{ recipes }


(As found on SmittenKitchen.com)

*Baking notes: Be SURE to bring the boiling water/salt/sugar/butter mixture to a SIMMER before adding the flower. When incorporating the eggs, do not mix by hand. Use an electric mixer (can be handheld or standing).

.mochachino cookies.

Add at least 1-2 teaspoon/s ground cinnamon and 1 to 1 1/2 tablespoons instant espresso the the dry ingredients to your favorite chocolate chip cookie recipe.


(adapted from The America’s Test Kitchen Family Baking Book)

Makes 8 | Preheat Oven to 450 degrees

2 Cups: All Purpose Flower

4 Tablespoons Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1-2 teaspoons any spices you want to add

5 Tablespoons unsalted butter, cut into 1/4 inch pieces and chilled in the freezer.

1/2 cup frozen fruit or nuts or whatever you want to toss in

1 Cup heavy cream

3 Tablespoons melted butter for brushing on top

Turbinado or regular white sugar for sprinkling liberally on top


Adjust oven rack to middle position and preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

Take out your food processor and combine the salt flower and sugar with about 3 pulses. Evenly distribute the chilled butter pieces over the top of the flower mixture in the food processor. Pulse about 12 times until the mixture resembles coarse cornmeal- or even a little before that. There is nothing wrong with a couple of bigger butter chunks in there.

Pour the flour-butter mixture into a large bowl so that you can comfortably stir the dough together. Add your frozen fruit or nuts and stir so that they are covered with some flower. Next, add the heavy cream and stir with a rubber spatula until mostly combined.

On to a prepared surface, dump the mixture out and knead until a rough dough is formed, it will be slightly sticky. Take out a 9-inch cake pan, lined with a cutout of parchment paper and press the dough into the pan until it has been evenly distributed. (This will give you the circular shape to be able to cut the perfect scone shape.) Flip the cake pan over to release the dough onto a lightly flowered surface. Lift the pan off and remove the parchment.

Cut like a pie into 8 pieces and place onto baking sheet. With a basting brush or piece of paper towel, lightly cover with melted (but not hot butter) and sprinkle with your choice of sugar. Put as much, or as little, sugar as you want.

Pop in the oven for 12 to 15 min, rotating 1/2 way through.

Anxiously await the timer going off and then serve warm with jam, butter, clotted cream or, lets be honest, plain- because they are so just so good!



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  1. Pingback: Apps and ‘Zerts « a life exploring

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