Monday, November 8, 2010

Scrumptious Scones

Calling all my friends!!!!
It is just so fun to spend quality time with friends for brunch and tea. What a perfect way to catch up from busy schedules and a beautiful way to start off the week.
Try this recipe I created just for this kind of occasion… 

Shortbread Scone with a Berry Compote and Fresh Whipped Cream 
Author: Brenna Bowers
Serving: 12-15

A delicious dessert or brunch item made of a crumbly yet moist scone topped with fresh seasonal fruits and homemade sweetened whipped cream.
Roll out the dough to a 1/4" thickness and slice in sections
Bake the scones until they are golden brown.

Top with a generous portion of sweetened whipped cream and the berry compote.

Scone Ingredients:
1 egg
1/4 cup butter (half a stick), melted
1/3 cup milk
½ tsp almond extract
¼ tsp vanilla
¼ cup sour cream
2 cups flour
1 ½ cups oats
1/4 cup sugar
1/4 cup brown sugar
¼ tsp cassia cinnamon
1/2 tsp salt
4 tsp baking powder

Scone Directions:
Place the oven to 425 F degrees.
In a large bowl, beat  the egg until frothy. Stir in melted butter and the rest of the wet ingredients. In another bowl, combine all the dry ingredients and mix together. Pour the dry ingredients into the  wet ingredients slowly and stir until just combined. Roll it out on a floured surface and form into two 6-7 inch disks (using more flour if the dough is too sticky or sticking to the board or rolling pin). Cut into 6-7 wedges per disk. Place on a greased pan and brush with milk then sprinkle with granular white  sugar. Cook for about 10-15 minutes or until golden brown.

Cut in half when they are still warm or else you must serve them whole. When the cool they get more crunchy so best if you under bake them.

Sweetened Whipped Cream
1/2 cup heavy cream
dash of vanilla
dash of cinnamon
3 Tbs powdered sugar

Beat the heavy cream, vanilla, cinnamon, and powdered sugar on high with a whisk attachment until soft peaks form. 

Berry Compote:
1 cup fresh raspberries
2 Tbs granular sugar
1/2 cup blueberries
1 banana sliced

Blend the raspberries in a blender with the sugar. 

After having cut the scones in half, top each one with fresh the whipped cream, raspberry puree, blueberries,  and sliced bananas.

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