Whether you pronounce them ‘s-con’ or ‘s-cone,’ these cakey morsels work well as both sweet and savory dishes. In its most basic form, a scone is a baked quick bread that is usually eaten for breakfast or tea. Since its earliest known origin, the scone has taken on many forms, all the way to what we know today in sophisticated sweet and savory gourmet versions.
The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.
Shortcakes look similar to scones but are softer and lighter. Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. Shortcakes also have cream in the dough, to add a further layer of indulgence.
Today’s blog recipe for ‘nectarine sconecakes’ is the best of both worlds, part scone .. part shortcake!
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Nectarine 'Sconecakes"
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Instructions
Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine nectarines, lemon juice & 2 tsp sugar. Let stand for 15 minutes.
In a large bowl, whisk together flour, baking powder, salt & 1/4 cup sugar. Using a pastry blender or food processor, cut in butter until mixture forms small pieces.
Stir in heavy cream (reserving a small portion to brush on top), then fold in nectarine mixture. Turn dough onto the middle of the parchment lined baking sheet. Pat dough into an 8 1/2-inch round.
Brush with reserved heavy whipping cream then sprinkle with coarse sugar.
Bake 20-25 minutes or until golden & tests done with a toothpick. Let cool on a wire rack. Slice into 12 wedges & serve.
Recipe Notes
• Alternately you can use a 2 ½-inch cookie cutter & cut out 8 rounds instead of making wedges.
Is it a crostata or a galette? There’re actually two different names for the same thing. A galette and a crostata are essentially the same type of dessert (one comes from France and one comes from Italy). Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling.
When it comes to pastries and cakes, the French have given the world more techniques, recipes and methods than anyone else. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory.
Blackberries are sometimes forgotten, unlike their more popular cousins’ strawberries and blueberries. Even if you don’t love them raw, baked blackberries are something special.
Blackberries are cherished for their enticing flavor, nutritional value, and versatility in recipes. Whether enjoyed as a fresh snack or incorporated into mouthwatering dishes, blackberries remain a beloved fruit that connects us to a rich tapestry of history and nature.
Today I’m making a blackberry cheesecake galette. The combination of buttery pastry and juicy, plump blackberries with cream cheese is simply heavenly.
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Blackberry Cheesecake Galette
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Votes: 1
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Instructions
Pastry
In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
In a small bowl, combine 1 Tbsp sugar with 1 Tbsp cornstarch. Sprinkle over blackberries with a squeeze of lime juice. Set aside.
In a medium bowl, beat softened cream cheese with whole egg & egg white until light & fluffy. Beat in 7 Tbsp sugar, zest, vanilla & a pinch of salt.
Assembly
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Remove pastry from refrigerator. On a large sheet of parchment paper, roll out pastry dough into a 12-inch circle. Spread cream cheese mixture evenly over dough, leaving a 1 1/2-inch border. Spoon the blackberry mixture over cream cheese, leaving any excess juice in bowl. Gently fold outside edges of pastry over, pleating to hold filling in. Brush with egg wash & sprinkle with coarse sugar.
Bake 45 minutes or until filling bubbles up & crust is golden. test with knife to see that the cream cheese is set. Cool for at least 20 minutes on a wire rack before serving.
Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.
The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.
Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.
But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.
These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.
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Pomegranate Apple Cobbler
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Votes: 1
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Instructions
Apples
In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.
Biscuit Dough
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In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.
