Well…. I hope you guys are prepared to surf with me on these new waves. Everything that was at Baking Delights is going to continue over here. After all, it was me, right?
Since I am in the putting it together stages any comments or suggestions or ideas about the site are welcome. Either email me at maryeaudetATgmailDOTcom or leave a comment here. I appreciate you guys so much. 
So how could I forget Saturday Surfing? I can’t. I love doing it.
How has your week been? You know some of mine. It has been insane around here, and doesn’t look like it is settling down any time soon. Spring is here! It is 68 degrees and I can’t wait for summer! O.k. here’s what I’ve found this week: (more…)
Breakfast breads start the day in the best way ever. I love getting up and getting things done in the kitchen; pretty soon smelling the aroma of the scones drifting all over the house.
Making the beginning of the day special is going to make the whole day special, at least in theory. And everyone is always impressed when you say… “Yeah, I made scones for breakfast…”. Be nonchalant, be casual, be cool.
So, besides the impress your friends factor, scones are really easy. You can take one basic recipe that you love and adjust and change ingredients to get different types. Just be sure to follow these tips:
- More fat is better. Butter, cream, and whole milk make the scones tender and yummy.
- Grate semi frozen butter into the dry ingredients and stir gently.
- Let them rest for 20 minutes before baking. Any gluten that has developed will relax.
- Glaze the tops with egg yolk, cream, or milk and sprinkle on turbinado sugar (for sweet) or Fleur de Sel (for savory).
Vanilla Walnut Scones
- 3 1/2 cups flour
- 2 Tbs + 2 tsp baking powder
- 1/2 cup plus 2 Tbs unsalted butter (freeze for 10 -15 minutes)
- 1/2 cup sugar
- 1 1/3 cup half and half
- 2 1/2 tsp vanilla
- 1/2 cup walnuts, chopped fine
- Cream and turbinado sugar for tops
- Preheat oven to 400F
- Line a baking sheet with parchment
- Sift dry ingredients together
- Grate butter into dry ingredients and stir lightly with a fork to combine
- Stir in walnuts
- Mix half and half and vanilla and stir quickly into the dry mixture
- Gather into a ball and turn out onto a lightly floured counter
- Pat out 3/4 inch thick
- Cut into 12-16 scones with a round cutter or cut into wedges
- Brush with heavy cream or egg yolk and sprinkle with turbinado sugar
- Allow to stand for 20 minutes
- Bake for 12 minutes
- Remove from oven and cool slightly
Makes 12-14
Curds of all types are fantastic on scones, toast, bread, or as cake fillings. Most people would recognize lemon curd and some would even recognize lime curd but you can actually make it out of just about anything.
Right now, here in the Dallas area Rio Star grapefruit are 1.99 (USD) for a five pound bag. They are almost sweet enough to eat without adding sugar. The curd is a bright lemony orangy color because of the fresh egg yolks - remember we have chickens. It does take a lot of egg yolks but the richness is worth it.
Recipe: Grapefruit Curd
Summary: An unusual citrus curd to use as a spread or filling
Ingredients
- 1/3 cup Rio Star grapefruit juice (fresh squeezed, no sugar added) 1/4 cup grated grapefruit zest 6 egg yolks 1 cup sugar 1/2 cup unsalted butter, cut in small squares
Instructions
- Bring water to a simmer in a sauce pan and maintain the simmer.
- Combine egg yolks and sugar in a medium metal bow; whisk until smooth.
- Add the zest and juice to the egg yolk and whisk until smooth.
- Place bowl on the top of the simmering water but don’t let the bottom of the bowl touch the water.
- Whisk over the simmering water until thick, about 6-8 minutes.
- Mixture should coat the back of the spoon.
- Remove from heat and add the butter, one square at a time, whisking after each addition to incorporate the butter.
- Place waxed paper over the top and chill.
- Place in a pint jar, cover tightly and refrigerate. Store in the refrigerator up to 2 weeks.
Quick Notes
Use fresh grapefruit and squeeze your own…let a little of the grapefruit flesh go into the juice.
Variations
You can use any citrus but you will need to adjust the sugar.
My rating:4 stars: ★★★★☆
Microformatting by hRecipe.
image:maryeaudet
