Posts tagged scones

A Bandit and a Baker

The Bandit mentioned is the newest addition to my shop, just added this morning!

Bandit the Wool Felt Ferret Plush I thought Bandit was a good name for this little guy, since he wears a mask and several of my supplies have come up missing lately in my studio. The name “ferret” is derived from the Latin furittus, meaning “little thief”, a likely reference to the common ferret liking for stealing and hiding small items.

The baker mentioned is Helen of Secret Lentil

She used my Raspberry Scone recipe to make Blueberry Scones with Lime Sugar. You can read about it here in her blog! The lime sugar she used for the top was an idea from spidercamp. I’m going to have to try that soon!

If you try out one of my recipes, please send me pics! I would love to see how it turns out!

Thanks for stopping by and have a great day!

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More Scones, This time Raspberry!

This morning I made raspberry scones and messed with the recipe a little more. Today I substituted a 1/2 cup wheat flour for a 1/2 cup of the white. I like to whisked it with a wire whisk instead of sifting the dry ingredients. One thing to be careful of is to not work your dough too much. After adding in the wet stuff I kind of fold it together, gently, with a fork and then when it has almost come together I turn in out on the counter and pat it gently into a 1/2 thick rectangle. Then Brush with milk and sprinkle on the sugar. I usually have excess dry ingredients left on the counter afterwards. Oh and I increased the temperature to 500 degrees today!
I have been revising this recipe for a few years now. I’m trying to get them like a bakery in the West Village in N.Y.C. ‘Mary’s off Jane Bakery’, which sadly has closed. The Ginger/Lime scones there were to die for!

Raspberry Scones
preheat oven to 500 degrees
Sift together:
1 1/2 cups white flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar

cut in 1/4 cup very cold butter so you have little butter particles that are about the size of a small pea.
stir in:
1 partially beaten egg
1/2 cup milk, I use soy milk
1 cups frozen raspberries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 1 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 minutes until golden brown.

Thanks for stopping by, I hope you are enjoying the recipes!

I’ll be back tomorrow with a new guy for the shop, have a great day!

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Cherry Scones!

We went out for a drive across the river and through Dutchess County yesterday. Misty Mouse found the Fork in the Road…

We found a farm stand where we bought some beautiful cherries…

Today I decided to make some cherry scones for breakfast. I have been craving scones for a couple weeks, but haven’t a fruit on hand that I wanted to try in them. In the cooler months I make them almost every weekend and have the recipe memorized… This is my recipe for the scones I made today:

Cherry Scones
preheat oven to 450 degrees
Sift together:
2 cups flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, I use turbinado sugar
cut in finely:
1/4 cup cold butter
stir in:
1 partially beaten egg
1/2 cup milk, I use soy milk
2/3 cups pitted, chopped cherries

Round up on a floured surface. Knead very lightly. Pat out to about 1/2 inch thick. brush with 2-3 Tbs of milk and sprinkle 1 Tbs more sugar over top. Cut into wedges. place on ungreased baking sheet. Bake 8 – 10 minutes until golden brown.

Enjoy the rest of your weekend!

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