Category Archives: Baking
Want to Share a Cuppa?
Tea is my caffeinated drink of choice. I drink cups and cups of tea everyday. My favorite is Extra Bergamot Earl Gray from Upton Teas. I’ll have an occasional espresso drink on the run. I don’t really care for plain old coffee, though I’ll sometimes order it in restaurants because the way most restaurants serve tea is abysmal. Don’t even get me started…
In the afternoon (or sometimes mid-morning), a cup of tea wants a little bite to accompany it. I think this is what scones were invented for. I like them just a little bit sweet and crumbly.
I’m constantly trying new scone recipes. My goal is to some day settle on two base recipes, one using cream or milk and the other with buttermilk. That way I can accommodate the current dairy supply in my refrigerator. My choice of mix-ins can always be combined into either dough.
I have a variety of flours in the pantry, most of them from Bob’s Red Mill, leftover from various recipe experiments. A local grocery store (though my least favorite one around) stocks a large inventory his products. I will visit that store for flour.
My recent favorite is buckwheat flour. I’ve been substituting it for some of the regular flour in assorted baked goods. I like the earthy undertone it adds, and the slightly purple color of the end product.
With a recent excess of blueberries, picked next to the dock of our Maine cottage, I had blueberry scones on my mind. Using some buckwheat flour gave my scones the rustic look I had in mind.
When you’re in the neighborhood, you’re always welcome to stop by and join me for a cup of tea, a scone (or two), and a chat!
Rustic Blueberry Scones
Makes 15
1½ cups all-purpose flour
½ cup buckwheat flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup sugar
10 Tbsp (1¼ sticks) cold unsalted butter, cut in to ½-inch pieces
1 large egg
6 Tbsp buttermilk
¾ tsp vanilla extract
¾ tsp almond extract
1 cup blueberries, rinsed and dried
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Measure the flours, baking powder, baking soda, and salt into the food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse corn meal. (You can process about 10 seconds before starting to pulse, if you’re not that patient.). Transfer the mixture to a large bowl.
In a separate bowl, lightly whisk the eggs. Add buttermilk and extracts and whisk to combine. Pour the egg mixture into the flour mixture and stir just until the flour is incorporated. Add the berries and stir gently to combine.
For each scone, scoop about ¼ cup of dough onto the baking sheet, about 2 inches apart. I use an ice cream scoop that’s about this size.
Bake the scones for 15-20 minutes, until the tops are brown and a toothpick inserted in the center comes out dry. Remove from the oven and let them sit for about 5 minutes on the baking sheet. Then transfer the scones to a rack to cool further, or just eat them warm!
I find that scones freeze well. If I take one from the freezer in the morning, it’s defrosted and ready for a quick toasting in the oven later in the day.
* Note that Bob’s Red Mill is a sponsor of the International Food Blogger Conference that I am attending later this week. In exchange for a discounted rate, I’ve agreed to write some blog posts about the conference and its sponsors. However, I purchased the flour myself and I’ve expressed my honest opinions in this post.
A Sweet for my Sweetie
Today, Howard and I are celebrating our 22nd wedding anniversary. My, how time flies! Seems like just yesterday…
We went to Maine and celebrated with a special dinner out last night at Fore Street in Portland. Tonight, on the actual day, we treated ourselves to a home cooked meal: steaks on the grill dotted with leftover rosemary butter, fresh corn on the cob, green beans (dotted with more of the rosemary butter), and a salad.
As I describe it to you, I realized the meal was a locavore’s dream. The steaks were from a steer raised by my brother-in-law’s father, the corn was from our favorite farm stand in Maine, the salad fixings were from this week’s CSA share, and I picked the green beans myself at the CSA. It was our favorite kind of home cooking, perfect for celebrating a homey event.
For dessert, Howard wanted a bumbleberry pie. It’s a mixed berry pie topped with a crumble topping. We often get one at the farm stand in Maine. We stopped there on our way out of town, but they were sold out of that flavor. Howard was very disappointed. To make it up to him, I put together my own interpretation when we got home.
I prefer making tarts instead of pies. I’m not sure why. I think it’s their elegant shape and how most tarts look like they could have come from a bakery. So, I made a bumbleberry tart for dessert. We have tons of berries in the freezer from picking earlier in the summer. I think you could make this with fresh berries but I didn’t try it.
I tossed frozen raspberries, blueberries, and blackberries with some sugar and cornstarch. I filled the tart shell with berries and topped it with an oatmeal streusel topping that I use for fruit crisps. The cornstarch thickened the berry juices as they bubbled in the oven. The topping turned golden brown.
Howard’s verdict? Thumbs up! Happy Anniversary, Honey!
Bumbleberry Tart
Makes a 9-inch tart
Pastry crust for a 9-inch tart (use my favorite or your own)
Filling:
½ cup sugar
¼ cup cornstarch
3 cups frozen berries (a mixture of blackberries, blueberries, and raspberries is nice)
Topping:
¼ cup + 2 Tbsp flour
¼ cup + 2 Tbsp packed brown sugar
½ tsp cinnamon
¼ tsp kosher salt
¼ cup (½ stick) unsalted butter, cut into ½-inch pieces
½ cup + 1 Tbsp rolled oats (not instant)
On a lightly floured surface, roll the dough into a 10-inch circle. Fit the rolled dough into pan and fold the edges back to the base of the tart to reinforce the sides. Prick all over with a fork and chill for at least 30 minutes to firm up.
Preheat the oven to 425F. Place the tart pan on a baking sheet optionally lined with parchment paper (the paper will make it easy to move the finished tart to a rack).. Line the tart shell with parchment paper or buttered foil. Fill with dried beans or pie weights. We are partially baking the crust. Bake for 15 minutes. Remove from the oven, and carefully remove the liner. (You can do this up to a day in advance.)
While the pastry bakes, make the topping (or you can do this a few days ahead). In the bowl of a food processor, combine the flour, sugar, cinnamon, and salt. Add the butter and process until clumps start to form (10-15 seconds). Transfer the mixture to a bowl. Add the oatmeal, and use your hands to combine. If you are making this in advance, store in the refrigerator.
Preheat (or turn down) the oven to 350F.
In a medium bowl, mix the sugar and cornstarch together, removing any lumps. Add the berries and stir until most of the sugar dissolves. Transfer berry mixture to the tart shell. Sprinkle oatmeal topping over the berries.
Bake the tart for 30-35 minutes, until the berries are bubbly and the topping is browned.
Transfer the tart to a rack to cool. After 10 minutes, remove the rim of the tart pan. You can serve this warm or let it cool to room temperature. Store leftovers in the refrigerator.
A Plateful of Happiness 