I have had scones before...usually triangle shaped hockey puck. Nasty door stops. Nothing to write home to mom about......THEN.....THEN.....THEN.....I had THESE!!
OH MY....fluffy, tender, moist.....so yummy that they were all gone 10 min out of the oven...the kids, the husbands.....they coming running. :)
(these are not soaked...but I think can be easily converted...I will try that next)
Orange Cranberry Scones
1 C sour cream
1 tsp baking soda
4 C soft white wheat flour (sub unbleached white)
1 C sucanat (sugar)
2 tsp baking powder
1/4 tsp cream of tarter
1 tsp salt
1 C butter
1 egg
1 C dried cranberries (craisins)
1 Tbs orange zest
Directions:
1. In a small bowl, blend sour cream and baking soda....Set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Lightly grease a large baking sheet.
4. In a large bowl, mix all dry ingredients.
5. Cut in cold butter.
6. Stir in sour cream mixture and egg into flour mixture until just moistened. DO NOT over mix. (but it does take some effort/time to incorporate)
7. Mix in cranberries and zest.
8. Turn dough out on a lightly floured surface and knead briefly. Roll out into a 3/4 inch thick round.
9. Cut into 12 wedges (or smaller) and place them 2 inches apart on prepared baking sheet.
10. Bake 12-15 min in preheated oven, until edges & bottom are golden brown.
Thursday, December 16, 2010
Thursday, July 8, 2010
Buckwheat Crepes with cottage cheese filling
5 Tbs unsalted butter, melted (plus more for skillet)
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings
Directions:
Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.
Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.
Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.
Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.
Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.
Nutritional Info
Fat: 18.5g
Carbohydrates: 29.9g
Calories:344.5
Protein: 16.0g
2/3 C buckwheat flour, freshly milled
1/3 C white wheat flour, freshly milled
1 3/4 C raw milk (or almond milk)
3 large eggs
1/2 tsp sea salt
1 1/2 C Cottage Cheese
**Assorted Fillings
Directions:
Combine melted butter, both flours, milk, egg and salt in blender. Process until smooth. Let batter rest at room temp atleast 1 hour or in the frig overnight. I prefer overnight.
Preheat skillet over medium heat until a drop of water sizzles. Lightly butter the skillet. Add 1/4 C batter and quickly swirl to coat the bottom. Cook until crepe sets and the edges begin to brown. Approx 1 min. Carefully lift with a rubber spatula, flip over and cook another 30 sec. Transfer to a plate.
Repeat with remaining batter, adding more butter as necessary and stacking finished crepes.
Fill each crepe with 1/8 cup of cottage cheese and a drizzle of honey. Wrap up and top with apple butter, preserves or the fruit compote of your choice.
Crepes can be made a day ahead. Just wrap in plastic and refrigerate. To reheat, Wrap the crepes in a damp dish towel and place in 300 degree oven for about 10 minutes.
Nutritional Info
Fat: 18.5g
Carbohydrates: 29.9g
Calories:344.5
Protein: 16.0g
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