Nutmeg Scented Scones Recipe Epicuriouscom Food

SCONES

Steps:

• Preheat the oven to 400°F. Using a food processor if you have one, whiz together the flour, baking powder, salt, butter, and sugar until the mixture resembles fine bread crumbs. (Otherwise, sift the flour, salt, and baking powder into a mixing bowl, rub in the butter with your fingers, then stir in the sugar.)
• In a separate bowl, beat together the egg, vanilla, and cream, then add to the flour mixture and bring together with your hands to form a soft dough.
• Turn the dough out onto a floured surface and knead very briefly, for 10 seconds or so, to make it a little smoother. Now, using a little more flour, pat or gently roll out to a thickness of about 1 1/2 inches.
• Using a 2 1/2-inch biscuit cutter (or a larger one, if you like), cut out about 8 disks of dough - pressing the cutter straight down, rather than twisting it, as this gives the scones a better chance of rising straight up.
• Lay the disks on a lightly greased baking sheet, brush the tops with milk, and bake for about 15 minutes, or a little longer if the scones are large. To check that they are cooked, insert a wooden toothpick into the middle; it should come out clean.
• Transfer to a wire rack to cool for a few minutes, then serve warm.

NUTMEG-SCENTED SCONES

Steps:

• Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
• Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)

TREACLE SCONES

Steps:

• Preheat oven to 425°F. Sift flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg and salt into large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and pour into dry ingredients. Mix dough until just blended.
• Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch-diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to touch, about 20 minutes. Serve scones hot.

ORANGE SCENTED SCONES

Steps:

• Preheat oven to 450°F.
• Combine flours, sugar, salt, baking powder, baking soda, and zest in a medium bowl. Cut in cold butter.
• In a small bowl, combine buttermilk, 1 egg, 1 egg yolk, and vanilla.
• Form a well in the dry ingredients, add wet ingredients. Combine, but do NOT overmix.
• Form into a 6x9" rectangle, cut in half lengthwise and thirds widthwise, cut each square in half diagonally. Place on baking sheet (preferably lined with a silicone mat or parchment).
• Beat remaining egg white with 1 tsp water. Brush egg wash on scones, dust with coarse sugar if desired.
• Bake about 12 minutes or until golden brown.
• Freeze leftovers immediately.

SCONES

Steps:

• Preheat oven to 400 degrees F.
• Cut butter into little pieces in large bowl.
• With pastry blender, mix flour, sugar, and baking powder into butter.
• Using fork, quickly and gently stir in milk and yogurt just until dough clings together.
• Turn dough onto a floured surface (dough will be STICKY!).
• Gently knead in currants, taking care not to overwork dough.
• Halve dough and pat each half into a 6-inch circle.
• Cut each circle into 8 wedges.
• Place wegdes on a floured baking sheet, making sure they do not touch.
• In a small bowl, beat together the egg yolk and water.
• Brush mixture over wedges.
• Bake in 400 F oven for 18 to 20 minutes, or until the tops are golden.

APPLE TARTLETS WITH NUTMEG SCENTED ORANGE CUSTARD

Steps:

• Nutmeg Scented Orange Custard: In small pan, scald milk, remove from heat, set aside.
• Over double broiler beat egg yolks and sugar until thick. Add milk in slowly. Cook over simmering water, whisking constantly for 10 minutes.
• Remove from heat and add vanilla, orange rind and nutmeg. Place a piece of plastic wrap over custard to prevent a skin from forming, cool and chill. Custard may be served warm or cold.
• Apple Tartlet: Preheat oven to 425 degrees. Place thinly sliced apples in small bowl and toss with lemon juice and 2 tsps sugar.
• On lightly floured board lay out the puff pastry. Cut out 4 circles 5" in diameter. Sprinkle the baking sheet with water and place the pastry circles on sheet.
• Brush the circles with butter and sprinkle with the remaining 1 tsp sugar. Place the apples over the circle in a pinwheel type pattern, remembering to leave a 1/4" border of uncovered pastry all around. Drizzle remaining butter over the apples.
• Bake the tarts for 10 minutes.
• Spoon custard sauce onto dessert plate and place a warm tart in the center, spoon a tsp of sauce over apple tart as well.

OATMEAL NUTMEG SCONES

Steps:

• Position oven rack in the center of oven; preheat oven to 400°; line a baking sheet with parchment paper.
• In a bowl, stir egg and buttermilk together.
• In another bowl, whisk flour, oats, sugar, baking powder, baking soda, salt, and nutmeg together.
• Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
• Quickly, working with your fingers or pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly (you will have pea-size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between-that is just right).
• Pour the egg/buttermilk mixture over the dry ingredient; stir with a fork just until the dough, which will be wet and sticky, comes together; don't overmix.
• Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula 8-10 times.
• Turn the dough out onto a lightly floured work surface and divide it in half.
• Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter; cut it into 6 wedges and place on baking sheet.
• Bake for 20-22 minutes, or until their tops are golden and firmish.
• Transfer to a rack; cool for 10 minutes before serving.
• **These scones are bumpy, lumpy, and handmade looking.

PEACH NUTMEG SCONES

Steps:

• Preheat oven to 375°.
• In a bowl, sift the flour, salt, sugar, nutmeg, and baking powder together.
• Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender.
• In another bowl, mix the eggs, yogurt, and almond extract.
• Stir this into the dry ingredients; add the peaches and stir just until mixed; this is a very sticky dough.
• Liberally flour the counter and your hands; put the dough on the counter and pat it into a 6 x 9 inch rectangle about 1 inch thick.
• Cut the rectangle into 6 pieces and cut each small rectangle in half, forming two triangles.
• Place the scones on a well-greased cookie sheet.
• Brush with melted butter and sprinkle with sugar.
• Bake for 20 minutes, or until nicely browned and a cake tester comes out clean.

NUTMEG-SCENTED GERANIUM JELLY

Steps:

• Boil the apple juice and geranium leaves for 2 minutes in an 8 quart saucepan. Strain. Let the mixture cool overnight. you can do this step several days ahead and refrigerate the mixture until needed.
• Combine the juice mixture, sugar, and lemon juice in an 8 quart saucepan. Boil, stirring frequently, over high heat for 5 minutes.
• Add the pectin. Return the mixture to a boil, timing it for exactly 1 minute.
• Remove the pan from the heat. Skim off any form. Add the grated nutmeg.
• Add a drop or two of all-natural green food coloring, if using.
• Pour the jelly into clean, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean, add lids, and tighten rings.
• Process in a boiling-water bath for 5 minutes. Adjust for altitude, if necessary.
• Let the jars cool, check the seal, label, and then store them for about a week so the flavors can mingle.
• *Note: Always make sure plants have not been sprayed with insecticides. If you are growing the plant yourself and you don't want bugs to eat it, spray it with a solution of 1/2 cup rubbing alcohol to 2 cups water.

PINE NUT CARDAMOM SCONES

Steps:

• In a bowl whisk together the milk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, the baking soda, the cardamom, the cinnamon, the nutmeg, and the zest and blend in the butter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and with a 2 1/2-inch fluted cutter cut it into rounds. On an ungreased baking sheet press the remaining pine nuts lightly into the scones, brush the scones with the egg wash, and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.