Recipes so good it oughta' be a sin!


Sunday, June 5, 2011

The Accidental Scone

I have one of those cookbooks that is rather hit or miss. Some of the recipes are spot on and others, well, not so much. This was one that turned out to be not-so-much. Luckily, unlike a couple others from this book this one was a pleasant surprise in its failure as it went from what was described as a "delicate and cakey" cookie illustrated with a very thin flat iced cookie to a quasi-scone!

On Saturday, I finally found about an hour and half to do a little baking. That's been very rare around here lately. In addition to babysitting Lady Snow following her surgery we've had a few other dramas recently. By the way, Lady Snow is doing great, she's just not allowed to run around on her leg yet, so we have to watch her constantly or keep her in her kennel.

A few weeks ago Michael began complaining of severe pain in his back and leg. Then he began complaining of shortness of breath and finally dizziness. Of course, he refused to see anyone about any of it until the dizziness hit. Finally he consented to go to the ER. They found that he has chronic hypertension, degenerative disc disease causing sciatica, and possibly atherosclerosis. So, whether he wants to or not, a doctor will be in his future.

After our visit to Snow's doctor for her post-surgery checkup on Thursday, we arrived back home to find that our house was flooded. The water connection for the toilet had ruptured and filled our house with nearly an inch to inch and a half of water! Luckily, we have tile floors so our floors weren't ruined and with the 9% desert humidity were able to dry out our area rugs overnight. Still, it was several hours of very tiring (and hot) work to get the water out of the house, furniture moved and things cleaned up!

Obviously, baking has not been high on my list of priorities lately! But, I did manage to get some done yesterday and enjoyed getting back in the kitchen immensely!

As I mentioned, this recipe is supposed to be for a very delicate and thin cookie but turned out to be a very thick and cakey cookie that more closely resembles a type of scone. In fact, upon looking at them I thought they looked most like these delicious scones I sometimes get at A.J.'s Market here in Tucson. The original of this recipe calls for anise flavors, but since it turned into a quasi-scone I think a citrus or vanilla flavor would be even better. So, I'll list a lemon version in the recipe. You could substitute just about anything though for flavor.

The original recipe also calls for these to be dropped onto a cookie sheet. That works well and give a lovely rustic round shape. I also found that putting them in a cookie press and making ribbons worked nicely too. That gave a lovely "pillow" type shape. Either way works just fine.

The texture came out as a lovely cakey/cookie soft interior with delicate flavors. I iced these with a vanilla icing and a chocolate icing but you could use just about any flavor glaze you wish.

Give these Accidental Scones a try, I think you'll enjoy them!



: Accidental Scones
: A cookie/scone hybrid with delicious flavors and delicate interior

  • 2 1/2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. lemon zest
  • 1 3/4 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup half and half
  • 1 tsp. lemon extract
Icing
  • 3 cups powdered sugar
  • 1/2 to 3/4 cup half and half (or water)
  • 2 oz. dark chocolate chopped
  • 1/2 tsp. lemon extract
  1. Preheat oven to 350°. Line two baking sheets with parchment (unless using a cookie press).
  2. Combine flours, baking powder, salt and zest and whisk together. Set aside.
  3. In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Add eggs, half and half, lemon extract, and mix until smooth.
  4. Add flour mixture in batches stirring after each addition until incorporated. Drop 1-2 tablespoon mounds onto cookie sheets about 2-inches apart. If using cookie press: Use a ribbon attachment and press about a 3-inch ribbon.
  5. Bake about 15-18 minutes until cookies are set and edges are just beginning to brown. Transfer to a wire rack to cool completely.
Icing:
  1. In bowl of electric mixer fitted with whisk attachment, combine the powdered sugar and half and half. Mix until smooth and creamy. Add more water or powdered sugar to get the correct consistency (you want an icing that will pour over cookies but not so thin it runs off.) When ready the icing should form a ribbon that very, very slowly dissolves into itself in the bowl.
  2. In a two-cup glass measuring cup, melt 2 oz. of dark chocolate in microwave for 1 minute. Remove and stir until melted fully. If necessary return to microwave for 15 seconds and stir again. Add 1/2 of icing to the measuring cup and stir until icing and chocolate are incorporated. Pour over 1/2 of the cookies to glaze them. Let stand until icing sets.
  3. Into the additional icing place 1/2 tsp. of lemon extract and stir to incorporate. Pour this icing over other 1/2 of cookies and let stand until icing sets.
Any flavorings can be used in this recipe depending on your taste.

Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 12
Culinary tradition: USA (General)


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