Tuesday, August 19, 2008

Day 19 Part 2 - Recipe 31

For breakfast this morning I made Lemon and Dried Cranberry Scones (recipe from Fresh From the Oven). These scones were TO DIE FOR! I have fallen in love with scones and these will stay with me forever! The flavor combination was so delicious. Just a hint of lemon with the wonderful craisins and chocolate chips... OH MY! Is it breakfast again? I so want more! Anya told me they were like a big breakfast cookie!

The great thing about this recipe, besides how good it is, is that I have the second disc just waiting in the freezer for the next time I want fresh scones. Talk about making my life easier!!!

I'm also (FINALLY!) posting the recipe for the bread from day 4 and my sugar cookie recipe. ENJOY!

Lemon and Dried Cranberry Scones

3 cups self-rising flour
1/2 cup plus 1 1/2 tablespoons sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 cup dried cranberries
1 cup plus 1 tablespoon buttermilk
1 1/2 tablespoons finely grated lemon peel
1/2 cup chocolate chips

Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using pastry cutter or 2 forks (or use your fingers) to cut the chilled butter until pieces are size of small peas. Add dried cranberries and raspbeey chocolate chips and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated).

Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Freeze the dough for at least half and hour or up to a month.

When ready to bake, preheat the oven to 425 and line baking sheet with parchment paper. Take the dough out from freezer and each disk into 6 wedges.Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Cristine's Sugar Cookies

1 cup sugar

1 cup butter, softened

3 oz cream cheese, softened

1/2 tsp salt

1 tsp almond extract

1/2 tsp vanilla extract

1 egg yolk

2 1/4 cups flour

Cream sugar, butter and cream cheese. Add yolk and extracts. Gradually stir in flour and salt until blended. Shape dough into a disc and wrap in plastic wrap. Refrigerate overnight or at least 8 hours.

Roll out dough and cut shapes. Bake at 375 for 7-10 minutes or until edges are lightly browned. Do not overbake.

Decorate with buttercream or royal icing. Or use for Nutella Ravioli! YUM!!!


Honey Wheat Bushman Bread


1 1/4 cups warm water

2 teaspoons granulated sugar

2 1/4 teaspoons (1 pkg.) yeast

2 cups bread flour

1 3/4 cups whole wheat flour

1 tablespoon cocoa

1 teaspoon salt

2 tablespoons butter, softened

1/4 cup honey

2 tablespoons molasses

COLORING (optional)

1 1/4 teaspoons red food coloring

1 teaspoon yellow food coloring

1 teaspoon blue food coloring

cornmeal for dusting

1. Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.

2. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in warm spot to rise for another hour or so until the loaves have doubled in size.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Makes 6 small loaves.


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