Carrot Cake with Cream Cheese Glaze and Candied Carrots
Who needs layers? Keep things simple with a bundt cake for Easter!
So, scones, it turns out, are a lot like biscuits. You make them in the same way you make biscuits. They end up with large chunks of butter, much like biscuits. And they are awesome breakfast food. Like biscuits.
These scones are the product of my Saturday morning 9 a.m. baking habit that’s been happening lately. I know 9 a.m. doesn’t sound early, but there were times in my life where it was REALLY hard to be up and productive at 9 a.m. Those times have passed, thankfully, and I am now usually out the door at just past 7 to hit the gym before work. And on Saturdays, instead I bake.
Here’s what you need to make some amazing scones. This recipe was adapted from The Joy of Baking.
Put all of the dry ingredients (except the chips and fruit) into a mixing bowl and stir briefly to combine. Cut your stick of cold butter into about 1/2-inch cubes with a knife, and then drop into the flour mixture and cut in with a pastry cutter or a fork – you want there to be little granules of butter coated with flour – a coarse crumb texture. Then stir in the chocolate and fruit chunks.
Add the vanilla and milk to the mixture and stir just to combine – and no more! These are not supposed to be very glutenous.
Form into a ball, and then use two layers of plastic wrap to flatten the dough into a 1 1/2-inch disk – probably it will be 10 inches in diameter. Then use a pizza cutter and cut like a pizza into six triangles.
Transfer to a baking sheet with some kind of nonstick implement (silpat, parchment paper) and bake for 15 minutes at 400 degrees. Allow to cool and set up for a few minutes before serving.