Recipes: 'Baked: New Frontiers In Baking'

These recipes appear in Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, (Stewart, Tabori & Chang, 2008).

Sour Lemon Scones

Sour Lemon Scones

Yield: 12 scones

If you had to categorize our Sour Lemon Scones, they would probably be filed under the heading "elegant." They are the kind of breakfast treat you would serve for a dressy brunch or special Sunday get-together. The texture is light, and the lemon flavor is strong and tangy without being overpowering. For a special treat, serve these scones with a sweet-tart fig or berry jam.

Baked Note
The scones in this recipe are decently sized for a hearty breakfast snack; however, you can make miniature versions for a brunch bread basket. Before baking, cut the dough into 18 wedges instead of 12, and adjust the baking time slightly since the smaller scones will bake more quickly.

4 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon ginger

1 1/2 cups (3 sticks) unsalted butter, cubed and cold

1 large egg

1 cup buttermilk

1/4 cup grated lemon zest (from about

3 lemons)

1/2 cup diced candied lemon peel, optional

(recipe follows)

2 tablespoons raw sugar

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and ginger. Whisk until combined.

Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.

In a separate bowl, whisk together the egg, 3/4 cup of the buttermilk and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1/2 inches in height). Do not overwork the dough.

Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.

Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.

Scones can be stored in an airtight container for up to 2 days.

Brewer's Blondies

Yield: 24

For the ultimate snack, place one Brewer's Blondie on a microwave-safe dish and heat on high for 15 seconds. Remove the blondie from the microwave oven and top it with one heaping scoop of vanilla ice cream. Let the warmth of the blondie melt the ice cream for a few moments, then serve immediately.

2 1/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons malted milk powder

14 tablespoons unsalted butter, softened, cut into 1-inch cubes

1 3/4 cups firmly packed dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor

3/4 cup (9 ounces) semisweet chocolate chips

3/4 cup toasted walnuts, chopped

Vanilla ice cream, to serve

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.

In a medium bowl, whisk the flour, baking powder, salt and malted milk powder together.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.

Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.

Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.

Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.

Books Featured In This Story

Baked
Baked

New Frontiers in Baking

by Renato Poliafito, Tina Rupp, Martha Stewart and Matt Lewis

Hardcover, 207 pages | purchase

close

Purchase Featured Books

  • Baked
  • New Frontiers in Baking
  • Renato Poliafito, Tina Rupp, et al

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

Support comes from: