Scones/Biscuits Archive

Saturday, July 16, 2011

whole wheat raspberry ricotta scones

baked raspberry ricotta scones

This is the very first recipe I developed for my cookbook. It came as an accident — you would think that someone who spends as much time shopping for groceries as I do wouldn’t constantly run out of flour and cream mid-recipe but I’d surprise you — but I immediately fell in love with it and knew it needed a home in print. Over the last year, I made them whenever I’ve had an excuse and a few times that I didn’t. They fit so squarely within the vision I had for the book that when everything else felt impossible I’d think, “It’s okay. I’ve still got those whole wheat raspberry ricotta scones.” They made me happy.

I just read that back to myself and realize how weird it sounds. It’s been a weird year.

raspberries + flours
raspberries meeting their end

And then, just as quickly as I fell in love with them, I cast them aside for something else. One day in June, a day when I was playing around with breakfast recipes long after I promised I’d cut myself off, I made a new scone and without even blinking, swapped it in and kicked these to the curb. Poor scones; it’s not their fault they’re not the prettiest. They’re a bit craggy and their final shape is always hard to predict. The dough is messy — you cut raspberries right into it, like butter, but don’t worry, there is also butter — and it needs to be treated with a gentle hand. I had my reasons to give it the boot but still.

ricotta, heavy cream, yes

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Wednesday, March 23, 2011

oat and maple syrup scones

cooling

The Sleep Fairy has left our apartment. I’m not sure what we did to her (I hope it wasn’t my cooking), or what we could leave out (teeth? might she be a distant cousin of the Tooth Fairy? cookies and milk? maybe Santa can help with these things?) to lure her to come back but we were sleeping and now we are not sleeping and we miss it terribly. Also, getting to the end of sentences while still remembering what they were about when we started them.

pot-luck brunch

My in-laws took pity on us last Saturday and invited our charge to notsleep at their place instead for the night. Of course, instead of pulling the shades and waking up a day and a half later, feeling a year and a half younger, we decided to host a brunch because apparently the only thing I miss more than sleep is entertaining friends. It was mostly a pot-luck, anyway, with Ess-a-Bagels, Russ & Daughter’s homemade cream cheese, various goodies from the Manhattan Fruit Exchange and a high chair that got relegated to cocktail ice bucket holding duties in the absence of its assigned toddler. I made thisbakedthing and also theseotherthings that might or might not show up in some silly old cookbook slated for 2012, and also, I made some oaty whole wheat maple syrup scones.

dry ingredients

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Friday, October 15, 2010

apple and cheddar scones

apple and cheddar scones

This is pretty much October on a parchment-lined baking sheet. They want to be packed in a basket so they can go apple picking with you and to sneak in the car to join you for a leaf-peeping drive. They want to come to brunch with you and deserve to be served with warm apple cider, whether getting lost in a corn maze or searching for the best pumpkin to carve.

countertop
peeled
partially roasted apples

Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in one-sixteenths!) just to let a stand mixer bang them up. I snorted over how chefs always like to boast that their recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of a gram, fooling nobody.

sifted

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Monday, September 27, 2010

beef chili + sour cream and cheddar biscuits

beef chili + sour cream cheddar biscuit

Abruptly, and likely surprising nobody more than my husband, I have decided to be a Good Football Wife this year. Finding it impossible to summon any actual enthusiasm for the game but refusing to fulfill the sitcom wife-cliché of grumbling about my husband’s Sunday afternoon routines, in the past, I’ve mostly tolerated it. But with months of cold and/or wet Sundays ahead of us, I finally came to the realization that football season is the perfect excuse to embrace some much-needed Lazy Sundays. A morning bagel, park and farmers market run routine segues nicely into an afternoon of bumming around, or you know, however the person at hand defines it. For Alex, football, with the requisite pre- and post-game Sports Shouting episodes. For Jacob, removing books from the bookcases one by one, then attempting to stand on them to reach higher shelves, so he can remove them too. He naps, we replace the books, he wakes up and starts again. Ah, Sundays.

garlic, beans, onions, peppers, carrots
beef chili

I made a giant pot of beef chili that I found from an old (like, 20 years!) Gourmet magazine, which, like almost all Gourmet recipes I run across, makes me sniffle and miss the magazine (in its original incarnation, that is, I haven’t made sense of this app thing yet) even more. Here, they gathered all of the things you’d normally dollop on top of a bowl of chili — cheddar, sour cream and pickled jalapeños — and formed them into a biscuit, which they use to serve the chili shortcake-style. I bet you didn’t know chili could be so cute! I just want to stand up and applaud their creativity but instead I’m very sad, because I’ve been bereft of fresh batches of it for nearly a year. I did not cry into this chili, however, because it was awesome, so awesome that the member of our family who a) does not know how to use a spoon, b) wants to eat what you’re eating but c) refuses to be fed from a spoon actually honored us with the privilege of letting us feed him. And tucked away a frightening amount of chili. The chili is that tremendous.

white cheddarsour cream biscuit doughcutting the shortcakessour cream and cheddar shortcakes

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Wednesday, April 21, 2010

blue cheese scallion drop biscuits

blue cheese scallion drop biscuits

On Monday, I went foraging. Well, urban foraging, that is, at the Greenmarket. I set out to find these mythical local provisions that many of you have assured me now exist in New York City, things like ramps and aspargus and even strawberries and I’m now convinced that someone is playing a mighty joke on me.*

green onions
chopped green onions

But no matter, I found freshly grown scallions and maybe they don’t have the pearly pink skin of fresh rhubarb or the mysterious promise of morels, they might be waved off by fancier people than me as a ubiquitous circa-1970s garnish, but they make me happy. Part herb and part baby onion, recently from the ground they’re amplified, with more green freshness and more bite. I like ‘em raw, I like ‘em cooked, I like them instead of chives (which, amusingly, I found but they looked terrible; foiled again!) as a garnish and I like them especially in my biscuits.

crumbled blue cheese
adding the buttermilk

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