Because so many people have asked, here are my recipes for scones and coffeecake. And when I say “my recipes”, note that I ganked both from reputable cookbooks and made minor changes, so really, they’re “mine” in the sense that “I stole them and tweaked them and make them all the time, and give others full credit.”
(If I said I’d email you these, I will do that too. Tova, I’ll also email you the soda bread recipe.)
This is for those of you, like me, who need a little lovin’ from the oven from time to time, like this week. Enjoy.
Orange Cranberry Scones
This recipe is adapted from The Complete Canadian Living Cookbook, which is my favourite cookbook of all time. Go buy it. Seriously. It is full of win.
1 1/2 c all-purpose flour
3/4 c whole wheat flour (you can use any combination of flours to equal 2.25, but the heavier the flour, adjust your baking powder accordingly)
3 tbsp granulated sugar
1 tbsp baking powder (more if you have heavier flour)
1/2 tsp salt
1 tbsp grated orange rind
3/4 c dried cranberries (or whatever; more or less depending on how much fruit you want in your scones)
1/2 c cold butter, cut into cubes
1 c buttermilk
(Notes: You can substitute any dried fruit quite easily, and swap lemon rind for orange. Also, you can use regular milk instead of buttermilk, but I think buttermilk gives the scones a richer flavour.)
In a large bowl, whisk together dry ingredients, and orange rind. Using a pastry blender (some people use two knives but I am not that coordinated), cut butter in until it starts to look like crumbs. Fold in cranberries.
Pour buttermilk over the flour/butter mixture, and mix only until blended into a soft, ragged, sticky dough.
Dump the dough out onto a lightly floured surface and gather up with your hands. Gently knead about 10 times to form into a solid mound of smooth-ish dough. Pat into a rectangle about 1 cm thick.
You can use a round cookie cutter to cut your scones but you will need to re-knead your scraps to get 12. I prefer to cut the dough into triangles — cut into 6 squares first, then cut each square diagonally in half to make 2 triangles. Voila — 12 rough-cut triangles. Place triangles on ungreased baking sheet.
In a small bowl, beat the egg with a fork a little, then brush the top of each biscuit with the egg. (If you want to, at this point you could sprinkle each with some of that big crystal sugar. I do, sometimes.)
Bake in a 425 degree oven for 12 to 15 minutes or until the scones are golden. Let them cool on the pans.
Buttermilk Coffee Cake
(taken with minor variations from Better Homes and Gardens Cookbook — the classic one with the red-checked cover that everyone’s mom has)
2 1/2 c all-purpose flour
1 1/2 c packed brown sugar
1/2 tsp salt
2/3 c butter
2 tsp baking powder
1/2 tsp baking soda
1 generous tsp cinnamon
1/2 tsp nutmeg
1 1/3 c buttermilk
1/2 c (or more, if you like nuts) chopped pecans (walnuts work well too)
Preheat oven to 350. Spray a 13x9x2 baking pan with nonstick spray.
In a large bowl combine flour, brown sugar, salt, and cinnamon. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 c of the flour/butter mixture.
Stir baking powder, baking soda, and nutmeg into remaining flour mixture.
In a medium bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened.
Spoon batter into prepared pan (it will be thick, so have a spoon or spatula handy to spread it to fill the bottom of the pan). Stir together reserved flour mixture and nuts, and sprinkle it over the batter (that’s your streusel-y topping).
Bake for 35 to 40 minutes or until tester comes out clean. Cool slightly and serve warm*.
*Or cool completely, and reheat portions in the microwave on high for, like, 10 seconds. Awesome topped with cool whip.