Don’t worry! I haven’t lost my mind. I know scones and fries don’t go together. I made the fries a few weeks ago but have been playing with my recipe to get the perfect crunch and sizzle in each fry. If you’re into that Paleo nutritional recipe, scroll to the bottom! I made scones today because I’ve bend dying to try them. They were way easier than I expected.
Oh-my-oh-my-oh-my-Oh-MY. I take back everything I ever said about scones. Tart, sweet, fluffy and slightly crunchy from the sugar topping, these bad boys will please anyone within grabbing range.
This recipe came from Amy’s Cookbook, remember her recipe for Blondies I posted in December?? I haven’t been baking lately, but the nasty, wet rain simply called for a baking day. The only bad thing that came out of today’s recipe was my photography. I simply couldn’t make my lighting look natural. So, I hope you still think the scones look scrumptious. I PROMISE they are!
A few things before making the scones:
- I used a dried fruit mix of strawberries, blueberries and cherries. It was fantastic.
- Be sure to carefully read baking instructions, you could easily burn the bottoms if you’re not paying attention.
- What do you think about swapping dried fruit for chocolate chips next time? I think I’ll try it!
- And, what do you think about using flavored coffee creamer instead of heavy cream? I think I’ll try that too!
3 1/2 C Unbleached All Purpose Flour
1 TBSP + 1 TSP Baking Powder
1 1/2 TSP Kosher Salt
1 Cup Light Brown Sugar
1 1/4 C Dried Cherries
2 2/3 Heavy Cream
1 Egg for egg wash
Turbinado Sugar for sprinkling on top (I used regular white sugar)
1. Position one rack in the top third of the oven, one rack in the bottom third of the oven and pre heat the oven to 400. Line 2 baking sheets with foil and spray.
2. In a large bowl, whisk together the flour, baking powder and salt. Stir in brown suer until evenly distributed, then add the dried cherries and stir again for even distribution. Make a deep well in the center of the dry ingredients and pout the cream into the well. Stir with a rubber spatula or a wooden spoon until soft dough is formed. It should be completely moistened and soft enough to form easily into a disk that will hold its shape without spreading. If the dough seems stiff, adda little more cream to soften it. (I did not have to do this, but it was a very, rainy, moisture-rich day!)
3. Divide the dough equally onto pans. Gently shape each piece into a round disk about 2 inches thick ((- seriously, take a knife and insert and measure with your fingers. They need to be thick, but not too thick.)) Using a sharp knife dipped in flour, cut the disks in half and then cut each half into 3 wedges. You should have a total of 12 wedges when you’re finished. Try to cut the wedges as evenly as possible so they’ll bake at the same rate. Arrange 6 wedges on each baking sheet, leaving as much space as possible between the pieces to allow for spreading. Remember to leave some space around the edge of the pan, too. In a small bowl, mix one egg with one TSP water to make an egg wash. Brush the top of each scone generously with egg wash and sprinkle with sugar. (I say sprinkle generously ! She says sprinkle lightly!)
4. Place one pan on each oven rack and bake for 7 minutes. Reduce the oven temperature to 350 and rotate the pans from top to bottom. Continue baking for another 10 minutes. Rotate pans from top to bottom again and continue baking for 15-20 more minutes, or until the scones are dark golden brown and firm to the touch. A toothpick inserted in the center of a scone should come out clean. The oven may be turned down to 325 if the scones are browning too quickly. Remove them from the pans to cool. Serve at room temp. Store any leftovers in an airtight container. They’re best if eaten within 2 days.
**To use cranberries instead of dried cherries, coarsely chop 2 1/2 cups whole cranberries and mix them with 1 cup light brown sugar. Let the cranberries macerate (to soften and break up) while preparing the other ingredients. Add as you would the dried cherries.
Enjoy with someone you love and a hot cup of coffee!
Okay Paleo friends. I’ve been experimenting a lot with Paleo friendly foods. Burgers in the morning – yessiree! I have not perfected the Sweet Potato Fry … but I’m close. I would like to get them a little more crunch on the outside. I think Picky Pants would even eat them that way. I have combined two different recipes to get to this point. I think I need to play with the temperature a little more to get the perfect fry, but I thought I’d go ahead and post it in hopes that you will try it and let me know how it goes!!!! They look pretty don’t they?
Sweet Potato Fries
2 – 3 Sweet potatoes cut like french fries
1 TBSP Chili Powder
1 TBSP Paprika
1/2 TBSP Cinnamon
1/2 TSP Cayenne
Black Pepper to taste
Sea Salt to taste
1/4 – 1/2 C Olive Oil
1 Egg White
1. Line a cookie sheet with foil and preheat the oven to 400. Sick the pan in the oven to warm it up before placing fries on it. I think this crisps them a bit.
2. Whisk egg white, olive oil and spices then add fries and toss gently. Make sure to coat really well!
3. Put on pan after pan is good and hot. Bake for 20 – 25 minutes or longer.
** I know a lot of you are calorie counters. I tried to add up the amount of calories in the sweet potato fries, but I don’t feel comfortable posting an estimate. I can tell you, however, a serving size of sweet potatoes is 1 cup cubed without the skin and that is about 115 calories. Yes, the olive oil significantly adds calories, but I personally don’t believe in counting good fats as calories. Just don’t eat 42 sweet potatoes for dinner with olive oil and you will be fine Remember the rule: moderation. A little fat is good for you.
Here’s a tip though: if you’re that worried about calories, use non stick olive oil spray to coat the fries instead of olive oil. It would not be my choice, but it can be done. Happy Eating!!!