chocolate

Apricot Scones

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Scones are one of those things that feel intimidating and fancy, but really shouldn’t. They come together quite easily and are pretty versatile.

In a large bowl, combine 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/4 cup sugar, 1 teaspoon cardamom, 1 teaspoon cinnamon and 1/2 cup cubed cold salted butter. Mix together with your hands until it looks like coarse crumbs. Fold in a heaping 1/2 cup diced dried apricots (I used half regular dried apricots, and half chocolate covered dried apricots we had in the pantry) and 3/4 semi-sweet chocolate chips.

In a separate bowl, whisk together one egg and 2/3 cup heavy whipping cream. Add to dry ingredients, stirring to combine. Knead lightly approximately 30 seconds, until everything comes together. If it feels too wet and you’re having a hard time pulling your hands out cleanly, add a tablespoon of flour at a time until it you can shape the dough without it sticking to you much. It should look a lot like cookie dough.

Pat the dough into a ball and transfer to a parchment or silicone lined baking sheet. Flatten into a 1″ disk. Use a butter knife to carefully cut the disk into eighths. Brush with additional heavy whipping cream, then sprinkle with sugar. Cook about 17 minutes at 425.

If you prefer savory scones, omit the cardamom, cinnamon, vanilla, apricots and chocolate. Instead, half the sugar (use 2 tablespoons instead of 1/4 cup), add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1 cup grated sharp cheddar and 1/4 cup fresh chives.

 

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Pudding, Three Ways

I was only lucky enough to cook with Buzzy once, but I made sure to pay close attention when he taught me Graham’s family recipe for dessert. We made the vanilla that evening and used it to top some fresh banana slices. Graham and I make ours slightly differently, substituting vanilla almond milk in lieu of regular milk.

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Vanilla:

In a small bowl, whip together 3 egg yolks. Set aside. Stir together 2 cups milk, 3/4 cup sugar and 1/3 cup flour together over medium heat until it thickens enough to coat the back of a spoon. Cook an additional two minutes while continuously stirring. Begin to temper the whipped eggs with small spoonfuls of hot pudding mixture. When the mixture is about half pudding, half egg, return it to the pan with the remaining pudding mixture. Cook an additional minute. Remove the pan from the heat and mix in 3 tablespoons butter and 1 teaspoon vanilla. Let cool, then serve. I like to add vanilla wafers, but you can’t go wrong with some fresh banana slices.

Butterscotch:

Follow the recipe as above, using brown sugar instead of white.

Chocolate:

Follow the recipe as above, using 2 egg yolks, 2 cups of milk, 3/4 cup of sugar, 1/4 cup of flour, 1/4 cup of cocoa powder, and 1/2 teaspoon vanilla. You can skip the butter here, the pudding is so rich without it!

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