Cranberry-Pecan Cream Scones for Breakfast on Valentine’s Day

Cranberry-Pecan Cream Scones

I HEART Scones.

14522976049_4dec4aafe1_b

Flickr Photo Credit: Gianna Xalkiadaki

I LOVE Scones. They are so easy and quick to make. Scones are versatile. You start with a basic recipe and the flavor additions are endless. Today, scones are made with cranberries and pecans. I adapted a recipe from America’s Test Kitchen. Saw the recipe on a blog by Linda called, How to Cook a Wolf. Check out her fabulous photos.

Using a tart and flan ring is my new method for shaping scones. I use the 8 inch ring to have a more uniform thickness to the scones. However, using the flan ring is optional.

cranberry-pecan cream scones

~     ~     ~     ~     ~ 

CRANBERRY-PECAN CREAM SCONES recipe

cranberry-pecan cream scones

Recipe by America’s Test Kitchen
Adapted by Carmen Ortiz of Baking is my Zen

Makes 8

INGREDIENTS:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup cranberries, chopped in small pieces
Pinch of flour, to coat chopped cranberries
½ cup pecans, roasted and chopped
1 cup heavy cream

TOPPING:
Cream or milk, for brushing scones before baking
Turbinado sugar, for topping scones before baking

PREHEAT OVEN to 425 degrees Fahrenheit.
EQUIPMENT PREP:
OPTIONAL: Flan Ring: Set aside parchment paper (about 12×15) for placing and forming dough. Use flan ring to shape the dough.

Set aside a parchment-lined or ungreased baking sheet. Used for baking scones.

FOOD PREP:
Chop cranberries. (I sprinkle a pinch of flour on chopped cranberries). Mix. Set aside.
Heat pecans in skillet for about 6-8 minutes over low heat. Remove from heat. Cool. Chop pecans. Set aside.
Cut butter into small cubes. Put in fridge until ready to use.
Keep heavy cream in fridge until you are ready to use it.

DIRECTIONS: (MAKE DOUGH USING A PASTRY CUTTER)

1 MIX DRY INGREDIENTS: To large bowl, add flour, baking powder, sugar, and salt. Mix.

2 ADD CUBES OF BUTTER: Add cubes of butter. Cut butter into dough using pastry cutter until mixture resembles coarse meal, with a few slightly larger butter lumps.

3 ADD ADDITIONS: In medium bowl, combine chopped cranberries and chopped pecans. Add to flour/butter mixture. Gently combine using a spatula.

4 ADD COLD HEAVY CREAM: Add in cold heavy cream. Using a rubber spatula, combine until dough begins to form.

5 FORM DOUGH: Transfer dough and all dry, floury bits to parchment paper on countertop. Knead dough by hand. Do this just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Don’t overwork the dough. The bits of butter is the secret to tender scones. Form dough into a disk.
[Note: I use a flan ring to form the disk. The flan ring is placed on parchment paper. The dough is put in the ring and leveled out using the parchment paper. Try not to touch the dough too much with warm hands. After shaping, remove ring.]

6 CUT SCONES into 8 wedges.

7 CHILL SCONES: Place dough in freezer for 15 minutes. [Or, cover in plastic. Place in fridge overnight.]

8 BAKING SHEET: On parchment-lined or ungreased baking sheet, place scones.

9 BRUSH HEAVY CREAM or milk onto scones.

10 SPRINKLE TURBINADO SUGAR on scones.

11 BAKE at 425 degrees Fahrenheit until scone tops are light brown, 12 to 15 minutes.

12 COOL on wire rack.

13 SERVE warm or at room temperature.

~     ~     ~     ~     ~     ~     ~

PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN.

Cranberry-Pecan Cream Scones
Adapted recipe by America’s Test Kitchen

Cranberry Pecan Cream Scones by Baking is my Zen-

PREHEAT OVEN to 425 degrees Fahrenheit.

EQUIPMENT PREP:
OPTIONAL: Flan Ring: Set aside parchment paper (about 12×15) for placing and forming dough. Use flan ring to shape the dough.

Set aside a parchment-lined or ungreased baking sheet. Used for baking scones.

FOOD PREP:
Chop cranberries. (I sprinkle a pinch of flour on chopped cranberries). Mix. Set aside.

chopped cranberries
Heat pecans in skillet for about 6-8 minutes over low heat. Remove from heat. Cool.

roast pecans

Chop pecans. Set aside.

chopped pecans

Cut butter into small cubes. Put in fridge until ready to use.

chilled cubes of butter
Keep heavy cream in fridge until you are ready to use it.

heavy cream

DIRECTIONS: (MAKE DOUGH USING A PASTRY CUTTER)

1 MIX DRY INGREDIENTS: To large bowl, add flour, baking powder, sugar, and salt. Mix.

dry ingredients

2 ADD CUBES OF BUTTER: Add cubes of butter. Cut butter into dough using pastry cutter until mixture resembles coarse meal, with a few slightly larger butter lumps.

add butter to dry ingred-use pastry cutter

3 ADD ADDITIONS: In medium bowl, combine chopped cranberries and chopped pecans.

chopped cranberries and pecans

Add to flour/butter mixture. Gently combine using a spatula.

add additions to flour

mix

4 ADD COLD HEAVY CREAM: Add in cold heavy cream.

add cream

Using a rubber spatula, combine until dough begins to form.

mix gently

5 FORM DOUGH: Transfer dough and all dry, floury bits to parchment paper on countertop. Knead dough by hand. Do this just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Do not overwork the dough. The bits of butter is the secret to tender scones. Form dough into a disk.

mixed dough
[Note: I use a flan ring to form the disk. The flan ring is placed on parchment paper. The dough is put in the ring and leveled out using the parchment paper. Try not to touch the dough too much with warm hands.After shaping, remove ring.]

scone dough in ring

scone dough ready to cut

ready to cut

6 CUT SCONES into 8 wedges.

cut scones

7 CHILL SCONES: Place dough in freezer for 15 minutes. [Or, cover in plastic. Place in fridge overnight.]

8 BAKING SHEET: On parchment-lined or ungreased baking sheet, place scones.

9 BRUSH HEAVY CREAM or milk onto scones.

brush with heavy cream

10 SPRINKLE TURBINADO SUGAR on scones.

sprinkle raw sugar on top

11 BAKE at 425 degrees Fahrenheit until scone tops are light brown, 12 to 15 minutes. 

bake

12 COOL on wire rack.

cool scones

13 SERVE warm or at room temperature.

Enjoy your breakfast with your loved one, your family and friends.

cranberry-pecan cream scones

I’ve been creating music videos since 2014 using windows live movie maker. This month’s song selection is, Little Things by One Direction.

I want to extend a heartfelt THANK YOU to all the flickr photographers who shared their photos in the music video.

Enjoy my music video,

Little Things by One Direction.

~     ~     ~     ~     ~

Love and Peace,

Eclair_031-PSR

Photo Credit: Nicolas Knepper

~ Carmen
Baking is my Zen
…sweet nibbles for the soul

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts, Quick Breads/Muffins | Tagged , , , , , , , , , , , , , , , , ,

Happy 6th Blogiversary to Baking is my Zen! and a Lemony Madeleines Recipe

Lemony Madeleines

Baking is my Zen celebrates its 6th Blogiversary today ~ January 31, 2015

Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, its been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015

So, what’s my focus this year in baking?

French Desserts.
Bread Baking.
Pizza.

I had taken a recreational French Baking Course at the International Culinary Center (formerly called, The French Culinary Institute) in New York City a few years ago.

I fell in love with french pastry. Since taking this course, I have not baked many french desserts. So, I will be baking more french desserts this year.

Will use my textbook from class, The Fundamental Techniques Of Classic Pastry Arts as a guide in selecting which french desserts to bake throughout the year.

The Fundamental Techniques Of Classic Pastry Arts

Speaking about life’s simple pleasures…that would have to be baking homemade bread. I love, love, love bread. Baking homemade bread brings me lots of happiness. Seeing the formation of a yeast dough transform to a loaf of bread is exhilarating. It’s magical.

Another food on my radar to accomplish…PIZZA.
Pizza is one of my favorite foods. My goal is to make pizza just as good as my neighborhood pizzeria. I have been testing different dough recipes. Still searching for ‘THE ONE,’ go-to dough recipe. Homemade pizza…there’s nothing better! I’ll be posting savory recipes on my savory blog,
sometimes SAVORY.

Lemony Madeleines

Lemony Madeleines ~

A french dessert classic. These are small sponge cakes.

Lemony Madeleines -

I had made Madeleines from the Bouchon Bakery Cookbook in the past. I will be trying different Madeleine recipes this year with different flavor profiles.

The recipe I had posted today is from, Laura Vitale in the Kitchen. She has a myriad of recipes on YouTube. I had tried a few of her recipes, with much success. You’ll probably see more of her recipes this year on my blogs, with my adaptations. Laura Vitale now has a cooking show on the Cooking Channel called, SIMPLY LAURA with Laura Vitale.

Now, onto baking Madeleines…

LEMONY MADELEINES

By Laura Vitale
Adapted by Carmen Ortiz of Baking is my Zen

~Lemony Madeleines

Makes About 16

INGREDIENTS:

1 stick unsalted butter

2 large eggs
1/2 cup white sugar
1 teaspoon honey

1 teaspoon vanilla extract
zest of one lemon

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

softened butter, for brushing madeleine pans (about 3-4 tablespoons)
flour, for dusting buttered pans

confectioners sugar, for sprinkling on Madeleines, (optional)

DIRECTIONS:

DAY 1:
1) MELT BUTTER: Heat the butter in pan until completely melted, stirring occasionally. Heat the butter until it is lightly browned. Immediately remove pan from stove once the brown color is achieved. Pour browned butter in a bowl to cool.
2) CREAM EGGS AND SUGAR: In the bowl of a standing mixer fitted with a whisk attachment, cream eggs and sugar for 3-4 minutes on high speed or until the mixture thickens and develops a light pale color.
3) HONEY: Add honey to egg mixture. Mix.
4) VANILLA AND LEMON ZEST: Add vanilla and lemon zest to egg mixture. Mix.
5) SIFT DRY INGREDIENTS: Sift flour, salt and baking powder.Mix dry ingredients.
6) COMBINE WET AND DRY INGREDIENTS: With mixer on low speed, add one third of the sifted flour into the egg batter. When incorporated, add some more flour, mixing gently. Add final amount of flour, mixing gently.
7) STREAM MELTED BUTTER INTO BATTER: With mixer on slow speed, slowly stream in the melted butter. Mix until incorporated. DO NOT OVERMIX. Finish by folding batter gently with a spatula.
8) CHILL OVERNIGHT: Transfer batter to a bowl. Cover and chill overnight.

DAY 2:
9) PREHEAT OVEN: Preheat oven to 350 degrees Fahrenheit.
10) BRUSH PANS WITH SOFTENED BUTTER/FLOUR PANS: Brush two madeleine pans with softened butter. Chill for about 2 minutes. Brush pans again with butter. Sift flour over the pans. Tap off excess flour. Chill flour/buttered pans in freezer for about 10 minutes.
11) ADD BATTER TO PANS: Spoon a small amount of batter into each pan shell. Fills approximately 16 shells.
12) BAKE: Bake Madeleines for 12 minutes or until lightly golden and brown around the edges. NOTE: DO NOT OPEN OVEN DOOR until Madeleines are baked.
13) COOL: Cool little cakes for about two minutes in the pan, then invert them on a cooling rack to finish cooling.
14) SERVING SUGGESTION: Serve the cakes plain or sprinkle with confectioners sugar if desired.

PHOTO RECIPE TUTORIAL
BY CARMEN ORTIZ of BAKING IS MY ZEN

LEMONY MADELEINES

Lemony Madeleines

DIRECTIONS:

DAY 1:
MELT BUTTER: Heat the butter in pan until completely melted, stirring occasionally. Heat the butter until it is lightly browned. Immediately remove pan from stove once the brown color is achieved. Pour browned butter in a bowl to cool.

Preparing Lemony Madeleines (1)

Preparing Lemony Madeleines (2)

Preparing Lemony Madeleines (3)

CREAM EGGS AND SUGAR: In the bowl of a standing mixer fitted with a whisk attachment, cream eggs and sugar for 3-4 minutes on high speed or until the mixture thickens and develops a light pale color.

Preparing Lemony Madeleines (4)

Preparing Lemony Madeleines (5)
HONEY: Add honey to egg mixture. Mix.

Preparing Lemony Madeleines (6)
VANILLA AND LEMON ZEST: Add vanilla and lemon zest to egg mixture. Mix.

Preparing Lemony Madeleines (7)

Preparing Lemony Madeleines (8)Preparing Lemony Madeleines (9)
SIFT DRY INGREDIENTS: Sift flour, salt and baking powder.Mix dry ingredients.

Preparing Lemony Madeleines (10)

Preparing Lemony Madeleines (11)
COMBINE WET AND DRY INGREDIENTS: With mixer on low speed, add one third of the sifted flour into the egg batter. When incorporated, add some more flour, mixing gently. Add final amount of flour, mixing gently.

Preparing Lemony Madeleines (12)Preparing Lemony Madeleines (13)

Preparing Lemony Madeleines (14)

STREAM MELTED BUTTER INTO BATTER: With mixer on slow speed, slowly stream in the melted butter. Mix until incorporated. DO NOT OVERMIX.Finish by folding batter gently with a spatula.

Preparing Lemony Madeleines (15)

Preparing Lemony Madeleines (16)

Preparing Lemony Madeleines (17)

CHILL OVERNIGHT: Transfer batter to a bowl. Cover and chill overnight.

Preparing Lemony Madeleines (18)

DAY 2:
PREHEAT OVEN: Preheat oven to 350 degrees Fahrenheit.

BRUSH PANS WITH SOFTENED BUTTER/FLOUR PANS: Brush two madeleine pans with softened butter. Chill for about 2 minutes. Brush pans again with butter. Sift flour over the pans. Tap off excess flour. Chill flour/buttered pans in freezer for about 10 minutes.

Baking Lemony Madeleines (1)Baking Lemony Madeleines (2)Baking Lemony Madeleines (3)Baking Lemony Madeleines (4)
ADD BATTER TO PANS: Spoon a small amount of batter into each pan shell. Fills approximately 16 shells.

Baking Lemony Madeleines (5)

Baking Lemony Madeleines (6)

BAKE: Bake Madeleines for 12 minutes or until lightly golden and brown around the edges. NOTE: DO NOT OPEN OVEN DOOR until Madeleines are baked.

Baking Lemony Madeleines (7)
COOL: Cool little cakes for about two minutes in the pan, then invert them on a cooling rack to finish cooling.

Baking Lemony Madeleines (8)Lemony Madeleines
SERVING SUGGESTION: Serve the cakes plain or sprinkle with confectioners sugar if desired.

Baking Lemony Madeleines (9)

Lemony Madeleines~ cross-section

Enjoy your Madeleines ~

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Blogiversaries, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts, French Desserts | Tagged , , , , , , , , , , ,