My Other Blog - Ricotta Scallion Scones

Hey guys! If you've been hanging around these parts for a while, you'll know that last year I did a summer blog series over at Fox Cities Magazine on taking advantage of fresh farmer's market produce. Well I'm at it again! Head on over there to check out my latest post. 

Parmesan and Cheddar Mini Scones

I'm having a hot flash and my allergies are killing me. I had to run across campus to change into close toed shoes and pants for my chemistry lab. I've spent two class periods puzzling over Nietzsche. But none of that matters because...I got an internship!

 

I'll be working at a local magazine as an editorial intern. Besides assisting the editor, I'll get to work on some of my own small projects. I did such a happy dance when I got the e-mail. Hey, I just did another one right now, haha. It's such a relief to have plans set in stone, since I'm the kind of person to likes to know lots of details in advance. 

A friend gave me like, 1/3 pound container of parmesan cheese she had no use for. I'd heard of cheesy biscuits and things, but I'm really enjoying the scone making process as of late. These can be whipped up in an instant (I made them on the floor of my room!), and they're super flaky and tender. Yay. Just did another happy dance. 

Look at those layers <3

Cheddar and Parmesan Mini Scones 

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

a pinch of cayenne pepper
1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan
1/2 cup cold buttermilk
1 large egg
2 tablespoons butter, melted

1. Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

2.  In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and cayenne.  Rub butter into the flour mixture using your fingertips (or use a pastry blender or two knives) until the mixture resembles coarse crumbs. Stir in the the shredded cheddar and most of the parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).

3. In a medium bowl or large measuring cup, whisk together buttermilk and egg.  Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together.  Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.

4. Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick.  Cut each circle into 8 triangles and move them to a parchment-lined baking sheet. Melt butter and lightly brush  over the tops of the scones using a pastry brush.  Sprinkle the scones with the remaining parmesan cheese.

5.  Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges.  Let cool on a wire rack for 5-10 minutes before eating.  Enjoy warm or at room temperature.

Chocolate Chip Banana Bread Scones

Oof. I just found a large cocoa patch on my jeans. I'm not sure how it got there, but it's rather unsightly and I hope it hasn't been there for long. I'm glad no one walked in to the bathroom, only to find my scrubbing my inner thigh while wearing these bad boys (don't ask).

This recipe was chosen via poll on the facebooks. If you aren't already a fan of me there, you should totally get on that. Don't you want more me in your life? Ahem, okay, I feel like I've talked about how freezing bananas and then thawing them out makes them slither out of their skins but I'm not sure I emphasized how creepy it is. I was holding them at arms length the whole time. I don't think I will ever get over this. It's like living in fear of those tubes of biscuit.

Mkay, scones. I've made british-y type scones before, with clotted cream and lemon curd, but never this type of thing. The important thing with scones is cold butter. This makes little pockets in the dough that creates layers, since the butter isn't like, fully incorporated. It separates the dough! Make sure to work quickly, so the heat of your hands doesn't melt the butter. Got it? Now off you go!

Scones taped to the wall outside my friend's door. Haha.

Chocolate Chip Banana Bread Scones

adapted from the family kitchen

2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk
1/2 cup greek yogurt
2 1/2 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons unsalted butter, very cold

¾ cup semisweet chocolate chips

For the glaze:
1 tablespoons butter
2 tablespoons milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/2 cup confectioner’s sugar

1.In a large bowl mash the bananas, add the milk and yogurt and stir together. Set aside.

2. Whisk together the flour, sugar, baking power, salt and cinnamon in a large bowl. Cut the butter into several pieces and work it into the dry ingredients with a fork or your fingers until the butter is completely worked in the looks like small peas.

3. Pour the flour mixture into the banana mixture and stir well until just incorporated. Fold in the chocolate chips with a wooden spoon.

4. Place the dough on a piece of plastic wrap and pat it into a disk about 1-inch thick and wrap it tightly. Freeze the disk for about 30 minutes.

5. Preheat the oven to 400F.

6. Remove the plastic wrap and place the disk on a lined baking sheet and cut into 8 even wedges. Pull them apart a little bit to allow for expansion. Bake for 25-30 minutes or until just golden.

7. To make the glaze, melt the butter and milk together in the microwave. Whisk in the brown sugar, vanilla and confectioners sugar until completely smooth. Once the scones have cooled drizzle the glazed directly over them and serve.