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10
(for about 5 to 10 minutes, be sure
the butter is not soft)
1 cup buttermilk
1 large egg
¼ cup chopped candied ginger
Egg wash (1 large egg plus
1 teaspoon water, whisked well)
Turbinado sugar, for sprinkling
1. Put the flour, sugar, baking powder,
baking soda, salt, and zest in a large
mixing bowl. Using the beaters, mix
the dry ingredients on Speed 1 to fully
combine. Reserve.
2.
Put the buttermilk and egg in a small
bowl. Mix on Speed 1 to combine. Add
the butter to the dry ingredients and
mix on Speed 3 until mixture is shaggy.
Reduce the speed to 1. With the mixer
running, slowly add the liquid ingredients,
and then the ginger, until just combined;
do not over-mix.
3.
Pour the mixture onto a clean counter/
large cutting board. Form the dough
into a 10-inch cylinder. Using a sharp
knife, cut into 8 even rounds. Place on
a parchment-lined baking sheet. Cover
lightly and transfer to a refrigerator to
chill for a minimum of 1 hour, or up to
overnight.
4.
Once chilled, preheat oven to 400°F with
the rack in the middle position. Brush
each scone with egg wash and sprinkle
with the turbinado sugar.
5.
Bake in preheated oven for about 25 to
30 minutes, or until golden brown. Allow
to cool before serving.
Nutritional information per scone:
Calories 264 (35% from fat) • carb. 40g • pro. 5g
fat 9g • sat. fat 6g • chol. 47g • sod. 440g
calc. 99 mg • fiber 1g
Blueberry Muffins
Everyone has a favorite muffin,
and this is quickly becoming ours.
The orange zest should not be overlooked – it
pairs so perfectly with the bright blueberry
flavor.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
¹⁄
³
cup granulated sugar
¹⁄
³
cup packed light brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon grated orange zest
¾ cup buttermilk, room temperature
½ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup fresh or frozen, thawed,
blueberries
½ teaspoon turbinado sugar
1. Preheat oven to 400°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2.
Put the flour, sugars, baking powder and
soda, salt, cinnamon, and zest in a large
mixing bowl. Using the beaters, mix on
Speed 1 until well combined, about 40
seconds. Reserve.
3.
In a small bowl, mix the buttermilk, oil,
egg, and vanilla extract on Speed 1.
Using Speed 1, gradually add the liquid
ingredients to the bowl of dry ingredients.
Once almost fully mixed in, add the
blueberries and gently mix until just
combined. Spoon evenly into prepared
muffin cups. Sprinkle the turbinado sugar
on the top of each muffin.
4.
Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 209 (41% from fat) • carb. 28g • pro. 3g
fat 10g • sat. fat 1g • chol. 16g • sod. 178g
calc. 45mg • fiber 1g
Pumpkin Spice Muffins
An obvious choice for the fall months, the
warm spices and toasted nuts complement
the pumpkin in these moist and tasty muffins.
Makes 12 muffins
Nonstick cooking spray
2 cups unbleached, all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
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