Posts Tagged ‘scones’

Oatmeal Scones with Hazelnut & Cherries

July 14th, 2013 by hafford

I’m a bit behind in sharing some of the recipes I’ve been asked for.   I hope to catch up on that this week.

hazelnutsOne of my favorite recipes (and that of many of the guests) is this scone recipe.   This is not my own invention but a variation of a recipe my friend Jan shared with me.    In my opinion hazelnuts make everything taste good!

 

 

Preheat oven to 375 degrees

  • 1   1/4 cups Quaker oats
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup 1/2 & 1/2
  • 1 large egg
  • 1  1/2 cups unbleached all-purpose flour
  • 1/3 granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 10 tablespoons cold unsalted butter cut into 1/2″ cubes
  • 1/2 cup coarsely chopped dried tart cherries
  1. Spread oats and chopped hazelnuts evenly on a baking sheet and toast until lightly browned and fragrant – about 7 minutes.  Keep an eye on this and be sure not to burn the hazelnuts.   They will brown before the oatmeal does which is ok.   Remove from oven and cool.   Raise temperature of your oven to 425 degrees.
  2. Whisk together cream and egg.  Reserve 2 tablespoons for glazing scones.
  3. In a food processor combine the flour, sugar and baking powder and pulse a few times to combine.  Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal.   Transfer this mixture to a good size mixing bowl.    Using a large rubber spatula fold in the oatmeal and nut mixture.  Add the cherries.
  4. Fold in the liquid ingredients until large clumps form.   using your hand mix the dough a few more times until a large ball is formed.
  5. Dust your clean work surface with a little flour and then gently pat the mixture until a 7″ circle until it’s about 1″ thick.  Using a sharp knife cut into 8 wedges.  Line a sheet pan with parchment and place wedge 2″ apart.  Brush each wedge with the reserve liquid and sprinkle with a little sugar.    Place sheet pan with scones in freezer for about 10 minutes.
  6. Bake until golden brown and delicious – about 12 – 14 minutes.  Let them cool for about 20 minutes before serving.

This recipe doubles easily.  Uncooked wedges can be wrapped and frozen for 2 weeks.   If you plan to freeze the uncooked wedges don’t glaze or sugar them until your ready to cook (you can use 1/2 & 1/2)   Cook them frozen and increase the cooking time by a few minutes.

As always write all call me with questions, especially if the recipe didn’t come out as planned!

Michael

 

 

 

 

 

Saint Patrick’s Day Special

March 2nd, 2012 by hafford

Saint Patrick’s Day is a cultural and religious holiday meant to commemorate and celebrate the patron saint of Ireland and the arrival of Christianity in Ireland.   On a day that seems like everyone is Irish we celebrate St. Patrick’s by church services, wearing green, or sharing a beer (or two!) with good friends.

Here at the Scranton Seahorse Inn we’ll celebrate with food and drink.    Stay with us St. Patrick’s Day weekend (Friday or Saturday)and enjoy some homemade traditional irish fare.  Special room rates will include a full dinner with your choices of corned beef and cabbage,  beef and Guinness stew, Irish soda bread, and of course a helping Guinness and Irish Whiskey.  For dessert we’ll have our house made Guinness Ice Cream.    A traditional Irish breakfast will be served in the morning.  

Once you are done with dinner there are several Irish pubs here on the shoreline where you can continue to celebrate the day.    To help send you on your way we’ll provide you with a special pub crawl map  and a card for shoreline taxi.

Room rates are inclusive of dinner and breakfast and start at $225 per night.   Please call the inn at 203.245.0550

Rum Raisin Scones

July 23rd, 2011 by hafford

I call this grown up scones because the raisins are soaked in dark rum before cooking.    The longer the raisins soak in the rum the more intense the flavor gets.    The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready.  The recipe below is enough for 12 scones. 

 Ingredients:

  •  1/2 cup raisins
  • 1/2 dark rum (I use Meyers)
  • 1 3/4 cups all purpose flour
  • 1 tablespoon + 1/2 teaspoon baking powder
  • 1/4 granulated sugar
  • 1/2 kosher salt
  • 6 tablespoons chilled unsalted butter cut into small pieces
  • 3/4 cup heavy cream + 2 tablespoons to brush the scones with
  • 1 – 2 tablespoons demerara sugar

Place the raisins in a small saucepan and cover with water.   Bring to a boil then strain.   Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.     

In your mixing bowl whisk together the flour, baking powder, granulated sugar, and salt.  Toss in the cut up butter and place the bowl in the freezer for 10 minutes.   Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes). 

Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.   With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.   Using your hands, knead the mixure in the bowl until the dough comes together completely.

Turn the dough out to a lightly floured surface and roll it into a 7-inch round – about 3/4 inch thick.   Using a sharp knife cut in 12 equals wedges – like a pie.    The wedges will look small but they will spread and rise in the oven!

Place the pieces on your baking sheet at least 1/2 inch apart.  Cover with plastic wrap and freee for 15 minutes. 

Preheat your over to 375.   Brush the scones with heavy cream and spinkle with the Demerara sugar.  Bake the scone for 20 minutes turning the baking sheet halfway through.   Transfer to a wire rack to cool.  Serve warm.