Friday, February 26, 2010

The Perfect Day for Baking & Hot Cocoa


Snow day! Well, maybe for some. I might be at home, but I've been slaving away in front of my trusty MacBook much of the day watching the snow continue to fall and collect on my patio. Snowy days always conjure up visions of baking up some delicious cozy treat and pairing it with a steamy cup of hot cocoa. I made these tasty scones last weekend for a brunch with my girlfriends, but today's chilly weather had me wishing I had a few leftover to nibble on. A good book, a warm scone with a dab of raspberry butter and a cup of cocoa and I'm all set.
*scones are sitting in my grandmother's super-chic, vintage white serving dish. the black fruit bowl is from Apartment 48.

Whole Wheat Lemon-Raspberry Scones with
Raspberry Butter

makes about 18-20 scones

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
zest of 2 lemons
3/4 cup (1 1/2 sticks) unsalted butter, cut into tiny pieces
1 cup low-fat buttermilk (total oxymoron right? it's true buttermilk is LOW in fat and calories!!)
1 1/2 pints fresh raspberries (or blueberries or 1 cup fresh cranberries)

Raspberry Butter
1/4 cup (1/2 stick) salted sweet cream butter, bring to room temperature
1/2 pint raspberries
2 tsp sugar

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2. Mix flours, baking powder, baking soda and salt in a large mixing bowl. Add in lemon zest.
3. Add butter and mix together with fingers until you get a coarse meal. Add in buttermilk and mix together, the dough will be moist and semi-clumpy. Add in the raspberries last, they break a little as you're kneading the dough and may turn the dough a tad pink (hey, at least it's pretty!).
4. On a lightly floured surface or counter top, knead the dough a few times and then form a wide circle or oval about 1 inch thick. Use a round or square glass to cut-out sections of the dough (think cookie cutter action) and place them on
the baking sheets, about 2 inches apart.
5. Bake about 25-30 minutes. Brush tops of scones with a dab of buttermilk and sprinkle lightly with demura sugar.

Raspberry Butter
Heat raspberries and sugar in a small saucepan at medium-high heat and simmer for about 8 to 10 minutes.
Mix raspberries and butter in small dish until well-blended.


Spiked Hot Cocoa

serves 2
*note: yes, cocoa can be calorie-heavy, but keep portions small and go for low-fat milk and you're good to go...and you'll get a nice dose of calcium to boot!

2 1/2 cups low-fat or skim milk
4 Tbsp hot cocoa mix (or drinking chocolate) *I personally LOVE Guittard's drinking chocolate, it's totally worth the caloric-indulgence
1 1/2 Tbsp bourbon
1 1/2 Tbsp Bailey's Irish cream

Heat milk over medium heat and stir in cocoa mix. Whisk continuously and bring to a simmer/low-boil. Remove from heat and add in bourbon and Bailey's. Serve...with a tiny dollop of whipped cream if you're seeking serious indulgence on a wintry day!

2 comments:

Michal said...

Those scones look delicious, I love scones especially with tea :)

好累唷 said...

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