Recipe #27: Parsley Chive Scones

Recipe #27: Parsley Chive Scones

Posted by Unknown

This is by far my favorite scone recipe I have made from this book. Who knew I would like the savory scone over the sweet ones? This also smelled up the house with the most amazing aromas. I decided to make this recipe because I thought it would the perfect treat to bring to a cheese making party. My friends attended a class where they learned how to make blue cheese and fresh mozzarella and we were invited to finish the mozzarella process as well as be the taste testers.

Scone recipes are truly very simple to throw together. I would say the biggest challenge is just cutting them into equal sized wedges. I am getting better at it but it definitely takes practice. These turned out the best out of all the scone recipes in terms of flakiness. There were beautiful layers showcasing the chives and parlsey along with lemon zest and black pepper sprinkled throughout.

The cheese party was a success! It was so fun to finish the mozzarella process and taste the blue cheese they had made. They inspired me to take a class and learn the cheese making process. We then took the cheese and made homemade pizza's which was so fun! Pizza is one of my top five favorite foods; I would eat it everyday if there were no consequences.

Everyone enjoyed the scones, or atleast they told me they did to my face. They make a great pairing to eggs in the morning or with any type of meat at dinner.

To top off the cheese making party my girlfriend, Angela, surprised me with an early birthday cake from the Dahlia Bakery! Guess which kind? Ofcourse it was the Coconut Cream Pie, DELISH!

For full recipe see page 86 in the Dahlia Bakery Cookbook 

Recipe #23: Toasted Hazelnut Whole Wheat Scones with Maple(less) Glaze

Recipe #23: Toasted Hazelnut Whole Wheat Scones with Maple(less) Glaze

Posted by Unknown

My new favorite thing to bake are scones. They are so easy and fun to mix up and they are just so good for breakfast, lunch, dinner, or dessert. I was most excited about drizzling the glaze over the scone and savoring every bite when fresh out of the oven.

The recipe was easy to follow and the dough came along easily enough. Popped them into the oven and ended up baking about 5 minutes passed the max cooking time specified. I waited patiently and let them cool and worked on the glaze.

The glaze is not for the calorie conscious. It consists of butter, powdered sugar, heavy cream and pure maple syrup. OMG. I made the glaze and then had to taste it so consumed a pretty generous spoonful of the stuff. Yummy. I spooned the glaze over the scone and it dripped over the sides onto the parchment paper and then I enjoyed every single morsel.

And then this happened... I started cleaning up the kitchen and there sitting on the counter was the measured out maple syrup. I FORGOT TO ADD IT! But it was too late to mix up a new batch since I had already completed the scones so lesson learned. I can't even imagine what the glaze will taste like next time because they were still so darn good.

For full recipe see page 83 in the Dahlia Bakery Cookbook.

Recipe #21: Cherry Almond Scones

Recipe #21: Cherry Almond Scones

Posted by Unknown

For some reason I always thought scones were hard to make but not so much. This recipe was really straight forward and although they list a bench knife as optional equipment I think it should be required. It really is helpful when you roll the dough out into a disc and then you cut into 8 wedges. The bench knife makes a really nice clean cut and if it has inch measurements on it then all the better - that way you can make sure the disc is 9 inches wide and approx. 1 inch high.

I cooked the scones almost 10 minutes longer then the recipe called for. I expected to see some sort of browning happen but it never did and I didn't want to take the chance of them drying out. In the end I would have kept them in just a tad longer.

They turned out beautiful. I love how you can see the layers of dough, almonds, and cherries AND they were not dry at all. I am so used to scones at coffee shops that are super dry which is why my husband typically never eats scones until he tried these. The recipe yields 8 scones and within 24 hours we only have 3 left so.... since my 9 month old can't eat them yet that means we have been eating these at record pace.

The best way to serve these in my opinion is breaking off a piece and spreading a nice layer of jam over them. The added sweetness along with the texture of the jam is such a good compliment. Beware though: you won't stop at just one bite.

Dog pictured: Coco or Coco Chanel as I like to call her. All rights reserved to KK and Iniko Basilio.

For full recipe see page 81 in the Dahlia Bakery Cookbook