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Raspberry Mega Scones
4 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
1 stick unsalted butter (chilled and cut into ¼- inch cubes)
¾ cup granulated sugar
1¼ cup heavy cream
1 teaspoon vanilla
zest of one lemon2/3 cup of raspberry preserves
Glaze:
¼ cup powdered sugar
1 tablespoon lemon juice
zest of one lemon1. Preheat oven to 375o. Line a baking sheet with parchment paper.
2. Combine the flour, baking powder and salt in a bowl. Cut the butter into the four mixture until it resembles small pebbles. Add in sugar. Then add the heavy cream, vanilla, and lemon zest. Mix until dough just comes together – don’t over mix, but if the batter seems too dry, just add a little more cream (a little bit at a time).3. Turn onto a floured piece of parchment paper….divide into two equal sized pieces of dough, and set one aside. Take the first piece of dough and roll out into a 9 x 9-inch square, ½ inch thick. You want to keep the dough from sticking to the paper if possible, so sprinkle with a little more flour if needed.
4. Slather the slab of dough with the preserves and fold the left side of the dough in toward the center. To keep the dough from breaking or falling apart, fold it in by folding the parchment paper and then peeling back the paper afterwards. Fold the other side in towards the center, using the same technique. Slide onto the prepared baking sheet. Repeat this procedure with the other piece of dough. Leave just a few inches between the two scones so they don’t bake into
5. each other. Brush with a bit of cream and bake for about 25 minutes, or until golden.
6. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven, brush them generously with the glaze and let cool. Slice into pieces as big or as small as you like.
NOTE: You may use any kind of preserves…..blackberry is also excellent.
File #R197
och awa !! do you EVER talk straight man? as in eye to eye ?
get over ya bad self !
rubyred
Have no idea what you are on about. If you don’t like my writing, or my style of writing, why do you continue reading my posts ? That was just a question with NO sarcasm intended.
If you are waiting for a change in writing style, or any improvement, it’s not going to happen. As you can well see, I do not have enough writing talent (or any other kind of talent) to change writing style.
The people who like my column will continue to like it, and those who dislike it, will continue to dislike it. No one can please everyone, and I have no intention of trying.
Regards,
MelechWell said Mel if all ppl want to do is to pull you down then tell the to get up and do it themselves
and that goes for anyonethankyou mel for posting this reciepe as i asked. ruby have you been on the sauce
Just hot footed it from the kitchen after trying Mels lovely reciepe – keep em coming Mel !!!
Remember Mel – you can please some of the folks some of the time. Don’t beat yerself up trying to please em all. In the words of a certain person foook em all !!! Pmsl
xxxThe dozy sod can’t remember his password ( I ask ya ) ………..so its from yer pal Netty too. & he still says if u were a woman he’d snog yer face off !!!!
Remembered me password,now ya foookas ya in for some stick,
Take no note of the miserable bastads Mel,keep up the good work mate,they wouldn’t know a decent person if the bit em on the rissole……………..
Cheers mate………..and yeah i would snog ya face off if ya had sussies and a dress on………nahhh seriously tho mate,they are just miserable bastads who like downing people……………………..
This is fooookin Netty if ya hadn’t guessed !!!!! (The epitome of a fine english gent…. Now pass the foookin sugar please maam ). 22 lol:Im sorry melech,i had no right to say what i did,,
/apologies profferred.Im sorry melech,i had no right to say what i did,,
/apologies profferred.I think I would proffer profiteroles, do you have a lovely recipe for them Mel ?? :lol: :lol:
Flip,
Thanks for your request. Here is the recipe you wanted. If there are any other recipes you would like to have, I will be glad to post them for you, if I have them.
Thanks again,
Regards,
MelechProfiteroles
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee
Good vanilla ice cream (recommended: Haagen-Dazs), for servingPreheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.
Enjoy !!!!
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