Wizenberg's Blueberry Oat Scones - (FAIL) 2010.11

I hate having failures. These weren't even worth their weight of flour I used!
I changed my mind from the lemon blueberry cheesecake bars to Molly Wizenberg's Blueberry Oat Scones in Bon Appetit..
These turned out more like blue pancakes. I used blackberries instead of blueberries but everything else I followed the recipe to a tea. They just had no flavor (and I used freshly picked then frozen blackberries, so it wasn't the fruit). Texture wasn't right for scones.
Oh, well. Everything can not be a success!
Next week is another chance for Bon Appetit to redeem themselves: chocolate orange brownies. We shall see.

Blueberry Orange Scones (2010.2)

My friend Sarah and I went to a bummer of a cooking show last year. Neither one of us were impressed. The two best parts of the evening were the free magazine subscription and eating out at Old Spaghetti Factory that night in dtown Ville.

One of the recipes I got from Healthy Cooking over the summer was this one. Here are my thoughts: healthier than most scones, easy, doesn't look at all like the picture, not too muc orange flavor, love the picture that I took. Pretty with blueberry layers! I overcooked them a bit, but SBTS PhD students didn't seem to mind and they are all gone.

2 cups flour

3 T sugar

2 tsp baking powder

2 tsp grated orange peel

1 tsp salt

1/4 tsp soda

1/4 tsp cloves

1/2 stick cold unsalted butter, chopped up

1/2 cup skim milk (I didn't feel like making buttermilk, so this worked fine)

1/4 cup fresh squeezed naval orange juice

1/2 cup frozen blueberries (I picked these this summer)

Mix all dry. Cut in butter. Combine juice and milk. Fold in berries. Knead a little. Cut into 8 triangles and cook on greased cookie sheet for 12 minutes at 425. Take out and enjoy warm.

200 c, 6 fat, 1 fiber (use whole wheat flour if you want more).

Raisin Nut Scones (2009.34)

We are slowly getting through the year. Pretty soon I'm going to have to start doubling up on cookbooks for the week of new recipes because i'll run out of year before I run out of cookbooks.
This cookbook, the Pleasures of Tea, I received as a gift from a co-worker of mine (who also liked tea) when I left Duke back in Feb 2007. Frankie was fun to work with, even though quiet. We had some good chats in the office in Erwin Plaza. Thanks Frankie. I will enjoy continuing to read this cookbook and learn more about tea and scones - and trying new recipes later!

Raisin and Nut Scones
2 cups flour
1/4 c sugar
4 t baking powder
5 T unsalted cold chopped butter
1/4 cup skim milk
2 eggs
1/2 cup chopped nuts (I used walnuts)
1/4 cup dark raisins (I soaked mine for 20 minutes in apple juice)

Mix dry, cut in butter to form coarse meal looking mixture. Make a well in the middle. Add in milk and eggs (after mixing those together). Fold in nuts and raisins (drain off liquid if you soak them before you add them in). Stir together.
Place on greased cookie sheet (drop by spoonfuls like I do, use a scone pan, or cut out like biscuits). Let dough set for 20 minutes. Preheat oven to 400 and cook for 15 minutes.
Cool on rack

I liked these. They weren't overly sweet, but I liked both texture and taste. They are 150 cal, 7 fat, 1 fiber. Not bad for you. I like soaking raisins so they don't leave your finished product dry (because raisins can suck the moisture out of your baking project). And the tie in with apples was a good one - I didn't have grape juice which would have been better.

Dried Fruit Spice Scone (2009.29)

Betty Crocker comes through. Little story on this cookbook (BC New Cookbook). When I was about to leave for seminary, Christmas 1999, my mentors (who I was living with at the time) gave me this cookbook for Christmas that year. They signed the front of it. This is the inscription:
"What a wonderful homemaker you will be. I can't wait to see this cookbook in 10 years or so...Wishing you all of God's best for you. He does have a wonderful plan and we rejoice as we watch it unfold in your life." I am still cooking out of this cookbook (I find it very basic, you can learn how to cook almost everything in this cookbook, and it has all the nutritional info with each recipe - and great pictures).
Robshaws - thank you. Thank you for teaching me about hospitality and cooking in college, and for still loving me and pouring into my life today - almost 10 years later.

Dried Fruit Spice Scones (p 48)

5 T unsalted, chilled butter (I used a little less than what they called for)
1/2 scant cup whole wheat flour
3/4 cup all purpose flour (I mixed my flours as normal)
1/2 cup rolled oats
3 T sugar (just enough to make them mildly sweet)
2 1/2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup diced mixed dried fruit (or raisins, currents, craisins, anything you like, or seasonal)
1/4 cup milk

Mix dry - cut in butter. Egg egg just to bind, fold in dried fruit. Add milk to bind together. Bake at 400 for 10-12 minutes, dropped in spoonfulls on ungreased cooking sheet.
These actually were pretty good. Basic scone, easily adapted to anything, healthy (115 cal, 5 fat, 1 fiber). Makes 15 scones. I think I will freeze most of these so I can pull them out for breakfast during the week. Yum!

Strawberry Brown Sugar Scones

Well, since I am now a contributor over at Just Baking - I thought I would just send you a link to go look there for these yummy scones! I made this when my friend Rach was in town for the convention. Even though I forgot the salt, they were yummy with her homemade freezer jam (strawberry) on them. But, remember the salt.
http://justbaking.net/2009/07/03/strawberry-brown-sugar-scones/

Blueberry Coffecake Scones (2009.26)

One of the sad moments in working for a seminary is that people often leave, for good reasons. We huddle together and say goodbye to them as officemates in Baptist style - with food. One of my friends and fellow Sojourn-ites and baking blog buddies is leaving us for a great job opportunity. Even though work prevented me from attending our breakfast, I did provide some scones. People said they were pretty good and I was brought back an empty plate.
This recipe was found in a little paperback book I found at a local used bookstore. The book is Simple Scones and the recipes is Blueberry Coffeecake Scones. I got to use the fresh picked blueberries that I picked this past weekend at Hubers. LOVE fresh picked blueberries!

1 cup bread flour
1 cup whole wheat flour
1/4 cup regular flour (I mix the types of flour to get fluffier baking accomplished)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled, cubed
2 large eggs
1/3 cup milk (I upped this amount to this, because I thought it was too dry at first)
1 tsp vanilla
1/2 lemon - zested
1 1/2 cup blueberries

Topping
3/4 cup flour
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1/2 stick butter, chilled, cubed

375, lightly spray baking sheet
Sift together flour, sugar, baking powder, and salt. Cut in the butter with a knife or fork till it resembles peas. Whisk together the wet ingredients. Add together. Fold in the berries.
Drop them on the pan - I got 8. Mix topping, cutting in butter like you did for the scones. Pile on top. Bake for 25-35 minutes, watching so they don't burn. Enjoy!