Blueberry Streusel Scones
Anyway, let's take a look at the Blueberry Streusel Scones first.
| Blueberry Streusel Scones |
- Scones
- AP flour 260 grams
- Granulated Sugar 65 grams
- Baking Powder 10 grams
- Salt Pinch
- Chilled, Unsalted Butter, grated 85 grams
- Blueberries 150 grams
- Egg, lightly beaten 1 large
- Vanilla Extract 5 grams Milk 4 oz
- Topping
- Brown Sugar 55 grams
- AP flour 35 grams
- Ground Cinnamon 1/2 teaspoon
- Chilled Unsalted Butter, cut into pieces 30 grams
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Add grated butter, blend together.
- Gently toss in the blueberries.
- Combine the cream, beaten egg and vanilla. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this circle in half, then cut each half into four pieshaped wedges (triangles)
- Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
- For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. Add the butter, mix until crumbly. Top each scone with streusel. Bake the scones at 400F until nicely browned, about 18 - 22 minutes.
Technically a pinch is an actual measurement. Something like 1/16 of an ounce. But in reality, just stick your fingertips in there and grab some.
These are rather messy so don't wear your good clothes when making them. Or make sure you have an apron that covers you really well. But it's totally worth it. I got blueberry on my jacket and it came off pretty well.
Zucchini Bread
In quick breads the levener is the combination of baking powder and baking soda. When combined with moisture and heat the bread starts to rise. These are quick to prepare and bake since you don't have that hour or so of sitting around waiting for your dough to be ready.
We did two breads in this class, zucchini and banana nut. Both of them turned out really well.
Also, sorry for having this post take so long to get up. The combination of work going crazy and me trying to find a different recipe plug in that would let me have multiple recipes on a page are not things that go well together.
| Zucchini Bread |
- Eggs 10 oz
- Oil 7 oz
- Granulated Sugar 1 # 2 oz
- Vanilla Extract 1/8 oz
- Cinnamon 1/8 oz
- Salt 1/8 oz
- Baking Soda 1/8 oz
- Baking Powder 1/8 oz
- AP Flour 14 oz
- Zucchini (Grated) 20 oz
- Pecans (Chopped) 5 oz
- Measure all ingredients.
- Sift the dry ingredients together with the sugar.
- Combine the liquids together with the sugar.
- Mix with a plastic spatula.
- Add the sifted dry ingredients to the liquids.
- Add the zucchini and the pecans just until combined.
- DO NOT OVER MIX
- Pan up in 2# aluminum loaf pans at 24 oz each.
- Bake at 360F until springs back to touch.
Dry ingredients here are cinnamon, salt, baking soda, baking powder, and flour.
I'll get to the banana bread in the next post.
- And I learned that I really need to make sure I have paper with me so that I can take notes instead of using the back of the sheet I printed so I could put my name on my name tag. [↩]
This Is a Bakeshop, Not a Kitchen
Yeah, there was all the first class procedural this is how we wash dishes and where to take out the trash kind of crap. But then we actually baked. Which was awesome. The chef is pretty cool too so this class seems like it will be a lot of fun.
And fattening. But that's an entirely different animal that I'll worry about later.
As for the recipe, here it is. The sour cream didn't do what I was expecting at all. You get the creaminess of it and not really the sour cream taste. It's there a little bit but not much at all. Definitely at the point where if you have someone who doesn't like sour cream, you can just not say that the muffins have sour cream in them and you'll be fine. Also, we took ours out a bit early. They appeared to be set, and pretty much were, but they hadn't really started to brown yet. Still tasted good though.
| Sour Cream Muffins |
- Butter (room temp) 8.5 oz 240 g
- Sugar 8.5 oz 240 g
- Eggs 4 oz 110 g
- A.P Flour 11 oz 310 g
- Baking Powder 1/8 oz 4 g
- Baking Soda 1/8 oz 4 g
- Salt 1/8 oz 6 g
- Sour Cream 10 oz 284 g
- Vanilla Extract 1/8 oz 5 ml
- Variation (Chocolate, frozen blueberries, etc.)
- Cream the butter and sugar until light and fluffy.
- Add the eggs, incorporate.
- Stir the dry ingredients and sour cream, alternately, into the butter mixture in 2 additions.
- Add the vanilla.
- Add any variations.
- Portion and bake at 350F until light brown and set, about 35 minutes.
- Allow to cool and then remove from pan