the dry ingredients using your fingertips until the butter pieces are no larger than the size of a pea.
- In a separate bowl, whisk together the eggs and buttermilk.
- Make a depression in the center of the crumbly dry ingredients and pour the liquid ingredients into this well. Using a rubber spatula or a plastic dough scraper, blend the two together by folding the dry ingredients into the wet ingredients.
- When the butter just comes together and is still a little lumpy, add the dried cranberries and orange zest and hand mix briefly.
- Place butter on a flour-dusted surface and fold together using your hands until the batter is manageable. However, do not overwork the batter. You will know if you did if your scones end up distorted and tough.
- Divide the dough in half and shape into balls. Press or roll into two 5/8 inch thick disks. Cut each disk into triangular wedges, 8 per circle. Place scones on a parchment-lined half sheet pan or cookie sheet and let rest for 30 minutes. Brush the tops with an egg wash and sprinkle with sanding sugar or coarse granulated sugar.
- Bake in the preheated convection oven for approximately 15 to 18 minutes until golden brown on top. Remove from the oven and let cool on the sheet pan or cookie sheet.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. For daily organizing tips find the MS. Simplicity fan page here.
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