Maple Scones

It is actually Maple-Oatmeal Scones made from a recipe gotten from Food Network Magazine. The recipe is from Ina Garten, I absolutely love her dishes. Both sweet and savory.

For this particular recipe I did make some changes that worked for my pallet, with what I like and what my family loves as well. The reason being is that I make all of this for my family, hey, I need to take care of my loved ones. Plus someone has to take care of all the tastings that goes around here! Don't judge, I know you have done it too... or maybe still do.

You can enjoy some of the pictures I took and taking advantage of the holiday (Valentine's Day) I gave a special shape to my scones. Hearts and XOX's. Hope you like and enjoy some scones!

Here goes the recipe:

Maple Scones (Maple-Oatmeal Scones)

Preheat the oven to 400 degrees F.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 cup quick-cooking oats, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 1 pound cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1/2 cup pure maple syrup
• 4 extra-large eggs, lightly beaten
• 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the glaze:

• 1 1/4 cups confectioners' sugar
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract

Directions:

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into rounds or triangles (or any other shape you like) then place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Ina recommends to sprinkle some uncooked oats on the top, for garnish.

Note: When putting on the glaze make sure the scone is not too warm or the glaze will melt.
Another good recommendation I can give you is that whenever you are making a recipe read the reviews (if they are available). It always help to know what others found that works better for you in the chosen recipe. It always helps me!

Coffee Glazed Doughnuts

Ok, I know that I haven't been around for a long time. But in my defence I've been going through Radio Therapy. Yeah! it's a lame excuse, but it's a true one too. Have baked some cookies and some cupcakes just for us in the house though.

But, attention my dear testers (a.k.a -family and friends) I have been researching some recipes to play around with, make some changes and add to my list of must haves. So, be alert to new flavors and a lot of eating. I'll be posting those recipes too.

I caught my eye on a recipe the other day watching Food Network. It's from Giada De Laurentiis, a great chef in my opinion.

Enjoy a:

Coffee Glazed Doughnuts

To make the doughnut dough:

4 ounces (1 stick) unsalted butter, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest

Directions:

In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes.

Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth.

Refrigerate the dough for 15 minutes.

For the glaze:

1/4 cup whipping cream
1 tablespoon coffee liqueur
2 teaspoons espresso powder
2 cups powdered sugar
Water, as needed

Directions:

In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.

Now, it's time to fry them up:

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat.

Drop scoops (about 1 tablespoon) of the dough into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used.

When the doughnuts are cool enough to handle, dip the top halves in the glaze.

Serve immediately and enjoy each and everyone of them, I bet you can't just have one.

Note: For another twist to this recipe you can change the glaze with any flavor you like or to keep the citrus flavor going you can try substituting the coffee with some lemon juice. I'm sure you'll come up with a great glaze of your own.