First up, this is the first Friday Night Baking without Lucy underfoot. We miss her terribly but Patrick and I muddled through the baking.

We are baking treats to bring to Forgotten Felines tomorrow. We are going to begin the search for a companion for Patrick. He does not like to be alone.
And did we bake tonight! Cinnamon Roll Scones. Chocolate, Toffee, Coconut Scones. And my Mom's Apple Squares.
The kitchen has an amazing aroma right now.

First up was my Mom's Apple Squares.
Ingredients-
1 cup of butter, room temperature
3 cups sifted flour
1/2 tsp salt
3 egg yolks
3/4 cup of sugar
1 3/4 applesauce
1 grated lemon rind
1 tsp cinnamon
1/2 tsp cloves
Method-
Preheat oven 325˚.
Mix the first 5 ingredients in a bowl. It will be crumbly.
Mix apple sauce, lemon rind, cinnamon, and cloves in another bowl.
Butter and flour a glass Pyrex baking dish.
Spread 1/2 of the crumb mixture into the prepared dish evenly.
Spread the applesauce mixture over the top evenly.
Top with the rest of the crumble.

Bake 45 minutes to 1 hour or until the top is golden and the bottom looks baked.

Next was Cinnamon Roll Scones. Love these!
Cinnamon Roll Scones
Ingredients
Scones
1 egg
95 g sour cream (⅓ c. + 1 tbsp.)
2 tsp. vanilla
240 g all-purpose flour (2 c.)
1/2 tsp. salt
1 tbsp. baking powder
35 g light brown sugar (3 tbsp.)
113 g unsalted butter cold, cubed (8 tbsp.)
Cinnamon Filling
28 g unsalted butter (2 tbsp.)
35 g light brown sugar (3 tbsp.)
1 tbsp. ground cinnamon
Vanilla Glaze
60 g powdered sugar (½ c.)
1 tsp. vanilla
1-2 tsp. milk
Method-
Scones
In a small bowl, whisk together the egg, sour cream and vanilla until well combined.
Set the mixture in the fridge.
In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar.
Cube up the cold butter stick and add it to the dry ingredients.
Cut the butter into the flour mixture using a pastry cutter or your fingers until the butter pieces are quite small.
Make a well in the center of the dry ingredients, then pour in the wet ingredients mixture.
Lightly mix the ingredients in the bowl until you have a shaggy dough.
Use your hands to lightly knead the scone dough until it becomes a cohesive ball.
Turn the dough out onto a lightly floured surface.
Using a rolling pin, roll the dough out to a 10" x 14" (25 x 35 cm) rectangle.
In a small microwave-safe bowl, melt the butter.
Then, mix in the brown sugar and cinnamon.
Carefully spread the brown sugar cinnamon mixture over the scone dough into an even layer.
From the longer side of the rectangle, carefully roll up the scones into a tight cylinder (the same way you would roll cinnamon rolls.)
Wrap the dough tightly in plastic wrap and let it sit in the freezer for at least 1 hour.
When you're ready to bake the scones. preheat the oven to 425°F / 220°C.
Line a cookie sheet with parchment paper or a silicone baking mat.
Slice a small sliver of dough off both ends of the log to reveal the cinnamon swirl.
Slice the log into 4 equally sized pieces, then slice each piece on a diagonal to create a triangle-shaped piece.
Evenly space the scones out on the baking sheet, leaving space between each for spreading.
If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown.
Bake for 12-15 minutes, or until the scones start to turn golden brown on top and the bottoms.
Vanilla Glaze
Add the powdered sugar, vanilla, and 1 tsp. of milk to a small mixing bowl.
Whisk together, adding in more milk as needed to achieve your desired consistency.
Once the scones have cooled to room temperature, drizzle the glaze over them.
Serve and enjoy!
And Lastly...
Chocolate Chip, Toffee and Coconut Scones

Chocolate Chip, Toffee and Coconut Scones
Combine these 5 ingredients.
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sugar
Cut or grate and then mix in 1 stick of cold butter (if you are grating the butter it is best it the butter is frozen)
Add 1/4 cup chocolate chips, 1/4 cup toffee chips, and 1/4 cup coconut
Next, combine the following ingredients and add to the flour-
1 egg yolk, save the white for the glaze
1 tsp vanilla
3/4 cup butter milk
Using a large spoon, stir the dough ingredients until all is moistened and holds together.
Line a baking sheet with parchment;.
Scrape the dough onto the floured parchment using your hands or a rolling pin shape the dough into a square or rectangle that is 3/4" thick.
Fold over like a letter fold a few times.
This is how you get nice flaky layers.
Using a knife, cut into the size scones you want. You can shape in a circle and cut into wedges or use a scone pan.
I pop the tray of scones in the freezer for about 10 minutes.
Pre-heat the oven to 375˚. Some recipes say 425˚ but 375˚ works for me,
Brush the tops of the scones with the egg white and sprinkle with raw sugar.
Bake 18 to 20 minutes.
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