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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Triple Berry Scones

One of my favorite things to do on the weekend is curl up with a good book, a cup of coffee, and a freshly baked pastry. Okay, to be fair, it’s usually multiple cups of coffee and more than one pastry, but I do stick with one book. It had been a while since I was able to indulge in this relaxing pastime, and I was experiencing serious cravings for a scone. Luckily, my weekend schedule was pretty light and the weather outside was overcast and rainy. It was the ideal time to commit to staying in and testing out a new scone recipe.

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I’ve only dabbled with making scones a few times in the past, and they sadly produced less than stellar results. This was is it though. I could feel it. Today was going to be the day I conquered the scone.

To me, the perfect scone, is soft and slightly crumbly on the inside, yet firm and crisp on the outside. Extra points go to the ones that are dusted in crystallized sugar. And, of course, berries. ALL the berries.

As I set off to make these scones (recipe via Pretty. Simple. Sweet), I was having a hard time picking just one type of berry to use. So naturally, I decided to use all of them. The mix I chose included blueberries, raspberries, and blackberries. You can find frozen mixed berries at your local grocery store or, if you prefer, you can opt to use a single type of berry.

Pretty. Simple. Sweet’s recipe delivers on exactly the kind of scone I was craving. The use of heavy cream in the dough produces a pastry that is rich yet balanced. The extra sugar on top adds sweetness which is cut by the zest of the lemon and the juice of the berries.

I have a feeling this recipe will be getting a lot of use in my kitchen…

All-the-Berries-Berry Pie

Some days just call for pie. They really do.

The morning was slightly overcast, and Mother Nature was starting to hint that fall is coming. So naturally with the grey clouds and cooler temperatures, I woke up craving pie. What, that’s never happened to you? Well, morning pie cravings happen to me more than I’d like to admit, but rarely do I give in to them. This time, however, I couldn’t resist. It was just one of those days that called for pie. I wanted the comfort of flaky crust, sweet berries, and fluffy whipped cream paired with a warm cup of coffee while I curled up in my reading chair. Now you see where I’m going with this. Sounds pretty good, right? I know. That’s why I made pie.

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You may have heard of berry pie or even a triple berry pie, but get ready, this pie has ALL the berries in it. Okay, not literally all of them, but it does have four different types: strawberries, raspberries, blueberries, and blackberries. It’s like one big berry dance party in your mouth.

And for the crust, oh man, this recipe delivers 100% flaky, buttery, golden goodness. I’m a pretty harsh critic when it comes to crust, but will definitely bookmark this to use for future pie endeavors.

Finally, top your pie with homemade whipped cream and voila, pie perfection. Enjoy!Pie_good

Pie Crust
2 and ½ cups all purpose flour
1 and ¼ teaspoons salt
6 tablespoons butter, chilled and cubed
¾ cup vegetable shortening, chilled
½ – ⅔ cups ice water
1 egg, beaten (for brushing the crust)

Berry Filling
½ cup sugar
¼ cup cornstarch
2 cups strawberries, halved (fresh or frozen)
2 cups mixed berries (fresh or frozen, I used frozen blackberries, blueberries, raspberries)
¼ teaspoon cinnamon

Whipped Cream
2 cups heavy whipping cream
2 tablespoons sugar
2 tablespoons vanilla extract

Directions
Begin by preparing your pie dough at least 1 hour before you plan on baking your pie; the dough needs time to chill. You can find step by step instructions here at Sally’s Baking Addiction.

After the dough has chilled for nearly an hour, you can prepare the filling. To make the berry filling, first mix sugar and cornstarch together in a medium bowl; set aside 1 tablespoon of this mixture (it will later be sprinkled on the pie dough). Next, add in berries and cinnamon then stir until well combined. Let the berry mixture sit for 10-15 minutes.

While the berry mixture rests, preheat the oven to 375ºF and then roll out your pie dough. Remove one of the dough disks from the fridge and, on a lightly floured surface, roll out the dough to form a 12-inch circle (mine was a little closer to 14-inches; just make sure the rolled dough will cover the bottom and sides of the pan. You will want a little bit of excess hanging over the sides which will be helpful when connecting the lattice pieces). To easily transfer the dough to the bottom of the pie pan, roll the dough around the rolling pin and then unroll into the pie pan. Once transferred, gently press the dough into the corners of the pan. Next sprinkle the remaining tablespoon of cornstarch and sugar on top of the rolled out dough; this will help prevent the bottom of the pie from becoming soggy. Next pour berry filling into pie pan. Finish your pie by rolling out the second dough disk into a 12-14 inch circle and then cut into 1 inch strips to be used as the lattice. For further detailed instructions on preparing your lattice top, you can check out this overview.

Once you’ve finished your lattice, brush the dough with egg and then sprinkle with granulated sugar. Bake for 20-30 minutes until edges are golden brown, then cover edges with foil and continue baking for an additional 20-30 minutes until the center is bubbly and has thickened.

To make the whipped cream, add the heavy whipping cream to a chilled mixing bowl. Whip on medium-high speed until stiff peaks are about to form then add in sugar and vanilla. Continue to beat until stiff peaks form; be careful not to over-whip or the cream will become too thick and lumpy.

Linzer Cookies

When I first made these cookies, it was right around Valentine’s Day, and I happened to be snowed in at my apartment. Snowpocalypse 2014 had hit Portland. While others were out cross country skiing and sledding through the neighborhoods, I was excited for an opportunity to do nothing but bake. There was something about the crisp white layers hanging from the trees and covering the streets that put me back in the Christmas spirit. These Linzer cookies were the perfect baking project and happened to satisfy both holiday spirits (Cupid and Santa would be proud).

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The heart shape and jam filled centers made them fitting for Valentine’s Day and the dusting of powdered sugar echoed the snow falling outside my window. Not to mention the overall comfort and deliciousness that shortbread cookies always seem to provide. Yup. These were the right choice.

As you’re reading, it’s probably neither Christmas or Valentine’s and you may be wondering why I’m still posting this. Don’t let the season stop you from making these heavenly hearts. The shortbread and jam combination balance one another without being overly rich, while the dusting of powdered sugar adds just the right amount of sweetness. Plus there’s jam in the middle which makes this a perfectly acceptable breakfast item, right? Move over toast. These Linzer cookies are coming through! But seriously, pair them with your coffee or tea for some extra pep in your morning step. Also, why not spread love all year long? Cheers to happy hearts.

For the full recipe and step by step instructions, head on over to Jaclyn’s Cooking Classy blog. Thanks Jaclyn!