SUMMARY – somewhere between a danish and croissant. Not too sweet. Layers of butter. Completely awesome still warm. Still better than anything from the store the next day.

I can’t believe this is the last Alpha Baker recipe! Of course Marie saved the cover recipe for last. She probably thought no one would continue baking if we made the kouigns first.

Looking over the baking projects, the one recipe that I constantly make is the Irish Cream Scones.

I’ve made scones for family, friends, neighbors, visitors, co-workers and the gals at the corner store. My students made versions of them in both of my baking classes this past fall.

A maple walnut version of them (using maple syrup, walnuts instead of raisins, adding some cinnamon) won me two fair blue ribbons and a second place prize from a maple festival.

My other go-to recipe (chocolate peanut butter cupcakes) is from a different cookbook author who I won’t mention (but she is addicted to baking and candy ;). Party coming up? Cupcakes are requested. The same cupcakes also netted me two fair blue ribbons.

 

This recipe might be the scone and cupcake equivalent.

 

First, butter. A half-pound of butter. I cheated and used a brick of Kerrygold so I wouldn’t have to mess around with squishing butter together. Totally worth it!

Second, the dough is a joy to work with. It’s soft and rolls nicely. Unlike pie crust.

Third, they lasted less than 24 hours.

Forth, I was asked if I was making them again this weekend.

Last, they are just plain over the top amazing.

I have made croissants from scratch. Kouigns are even better. Its the sugar layer. Just enough sweet to carmelize without creating too much sticky.

Now I want to play around with the recipe, and see if I can incorporate a layer of something else in the second turn. Like chocolate. Or almonds. Or hazelnut.

Before I try that, I have another dilemma.

Do I make these for Christmas breakfast at the parents house? And then discover that scones are no longer good enough?

Or do I make them just for my house? Since we have no problem polishing off a batch.

I only wish all my problems were like this.

I hope everyone had as good a time baking through the Baking Bible as I did. Marie and Rose – I can’t wait to bake with you again!

pomegranate-winter-chiffon-pieSUMMARY – light and fluffy with whipped egg whites and whipped cream. Beautifully pink, but tart pomegranate keeps this dessert sophisticated and not girly. Perfect for the holiday season, but I could imagine this with other fruit juice in different seasons.

sugar-lemon-zest

This pie reminded me of my childhood.

dough-started

My paternal grandmother made jello salads. Her two specialties were orange jello with grated carrots and pineapple, and red (I think cherry?) jello with chopped marachino cherries and walnuts.

dough-flour-added

They weren’t quite desserts, but they weren’t quite salads either.

dough-finished-processing

It also reminds me of my mother’s pumpkin chiffon pie. I think I talked about this when we made the pumpkin pecan pie.

dough-ready-for-fridge

My maternal grandmother and her sister, and now my mother and her cousin, made and still make Mrs. Eisenhower’s pumpkin chiffon pie for the holidays. Yes, the pie that my roommate calls “pudding in a shell”.

dough-in-tart-pan

The first time I had regular baked pumpkin pie I was traumatized by it, and realized that our family does things a little different than other families. Which kind of explains a few things about my personality!

blind-bake-crust

And now you also see how my mind works sometimes.

crust-finished-baking

If you combine red jello salad with pumpkin chiffon pie, two clear and different food memories, you end up with this pie!

filling-started

I went with Marie and made the cookie crust. Because I thought the baked meringue crust would be too stressful.

filling-cooking

I also pressed the dough into my square tart pan.

filling-cooling-cold-water

Because the last time I rolled out cookie dough crust it was a giant project. And again, no desire for a giant project.

filling-adding-egg-whites

BTW the Serious Eats blog showed a new way to blind bake pastry using sugar and foil. Great technique! Now I have toasted sugar!

filling-adding-whipped-cream

I didn’t want to overmix the egg whites and the whipped cream and completely deflate it. The chiffon was not at all homogeneous!

composed-tart

I like the pink stripes in the tart filling. And, like Marie, I found that it had separated the next day.

plated-tart-for-dessert

I had enough extra chiffon that I poured it into two bowls and had a cooks treat. Which makes me think that the chiffon could be made with other juice. Cherry, strawberry, blueberry … I am thinking summer parfaits. Mmmmmmmmm.

tart-slice-closeup

Last, the tartness and pie color also reminded me a bit of cranberry (or bogberry *cough* ugh) without using cranberries. Win!

Blueberry Buckle
It’s Sunday, Mother’s Day. I’m up and in the kitchen at 6:30 a.m. Working on blueberry buckle for Mother’s Day breakfast.

fruit-lemon-sugar
Why? Because I created a Mother’s Day breakfast tradition a few years ago, when I had no money. Me and my siblings converge on her house and make her Mother’s Day breakfast. And it has to be super-early, because she has to be to church on time. And church is a half-hour drive.

added-peaches
I used to make breakfast in bed for my mother when I was a kid. I don’t recall much of my efforts, but I probably made a huge mess for her to clean up. Even back then, I would rather cook than clean up.

cake-mise
These days she somewhat more flexible about getting to church on time. She played church “hooky” and went with my dad and other siblings and their spouses to see Captain America: Civil War. I went home and back to bed, since I was up too early, and my MS symptoms were acting up.

dry-moistened
Back to the blueberry buckle. It ended up being a strawberry-blueberry-peach buckle. I did not have enough blueberries. But since I also made my mother strawberry-rhubarb-honey preserves (in an effort to use up last years’ fruit before this years’ fruit starts coming in) the day before as her present, and I had leftover strawberries. It morphed into a berry buckle. Mom really likes peaches, too. And I had some left, after I made one of the girls at the corner store a peach galette for her mother for Mother’s Day!

building-cake-structure
I mixed up the fruit and made the batter at my house. Packet it up and brought it over with eggs and some other groceries to make shashuka (eggs poached in pepper/tomato sauce) for her breakfast, too.

ready-for-packing
Just my opinion, I don’t know that I would consider this recipe Q&E for the general public. For us Alpha Bakers, yeah it is pretty quick. Because we are baking super heroes. Or mutants. Or something. But for normal mortals, not so much. Because the cake part involved egg separation and a stand mixer.

fruit-in-dish
I get to Mom and Dad’s and put together breakfast. I finish up the buckle and put it in the oven. My sister and brother and their spouses came over with scones, bacon, sausage and real orange juice.

batter-topped
We have a great breakfast and Mom tries to scoop out the buckle. And …. it is way undercooked. Crap. I put it back in the oven.

not-done
It finally finished cooking, but at that point it was too hot to eat. Instead of waiting longer, everyone left for movies or bed. I figured they would have it when they got home.

finally-finished
Needless to say, I didn’t get to have any of it. I did call Mom and ask her how it was. She said it was really good, and that both Dad and my brother, not big dessert eaters, had second helpings.

Can’t get a better endorsement than that!

Rugelach

SUMMARY – crunchy, sweet, buttery, nutty, sticky. Spirals of goodness that call out for a doubled recipe.

adding-butter

One of the great things about growing up in and still living in update NY is a unique level of ethnic diversity. By diversity, I mean, I was surrounded by (mostly European) immigrants. In my family and neighborhood, and within my circle of friends, there were Poles, Italians, Quebecois, Ukrainians, Greeks, Scots, French, Irish, English, East Asians, Chinese. Catholics, Orthodox, Protestants, Jews, Hindus, Muslims, Buddhists. First, second, third generation immigrants.

adding-vanilla

A lot of this diversity came out in food. I know exactly what rugelach are, even though my family never made them.

finished-dough

In comparison, my roommate Bill is from Missouri, with a short layover in San Diego (from his dad’s Navy deployment). By his own admission, he knows Mexican food and Kansas City BBQ. He does not know what a rugelach is.

different-fillings

He knows what they are now, though! ?

rolled-dough

These reminded me a little of the Cookie Strudel we made a few months back. Make a simple dough and top with fruit, nuts and a sticky filling. Roll it up.

dough-portioned

I made the dough in the food processor. A quick observation – don’t use frozen butter. Let it soften up a bit first.

portioned-cookie-dough

I made two different batches of these. One was apricot, raisin (currants are technically Zante raisins) and walnut sprinkled with cinnamon sugar. The other was mini chocolate chips, almonds and strawberry jam sprinkled with turbinado sugar.

topped-cookie

I portioned the apricot batch out as a 12-cut. But I had some cuts that were bigger than others. Don’t you hate it when your pizza has skinny and fat pieces?

into-the-fridge

To make it easier, I portioned the strawberry batch out as a 16-cut. They were smaller, but the sizes were more consistent.

into-the-oven

I rolled them up, put them in the fridge, brushed them with milk, and coated them with either the cinnamon sugar or turbinado sugar. Put them on the foil and into the oven.

baked-rugelach

And … I had the same problem that Marie had. Sticky jelly on foil = super glue. This was similar to the problem with the birch twigs on a Silplat.

foil-aftermath

I did manage to get most of the cookies off the foil. I had a lot of bakers treats from them, that’s for sure.

cooling-rack

Even with that problem I would make these again. I brought some into work and they went over big!

rugelach-closeupjpg

I would try the Silplat. No egg white!

“The Dutch” Pecan Sandies Banner
SUMMARY – an unassuming cookie that is tender, buttery, nutty, crunchy and cinnamony all at once. This recipe proves your freezer is a baking tool.

browned-butter

When I first looked at this recipe, I checked out the picture of it. OK, it’s a round sugar cookie with sugar sprinkled on it. Been there, done that.

browned-butter-strained

As a kid I was a big fan of pecan sandies that the elves baked in their tree. They were also one of the very few packaged cookies that my mom would buy, probably because my dad liked them, too. Only if she had a tripled coupon, though.

butter-bits

There had to be something to these cookies, though. I saw plastic wrap, cooling and resting in the freezer these called for. Looks like a 2-day project, if only not to fill the kitchen sink with dirty dishes.

sugars-cooled-butter

I browned the butter first. Which took a while to do, since I didn’t want to scorch the last bit of the good Irish butter. I did that and worked on dinner (and played Farmville o.O).

creaming-butter-sugar

As an added bonus, I was heating up chicken cassoulet for dinner. Yes, this is leftovers in my house, the other half of the big batch I made a few weeks ago. After I strained the browned butter, I scooped out the solids and put them on the cassoulet breadcrumb topping. Butter on top of crunchy chicken skin and butter? Not thinking this is bad. Of course, my cholesterol numbers may disagree.

dry-ingredients

I measured the butter out (a little more than the recipe needed but it’s butter!) and put it in the refrigerator to cool during dinner.

dry-to-wet-ingredients

After the dinner dishes were corralled I started on the rest of the dough. It’s a good thing I heated up leftovers instead of dirtying a cutting board, knives and pans, since I had to break out the mixer and food processor for the dough.

kneaded-dough

Cream together the butter and sugars? Check. Grind the pecans with the flour and dry ingredients? Check. Great idea here to prevent over-processing the nuts. This would probably be even better in a recipe with toasted nuts. Toasting the pecans for this recipe might be interesting, as it would reinforce the nuttiness of the browned butter. I’ll file this idea away.

divided-dough

Scoop out the dough and knead it? Yeah … ugh … plastic wrap is involved.

rolled-dough

I hate plastic wrap. It doesn’t stick to what you want it to stick to, only itself. The stupid cutter thing on the box never works right. I think Rose uses top-secret special plastic wrap. Wrap that is nice and wide, sticks what you want it to stick to, and cuts nicely. Navy Seal Team “Cookie” brings it to her. Shhhh.

cookies-cut-freezer

I managed to get the dough divided and into the refrigerator without too much incident.

cookies-sugared-panned

The next night, after dinner, and after letting the cold dough warm up, I finished up the cookies. Again, with my off the shelf plastic wrap. Sigh.

cookies-cooling-overhead

I finally used my hexagonal cutters (a Christmas present from last year), so there wasn’t much re-rolling. The last batch I cut had only a little bit of dough left. There was no sense in re-rolling it, we ate it. Yum!

cookies-cooling-closeup

Because of the freezer rest time, the cookies took longer than a drop cookie. But the results I think were worth it. Tender and crunchy, nutty and buttery, cinnamon and pecan, so good.

cookies-plated

As I was eating one, I thought that this dough would make really good pie crust for a pumpkin pie. Or for the pumpkin-pecan pie we made last year. Ooooo …. another idea to file away!

Coconut Cupcakes with Coconut Silk Meringue Buttercream

SUMMARY – not-to-sweet and subtle coconut cupcakes. Creamy light buttercream topped with toasted coconut shreds. Like a pina colada in a paper wrapper.

coconut-collection

These were some really good cupcakes. Like cupcakes that would win Cupcake Wars. Or a blue ribbon at the fair.

batter-mixing

It took a couple of stops to find real coconut extract. At the local grocery coop, I found this Aussie concentrated paste in a tube that was all natural, and not that fake stuff I kept finding in the spice section in the market. Thankfully I didn’t have to drive to another county to get it.

finished-batter

The cupcakes themselves were simple, although not one-bowl simple. More like 4 bowls for the separated eggs, the measuring bowl from my digital scale, then the mixer bowl.

cupcake-papers

I love the idea of using coconut milk in these. I was thinking that you could make these paleo if you used coconut flour and coconut sugar. Switch the butter with coconut oil, and you could make them vegan if you had an idea about egg substitution. Which, unfortunately, I don’t.

creme-anglais-start

I also decided to make the buttercream instead of the ganache. I found a new way to make buttercream from Food52 here. It’s a way to make meringue buttercream using a swiss meringue technique.

creme-anglais-done

Instead of making sugar syrup and pouring it over beaten egg whites, you heat the egg whites and beat them hot.

heating-eggwhites-sugar

The texture of the beaten meringue was like marshmallow fluff. But I think that’s because I only used 1 egg white from this frosting recipe instead of the 4 egg whites.

finished-frosting

Since there wasn’t a lot of volume of meringue, there wasn’t a lot of frosting. There was enough to put frosting on all the cupcakes, but the frosting to cupcake ratio was a little low.

trayed-cupcakes

And the frosting was so good that I wanted more of it!

3-cupcakes-in-a-row

I brought some to work. I have a co-worker that is not a cake fan. She is all about ice cream. She liked these!

3-overhead-cupcakes

And … there are no more left. We ate the last of them for dessert tonight. I call that recipe success.

Chocolate Hazelnut Mousse Tart

SUMMARY – Soft, crumbly crust topped with a smooth and creamy filling and chocolate glaze. The hazelnut praline was distinct and well-balanced. The bonus of a press-in-the-pan crust means this is a dessert to make again!

boiling-pot

Oh em gee. This tart was awesome!

boiled-hazelnuts

I’m not just saying that just because I didn’t have to roll out a crust. Which, by itself, was awesome.

skinned-hazelnuts

Even though I had to make hazelnut praline, which wasn’t so bad except for the getting the skin off the hazelnuts.

completed-paste

I couldn’t boil the hazelnuts long enough to make the skin easier to remove, because the baking soda made a lot of foam in the pot and I had to keep taking the pot off the burner.

crust-construction

But once I got the skins (mostly) off, and toasted, and covered with caramel, they ground down into this paste that would have been good enough to eat with a spoon. Oh, wait … I did eat that last bit of it with a spoon. Shhhh!

dough-in-pan

So the hazelnut praline was, in itself, awesome, in spite of adding an extra component to the tart construction.

mousse-filling

The tart crust was really good too. Soft, flavorful, food processor friendly. I baked it and it did puff up like Rose warned. But then it sunk back down and it was perfect. It would make really good cookies too, with a whole egg.

whole-tart-landscape

The mousse layer was also, dare I say it, awesome. And easy. I veered slightly off Rose’s instruction with the last whipped cream addition. I underbeat the whipped cream. I scraped it into the other mixing bowl with the cream cheese, praline paste and brown sugar, and beat it more. That worked out just fine.

whole-tart-top

Ganache? Easy! Tart assembly? Easy.

cutup-tart-top-closeup

I skipped the candied hazelnuts, because I put all the hazelnuts into the praline. I used nonpareils instead, which are still sugar.

cutup-tart-side-closeup

Everyone who had some loved this tart. And I didn’t feel too bad about giving away slices because they didn’t look like leftovers. Awesome!

I have three projects in one post this time.

I do actually make most everything for Alpha Bakers, but I don’t always get a chance to sit down and post it. I can do the baking, but writing about it is harder.

So I am rectifying this, sort of, in a late (or early!) post about some of the projects I made, but didn’t talk about.

White Christmas Peppermint Cake

Project #1 – White Christmas Peppermint Cake ➡️ Ornament Cupcakes

I don’t like making large cakes unless I have a specific event that requires an actual cake, like a birthday party, wedding, anniversary. I would much rather make small cakes that I can easily transport and give away.

cake-batter-mixing

I decided on cupcakes because I was inspired by a Christmas ornament! A mini-cupcake with lots of sprinkles. How could I not make cupcakes that look like my ornament?

baked-cupcakes

The other thing  about this cake was the peppermint. Don’t get me wrong, I like peppermint. But not in a cake. I skipped the peppermint extract and went with the vanilla in the cake base.

frosting-started

It was a good cake, too. It had nice flavor and light color. I would use this cake again if I wanted really white cake, and not a yellow-ish cake.

frosting-finished

The frosting … oh the frosting! It was creamy, chocolate-y, light, fluffy, great to work with. A perfect frosting.

sprinked-cupcakes
I piped the frosting on the mini cupcakes and decorated. I had gold sugar nonpareils and crunchy pink sugar crystals flavored with peppermint. Not too much mint, but enough to get them somewhat back to peppermint.

cupcakes-with-ornament

There was a lot of frosting left over from this recipe. I packed it up and waited for another project to use it up.

This bonus frosting was used in …

Faux-reoCookies

Project #2 – Faux-reos

My mother gave me a King Arthur boxed cookie mix a while ago. It was rolled chocolate cookies with white frosting. Sort of like homemade oreos. I finally got tired of looking at this box in my pantry and made them.

dough-started

To me, they were strictly OK. Certainly better than something out of a plastic sleeve, but still, not that great. I brought some down to the corner market to get rid of them. The clerks down there really liked them! One of the girls, Briana, begged me to make more of them for her birthday.

dough-done-mixing

Since King Arthur doesn’t make this cookie mix anymore, I decided I could do a lot better. I already had some really tasty frosting. I just had to find a cookie recipe to go with it.

ready-for-baking

In Thomas Keller’s Bouchon Bakery cookbook (which I have renewed twice from the library because I don’t want to return it!) I found a recipe for TKO cookies. Chocolate shortbread cookies filled with white chocolate ganache. Ding ding ding!

plated-cookies

The cookies were really really good. They got even better filled with Rose’s frosting. They were so good, I almost didn’t want to give any away! But I dropped a container off at the store for Briana. She really liked them. I really liked them! I may have even found another fair recipe.

These cookies lead to …

Pink Pearl Lady Cakebecomes Pink Pearl Baby Cakes

Project #3 – Pink Pearl Lady Cake ➡️ Pink Pearl Baby Cakes

Believe it or not, I really wanted to do the full cake this time. Or at least heart-shaped small cakes. I have a silicone heart pan with cupcake-sized hearts in it.

starting-batter

I showed my roommate Kathy this recipe and she wanted to help me make this. Kathy does pottery, so she was really interested in working with the fondant. Interestingly enough, the last time I made a fondant cake was her wedding cake! And I was somewhat traumatized by the whole fondant process, so I was quite happy to get an offer of help with it.

batter-finished

The day I planned to make the fondant, I was sick. I had a nasty headache, stomach ache, and felt just plain lousy. I didn’t want to go to the store and find glycerin and glucose. Even though I didn’t make the fondant, I decided I could still make cupcakes instead.

egg-whites

I went ahead and made mini-cupcakes. I overfilled the little cups, and forgot to grease the top of the pan, so I had to excavate the cupcakes. Sigh.

finished-frosting

This frosting wasn’t as nice as the white chocolate frosting for the earlier cupcakes. I worried that the frosting would be too warm! I wrapped a cold pack around the bowl bottom. Then the frosting was too cold. I held my hands on the bottom of the bowl to warm it up. I was Goldilocks and the Three Bears of Frosting. It finally came together. Whew.

finished-cupcakes

It wasn’t easy to pipe out, either. It wasn’t warm enough. And there wasn’t enough of it. Some cupcakes didn’t have quite enough frosting.

finished-cupcakes-closeup

The frosting tasted pretty good. But the Ornament Cupcakes were just a teeny bit better.

Hopefully I will get the Breton cookies done. And written about. I don’t have mini brioche pans, but I think I have a solution worked out. We shall see!

SUMMARY – three different apple varieties, cider and cream cheese crust made several very luscious apple pies.

4-apple-piesI would have had finished done earlier, but I took a semi-spontaneous trip to Cape Cod this week. Part of the reason it was semi-spontaneous was that I had to finish this project!

I thought that I could finish the post in the motel, and I even downloaded WordPress and Dropbox to my tablet. But the free motel wi-fi was terrible, and I couldn’t get Dropbox to cooperate with WordPress on my tablet. I love it when technology refuses to cooperate. Here it is, a few days late.

mini-pie-makerI made small pies, because we picked up a display model mini-pie maker for $4.00. I don’t normally buy single-use appliances like this, but it was a total deal.

It was also interesting assembling the pies. Homemade crust is not the best crust for the pie maker, since it’s very fragile. You are trying to get the crust into a hot surface, and then patch the holes that you will make!

Break out the premade pie dough for this thing, but if you don’t mind potentially burnt fingers, use the homemade crust. The pies were really good! And very cute.

cooling-apple-piesSo after making these, my roommate and I decided to leave them for the boys, who weren’t going.

We could have packed them and ate them on the road, but we were going to the ocean!

cut-apple-mini-pieWe did split one and ate it for breakfast. It was pretty good. But since the little pies were only cooked for 10 minutes, the apples were a little al dente. I didn’t mind it but it made it a little crisper than normal.

Seagull-beach-cape-codBy the way, if you live in the northeast or New England, the Cape is the place to be after Labor Day. No kids, the water is warm, the shops are still open, and there’s lot of sales.

Since I won’t be sitting on the beach this weekend, hopefully the Pepparkakor won’t be late.


This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.

scones-header

SUMMARY: Cream cheese, butter and cream make these scones rich, yet light and airy. These are better than $5.00 scones from your local chain coffee shop.

I actually invented cream cheese scones three years ago.

fair-ribbons-2013Well, no, I didn’t actually invent them. I tweaked the Currant Scone recipe from The Pie and Pastry Bible, substituting half the butter for a little bit more cream cheese.

I wanted to make scones with similar ingredients to the Bacon Scallion Cream Cheese dip I make – affectionately known in my house as Heart Attack dip. Then I remembered Rose’s cream cheese pie crust recipe. I thought, if this works for pie crust, it will work for these scones. And it did! I even won a second place ribbon from my Heart Attack scones, which are also my sister’s favorite scones. She is like a begging dog if I even hint I might make them.

So scones have a pretty high hurdle to get over to be better than my modified P&PB recipe.

Of course, Rose surpasses herself with this new scone recipe. They are way easier than the other recipe with the layering of the dough, rolling it out, measuring it, cutting it, recycling the scraps, etc.

The easier recipe put them as equivalent. I think they taste just the tiniest bit better and have a better crumb, which clinches these for me as the better scone.

The night before I made these, I put a bowl and the beater in the freezer to chill for the whipped cream. I never would have thought of using whipped cream. Genius. But that’s why Rose writes cookbooks and I buy them 😉

whipped-creamI whipped the cream first before anything, so that could sit in the fridge.

scones-dry-ingredients-lemon-zestThen I got the dry ingredients together. Since I use King Arthur flour pretty much exclusively, I used half bread and half all-purpose. I also zested the lemon right into the bowl. I may have used more than a tablespoon of zest. But it smelled soooo good and I really didn’t want to wash another bowl or have a half-zested lemon kicking around.

cream-cheese-addedI got out the old pastry blender, which I am more likely to use to make guacamole or egg salad these days, and worked in the cream cheese. Yes I use a food processor for pie crust. But these scones needed a hands-on approach. And I didn’t want to make even more dirty dishes for my human dishwashers.

soaked-dried-berriesI took a look at the dried mixed berries I bought and was not particularly impressed by their dryness. No one enjoys biting into a dessicated bit of fruit in their scone now do they? So I soaked them in some hot water to plump them up a bit. They looked a bit better after their bath, although the color got duller. And they got a little less sweet. I love how they add more sugar to some dried fruit. I get it with cranberries but with strawberries and cherries?

dough-with-fruitI started out with the pastry blender when I added the butter. But when the blades started bending I put it aside and just used my mitts. It worked a lot better, and I felt like a kid again playing with some Play-doh or messing with homemade flour dough. I mixed in the fruit and it was smelling pretty good already.

added-creamI made the well and spooned in the whipped cream. I’m gonna say it again, whipping the cream is genius! I use yogurt in scones because I like a thicker texture than plain cream, plus you get some tang. I always use yogurt in the Heart Attack scones for the texture and extra tang. But cream would be easier to get believe it or not.

scone-dough-diskThe dough came together really nicely and I kneaded it a bit on the counter. I was seriously getting my mind into some scones now! Wrapped up the disk and put it in the fridge.

At this point in the scone process, I went down to the farmer’s market and got some things. And I got a cookie to hold me til I got home and finished the scones.

scones-sugar-toppedWhen I got home, I put everything away, turned on the oven and got the scone dough out of the fridge. I cut them up and put them on the baking sheet with parchment. Since I love some crunch and sparkle on scones, I egg washed them and sprinkled them with demerara sugar before putting them in the oven.

I pulled them out and they looked and smelled so good! The had risen up so nice. My roommate asked what kind of scones they were. When I told her they were dried fruit she was somewhat disappointed, since she likes the other scones better.

finished-sconesBut after letting them cool in a cloth, I offered them up to everyone who was at home. Seriously, three of us ate six of them in like four minutes. They were that good. No butter, just scones in a napkin.

My two roommates were like “OMG these are best scones! Can we eat them all now?”

No! Not everyone was home and my other roommate (yes I live with three other people) was at work. He ate them th next day and said they were very good, but probably would have been better warm. Yeah!

The consensus? Make a double batch the next time! And there will be a next time, oh yes.

 

plated-scone

 

This post is part of the Alpha Bakers bake along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.