More Scones

Ginger/Nut Simple Scones

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

2 teaspoons ground ginger

2 teaspoons cinnamon

Dash nutmeg

8 Tbsp butter, salted    

1/2 cup vanilla yogurt

1/4 cup molasses 

 1  eggs    

1/2 cup crystal sugar 

1 cup pecan pieces

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda, salt and spices.. Add 1/2 cup of pecans to flour mixture. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk yogurt, molasses and egg until smooth. Using a fork, stir egg mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Press in remaining pecans on top. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

Simple Scone Recipe (the new favorite)

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

8 Tbsp butter, salted    

1/2 cup sour cream   

 1  eggs    

1/2 cup crystal sugar 

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda and salt. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

Sausage Balls

I have been a bit dissatisfied with sausage balls lately. I think they are a really great party food but they often seem kind of tough like hard little knots. I've always used the traditional Bisquick recipe but decided it was time to improve upon them. I am pretty pleased with the result.

SAUSAGE BALLS
3 c. flour
3 t. baking powder
1 t. baking soda
1 t. salt
1 lb. raw ground sausage
2 c. grated cheddar cheese
3/4 c. buttermilk
1 stick melted butter

Sift together dry ingredients. By hand mix in sausage and cheese until crumbly. Add buttermilk until all dry ingredients are moist. Roll into balls and place on greased baking sheet. Brush on melted butter. Bake at 400 for about 20 minutes or until browned.
Freezes well.
Makes about 24.

Coffee Cake

ORANGE-WALNUT COFFEE CAKE
Anne Stovall brought this to Brunch at house church and I looooooooved it!

Pillsbury Grands Flaky layers biscuits (1 16.3 oz. can)
1/2 c. walnuts
1/3 cup granulated sugar
1 T. grated orange peel
2 T. butter, melted
1/2 c. confectioners' sugar
1 1/2 ounces cream cheese, softened
1 T. orange juice, or more as necessary

Preheat oven to 375. Grease a 9 inch round cake pan. Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. In a small bowl, combine the walnuts, granulated sugar, and orange peel, and mix well. Brush the butter over the tops of the biscuits and prinke with the walnut mixture. Bake for 20 minutes or until golden brown. Meanwhile, in a small bowl combine the confectioners' sugar, cream cheese and enough orange juice for desired drizzling consistency. Blend until smooth, then drizzle over the warm coffee cake. Let cool 10 minutes. Serve warm
Serves 8.