Tuesday, July 10, 2012

Strawberry Scones

I have really fallen in love with scones lately.  Specifically the berry scones from a local bakery! I have had them several times at various work events and just love the flavor and texture of the scones.  A friend of mine shared a recipe for Blueberry Scones she made and I knew I had to make them.  I didn’t have blueberries on hand so I used strawberries instead. Here is the recipe. I left out the Orange Zest because I didn’t have any oranges and it still tasted fine!

· 2 cups all-purpose flour
· 1/2 cup sugar
· 1 tablespoon baking powder
· 1 teaspoon kosher salt
· 1 tablespoon grated orange zest (I left this out)
· 1 stick cold unsalted butter, grated
· 1 large egg, lightly beaten
· 1/2 cup cold heavy cream
· 1 cup blueberries, fresh or frozen (or any other fruit cut small and drained of excess water)
· extra heavy cream for brushing the tops
· raw sugar for sprinkling the tops

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.
Brush the tops of the scones with heavy cream, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Serve warm with butter.
Try these today, I promise you will not be sorry. Whether you are having them for breakfast or just as an indulgent snack, make sure you take the Thyme to Savor...

Corn Chowder

Corn Chowder is so easy, so hearty, and so delicious! I am not sure where I found the original recipe but I adapted it to fit my family’s tastes.  This is seriously the easiest chowder you will ever make!
1 large onion, chopped
1 potato, chopped and boiled slightly
¼ green bell pepper, chopped
¼ red bell pepper, chopped
1 can corn, drained (or fresh if you have it)
2 Tsp. Olive Oil
2 Tsp. Butter
3 Tsp. plain flour
2 cups Chicken Stock
¼ cup whipping cream
1 tsp. crushed chili flakes
1 tsp. thyme
2 tsp. black pepper
½ tsp. salt

In a medium pot, add the butter and olive oil and let heat. Add the chili flakes, thyme, onions, and peppers. Cook for 5-7 minutes until tender.

Add the flour and cook for 2-3 minutes until just golden brown.

Add the chicken stock and whisk to get out all lumps. Reduce heat and let the sauce thicken.

Add the corn and potatoes. Also add salt, black pepper, and whipping cream.

Let the chowder cook for 5 – 10 minutes making sure it doesn’t stick to the bottom. Taste and adjust seasoning as you like.
I usually serve my corn chowder with Cheddar Bay Biscuits similar to the ones at Red Lobster. Whatever you serve it with, it will be a hit with your family.  This would be a great treat on a cold wintery night where you should take the Thyme to Savor…