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Category Archives: Pastry

Learning to make Scones

Chocolate Chip Scone4These dense, rich scones can be made with a variety of flavors, and they are SO good!

One month ago I could say that I had never even tasted a scone before, much less made one. Today I made nearly 80 of them and they are one of my new favorite treats!

About a month ago, I offered to help with a baby shower for my friend Heather. I asked if they needed help with food, thinking cake or cupcakes or fancy cookies- typical shower requests. Heather’s mom Sharla explained that they were having an English tea for Heather and could I please make scones?

Scones…? I agreed and started to read up on scones. They sounded difficult. They sounded dry and crumbly and b-o-o-o-ring…. yawn.

Apricot Scones1

I started with a basic recipe for chocolate chip scones. I won’t tell you where I got it, because it wasn’t very good. At the time, I thought it must just be how scones are supposed to be (since I’d never tasted one before). Yuck.

I was explaining my dislike for scones in a group of friends one night, and one family started protesting that they make the best scones ever. The mom (my friend Beth), got the recipe from her mother-in-law, who sold them in a tea shop she ran years ago.

It sounded promising, and Beth sent me home armed with the recipe, tips and two scone pans (I didn’t even know those existed, but I LOVE them!).

I started with Apricot White Chocolate Scones, and the rest is history. I love them. They are easier than cookies and so much yummier!

Apricot Scone

Here is how to make them: (printable recipe)

You really need to have a pastry cutter (you can cut cold butter in with a knife, but it is SO much harder). You might also want to consider a scone pan. Those links will take you to products on Amazon, and if you get them I will get like 6% of what you spend. And then I will buy a scone pan for myself. *smile* If you want, you can cut the scones and bake them on a cookie sheet too- but they aren’t quite as moist and amazing that way.

 INGREDIENTS:

  • 2 1/2 cups of all-purpose flour
  • 2 tablespoons of sugar
  • 4 teaspoons of baking powder (fresh!)
  • 1/4 teaspoon salt
  • 1 cup of dried fruit, chocolate chips, nuts, or any combination of those three
  • 1 stick (1/2 cup) of cold butter
  • 2 eggs (beaten)
  • 3/4 cup of whipping cream
  • Milk (as needed)
  • Sugar/ Cinnamon to sprinkle on top.

DIRECTIONS:

  • Preheat oven to 400 degrees F, and spray pan (or sheet) liberally with cooking spray.
  • In a large mixing bowl combine flour, sugar, baking powder, and salt.
  • Add stick of butter and cut into crumb-like pieces using the pastry cutter.
  • Add nuts or chips (if using) and toss together with dry mixture until coated.
  • In a medium mixing bowl, mix together whipping cream and eggs until well combined.
  • Add dried fruit (if using) and toss together with wet mixture until coated.
  • Make a “well” in the center of the dry ingredients and pour the wet ingredients into it.
  • Combine and then gently knead with hands until it holds together in a ball. Add milk if mixture is too dry (this is most often the case when no fruit is added). Don’t over-knead this dough (you’ll melt all those little pieces of butter with the heat of your hands!)

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  • If using a scone pan, set aside about 1/4 of the dough to bake in a second batch. I overfilled my pan and they rose too high (as you can see in my pictures). When I made them for the shower, I used less dough and it was perfect!
  • Press remaining dough into a square on a floured counter and cut into triangles as shown (I used a pizza cutter and a knife- both worked fine).
  • Set into pan (or on cookie sheet) and brush tops with milk. Sprinkle with sugar (I used cinnamon and sugar).
  • Bake at 400 degrees F for 12-15 minutes.

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  • Allow them to cool in pan for about 5 minutes and pop out with forks.
  • Enjoy!!!

Apricot Scones3

My thoughts: Goodness…this sounds complicated, doesn’t it? I thought so too, but now that I’ve made a bunch of them I really do think they are easier than cookies! Today for the shower I made 4 kinds. I added white chocolate chips and apricots to the first (I cut the dried apricots into smaller pieces using kitchen scissors).  I added dried berried (cherries, blueberries and cranberries) to the second. I added mini chocolate chips to the third, and I added Hershey’s cinnamon chips to the fourth.

DSC_0894Here’s Heather, the beautiful mom-to-be at her English tea baby shower- SO much fun!  Enjoy!!~r

Other fun shower desserts here at Easybaked (click on a photo to see the recipe):

Gender reveal cookiesOriginal Oreo pops!!!!!Cotton Candy Fizz Gender reveal cupcakes

Pumpkin Pie Dip

Try a new twist on the pumpkin pie this Thanksgiving: crisp squares of pie crust ready to dunk in a creamy pumpkin pie dip!  This is the perfect Thanksgiving party dessert recipe!!!

INGREDIENTS:

  • 2 refrigerated pie crusts
  • 1 box (8oz.) Philadelphia Cream Cheese (softened)
  • 1/3 cup of brown sugar
  • 1 cup of canned pumpkin
  • 1/2 t. pumpkin pie spice
  • 1 tub of Cool Whip
  • Cinnamon and granulated sugar – enough to dust crust squares.

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unroll pie crusts on a cutting board and using a knife or pizza cutter slice into squares.

  • Place pieces of crust on a cookie sheet, spray with cooking spray and dust with sugar and cinnamon.
  • Bake at 350 degrees for 20-22 minutes- until light brown and toasted.
  • Remove from oven and cool.
  • Place softened cream cheese in a bowl and cream it with the brown sugar until smooth.
  • Add pumpkin and pumpkin pie spice and mix with a mixer on medium until smooth and creamy.
  • Fold in 1/2 tub of Cool Whip.
  • Place in a serving dish and top with remaining Cool- Whip.  Dust with cinnamon.
  • Serve dip with crispy cinnamon crust squares– YUM!

 

My thoughts:  Again, pumpkin is not a flavor I enjoy– I did taste test this though, and went back for seconds!  This was a HUGE hit both times I served it and I had so many people ask for the recipe I decided to post this earlier than intended so I don’t get mobbed.  If you want to try a unique twist on the traditional pumpkin pie, this is it!  Make a practice round before Thanksgiving and try it out on your friends– they will love you!  ENJOY!!!  r-

Buchty

Posted on
This wonderful jam-filled bread is a traditional Czech/ Slovak recipe.  It was served to us at dinner as the meal and it is MUCH easier to make than I expected!!!
INGREDIENTS:
(these measurements are a little weird because they were converted from metric)
  • 5 1/2 cups all-purpose flour
  • 1 1/3 sticks of unsalted butter (room temperature!)
  • 5 T sugar (divided)
  • 1 1/2 cups of milk
  • 2 (7g.) packets of dried yeast
  • 1 pinch of salt
  • 3 egg yolks and one full egg(at room temperature!)
  • 2 T. lemon juice
  • 1/2 t. vanilla
  • 1 jar of fruit preserves (any flavor- we had prune, strawberry and apricot in Slovakia- I used red raspberry in this batch)
  • 1 c. powdered sugar
DIRECTIONS:
  • Set 3 eggs and butter out to come to room temperature.
  • In a small bowl, warm milk to lukewarm in microwave.  Add 1 T. of sugar and both packets of yeast to the milk and allow the yeast to rise for 10 minutes.
  • While you are waiting: in a large bowl place flour, sugar and salt and blend well.
  • Beat 3 egg yolks together in a small bowl and add vanilla.
  • Dice butter.
  • After 10 minutes beat the egg/ vanilla mixture into the yeast/ milk mixture and pour into flour.  Mix until combined.
  • Add room temperature, diced butter and blend.
  • Add lemon juice and knead dough until smooth (took me about 4-5 minutes)
  • Place dough in a ceramic or glass bowl, cover with a clean towel and place in a warm place (oven or microwave) for 1 hour.  It should double in size.
  • After one hour, punch dough and remove air.  Divide into 24 equal parts.
  • Roll each part out flat, place a scoop of preserves in the middle and then fold dough around preserves and seal by pressing dough together.  Place in a lined (foil or parchment paper) pan (I used two 9 inch square cake pans) with the sealed side down.
  • Cover pan with a clean towel and allow to rise for 10 minutes.
  • Preheat oven to 300 degrees F.
  • Remove towel from pan and brush rolls with a beaten egg
  • Bake for 30 to 40 minutes until golden.
  • Cool on a wire rack
  • Dust with powdered sugar and serve— enjoy (Dobrou Chut!!!!!)
My thoughts:  This was my 1st time trying a recipe with yeast in it and I was POSITIVE it wouldn’t rise- but it worked perfectly!  I searched the internet for a recipe for this and read many before I settled on this one– I did change several things as I went, but the basic recipe I used was from CzechUnderScope.com.  I was thrilled with how they turned out- they tasted exactly as I remembered them from our trip.  I hope you get a chance to try these- I’m excited to try this dough with some other things– cinnamon rolls maybe?  YUM!
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