Summer is in full swing, and with it comes a familiar feeling – the urge to revisit old favorites. But who says reruns can't be exciting? This week, we're taking a trip down memory lane with two of my favorite recipes from the blog: Strawberry Scones and Pecan Butter Cookies.
Strawberry Scones Revisited:
The recipe needs no altering. We had beautiful strawberries and the recipe is so easy to make, perfect for a night that I wanted to keep things simple.
Pecan Butter Cookies. Remix:
We loved the original Butter Pecan Cookies. This time, we're upping the ante! We'll be adding some chocolate to the batter.
Revisited - Strawberry Scones
The recipe is from Two Peas and Their Pod.
Ingredients
For the scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter into 1/4-inch cubes
1 cup heavy cream plus 1 tablespoon for brushing the scones
1 teaspoon pure vanilla extract
1 cup chopped fresh strawberries
2 tablespoons turbinado sugar
Method-
Preheat the oven to 400 degrees F.
Line a large baking sheet with a Silpat baking mat or parchment paper.
Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture.
Mix until the mixture resembles a coarse meal, with a few larger butter lumps.
In a small bowl, whisk together 1 cup of heavy cream and vanilla extract.
Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form.
Don’t overmix. Gently fold in the strawberries.
Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball.
Form the dough into a 1-inch circle by patting the dough and gently pressing the dough.
Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm.
Use a sharp knife to cut the scones into 8 triangles.
Place scones on a prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.
Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges.
Let the scones cool on the baking sheet for 5 minutes and then transfer then to a wire cooling rack.
Remixed - Chocolate and Pecan Butter Cookies
Ingredients-
1 stick Unsalted Butter
1/3 c Brown Sugar
1/3 c Sugar1 Egg
1/2 tsp Vanilla Extract
1/2 tsp Salt
1 tsp Baking Soda
1 1/4 c All-purpose Flour
1 c Chopped Pecans
1/4 Chocolate Sprinkles
Method-
In a saucepan on medium to high heat melt your butter.
Stir it casually and keep a close eye on it. You don't want it to burn.
When the butter turns brown take it off the heat and pour it into a heat-proof container.
Make sure to keep all the brown bits in the bottom of the pan.
In that same saucepan toast your chopped pecans until fragrant.
Then put them in a separate container to cool off.
At this point, your brown butter should be cooled off a little.
It doesn't need to be solid or cold. You just don't want it piping hot. It should still be a liquid consistency.
With your hand mixer combine your brown butter, brown sugar, and sugar together until well combined.
Add in your egg and vanilla extract. Then blend until fully incorporated. It will become a little fluffy and lighten in color.
Add in your salt, baking soda, toasted pecans, and flour. Then mix together until all of the flour is incorporated. Be careful not to overmix.
Portion the dough into 24 balls.
Chill the portioned cookies in the fridge for 20 minutes.
Preheat your oven to 350 degrees while the cookies are chilling.
Space the chilled cookies out evenly on a baking sheet lined with parchment paper or pan spray.
Bake the cookies for 12 minutes and turn the baking tray half-way through baking.
Turning the tray gives you a more even bake.
Let the cookies cool and enjoy!
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