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
Italy's Breakfast Treat...Biscotti
If you want a taste of Italy at breakfast time, try baking this recipe. In Italy, these cookies contain a faint anise flavor. This recipe contains vanilla and almond flavor because that has proven to be more popular with family and friends. They remain fresh for a long period of time when sealed in a container. They are also good for freezing. Every Christmas my mother-in-law Lucy made this treat for my wife and her siblings when they were growing up but they would freeze some to enjoy all year long! My wife Donna and I carry on this tradition.
From us to you, Enjoy!
Dry ingredients:
5 1/2 C Flour
3/4 C Butter (1 ½ sticks)
1 1/2 C Sugar
1 T Baking Powder
Wet ingredients:
4 Eggs
1/2 C Milk
1 tsp Vanilla extract
1 tsp Almond extract
Place flour in a large bowl. With a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the sugar and baking powder until well combined. Lightly beat eggs with milk and extracts. Add to flour mixture, stirring until all flour is moistened. Turn out on a well floured surface and knead until smooth, about 2 minutes. Refrigerate covered for one hour. Take half or quarter of the dough at a time and roll out with both palms until it takes on a rope shape about a half inch in diameter*. Cut pieces about three inches long (oil your hands a bit for a smoother roll-out).
*Note: Larger diameter bakes up to a soft biscuit and smaller diameter bakes up to a crispier biscuit. Both are great for dipping in your coffee or cold milk! I love to make a combination of both and some in-between ;-)
Bake on an un-greased cookie sheet in a 325 degree oven for 15-20 minutes or until very lightly browned. Allow to cool. Dip in glaze (see below) and allow to drip and harden on a cake rack with foil, waxed paper or a cut up and opened paper bag underneath to catch the drippings. I have a big wooden bowl filled with the glaze. I drop about 12 into the glaze, top parts down then quickly pick them out and place them top part up on the drying racks to drip dry.
Glaze ingredients:
3 C confectioners’ sugar
2 tsp. Vanilla extract
1 tsp. Almond extract
Enough warm water to liquify (drop small amounts of water at a time to get a glaze like consistency. You can make this thinner or thicker but it’s mostly to glaze not frost.
The fruit season is here in the valley - it’s time to BAKE. So far in the last week Nancy has Baked a Blueberry Pie, Blueberry Muffins and Blueberry Scones - last night when I got home from a meeting she had made Peach, Apricot and Blueberry TurnOvers - OMG - had to sample a bit last night and for a light wake up with my Coffee we had each half of a Peach and half of an Apricot TurnOver - yummm
