12*52 Easter Scones

Easter is around the corner.

Are y'all planning a nice get-together with family and/or friends?

I always enjoy a typical Easter brunch.

And since I already missed presenting you with a Valentine's Day recipe before Valentine's Day, I won't make the same mistake again...

Easter Scones

From Living at Home

500 g flour

50 g brown sugar

3 teaspoons baking powder

1/2 teaspoon cinnamon

pintch of salt

120g butter, room temperature

2 eggs

220 ml buttermilk

1 egg yolk

1 tablespoon milk

• Preheat oven to 190°C (375°F).
• Combine flour, sugar, baking powder, cinnamon, and salt in a bowl. Add butter in flocks, eggs, and buttermilk and knead until you have a smooth dough. Add more flour if dough is too sticky.
• Roll out dough on a floured surface (about 3 cm/1.2 in thick) and cut out scones with any Easter cookie cutter you may have. Put scones on baking sheet lined with baking parchment.
• Mix egg yolk and milk in a cup and brush scones with mix.
• Bake on middle rack for 16-18 minutes and serve while still warm.

My modifications:

None.
But next time I would omit the cinnamon and replace it with lemon or lime zest. It would just taste more Easterly like that.

The taste:

Like good scones are supposed to taste like. Definitely best when still warm.

What is your favorite Easter baking recipe?

 

37/52 Skinny Chocolate Chip Buttermilk Scones

Another recipe that has been waiting to be tried for a loooong time.

Excuse me for being a bit short-spoken this week and just presenting you the recipe.

Skinny Chocolate Chip Buttermilk Scones

Adapted from Skinny Taste

Makes 12 scones

200 ml (3/4 cup) buttermilk

50 g (1/4 cup) sugar

2 teaspoons vanilla extract

1 egg

250 g (2 cups) flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons cold butter, cut into small pieces

120 g (3/4 cup) chocolate chips

• Preheat oven to 190°C (375°F).
• In a medium bowl, whisk together buttermilk, sugar, vanilla extract, and egg.
• In a big bowl, combine flour, baking powder, and salt. Cut in cold butter and cut mix with knife until it resembles coarse meal. Fold in chocolate chips. Add buttermilk mix and stir until just moist.

• Form dough into a 23 cm (9 in) circle and place on a baking sheet. Cut dough into 12 wedges.
• Bake for 18-20 minutes until golden. Best eaten when still warm.

My modifications:

I only used all purpose flour, not half all purpose, half white whole weat flour.

I also did not brush the scones with an egg white and sprinkle 1 1/2 tablespoon sugar over it before baking. Embarrassingly enough, I just totally forgot...

My dough was a bit on the wet side so I couldn't knead it or form it with my hands, but that wasn't a problem. I also could not really cut the slices before baking, which also did not turn out as a problem.

The taste:

Very good! Nice with a cup of tea (or whatever else you feel like drinking with it...). Definitely tastes better when still a bit warm and just out of the oven.

Any "skinny" baking recipes you would like to share? Please do!

9/52 B-O-C-C Scones

I'm so glad that I named this blog 52 cakes *or* a bake a week.

That way, baking something other than cake is totally appropriate. Right?

So let's bake something savory this week.

With Bacon (or not - totally up to you). Spring Onions. Cheese. Chili.

I added this recipe to my baking board on Pinterest for a long time now and I am happy that I finally made it to present it to you now:

B-O-C-C Scones

Adapted from spoon fork bacon

Makes 12 regular or 36 mini scones

310 g (2 cups) flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

50 g (1/2 cup) cold butter, in small cubes

4 strips bacon, fried and crumbled

60 g (2/3 cup) cheese, in very small sticks or cubes

2 spring onions, thinly sliced

1 red chili, seeds removed and thinly sliced

120 g (1/2 cup) buttermilk

50 g (1/4 cup) cream

• Sift together flour, sugar, baking powder, baking soda, and salt.
• Add cold butter cubes and knead quickly until mixture is mealy again.
• Add bacon, cheese, onions, and chili and combine.
• Fold in buttermilk and mix until combined to a dough.
• Cool dough in fridge for about 30 minutes.
• Preheat oven to 190 °C (375°F).
• Roll the dough out to about 1 cm (1/2 in) thick and cut out circles of about 7 cm (3 in) for regular scones or 2 cm (1 in) for mini scones.
• Put on lined baking sheet and brush tops with a bit of cream.
• Bake for 20-25 minutes (regular size) or 15-20 minutes (mini size) or until the tops start to brown.

Enjoy these straight from the oven, they are so good when still steaming hot. But stored in an airtight container, they still taste delicious the next day - I just tried it to make sure...

My modifications:

The above recipe (and its name) is already modified to how I made it but there are only two small differences to the original recipe anyway:

I used Cheddar cheese, cut into tiny sticks, instead of grated Gruyere cheese.

And I added the chili because I do like it hot. (Yes, it sounds funny, but it's true...)

The taste:

Just delicious!

Perfect fingerfood for a party. Or a brunch buffet. Or any occasion, really.

And they are so easy and quick to make. 

What are your favorite savory baking recipes?