Raspberry Thumbprint Scones

Can we talk about these scones for real? They are ridiculous in the best possible way. The dough, oh that dough. It crumbles in your mouth but doesn’t fall apart on your plate. It’s graced with flaky salty morsels while remaining sweet. It’s even good enough to be devoured on its own sans jam. But who are we kidding? Of course we’re going to put jam on it.

Scones

I generally try to avoid recipes that call for obscure ingredients. And by obscure, I mean anything not typically found in my pantry. Almond what? Coca-who? These intimidating ingredients usually lead to depleting my baking budget while filling my shelves with items I won’t use again. However, for this recipe I put on my big girl pants and ventured down the path of the unknown. The outcome was these delicious Raspberry Thumbprint Scones.

Okay, so almond meal and buttermilk might not be the most obscure foods out there, but they don’t typically find their way into my kitchen. Turns out tracking them down wasn’t half as hard as I thought it was going to be.

I was able to purchase almond meal from the bulk bins at my local grocery store, which allowed me to cut costs and only buy the amount the recipe required. As for buttermilk, I chose to use an easy at-home substitute. Mix 1 tbsp of white vinegar with 1 cup of milk; let rest for 3-5 minutes and voila! You can now scratch buttermilk off your list. Although it’s not as flavorful as true buttermilk, I love this trick because I use what the recipe calls for and am left with regular milk (a baking staple!).

When whipping up these scones, store bought jam will do just fine. The magic comes in baking the scones. As the dough bakes, the jam begins to break down and comes out thicker and seemingly gooier than before. I opted for raspberry but you can use any flavor jam or preserves your heart desires.

Now do yourself a favor and head on over to Butter and Brioche for the complete mouth watering recipe.

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Baked Pumpkin Spice Doughnuts

While walking through the halls at work the other day, I noticed a woman who had her arms full with boxes and stacks of papers. She was trying to pull the one arm-balancing maneuver; you know, the one where you think you’re the hulk and that you’re strong enough to hold everything with one arm and that you’ll still manage to open the door with the other arm (note: this move is most often used when trying to carry groceries in from the car). Anyway, she seemed to be struggling with said maneuver, and I quickly went to hold the door for her. She gave me a relieved smile and said, “Thank you.” What I didn’t expect was what she said next….

“Would you like a doughnut?”

What? A doughnut? She wasn’t carrying pink boxes around. . . I was not expecting an offer for doughnuts. I was completely caught off guard.

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This lady must have been a doughnut ninja; she knew the importance of hiding the good stuff, especially when roaming through the halls of an office. But back to the fact that she had offered me a doughnut. I don’t know why, but I paused. I took a moment to actually consider whether to accept the doughnut.

Me, taking a minute to decide about eating a doughnut? I must have woken up with a fever that morning. Oh no, it was just a case of the “I’m trying to eat less sweets.” (Don’t worry, I’ve since recovered). I politely smiled and said, “No thank you.” She gave me an all-knowing look that radiated a sense of wow, she’s going to regret that response. Well you-doughnut-ninja-mind-reader-you, you were right. I did regret turning down the doughnut. And so, here I am, trying to make up for that. I give to you, baked pumpkin spice doughnuts rolled in cinnamon sugar (recipe from Cooking Classy).

If you haven’t noticed from my past posts, I love, love, love baking doughnuts. Baking verse frying results in easier clean-up, less mess, and more consistent results. I also love the fact that I have both mini and regular size doughnut pans; so, naturally I made both.

Okay, real talk: this batter is packed with all the flavors you crave during fall, such as cinnamon, nutmeg, ginger, and, of course, pumpkin. The fact that the dough isn’t overly sweet balances perfectly with the fact that you are going to roll these bad boys in cinnamon sugar as soon as they come out of the oven. Beware of tasting the batter before you bake these. . . you might not be able to put down your spoon.