The Rolling Scones: Vanilla Walnut Edition

Scones are a traditional breakfast food in our family. Easter, Memorial day, Birthdays, Christmas, Wimbledon, my parents will find any excuse to bake some yummy treats in the morning. And since scones taste almost as good the next day as they do fresh from the oven, they're perfect when you bake enough to last the rest of the week. We tried a new recipe recently, and to be honest I'm sold on this protein-packed variation.

Now don't be afraid to turn on your ovens, pour a cuppa tea or coffee, and take your breakfast out on your patio for a truly original breakfast experience.

Vanilla Walnut Scones

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, diced
1/3 cup heavy whipping cream + little extra for brushing
1 egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon maple extract (We had none on hand, so I used walnut extract)
1 cup walnuts, toasted and chopped

Preheat oven to 425 degrees F. and line a cookie sheet with parchment paper.

In a bowl whisk together, the flour, baking powder, and salt making sure they are well combined.

Using a pastry blender cut the butter into the dry ingredients until you have you have a fine crumb texture.

In case you don't know what a pastry blender is...

Add the remaining ingredients into the bowl and stir until the dough comes together.

There are two ways to shape the scones, in wedges or in round, homestyle biscuit-like mounds (think of the typical Bisquick strawberry shortcakes). While the biscuits are more rustic, I prefer the triangular wedges because they are easier to store in our square Tupperware containers. To shape them, roll the dough into the shape of a disc about 8-9 inches in diameter, then slice it into 8 wedges.

Place the wedges onto the lined cookie sheet, lightly brush the scones with the extra heavy cream and sprinkle the tops liberally with sugar. (As you can see in the pictures, I prefer sugar in the raw on top of my scones. It adds extra texture to an already aesthetically pleasing countenance. However, if you don't happen to keep this natural brown sugar on hand, use whatever you have.)

Bake about 10-12 minutes or until golden brown. Serve them warm or let them cool on a wire rack and store. Pop them in the toaster to reheat and crispetize them!

Optional: Top with raspberry jam and a dollop of whipped cream. My mom prefers lemon curd and clotted cream. Deeeelicious!

Guinness and Bailey’s Irish Cream Cupcakes

Yield: 24 cupcakes

Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Apple Cider Cupcakes with spiked buttercream icing

Apple Cider Cupcakes
7 tablespoons butter, room temperature
¾ cup light brown sugar
1 egg
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1¼ cups flour
1 cup apple cider

Make the cupcakes:
Heat an oven to 350° F.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, about 3 minutes.

Add the egg, baking powder, baking soda, and salt, and mix well to combine, about 1 minute.

Add the flour in 3 batches and the cider in 2 batches, alternating between the two and starting and ending with the flour.

Pour the batter into lined muffin pans; fill the cups about ¾ full. Bake for 20-22 minutes; a toothpick should come out clean. Let the cupcakes cool completely before frosting.

Apple Cider Rum Buttercream Icing
1/2 cup butter
2 teaspoons dark rum
1/2 pound confectioner’s sugar (about 2 cups)
2-4 tablespoons apple cider (or enough to achieve spreadable consistency).

Cream butter with electric standing mixer. Add rum. Add sugar gradually, about 1/2 cup at a time, letting each addition combine with butter before adding more. Scrape the sides and bottom of the bowl between additions. When all of the sugar has been added, the icing will be quite dry. Drizzle in apple cider until icing achieves a spreadable consistency. If you accidentally add too much cider, you can save the icing by adding more sugar to counteract the liquid. The icing will taste only vaguely of apples. If you want more apple flavor, substitute cider for all or part of the rum.

Lemon cupcake with Raspberry swirl Preserves and Lemon Buttercream Frosting

Once I figure out how to ice them so they look pretty, I'll add a picture for you to drool over.

Cupcake Ingredients

1 Lemon Supreme cake mix
3 Tablespoons of Lemon Zest
1 1/3 cup of milk
1/2 cup of Butter or Margarine
3 large Eggs
1 tsp. pure lemon extract
1/3 cup seedless Raspberry Preserves

Frosting Ingredients
1/2 cup soft butter
1/2 cup Vegetable Shortening
2 Tbl. Lemon Juice(+ extra if needed)
2 tsp. lemon zest
4 cups Confectioner’s Sugar (sifted)

Instructions
Preheat oven to 325 degrees. (Use baking cup in cupcake pan. Beat butter about 30 seconds in large mixing bowl, add add ingredients. Beat on medium speed for about 2 minutes. Pour batter in baking cups 2/3 full. Take pastry bag with a small round tip and pipe raspberry preservative in batter in swirl pattern. Bake for about 20 minutes. Cake is done when toothpick inserted in center comes out clean. Allow to cool for 15 minutes in pan. Cool completely before frosting.

Frosting

In a large bowl mix butter and shortening with electric mixer til fluffy. Add lemon juice and zest, beat well, gradually add sugar. If the icing is dry after all the sugar has been mixed in , add additional juice and beat until light and fluffy.

Pipe frosting on cupcakes using a pastry bag and garnish with a Raspberry.