Desserts Delightful: Pastries

In Pastries,

Cinnamon Danish

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, by Kim McDougal

In Pastries,

Chocolate and Vanilla Cannolis

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, by Kim McDougal

In Pastries,

Scones, Scones and More Scones

I was thinking about this book I purchased many years ago, "Off The Shelf Baking" by Better Homes and Gardens (not an affiliate link!). I flipped through it and realized that I bought it because the recipes seemed easy enough for someone like me wanting to bake more at the time.

And, I do love pastries at breakfast time, it's been forever since I've made or eaten scones but they are wonderful with bacon, eggs or whatever you like to have in the mornings.

Scones are not too heavy to star the day off either. You can make them with any of your favorite fruits. And, I have some quick and easy scone recipes below! I hope you try one!

Blueberry Scones

Ingredients:

1 c. fresh blueberries, rinsed & drained

2 tsp. flour

1 tsp. cinnamon

1-3/4 c. flour

3 tsp. baking powder

2 tbsp. milk

1/3 c. solid vegetable shortening

1/4 c. sugar

1/2 tsp. salt

2 lg. eggs

About 1/3 c. cream Cinnamon sugar

Preparation: Preheat oven to 425 degrees. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; toss with blueberries, set aside. In large bowl mix flour, baking powder, sugar and salt. With pastry blender cut in shortening until size of small peas.

In a measuring cup, beat eggs with a fork. Add enough cream to make 2/3 cup liquid, lightly stir egg mixture and berries into flour mixture. Handle dough as little as possible.

On a lightly floured surface, divide into 2 parts. Pat into a circle 6 inches across and 3/4 inch thick. Cut into 6 wedges. Place on greased baking sheet, brush top with milk and sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or until lightly brown.

Banana Scones

Ingredients:

1 c. all-purpose flour

1-1/2 tbsp. brown sugar

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground ginger

3 tbsp. butter, cold

4 tbsp. 2% low-fat milk (or light cream)

1/2 tsp. vanilla extract

1/3 c. banana, diced (approx. half a medium banana)

Preparation: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger.

Cut butter into a few chunks and rub it into the flour mixture with your fingertips. Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.

Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet. Bake at 400F for 17-20 minutes, until light gold and cool on wire rack or eat warm. These scones are best the day they are made.

Raspberry Scones

Ingredients:

2 c. all-purpose flour

2 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 c. butter

1 c. fresh raspberries

1 egg

2/3 c. light cream

Preparation: In a bowl mix flour, sugar, baking powder and salt, mix the butter nicely till the mixture becomes coarse.

Gently add the raspberries. In a separate bowl beat the egg lightly. then take out 1 tablespoon of egg and keep aside.

To the remaining egg, add milk and mix, then add this mixture to the dry ingredients and stir till the entire mixture gets evenly mixed and resembles dough. Gather into a ball and turn out on a floured surface. Pat gently into a round no less than 3/4 inch thick and cut in 8 pie shape wedges.

Place them on an ungreased cookie sheet and brush with the reserved egg and bake the scones at 425 degrees F for 12 to 15 minutes or until a golden brown. Serve hot with butter and whipped cream.

Bacon Cheddar Scones
recipe from Emeril Lagasse

Ingredients:

4 slices bacon, chopped

3 c. all-purpose flour

1 tbsp. baking powder

1 tbsp. sugar

1-1/2 teaspoons salt

1 stick unsalted butter, cut into pieces 6 ounces

sharp cheddar cheese, grated (about 1-1/2 cups)

1/2 c. thinly sliced green onions

1/2 tsp. freshly ground black pepper

1 c. heavy cream, plus 2 tablespoons

Preparation: Preheat the oven to 400 degrees F. In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels.

Into a large bowl, sift together the flour, baking powder, sugar, and salt.

Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon.

Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork. Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife.

Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge.

Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.

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, by Kim McDougal

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