Thursday, February 13, 2014

Sunday Snacks & Chai Scones

Other Sunday (but not made on a Sunday) snacks!


My friend said it tasted like a yummy, sweet, apple frittata, which sounds gross, but is actually an accurate description!


Bacon-wrapped cocktail weiners
I tried to go for a spicy-sweet combo by sprinkling brown sugar and cayenne pepper on the bottom of the pan, but neither flavor really came through.
I'd like to keep experimenting though!

Made, but not pictured:

I also forgot to take pictures of the chai scones I made, but I wanted to include the recipe because they were goooood.

Chai has lots of warm, wintery flavors.  Fresh scones are warm and comforting.  It's a match made in carb heaven.

Chai Scones
adapted from "Maple Blueberry Scones" by Joy the Baker


Ingredients:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 ounces cold unsalted butter, cubed
1 large egg
2 tablespoons maple syrup - if your tea is unsweetened, you want to add 1-2 tablespoons more syrup
3/4 cup cold chai tea (if using dried tea, brew it according to directions, and cool in refrigerator)
Cinnamon-sugar mix, for topping

Method:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper, or grease with a light coating.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Add the butter cubes and mix into the flour.  I use my fingers to crumble the butter into the flour, until the mixture resembles coarse sand, with some larger, pea-sized chunks scattered throughout.  In a separate small bowl, whisk together egg, maple syrup and tea.  Add liquid mixture to flour mixture all at once and combine lightly with a spatula until dough comes together.

Cover a clean counter with a light layer of flour.  Place dough on counter and roll out to about 3/4 inch thickness (I always eyeball it).  Sprinkle cinnamon-sugar mixture onto rolled dough and press in lightly with fingertips.  Use a glass with a 3 inch diameter to cut out scones.  You can mix and re-roll the scraps to make more scones, but do not use scraps more than once.  Bake for 15-18 minutes or until golden brown.  Scones can also be frozen and baked frozen - just increase baking time by a minute or two.

3 comments:

  1. The apple dish is really tempting me...

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  2. Try tossing the wieners in a mix of seasoning & a bit of butter first, then wrap in bacon and bake. That's how I do bacon wrapped sweet potato, and you really taste the flavor.

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  3. Note to self: do not read Charlotte's blog when hungry.

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