Nutmeg Scented Scones Recipe Epicuriouscom

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PINE NUT CARDAMOM SCONES



Pine Nut Cardamom Scones image

Categories     Bread     Milk/Cream     Breakfast     Dessert     Bake     Pine Nut     Spice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 12 scones

Number Of Ingredients 16

1/2 cup milk
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2 1/4 cups cake flour (not self-rising)
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
2 teaspoons ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons freshly grated lemon zest
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup pine nuts, toasted lightly
an egg wash made by beating 1 large egg with 2 tablespoons milk
granulated sugar for sprinkling the scones

Steps:

  • In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, the baking soda, the cardamom, the cinnamon, the nutmeg, and the zest and blend in the butter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and with a 2 1/2-inch fluted cutter cut it into rounds. On an ungreased baking sheet press the remaining pine nuts lightly into the scones, brush the scones with the egg wash, and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

SCONES



Scones image

Categories     Bread     Food Processor     Breakfast     Brunch     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8

Number Of Ingredients 9

2 1/4 cups plus 2 tablespoons (10.6 ounces/300g) all-purpose white flour, plus extra for dusting
2 teaspoons (0.28 ounce/8g) baking powder
A good pinch of salt
1/3 cup (2.6 ounces/75g) unsalted butter, at cool room temperature (neither fridge-cold nor soft), cut into cubes
3 1/2 tablespoons (1.8 ounces/50g) superfine sugar
1 medium free-range egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream
A little milk, for brushing

Steps:

  • Preheat the oven to 400°F. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter, and sugar until the mixture resembles fine bread crumbs. (Otherwise, sift the flour, salt, and baking powder into a mixing bowl, rub in the butter with your fingers, then stir in the sugar.)
  • In a separate bowl, beat together the egg, vanilla, and cream, then add to the flour mixture and bring together with your hands to form a soft dough.
  • Turn the dough out onto a floured surface and knead very briefly, for 10 seconds or so, to make it a little smoother. Now, using a little more flour, pat or gently roll out to a thickness of about 1 1/2 inches.
  • Using a 2 1/2-inch biscuit cutter (or a larger one, if you like), cut out about 8 disks of dough - pressing the cutter straight down, rather than twisting it, as this gives the scones a better chance of rising straight up.
  • Lay the disks on a lightly greased baking sheet, brush the tops with milk, and bake for about 15 minutes, or a little longer if the scones are large. To check that they are cooked, insert a wooden toothpick into the middle; it should come out clean.
  • Transfer to a wire rack to cool for a few minutes, then serve warm.

NUTMEG-SCENTED SCONES



Nutmeg-Scented Scones image

Categories     Bread     Breakfast     Brunch     Bake     Nutmeg     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 10

2 cups all purpose flour
1/3 cup golden brown sugar
2 teaspoons baking powder
1 1/4 teaspoons freshly grated whole nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
1 egg white, beaten to blend with 2 teaspoons water (for glaze)
2 teaspoons sugar

Steps:

  • Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
  • Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)

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