Friday, August 21, 2015

Scone Home



It's back to the old grind for those of us with school kids. We are trying to ease back in slowly.   Reentry is always tough, but we have made it to Thursday and I even had the energy to get some fresh strawberry scones out this morning. We have a senior (can hardly believe it) and an 8th grader now. Wish I could slow time though.


 I'm not really a morning person, so I have to work against my natural inclination to make a cappuccino and sit like zombie with the newspaper. I don't like cooking in the morning. After zoning out for a bit, I usually start checking on my guys who always oversleep their alarms and yell they better hop in the shower quick! These scones are good for to grabbing on the way out the door which we already needed a few mornings this first week of classes.



I have to warn you though that this recipe will spoil you for any other scones. I first had these ten years ago in Paris at Rose Bakery and devoured them while watching my then little boys play at the Luxembourg Gardens playground. I never forgot how amazing they were. When I found this cookbook a few years later at a small bookstore, my sweet mother bought it for me. I treasure it and have used more than any cookbook in my home. I also think of my mom each time I open it.


 Breakfast Lunch Tea is a lovely book with fantastic and healthy recipes. Notice my book's cool tie-dye look? Your copy will not have the same look. It's thanks to the massive amount of sun we get in this kitchen from greenhouse windows.


This is the beautiful Rose Bakery in Paris and if you go you should visit. They are famous for their organic fare. They have no official website so you'll have to Google it. The original is at 49, Rue Des Martyrs, 75009 Paris, in the 9th Arrondissement.

I like their Plain Scones recipe as you can add whatever you like to change it up with the seasons. When I have no fruit on hand they are still super with sliced almonds, walnuts or hazelnuts or plain.

3 1/3 C. plain flour
1 handful of cornmeal
2 very heaped teaspoons of baking powder
2 heaped tablespoons of white sugar (or superfine if you have it.)
1 t salt
1/2 cup unsalted butter
1 1/4 milk

Preheat oven to 400. Grease or use parchment on a baking sheet.
Mix dry ingredients together in mixer, add butter until mixture resembles bread crumbs.
Remove paddle and make a well in center, pour in milk and with fork work into the dry ingredients. Finish by hand just enough so dough holds, but not overworking. On a lightly floured surface form two discs. Then take a knife and score eight pieces and separate them a bit. At this point I add by hand strawberries, raspberries, peaches, walnuts or whatever you have.  I find pressing them in by hand keeps the dough from getting watery and works better. Top with a sprinkle of raw sugar and bake for about 15 minutes, separate each a bit, turn the pan and bake another 2-3 minutes until lightly brown on top.

Adapted from Breakfast Lunch Tea - Rose Bakery.




A few tips...

Chop the cube of unsalted butter first into little squares and throw it into the freezer for a few minutes to get it extra cold. Mix the dry ingredients, then add the butter on medium speed until it's like breadcrumbs. The original recipe calls for cutting the butter in by hand and you can still do that if you have time, but I find this easier and scones are just as good.

One thing that makes the texture of these scones especially good is the handful of cornmeal. Don't skip that part.




I love these for weekends when we have a little outdoor breakfast. 
Or just enjoy after the kids have left for school with a cup of tea or cappuccino.

Treat yourself. ;)


Happy back to school!

Kim






photos NorthernCalStyle Rose Bakery photo via Pinterest

10 comments :

  1. Love that you a posted a recipe! As a new recipe junky I am happy to have this. As far as add ins, I have a recipe that adds freeze dried strawberries and fresh. Makes for a fun combo. Looks like it would be easy to do with this recipe!

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    1. Nadia thank you! I love this idea of freeze-dried fruit especially in winter. Hope to see you soon and celebrate back to school! xo

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  2. Hope back to school week went well and I love this post because I can totally relate not being a morning person and not liking to cook in the am either. :) Your scones look amazing and I love how scones aren't as sweet as other morning desserts and they really do go well with a hot Cappuccino. ;) Hope you got to relax and read the newspaper before the day gets too hot there.

    xoDale

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    1. Dale, I agree they are the one breakfast thing that is baked that's not so sweet. How are you doing? Looking forward to seeing you when you move here...Soon? xo

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  3. Love that Last shot- Well Done MOM

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  4. I love scones snd will try this recipe...

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    1. Andrea I didn't know this was you! Hope you are doing well.

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  5. Hi Kim,

    Those scones look wonderful! Thanks for sharing the recipe! I made some Maple Oat Scones (Ina Garten's recipe) for Mother's Day this year and they were a big hit.

    How close are the greenhouses to your home? My dad's 3 sisters ran flower shops in the Boise, ID area and their husbands tended to the greenhouses. I have fond memories of wandering through them...I can still smell the flowers. One of my cousins still runs her parent's greenhouse/shop. My other cousin works for her arranging flowers, he is amazing and you should see his yard, it is seriously a show stopper. I just returned from a visit to Boise, everything is so lush and green and San Diego looks so dry. :/

    Linda
    xo

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