I took the original recipe for my favorite scones from the community cookbook Creekside Two. The recipe was submitted by a good friend, Deb, who is an excellent cook. I have wanted to experiment with okara in it for a long time, and yet I hesitated. This is a great recipe just as it is, always getting such good results, and frankly I didn’t want to mess up a good thing. But I do have this mountain of okara to constantly deal with. And then I came across another fun event: Waiter, there’s something in my...which is hosted by Andrew from Spittoon Extra. This month featured dried fruit and nuts. Finally, a great excuse to adapt my favorite scone recipe. I am happy to report that the scones baked up just beautifully!
Okara Apricot Scones with Pecans •
Preheat oven to 425 degrees.
In a large mixing bowl combine:
2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
Stir this with a fork to mix well. Then add:
1/2 cup dried chopped apricots
1/4 cup golden raisins
In a small mixing bowl combine:
1 cup heavy cream
1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)
Set aside for top of dough:
3 tablespoons butter, melted
2 tablespoons sugar
1/4 cup chopped pecans
Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar and chopped pecans on top. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges.
Original Scone Recipe •
2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup dried fruit
1/4 cup golden raisins
1-1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar
Follow mixing directions above.
4 comments:
what fancy scones! love it. bit of clotted cream and a pot of tea and you're sorted.
;)
'tis one perfect scone. i'm not a huge fan of the scone because the ones i've had in the past were just too dry for me. that being said, that sucker on your plate looks pretty darn tasty and not at all dry. perhaps okara is the magic ingredient...
Great entry - many thanks!
Diva-Yes, I could eat scones all day long (have, in fact) especially dried cherry ones.
Thank you Grace. These are not dry at all. Okara helps, but so does all that cream!
Your welcome, Andrew. I can’t wait to go through the other entries.
Post a Comment