sweets for every tooth.

Thursday, December 9, 2010

For your morning coffee.

Top Chef All Stars was breakfast-themed tonight.  Joe Jonas was also on.  Interesting.  For some reason their breakfast included gnocchi and gazpacho, so I'll be making those sometime soon because they looked fantastic and made me a little depressed that my late night snack whilst watching was a simple toasted english muffin.  Probably eat those two for lunch and dinner instead of breakfast, but you never know.  I'm not opposed to leftovers at 8am.  But for now, here's a more common breakfast food.  The Scone.  Adapted from Alton Brown's recipe.

Here's what you'll need:

2 Cups Flour
4 teaspoons Baking Powder
1/4 teaspoon Salt
1/3 Cup Sugar
4 Tablespoons Unsalted Butter
2 Tablespoons Shortening
3/4 Cup Cream
1 Egg, beaten
1 Cup Dried Cranberries (substitute other dried fruits as you like)

1 Egg Yolk
4 Tablespoons Raw Sugar (use granulated if you don't have raw)

1. Preheat oven to 375 Degrees Fahrenheit.

2. In a large bowl, combine flour, baking powder, salt and sugar and mix well.  Cut in butter and shortening.

3. In a separate bowl, add cream to beaten egg.  Add to dry ingredients and mix well.  Stir in cranberries.

4. Roll out dough on floured surface.  Slice into 8-12 triangle-shaped pieces.  Brush top of each scone with egg yolk and sprinkle with raw sugar.  Place scones an inch apart on baking sheet and bake at 375 for 15 minutes or until edges are brown.

Step 5 - wake up, brew yourself a fresh pot of coffee, and eat a scone.  Good morning!

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