Ma’amoul Mad bil Tamer

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Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below.

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Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). When butter is clarified (i.e. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. That’s why it’s so commonly used in Arabic sweets.

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This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. It goes without saying that the higher the quality the dates the better the end result.

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Clarified butter – Instructions from Serious Eats
You can clarify any quantity of butter for future use. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Store any leftovers in the fridge.

Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease.

Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Date Filling
600g high quality soft medjool dates, pitted, peeled and white interior skin removed
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb
50g (2 Tbsp) clarified butter samneh, room temperature

Semolina Dough
340g (2 cups) coarse semolina flour (Smeed)
160g (1 cup) fine semolina flour (Farkha)
30g (2 Tbsp) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
210g (1 cup) clarified butter samneh, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water (1/4 cup and 1 tablespoon)
Icing sugar (optional)

Make the date filling:
Mix the cleaned dates, rose water, orange blossom water, ground mahleb and clarified butter with your hands until a homogeneous paste is formed. Cover date paste with plastic wrap and set aside until later use.

Make the semolina dough:
In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours.

After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour.

Preheat oven to 360°F (180°C). Brush a 9″x13″ rectangular baking pan or glass pyrex dish with clarified butter. Divide the semolina dough in half and cover the other half to prevent it from drying out. Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. Repeat the same process with the date paste and the second half of the semolina dough.

Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Bake for 35 minutes, or until the top is golden and the edges are a light brown.

Take out the pan from the oven and let cool completely (preferably overnight). Dust the pieces of ma’amoul with icing sugar only before serving. Store in an air tight container up to a month or freeze up to 3 months.

Coconut Mastic Macaroons

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I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again, until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls and baking (that was definitely a first!). It resulted in macaroons that are delicately crunchy on the outside and incredibly moist and chewy on the inside.

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What I love about this recipe is that it’s very adaptable, and you can adjust it based on your favorite tastes. Naturally, I made a couple of tweaks to Claire Ptak’s original recipe and added in freshly ground mastic to the batter. The refreshing smell the mastic paired with coconut is my favorite combination of all time! You can get really creative with this by adding a piece of almond in the center, dipping half of the cookies in dark chocolate, mixing in chopped dried fruits, or just bake them plain!

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Recipe adapted from Violet Bakery Cookbook
Makes 20 tablespoon sized macaroons

4 large egg whites
200g (1 cup) granulated sugar
1 tbsp honey
200g (1+1/3 cups) unsweetened shredded coconut
¼ tsp kosher salt
½ tsp vanilla extract
¼ tsp ground mastic (about 4 pea sized mastic resins)

1. Preheat the oven to 355°F/180°C. Line a baking sheet with two parchment papers (to prevent the bottom of the macaroons from burning).
2. Grind the mastic resins in a spice grinder or a mortar and pestle with a pinch of granulated sugar. Measure all the ingredients into a medium heavy-bottomed pan and place over medium low-heat, stirring constantly. As the mixture warms up, reduce the heat to low and stir until the mixture dries out and holds together into a cohesive mass. Let the mixture cool down before proceeding with the next steps (it will be easier to shape the macaroons).
3. Using a tablespoon, scoop individual portions of the mixture on to the lined baking sheet, leaving enough space between each one so they have room to expand.
4. Bake for 16-18 minutes until the macaroons are puffed and golden. Cool completely on the baking sheet before serving or storing. They will keep well for one week in an airtight container, or frozen up to a month.

Ma’amoul Bil Tamer (Semolina Date Cookies)

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For as long as I can remember, all the women in my family have made these Ma’amoul cookies for the Christmas and Easter holidays. They would all gather together at my grandma or mom’s home to bake the cookies while drinking fenjan ahweh (Arabic Coffee), gossiping about family members, and passionately discussing current events. It literally took them all day to make roughly roughly 3-4 kg (7-8 pounds) of Ma’amoul which are then distributed among different families.

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Ma’amoul are extremely popular in Lebanon, and they’re typically filled with date paste, ground pistachios, walnuts, or almonds. Each flavor has its own shape and geometric design: Dates (Tamer) are typically round, pistachios (Festok) or walnuts (Joz) are domed, almonds (Loz) are crescent. The dough is incredibly soft and crumbly with a toothy semolina crunch that’s flavored with mahleb (more about this spice here), orange blossom water, and rose water.

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There are a lot of good recipes of Ma’amoul in cookbooks and online that call for other ingredients or techniques, but that’s my family’s version and it’s the most valuable one. This recipe produces more than a sweet snack or a delicious treat, it connects me to my roots, brings up memories, offers comfort and nourishes me way beyond its nutritional value. It’s been passed on and tweaked across generations of women in my family who spent countless of hours in the kitchen together working on their skills and creating experiences. Knowing that – not only instills a gratifying sense of wonder and excitement – but also drives me to keep our tradition alive by baking.

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Recipe: – Yields roughly 40 cookies

Dough:
• 400g farina (smeed – coarse flour)
• 200g semolina flour (farkha – fine flour)
• 300g unsalted butter, melted and warm
• 1 tablespoon vegetable oil
• 1¼ tsp mahleb powder
• 60ml (1/4 cup) orange blossom water, warm
• 60ml (1/4 cup) rose water, warm
• 3 tsp orange blossom water, warm
• 3 tsp rose water, warm

Date Filling:
• 800g high quality, soft medjool dates pitted and white interior skin removed
• 100g unsalted butter
• 1 tsp orange blossom water
• 1 tsp rose water

Day 1: Prepare the dough
In a large bowl mix the farina flour, semolina flour, and mahleb powder. Gradually add the warm butter and vegetable oil and mix with your hands. Gently rub the mixture with the palm of your hands for about 5 minutes until it’s no longer lumpy. Cover in plastic wrap and let it sit in a warm place overnight.

Day 2: Make the date filling and bake the cookies
1. After removing the pits of the dates and cleaning them, place them in a medium saucepan with the butter over medium heat. Stir for 20 minutes until a date paste is formed.
2. Let it cool down for a few minutes then transfer to a food processor and add the rose and orange blossom water. Pulse a few times until homogeneous.
3. Using a tablespoon, form roughly 40 balls, place on a large plate or baking sheet and cover with a damp kitchen towel to prevent them from drying out.
4. Uncover the dough from Day 1, add the 1/4 cup of each rose and orange blossom water, and knead with your hands for about 2 minutes until it comes together – Don’t worry if it’s still crumbly at this point.
5. Divide the dough into three even portions and cover with a damp towel. Take out one portion and add 1 teaspoon of each rose and orange blossom water and knead on a clean surface until it becomes a smooth and silky dough.
6. To make the cookies: Prepare 2-3 large baking sheets and line with parchment paper. Scoop 1 tablespoon of the semolina dough, roll into a ball and flatten with the palms of your hands. Place a date ball in the middle, bring the edges of the dough together and roll again into a ball then flatten to form a short cylinder. Using a wooden spoon, poke a hole in the middle of the cookie. Smooth the edges and use a decorative pinch or fork to create a design. Place the cookie on the baking sheet. Repeat this step until all the cookies are molded then repeat step five with the rest 2/3 of the dough.
7. Pre-heat oven to 350°F (180°C). Place the baking sheets in the oven and bake for 30 minutes, rotating halfway, until lightly golden around the edges. Let cool completely before serving.

Notes:
• Serving suggestion: dust the ma’amoul with powdered sugar before serving.
• Ma’amoul cookies will keep unrefrigerated in an airtight container for one month or frozen up to 4 months.

Pistachio Baklava

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The intense smell of melted butter began to swirl in my tiny apartment. I peeked into the oven to assure that the little diamond shaped baklava pieces were nicely bronzed and crisp. I knew it was time to take them out. Placing the pan on the stove, I quickly reached for the cold rose flower and orange blossom sugar syrup and poured it slowly between the cracks of the baklavas. As soon as the syrup hit the crisp phyllo dough, a satisfyingly loud sizzle took me aback. I marveled at the bubbly golden surface that looked insanely delicious and wondered how I’m going to get through the next couple of hours waiting for them to cool down. I sprinkled some leftover crushed pistachio nuts on the glazed pastries and immediately started taking pictures on my phone to send to my family in Beirut.

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A few minutes later, my mom inundated me with questions “Is the phyllo dough crunchy? Are they too sweet? Do they taste like REAL baklavas?” I could tell from her voice that she was filled with skepticism about the idea of baking Lebanese baklava at home. But let me assure you that these delectable pastries tick all the criteria of a really good baklava: browned buttery crackly top, thick middle layer of lightly sweetened ground nuts, and chewy bottom with just the right amount of sugar syrup oozing out with each bite. I’m not comparing its taste to the best Lebanese sweet shops who have decades of experience in baking these delicacies, but these come pretty close. It’s a worthwhile weekend baking project that will surely impress people and put a beaming smile on your face.

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Recipe adapted from Wandering Spice

Ingredients:
Sugar Syrup
400g (2 cups) granulated sugar
240ml (1 cup) filtered water
1 tbsp lemon juice
½ tsp rose flower water
½ tsp orange blossom water

Nut Filling
450g (3 cups) high quality whole shelled unsalted raw pistachios
¼ tsp ground cinnamon
¼ tsp rose flower water
4 tbsp sugar syrup
240 ml (1 cup) clarified butter (recipe below)

Clarified Butter
226g (2 sticks, 1 cup) unsalted butter, cubed

Decoration
2 tbsp. ground pistachios

Directions:

1. Remove phyllo dough from the fridge and thaw according to package instructions.

2. Prepare the syrup: place sugar and water in a small saucepan and bring to a boil. Allow the syrup to boil for 3 minutes without stirring. Add the lemon juice and continue boiling for 10 minutes until it reaches a light, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the rose flower and orange blossom water. Set aside to cool down completely and store in fridge (this step can be made a couple of days in advance).

3. Place the pistachios and cinnamon in a food processor and pulse until coarsely ground. Slowly pour 4 tbsp. of sugar syrup and the additional ¼ tsp of rose flower water into the mixture. Continue pulsing until the pistachios are finely ground. Reserve 2 tbsp. for decoration.

4. To clarify the butter: Line a sieve with paper towel and place over a bowl. Melt the cubed butter in a saucepan over medium heat until it begins to foam. Using a spoon, skim the foam from the top and discard. Remove the pan from the heat and pour the melted butter into the lined sieve. Leave at room temperature.

5. Preheat the oven to 160°C (320°F) and line the bottom of a 9″x13″ (23cm x 33cm) baking dish with baking paper – I used a glass pyrex.

6. Unroll the phyllo dough and cut the stack of dough (20 sheets) in half to fit the size of your baking dish (40 sheets total). Place a clean, damp cloth on top to keep them from drying out.

7. Generously butter the bottom and sides of the lined pan with clarified butter. Lay one sheet of phyllo in the pan and brush clarified butter onto it. Add a second sheet of phyllo and brush with butter. Continue stacking and brushing sheets until you have 20 sheets on the bottom of the pan.

8. Pour the ground pistachio mixture on top of the phyllo stack, and spread out evenly throughout the pan.

9. Repeat the buttering and layering process with 20 more sheets on top of the nut mixture. Once done, refrigerate for 10 minutes to allow the butter to firm up and hold its shape.

10. Using a sharp knife, carefully slice the raw baklava into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (or, just cut crosswise to make rectangles).

11. Bake for 50-55 minutes, or until the tops of the baklava have puffed and are golden brown.

12. Pour the cold syrup between the cracks of the baklava diamonds – it will sizzle. Sprinkle the chopped pistachios on top. Set aside to cool and serve at room temperature. Store covered in a container at room temperature for up to 1 week.

Linzer Cookies with Chestnut Paste and Black Raspberry Jam

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Nothing beats a delectable cookie that’s buttery, crumbly, and not too sweet with a hot cup of tea. Linzer cookies tick off all these boxes and more, they’re my absolute favorite to eat in the morning, the afternoon, and occasionally late at night before going to bed (don’t judge me).

While these Austrian Linzer cookies are traditionally made around Christmas time, the heart cut out shape makes me think of Valentine’s day. Besides, they look so gorgeous that you would want to share them with your loved ones or on social media – they’re seriously instagrammable! They do take some time to cut out, bake and assemble but the delight on people’s faces makes it all very worthwhile.

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I also love how versatile they are; The dough is made by combining flour, ground hazelnuts, sugar, eggs, spices. After baking the dough cutouts, I filled them with a thin spread of chestnut paste and black raspberry jam then topped it all off with powdered sugar. You can use almonds instead of hazelnuts and any type of filling such as nut butter, chocolate paste, jams, as well as fruit curds. Since I had chestnut paste leftovers from the previous chocolate roll recipe, I decided to add a thin layer into the cookie sandwich – you can also leave it out completely.

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The baked cookies are very crisp once baked, but they become much tender the next day especially after filling them with jam and storing them in an air tight container.

Recipe adapted from Epicurious ~ makes about 30 cookies 2.25″ (5.7cm)

Ingredients:
Cookies
160g (5 oz) whole raw hazelnuts
25g (2 tbps) light brown sugar

320g (2¼ cups) all-purpose flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

226g (2 sticks) butter, softened to room temperature
100g (1/2 cup) powdered sugar
1 large egg, at room temperature
1 tsp vanilla extract

Extra powdered sugar for sifting
Black Raspberry Jam (I used Beth’s Farm Kitchen Jam)

Chestnut Paste (optional)
150g chestnut paste – recipe in link
10g powdered sugar
1 tsp vanilla extract
1 tsp brandy or rum

Directions:
1. Preheat oven to 350°F (180°C) and toast raw hazelnuts on a baking sheet until fragrant and skins begin to loosen about 8 minutes. Take the nuts out of the oven and rub in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature.

2. After cooling, place roasted hazelnuts and light brown sugar in a food processor and pulse until nuts are finely ground.

3. Whisk together hazelnut meal, all-purpose flour, baking powder, cinnamon and salt in a small bowl.

4. Using a paddle attachment in a stand mixer, beat together softened butter and powdered sugar at medium-high speed until pale and fluffy, about 3 minutes. Reduce mixer speed to low and gradually add the hazelnut mixture until just combined. Beat in the egg and vanilla extract until dough comes together. Divide into two equal disks, cover with plastic wrap and refrigerate for at least 1 hour.

5. Preheat oven to 350°F (180°C) and adjust racks to upper-middle and lower-middle positions. Line two large baking sheets with parchment paper.

6. Place one disk between large sheets of wax paper, roll out to 1/8 inch thickness and freeze for 10 minutes. (I found it easier to work with the a really cold dough). Use a linzer cookie cutter to cut out the solid shapes – these will be the bottoms of each cookie – and carefully transfer them to one of the prepared baking sheets. Gather the scraps, roll out the dough, and repeat to make more solid cookies and transfer to second prepared baking sheet. If the dough becomes too soft to roll out, chill until firm.

7. Freeze the cookie sheets for 10-15 minutes before baking to ensure that the cookies keep their shape.

8. Bake cookies until golden, about 10-12 minutes, rotating sheets halfway through. Transfer baking sheets to wire racks and allow to cool for 3 minutes. Using a metal spatula, transfer cookies directly to wire racks.

9. When baking sheets have cooled, repeat Steps 6 through 8 with the remaining portion of dough, this time using the cookie cutter with a punched-out center.

11. Once the cookies have fully cooled, sift the extra powdered sugar over the cookies the punched-out centers.

12. Make the chestnut paste by mixing it with the sugar, vanilla and brandy until combined. Spread the solid bottom cookies with a thin layer of chestnut paste and about ½ tsp of jam. Place the cut-out cookies on top to complete the sandwich cookies.

13. Store cookies layered between sheets of wax paper in an airtight container for a week. They can also be frozen for up to a month.

 

Strawberry Rhubarb Hand Pies

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I recently read a quote by Salvador Dali that said: “Have no fear of perfection – you’ll never reach it.” That really struck me and made me think about how important is it to forgive yourself when trying to achieve perfection since nothing is perfect and we are all just a work in progress.

We shouldn’t expect too much of ourselves, and our standards in perfection are not set in stone: they’re different from one individual to another, constantly changing over the years. Perfection is out there – it inspires and guides us towards a journey full of experiences that help us improve ourselves while recognizing our flaws. Just know that it will always be out of reach.

Strawberry Rhubarb Hand Pies | Brownie Box

Strawberry Rhubarb Hand Pies | Brownie Box

I was hesitant about posting these handmade strawberry rhubarb hand pie pictures because they’re not “perfect” by my standards. Some of of the pies are barely sealed others are oozing out the filling but they tasted really good. It’s all about that tender, flaky crust that puffs up into beautiful layers.

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I’ve always been fascinated by rhubarb and I love using these tall red celery looking stalks in baked goods. The ratio of crust in these hand pies is much higher that the filling so you’ll definitely get more crust in each bite especially considering that rhubarb shrinks a lot when baking, much more than strawberries. Just don’t try to overstuff the pies because you’ll end up with messy and runny pies like mine, but hey– there’s always beauty in imperfection.

Recipe adapted from Hint of Vanilla – makes about 12-15 hand pies

Pie Dough:

Ingredients:

For Pastry:
430g all-purpose flour
3g kosher salt
15g granulated sugar
230g unsalted butter, cold, cut into 1/2-inch pieces
250mL cold water
62g cider vinegar
100g ice

For Filling:
200g fresh rhubarb, cut into 1/2-inch pieces
300g strawberries
80g light brown sugar
12g cornstarch
1 tsp ground cinnamon
½ tsp kosher salt
1 large egg

For Assembly:
1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

Directions:
1. Stir the flour, sugar, and salt in a large bowl. Add the butter pieces and cut the butter into the flour mixture using a pastry cutter. Work quickly until mostly pea-sized pieces of butter remain.
2. Combine the water, cider vinegar, and ice in a large measuring cup. Sprinkle two tablespoons of the ice water mixture over the flour mixture, and mix with a bench scraper until fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
3. Divide the dough into two flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
4. Prepare the filling by combining the rhubarb, strawberries, sugar, cornstarch, cinnamon, and salt in a large bowl, toss to combine then stir in egg. Place in the fridge.
5. Preheat oven to 425°F (220°C)
6. Generously flour your work surface. Place one chilled, unwrapped dough on the flour, keeping the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/4 inch thick. Cut dough into six 4″x5″ rectangles. Gather dough scraps, and shape into rectangles as well. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.
7. Line a baking sheet with parchment paper. Lay rectangles on parchment lined baking sheet. Lightly beat egg with milk for egg wash in a small bowl.
8. Brush edges of rectangles with wash, place 1-2 tbsp. filling in center of each rectangle. Fold one short side of dough over the other, encasing the filling. Crimp edges using a fork. Transfer pies to parchment paper-lined baking sheets and chill 20 minutes.
9. Brush with egg wash, and sprinkle with raw sugar. Cut slits with a knife or prick tops with a fork.
10. Repeat with other disc of dough and remaining filling.
11. Place baking sheet in oven and bake until pies are golden, about 30-35 minutes; let cool on wire rack before serving.

Blueberry Lemon Scones

Blueberry-Scones

Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center.

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They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot of work (which is a good thing if you’re trying to impress your friends).

I’ve had my share of failed scone recipes: too chewy, cakey, dry, or crumbly.  And I learned that the method of making scones is important because it affects their texture. So here are a couple of things to keep in mind when making these:

  • All your ingredients should remain cold. No exception! Butter cubes have to be freezing!
  • Whatever you do, do not overwork the butter. Kneading softens the butter and converts the protein in the flour to gluten, which results in chewy scones. So work fast and handle the dough as little as possible.
  • Place the tray of scones in the refrigerator before baking to ensure that they remain cold. Cold dough in high oven temperature result in flaky tender scones!


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Blueberry-Scones3Pair them with fruit jam, clotted cream, or whipped ricotta honey spread… my weakness.

Lemon Blueberry Scones (adapted from Pastry Affair)

Ingredients:
2 cups (240g) all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Zest of 2 small lemons
Pinch of salt
8 tbsp. (113g, 1 stick) butter, cold and cubed
60 ml (½ cup) heavy whipping cream
1 large egg, cold
1 cup frozen blueberries (or freeze fresh blueberries to hold their shape while baking)

3 tbsp. melted butter
1/3 cup turbinado sugar
2 tsp. cinnamon

Directions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter (or two knifes), cut in the butter until mixture resembles coarse sand.
3. In a small bowl, whisk together the heavy whipping cream and egg then pour into flour mixture.
4. Mix until it just comes together as a dough.
5. Transfer dough to a work surface covered in parchment paper and form into a shallow rectangle (about 1”/2.5 cm thick) using your hands.
6. Press ½ cup of blueberries into the dough.
7. Using the parchment paper, fold the dough in half along the long side. Shape again into a rectangle and press remaining blueberries into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on baking sheet lined with parchment paper and brush tops with melted butter. Lightly sprinkle with cinnamon turbinado mixture.
10. Place tray in the fridge for 15 minutes.
11. Bake for 25 minutes or until golden brown. Serve warm.