Waiting to give birth? Make some scones
When you hit 38 weeks pregnant there isn't much to do except to wait. You're so exhausted you nearly have to take a break when walking from the couch to the bathroom. What does this mean? Scandal binge watching, cooking/baking, and cleaning out the bathroom cupboards.
Earlier this week, I looked at the packed hospital bag and the diaper bag and thought "why not make some scones?"
This was my first attempt at making a scone, let alone a gluten free scone, but they turned out great! I made a few changes, but here is the original recipe:
Ingredients:
2 cups all-purpose flour (*I used Bob's Red Mill all purpose baking flour to make them GF)
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted Land O Lakes Butter, cut into 1/4 inch cubes (*Any butter will do...)
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
2. In large bowl, whisk flour, baking powder, sugar, salt. Quickly cut in butter (*I used my hands). Mix until mixture resembles coarse meal. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries.
3. Transfer dough to floured countertop and knead dough by hand just until it forms a ball. Form scones by putting dough into 3/4 inch thick circle. Cut scones in even triangles. (*Makes 8).
4. Place scones on prepared baking sheet. Use pastry brush to brush scones with additional heavy cream. Bake scones for 15-18 or until scones are light brown. Cool scones on a wire cooling rack.
5. While scones are cooling, make almond glaze. In small bowl, whisk powdered sugar, heavy cream or milk. Drizzle over scones.
Earlier this week, I looked at the packed hospital bag and the diaper bag and thought "why not make some scones?"
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| Recipe from twopeasandtheirpod.com |
This was my first attempt at making a scone, let alone a gluten free scone, but they turned out great! I made a few changes, but here is the original recipe:
Ingredients:
2 cups all-purpose flour (*I used Bob's Red Mill all purpose baking flour to make them GF)
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted Land O Lakes Butter, cut into 1/4 inch cubes (*Any butter will do...)
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup raspberries
Almond glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream of milk (*I used Silk's original almond milk; 3 tablespoons was more than enough)
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
Directions:
1. Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
1 cup raspberries
Almond glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream of milk (*I used Silk's original almond milk; 3 tablespoons was more than enough)
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
Directions:
1. Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
2. In large bowl, whisk flour, baking powder, sugar, salt. Quickly cut in butter (*I used my hands). Mix until mixture resembles coarse meal. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries.
3. Transfer dough to floured countertop and knead dough by hand just until it forms a ball. Form scones by putting dough into 3/4 inch thick circle. Cut scones in even triangles. (*Makes 8).
4. Place scones on prepared baking sheet. Use pastry brush to brush scones with additional heavy cream. Bake scones for 15-18 or until scones are light brown. Cool scones on a wire cooling rack.
5. While scones are cooling, make almond glaze. In small bowl, whisk powdered sugar, heavy cream or milk. Drizzle over scones.
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