Before we get into today’s story, I wanna have a little chat over some delicious Whole Wheat Apple Almond Blueberry Cake from Stella’s Virtual Cafe! A new foodie blog! (This is the time to jump for joy.) My mother creates the content for this delightful new blog, while I take part as the website designer and almost full time photographer! So, come in, sit down, and let Stella feed you! The atmosphere is humorous and not without comfort 🙂 Go and check it out here: http://stellasvirtualcafe.wordpress.com I recommend everything.
Anywho, lets talk scones. But first, lets talk about this: http://www.youtube.com/watch?v=HVZgqsnxifM This is how I’ve been feeling after school lately. Having Pre-Calculus and Chemistry back to back is NOT FUN boys and girls. Before midterms this year, I had never experienced the so called ‘brain hurts’ that others have complained about. Well, let me tell you, I have now experienced my fair share… My brain literally HURTS. I’ll just point out that math/science aren’t exactly my strengths.
There is a cure though. Definitely scientifically proven. Firstly, we calm down the brain. It’s called sitting still, staring at the TV, and not taking in any information whatsoever, for 30 minutes at least. NOT looking up university programs…bad Emma. Do you feel the pain receding? Lovely! Now time for recovery! Post pain. You know it’s arrived when your head stops hurting and all you want to do is eat crackers and watch youtube videos, while covered in an excessive amount of fuzzy things. Feeling better? Fantastic. You know when you go to the dentist, but when you come home you feel like you’ve just climbed Mount Everest? You never would have thought lying down in a chair and getting your teeth brushed could be so exhausting. We have now reached that stage of recovery.
Stage 2 ALWAYS begins with toasted hazelnuts, otherwise known as the best damn smell in the entire universe. You could just stop here you know, and sit in front of the oven, still armed with an oven-mit, clenching the tray and savouring the hot hazelnuts, but why not go further? Why not completely recover by making Toasted Hazelnut Scones with Maple Glaze? We all know your tastebuds could benefit with a little bit of sweetness to counteract the salt of that entire box of Triscuits you ate…
These scones came out of The Dalia Bakery Cookbook. I wish to visit this bakery at it’s home in Seattle one day, because if you took a look at this book, sweet Jesus you’d be salivating up a storm. Triple Coconut Cream pie and grilled cheese with tomato soup ON THE SAME MENU?!! I honestly don’t think it could be more perfect.
These scones are more of an old fashioned version, very biscotti like, and aren’t extremely fond of rising. (Due to the lack of egg, and small amount of baking powder). So don’t freak out over their shortness! We love them.
They will be perfect for this weekends Thanksgiving breakfast! Unless you aren’t true north strong and free, aka Canadian, they’ll still be a fantastic breakfast.
TOASTED HAZELNUT SCONES WITH MAPLE GLAZE– from the Dahlia Bakery Cookbook
- 1/2 cup whole wheat flour
- 3/4 cup plus 2 TB all purpose flour
- 2 TB brown sugar
- 1 tsp baking powder
- 1/2 cup cold butter (if using unsalted, add 1/4 tsp salt), cut into small pieces
- 1/2 heaped cup hazelnuts, toasted and finely chopped
- 1/2 cup cold buttermilk
- 1 tsp vanilla
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, whisk together flours, sugar and baking powder. Cut in butter using a pastry blender, until butter resembles coarse crumbs. Stir in hazelnuts.
Combine buttermilk and vanilla in a small bowl. Gradually stir it into the flour mixture until the dough just comes together into a soft and slightly moist dough. Turn onto a lightly floured mixture and knead until dough coheres, but do not over knead.
Pat into a circle, about 1 inch thick and cut into 6 equal triangles.
Bake for 20-25 minutes until golden and cooked through. Transfer to wire rack and cool 15-20 minutes, then make the glaze.
- 2 TB melted butter
- 1/3 cup powdered sugar, sifted
- 2 TB maple syrup
- 1/4 tsp vanilla
- tiny pinch of salt
- 2 TB heavy cream
In a small whisk together powdered sugar, butter, maple syrup, vanilla and salt until smooth. Whisk in heavy cream last. Drizzle over slightly warm scones using a spoon.