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OK I'm Definitely Prejudice - BUT My wife makes Scones that are better than anything you can get at most bakeries or Restaurants
This is one recipe that you should try to follow as close to the precise measurements as possible - it just works better - so here goes
2 cups all purpose flour
1/3 cup granulated sugar
3 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold butter, cubed (small pieces)
2 large eggs, lightly beaten
1/3 cup plain Greek yogurt - a good thick Greek style works best - ( I think)
3 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons lemon zest - use Myers lemons if available
1 tablespoon melted butter
Glaze
1 cup powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice - Again Myers Lemon Juice if you have it - Its Sweeter
1/2 teaspoon lemon zest
INSTRUCTIONS
Preheat oven to 375° F. Line a baking sheet with a silicone baking mat (or parchment paper). Set aside.
In the bowl of a food processor add flour, sugar, poppy seeds, baking powder, salt. Pulse for 3 seconds just to combine the ingredients. Add the butter. Do 3-1 second pulses. You still want to have chunks of butter. So don't over do it. You can use a pastry blender to cut in the butter if you don't want to use a food processor. Empty the flour mixture into a big bowl.
Add the eggs, yogurt, vanilla, almond extract, and lemon zest to the flour mixture. Stir to combine everything. The dough will be slightly sticky, but not much.
On a lightly floured surface, pat the dough into a circle that's 1 inch in height. Using a knife, cut 8 wedges. Place the wedges on the baking sheet.
Using a pastry brush, gently brush each scone with the melted butter.
Bake for about 20 minutes or until lightly golden brown along the edges.
While they are baking, make the glaze. Combine all of the glaze ingredients in a medium size bowl and mix to combine.
Remove scones from the oven and let cool for 3 minutes on the pan, and then move to a wire rack to cool for 5 minutes. Drizzle the glaze overtop each scone. 9If you like the Glaze to be on the top - Let cool Completely before Glazing0
you can store these for a couple of days - just keep in an airtight container
Driving through Motley Minnesota from Fargo on the way to Minnetonka
Stopped for a late Breakfast/Early lunch
Great Little Restaurant "The Country Side" serves great Breakfast and Lunches
We then Stopped in at Moreys Fish House in Motley Mn - I used to work there in the 80's as General Sales Manager.
Best Smoked Fish I've ever had - Quite a story behind the beginning of Morey's
A&W Chili Dogs
1 Sabrett brand (or Equivalent) 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)
A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.
Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds.... just enough to warm.
4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.
THEN ENJOY!
A&W Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix 1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick 6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the preheated oil. Deep fry 3−5 minutes until golden brown. Remove to a paper towel lined plate, salt lightly, and serve hot.
Almond Bark
1 Cup Whole blanched almonds 1 Tsp. Butter
1 Lb. White chocolate
This is a mircowave recipe. Place almonds and butter in a 9−inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microwave proof mixing bowl and cook on high (max. power) 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break into serving size peices. Makes (approx.) 1 1/2 lbs
