Earl Grey Tea Scones

Last weekend I did a trial run for some of the treats I’m planning to make for my daughter, G’s, birthday.  She’s turning 10 (yikes!) and celebrating by inviting a handful of her girlfriends to a spa-themed slumber party.  We decided on the dinner menu: homemade macaroni and cheese with spinach and bacon and, of course, chocolate cake.

Breakfast was another matter.  In past years I’ve made pancakes, but the girls are often reluctant to sit still long enough to eat them.  This year I decided to have more portable offerings, and scones fit the bill.  Before I go too much further, I should confess that I have a lot of tea - more than any sane person should have.  So, after taking a quick pantry inventory and noting the mountains of tea tins lining the shelves, it was abundantly clear that I should make scones flavored with - you guessed it, tea!

I’m happy to report that it was a delicious experiment.  I hope G and her girlfriends enjoy the next batch as much I as enjoyed this one.

Earl Grey Tea Scones
generously adapted from Martha Stewart
Makes 8-10 scones

1 T Earl Grey tea leaves (I used Earl Grey Lavender tea; I’m fancy like that)
2 cups all-purpose flour
4 tsp baking powder
½ tsp kosher salt OR ¼ tsp table salt
⅓ cup granulated sugar
1 T turbinado sugar for sprinkling (optional)
6 T cold unsalted butter, cut into small pieces
¾ cup heavy cream, plus a little extra for brushing
1 egg, beaten
1 tsp vanilla extract
2 tsp Earl Grey tea leaves, crushed fine in a mortar and pestle
1 tsp freshly grated lemon zest

In a small saucepan over medium-low heat, combine the heavy cream and the tablespoon of whole tea leaves.  Allow the mixture to warm until you see whisps of steam rise from the cream.  Remove from the heat, stir, and allow to steep for 5 minutes.  After 5 minutes, strain the cream to remove the tea leaves and place in the fridge to cool.  You can also do this step ahead of time.

 

Preheat the oven to 375 degrees F.

In a large mixing bowl combine the flour, baking powder, and salt.  Stir well to combine. Add the cold butter to the flour mixture and, using your fingertips, break up the pieces of butter until they’re thoroughly coated by the flour.  Stir in the granulated sugar, lemon zest, and crushed tea leaves.

In a separate bowl combine the egg, heavy cream, and vanilla extract.  Pour the liquid ingredients over the dry and stir just until the mixture comes together.  It’s important not to overmix the dough or it will become tough.  Tough dough = sad dough.

Turn out the dough onto a lightly floured work surface and sprinkle the top with more flour. Gently pat the dough into a round about ½ inch thick.

Using a biscuit cutter (or in my case a plastic cup since I don’t have a biscuit cutter), cut out rounds and move them to a parchment-lined baking sheet.

Brush the tops with a little bit of heavy cream and sprinkle with the turbinado sugar.  If you don’t have turbinado sugar you can just use good old granulated sugar.  I like turbinado because it’s extra-sparkly.

Bake for 15 - 20 minutes until the scones are golden-brown and delicious.  Move to a cooling rack.  Serve warm or at room temperature.  Store leftovers in an airtight container or zip-top bag.

P.S. They’re great with a steaming cup of tea. ;-)

Life-Changing Granola

Making granola at home will change your life.  You'll be thinner, wealthier, and able to multiply six-digit numbers in your head.  Okay, maybe not the six-digit number part, but perhaps the thinner and wealthier part. ;-)  Homemade granola is easy to make and tastes about a million times better than store-bought.


The recipe below was inspired by Alton Brown's version which you can find here.  I like to nix the raisins and add dried cherries and chocolate chips.  Feel free to play around with the other ingredients.  It's excellent with walnuts instead of cashews and you can throw in just about any dried fruit.

What's your favorite granola?


Cherry Chocolate Granola
3 cups rolled oats (not quick cooking or instant oats)
1 cup cashews
1 cup slivered almonds
¾ cup shredded coconut
¼ cup dark brown sugar
⅓ cup vegetable oil
¼ cup maple syrup
¾ tsp salt
1 cup dried cherries
¼ - ½  cup dark chocolate chips (depending on how chocolate-y you like it)
Preheat oven to 250 degrees F.  Combine the first five ingredients in a large bowl.  In a smaller bowl combine the oil, syrup, and salt.  Pour the liquid over the dry ingredients and mix thoroughly.  Divide the mixture evenly between two half sheet pans lined with aluminum foil and bake for 1 hour stirring every 15 minutes.

Allow the granola to cool thoroughly before adding the dried cherries and chocolate chips.
Store in an airtight container.

Comfort Food: Macaroni and Cheese

When I was growing up, macaroni and cheese came from a blue box.  Pasta, a little milk, and a packet of orange powder joined to form one of my favorite meals. These days I'm happy to say I've graduated to the homemade version.  It helps that it's amazingly easy and versatile.  Change up the type of pasta or cheese. Add ham or, better yet, bacon.  Spinach, peas, and broccoli are welcome additions, too.


Macaroni and Cheese
Serves 4 - 6


1 pound penne pasta
3.5 T butter, divided
1/3 cup all purpose flour
1/2 small onion finely diced
2 cups milk (whole or 2%)
2 cups sharp cheddar cheese, shredded
1/2 tsp kosher salt
1/4 tsp dry mustard
1/4 tsp ground cayenne pepper
Add-in: 1/2 pound baby spinach, washed and dried
Note - if you're using other add-ins (broccoli, mushrooms, bacon, etc.) be sure to cook them before adding them to the pasta.


Bring a gallon of water to a boil.  Add a heavy pinch of salt along with the pasta to the water.  Cook until al dente.  Drain and return the pasta to the pot.


While the pasta is cooking, melt 1/2 T of the butter in a medium saucepan.  Add the onion along with a pinch of salt and cook over medium-low heat until soft (3-5 minutes).  Add the remaining butter to the pan.  Once melted, stir in the flour and cook for an additional 2-3 minutes.  The flour/butter mixture should be light tan in color.  Slowly whisk in the milk and boost the heat to medium.  Continue whisking until the mixture begins to thicken slightly.  Reduce the heat to low and stir in the salt, mustard, and cayenne pepper.  Add the cheese a handful at a time allowing each addition to melt before adding the next.


Pour the sauce over the pasta and add the spinach.  Stir to combine.  The residual heat will wilt the spinach.  If the sauce is thicker than you prefer, stir in a little milk to thin it out.  Serve immediately.

Cookies for Breakfast?

Yes, please!  My breakfast routine tends to vary in accordance with how far behind schedule I am in the mornings.  Since the snooze button and I are such good friends my morning meal for the past few months has been a giant cup of coffee with a splash of half-and-half (gotta get those morning calories from somewhere).

Needless to say, I needed a new plan and what could be simpler, or more fun, than cookies? Breakfast cookies are perfect since they can be made in advance, eaten on the go, and adjusted to suit your tastes.  Don’t like raisins?  Swap them for dried cherries or cranberries.  Same goes for the walnuts.  Substitute pecans or almonds instead.

What’s your favorite breakfast food for busy mornings?

Breakfast Cookies

Adapted from Ellie Krieger

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 T wheat germ
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 T unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
3 T granulated sugar
1 egg
1/4 cup applesauce
1 tsp. vanilla extract
1 cup rolled oats
1/2 cup dried cranberries/cherries/raisins (any chopped, dried fruit will work)
1/3 cup chopped, toasted walnuts


Position rack in center of oven and preheat to 350 degrees F.


Whisk flours, wheat germ, baking soda, cinnamon, nutmeg and salt in a medium bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high, scraping the sides, until the sugars dissolve and the mixture lightens in color (approx. 1 minute). Add the egg, applesauce and vanilla and mix an additional 30 seconds. Slowly add the flour mixture and mix until just incorporated. Add oats, dried fruit and walnuts and mix until combined. The dough will be slightly sticky and less cohesive than traditional cookie dough.


Line a half sheet pan or large cookie sheet with parchment paper. Spoon 3 to 4 table spoons of batter per cookie onto the sheet leaving about 3 inches between cookies. With wet hands, press down on each cookie with your palm to flatten it to about 1/4 inch. Bake for approximately 12 minutes, until fragrant but still soft. Remove from oven, allow to cool slightly then transfer to a wire rack to cool completely.

Welcome

I'm so glad you're here!  I'm looking forward to making lots of yummy treats this year and sharing them with you.
~jenny
Photo Credit: Jenny Downing