scrumptious scone

I've been busy catching up on my New York life since I've returned from my month of travels. Playing catch up means that I'm back to cooking and baking, or at least trying to. I'm good at pulling and saving recipes but that's often as far as it goes. This past Sunday I set out to make scones. I'm a breakfast/brunch fanatic so it only seemed fitting to learn how to bake the perfect scone. Originally the recipe came from Epicurious.com. With minor tweaks and a whole lot of mess, my scones came out semi-perfect. It is of my own belief that they would have been 100% perfect if I had more counter space to work in and an oven that wasn't comparable to Barbies. The recipe is below with my added changes. This weekend I hope to try a vanilla, blueberry batch. Cheers!

Lemon Cream Scones
Bon Appétit, May 1996

Ingredients
*revisions/tweaks I made
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder

1/2 teaspoon salt
*3/4 cup chopped dried peaches (originally apricots)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
*1/2 lemon to squeeze into dough
   
Preparation
Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. This is where I squeezed in some fresh lemon juice to add more lemon flavor. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.

ghouling good

Happy Halloween! I'm wishing everyone tricks and treats from NYC. I spent my weekend in California with both an old and now some new friends. The photo is of myself painted as a sugar skull. I've had an obsession with Día de los Muertos ever since high school. It's a tradition that I wish were celebrated here in the states. Wouldn't it be great to be able to dress up and celebrate the lives of those lost in a colorful, beautiful way? I love that the skulls represent the sweetness of life (sugar) and the sadness in death (skull). A big thanks to Matt for the photo and being the best California guide all weekend.

sweet treat

I've always wondered how to make these and when I came across them on Steph Modo's blog, I couldn't resist. Taste tested and approved by my entire family and office, these are easy, fun and mindless to make. Go! Do it! I promise you'll love them!
Original recipe re-posted from here: http://tiny.cc/izm9z

Double Lemon Bars
Bon Appetit, 1991, Lana Sills

1 1/2 cups all purpose flour

1/2 cup powdered sugar

3/4 cup (1 1/2 sticks) butter, cut into pieces, room temperature

4 eggs

1 1/2 cups sugar

1/2 cup fresh lemon juice

1 tablespoon plus 1 teaspoon all purpose flour

1 tablespoon grated lemon peel

Powdered sugar

Preheat oven to 350°F. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl. Add butter and cut in until mixture resembles coarse meal. Press mixture into bottom of 9x13x2-inch baking dish. Bake until golden brown, about 20 minutes. Remove from oven. Maintain oven temperature.

Beat eggs, 1 1/2 cups sugar, lemon juice, 1 tablespoon plus 1 teaspoon flour and lemon peel in medium bowl to blend. Pour into crust. Bake until mixture is set, about 20 minutes. Cool.

Cut into 24 bars. Sift powdered sugar over top before serving. If you are going to stack them, be sure to sift powdered sugar on top before using wax paper to divide the top and bottom row. This way they won't stick together. :)