Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Sunday, October 21, 2012

Cinnamon Praline Scones

Happy Sunday morning everyone! It is a beautiful chilly Fall day here in Central Ohio.  I got up this morning to fog gently drifting off the pond behind the house and the glitter of frost on the grass.  Tranquil quiet is just the remedy before the hectic rat race of Monday hits and a full week of craziness.  This morning I decided that now is a great time to start baking and indulge in more of the Fall flavors that are beckoning from everywhere you can dream of and more.  I actually saw a Christmas commercial on the Family Channel last night and I think my mouth started watering over the infinite possibilities of the spicier and sweeter foods that are yet to come!

This morning calls for coffee and Scottish scones.  I invite you to join me on a my mission of comfort and peace this morning.  I have a base scone recipe that I have used for years and decided to spice it up today.  A little cinnamon and sugar never hurt anyone!  What will your little piece of heaven consist of today?

Cinnamon Praline Scones                                                   

2 c flour
1 Tbsp baking powder
1/4 tsp salt
4 Tbsp sugar
6 Tbsp butter, cubed (no substitutes)
2 eggs beaten
1/3 c heavy cream
1 tsp vanilla extract
1/2 tsp cinnamon extract
1 tsp cinnamon

Preheat your oven to 400 degrees. 

Combine flour, baking powder, salt, sugar and butter with a pastry cutter/blender or two knives until mixture is course and crumbly.  In separate bowl blend together cream, eggs, vanilla extract, cinnamon extract and cinnamon with a whisk.  Add the wet the dry and stir.  You need to use your hands to finish blending together.  Don't overwork your dough or your scones will be tough. 

On your baking sheet mold your dough into a disk and cut into 8 wedges.  Brush the tops with cream and set aside.

4 Tbsp butter
3 Tbsp brown sugar
1 cupped chopped pecans

In a pan melt butter and sugar together over medium heat.  Add pecans and stir until mixture starts to bubble.  Remove from heat and spoon over scones.  Place your baking sheet in your preheated over and bake for 12-15 minutes.  I have a gas stove and usually take them out at 13 minutes.

Ohhh sooo good!

Sunday, October 14, 2012

Comfort in the Fall apple

Fall is finally here!  It has been quite some time since I have posted.  I apologize to my Followers for that.  The Worley household has experienced some life changing events that has had us focusing on family.  So today is the day I return to my Blog.  I forgot how cathartic it can be as I sat outside today on the back deck and melted into my chair absorbing the warm rays of the sun.  Here in Ohio it hit about 75 degrees around lunch time.  It was beautiful, the sun shining and leaves in various colors danced across my deck as the wind blew.  Ahhhh my favorite time of year!  I looked over at my apple tree.  Leaves about gone, a couple of lone apples that didn't make it leaving me a little forlorn for the summer now gone.  So into the house to make a sweet concoction to savor that wonderfully spicy season we all love so well!  Here we go everyone!  Bring on the forks and's time for some pancakes!

Apple Fritter Pancakes

3 eggs
1 cup flour
3 teaspoons baking powder
pinch of salt
2 tsp sugar
1 tsp brown sugar
2tsp vanilla extract
2 tbsp melted butter
1tbsp wheat germ (optional)
cooking oil for frying pan

2 medium size apples ( I used one Honey Crisp and one Granny Smith)
  (skin and slice thinly)
2 tsp cinnamon
1/2 tsp ground nutmeg
1 tbsp sugar
1 tbsp flour

Core, skin and slice your apples into a separate bowl.  Sprinkle with spices and flour.  Lightly toss and set aside.

For your pancakes: In a bowl beat eggs adding in other wet ingredients except cooking oil.  Add sugar, flour, baking powder, salt and wheat germ mixing well to ensure no lumps.  Add in your apple mixture.  Heat your frying pan on medium heat coating bottom of pan with cooking oil.  Just coat the bottom.  Spoon in batter to the size of pancake you want turning over when you see the edges turning crispy golden.  Serve hot with syrup or powdered sugar.