16 January 2012

BAKERY/Bageri: Danish Winter Scones

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This new recipe is my personal homage to my Danish baking heritage and was featured as an advent post as part of the 24 Days of December. It borrows the wonderful rich flavors of my great-grandmother from Skjold’s crisp ‘brunkager’ recipe and is re-invented as a modern moist ‘julescone’ Christmas scone that is equally delicious on any winter day.

INGREDIENTS
  • 2 1/4 c Unbleached Pastry Flour or Unbleached All-Purpose Flour
  • 1/3 c Light brown sugar (lightly packed)
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Ground cinnamon
  • ¼ tsp Nutmeg, fresh ground
  • ¼ tsp Cloves, fresh ground
  • 1/8 tsp Ground Cardamom or (1) one pod cardamom, seed crushed and pod discarded
  • ½ tsp Salt
  • 1 tsp Fine Lemon Zest (about 1/2 lemon)
  • 1 tsp Fine Orange Zest (about 1/2 orange)
  • 6 oz Unsalted Butter (1-1/2 sticks), shredded cold and kept in freezer until use.
  • 4 1/2 oz Candied Ginger*, finely chopped into 1/8-inch pieces to equal 2/3 cup
  • 3/4c Sliced Almonds, chopped
  • 3/4c Heavy Cream or Buttermilk
  • 1/3c Unsulphured Mild Molasses
  • 1 tsp Vanilla Bourbon Extract
*Substitute 1 teaspoon of ground ginger, if you do not have any candied ginger. Mix in with other spices.
TOPPING OPTION 01…before baking: Pearl Sugar + Nuts
  • Brush cream/buttermilk on scones
  • Place sliced nuts on top (no overlap)
  • Sprinkle with sugar!
TOPPING OPTION 02…after baking: Maple Glaze

  • ½ c sifted confectioners’ sugar
  • Tbsp. real maple syrup
  • 1-2 tsp cream or milk
METHOD
1:  Adjust the oven rack to the middle position and preheat the oven to 400F degrees. Lightly grease (2) 8-½” or 10” round cake pans with baking spray or butter.
2:  In a large bowl, whisk together flour, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda.
Add zests and mix.
Add butter and mix until it resembles a fine coarse meal or crumbs.
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3: In a separate bowl, mix together the buttermilk/cream and molasses.
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4: Transfer the flour mixture to a large bowl and stir in the candied ginger.
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Make a well in the center and pour in the molasses cream mixture.
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Using one hand, draw in the dry ingredients and nuts, mixing until just combined. Don’t over-mix.
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5: Transfer to a lightly floured surface and knead dough gently four or five times. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.
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Divide dough in half with pastry cutter and reshape into two smaller balls.  IMG_3932IMG_3933
Lightly flatten the dough and transfer to the greased cake round. Using a pastry cutter, slice the dough in half / quarter / eighths from one side to the other.
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6: Top with OPTION 01 now, if desired. Otherwise, bake as directed after dividing dough as shown above.
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Bake for 16-20 minutes, until the surface cracks, center test is clean and are slightly browned.
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OPTION 02:
Once they are cooled, make the glaze by combining the confectioner’s sugar, maple syrup and milk/cream.
Kitchen Tip: Sift confectioner’s sugar through a fine sieve for uniform grain before adding cream.
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Add cream until you get an icing consistency which can be drizzled over the scones and sprinkle with sliced almonds.
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You now have two delicious batches of scones to enjoy!
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Store in an airtight container in a cool place. Only store in the refrigerator if indoor temperatures get too warm.
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Enjoy!
You can find the original post from Christmas 2011 here as Day 10 of the 24 Days of TOPLESS December.
(single page pdf)

Shown on top OPTION01 and on the bottom OPTION 02.

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