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Topic: Scone Nibbles
This recipe was from a King Arthur Flour email. It is no longer on their website. I've never baked this recipe but am posting it for another member. While it does not use the mini-scone pan, per se, that pan would likely work well for the recipe. Use a small cookie scoop to portion the dough.
Scone Nibbles
2 3/4 cups King Arthur flour
1/3 cup sugar
3/4 tsp. salt
1 Tbs. baking powder
1/2 cup cold butter
1-2 cups mini-chocolate chips or finely chopped semi-sweet or bittersweet chocolate
2 large eggs
2 tsp. vanilla extract
1/2 to 2/3 cup half and half or milkGlaze:
3 1//2 cups confectioners' sugar
7 Tbs. water (enough to make a thin glaze)
1 tsp. vanilla (optional)1. In large bowl, whisk together all the dry ingredients.
2. Work in the butter just until the mixture is unevenly crumbly; its OK for some larger chunks of butter to remain unincorporated.
3. Stir in the chips or finely diced chocolate.
4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and 1/2 cup half and half or milk.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Stir in additional milk or half and half if the dough seems dry and does not come together.
6. Scrape the dough onto well-floured work surface. Pat/roll it into an 8 to 8 1/2-inch square, a scant 3/4 inch thick. Make sure surface underneath dough is well floured. If necessary, use a giant spatula to lift the square, and then sprinkle more flour underneath.
7. Cut the square into 2-inch squares, which will give a total of 16 small squares. Now cut each square in half diagonally to make a total of 32 triangle.
8. Transfer to a parchment-lined baking sheet.
9. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 F.
10. Bake the scones for 19-20 minutes, or until they are golden brown. Allow to cool on pan.
11. Make glaze by stirring together sugar, water, and optional vanilla. (Sift the powdered sugar first, if it seems particularly lumpy, for a smooth glaze.)
12. Glaze the scones by dunking them in the glaze.
13. Set the glazed scones on a rack over parchment and allow the glaze to set before serving.
I have the first two tomato plants, either Italian Hierloom or Defiance (I'm not sure which, though I'm about 80% sure they're Defiance), in the DWC hydroponics system. I think I finally got one Celebrity and one Better Bush to sprout, but it'll be a couple of weeks before they've got enough roots to be moved to the hydroponics system.
Hopefully I've got the pH and nutrients in proper ratios and appropriate schedules set up for the drip irrigation and grow lights. If not, I may have to start more seedlings.
More Ossi Di Morti, these are the original recipe but I somewhere along the line I think I messed up and I wound up adding a lot more flour in order to get a dough that would roll out.
Each cookie weighs 5-6 grams, has just under 5 grams of carbs (wheat flour is about 75% carbs and sugar is 100% carbs, so that seems to make sense) and about 30 calories.
These almond cookies are traditionally served the day after Halloween, often shaped like bones. I find the dough holds its shape well, so I made Halloween cookies with it.
Two versions of the dough:
Original:
2 eggs
1 1/4 cups AP flour
1 1/2 cups sugar (plus a little sanding sugar on top)
1/8 teaspoon salt
5 ounces almond meal (or ground almonds)
1 teaspoon baking soda
1 1/2 teaspoon lemon juice
1/4 teaspoon almond extractKeto-friendlier:
2 eggs
1 1/4 cups Carbalose (King Arthur Keto Wheat Baking Mix would work, too.)
1 1/2 cups Splenda
1/8 teaspoon salt
5 ounces almond meal
1 1/2 teaspoon lemon juice
1/4 teaspoon almond extract (or maybe just a little more)(You may have to add a tablespoon or so of water to get it to form a dough, because the low-carb baking mixes soak up more water.)
Preheat oven to 280 degrees (low heat for a longer time makes the cookies harder--like bones.)
Line baking sheets with parchment or use a silpat.
Make dough, roll out to 1/8" thick, cut into shapes, place on baking sheet. Allow a little space in between cookies but they won't spread much.
I used some yellow colored sugar as the straw on the broom (in picture below) the others just got a light sprinkling of sparkling sugar. (It adds less than a carb to a 5 gram cookie, but the sugar on top gives them a better mouth feel.)
Bake for 15-25 minutes, until bottoms are browned but not too dark. If you let them rest in the cooling oven they will firm up more without getting overbaked on the bottom. I haven't tried making them with allulose yet, so I don't know how they would bake up, allulose-based baked goods tend to be softer and brown/burn easily.
The original dough will be heavier than the low-carb one (because Splenda is so much lighter in weight), so I can't give nutritional differences because I don't know what the weight per cookie would be for the original cookie. The low-carb ones in the picture ranged in weight from about 5 grams to 20 grams and Carb Manager computes them at about 38 calories, 3.6 carbs, 2.3 net carbs for 5.5 grams of dough.
Update:
I made a batch of the sugar/flour ones, and wound up adding a lot more flour in order to get a dough that would roll out, not sure if I messed up somewhere along the line.
Wound up with cookies that were about 5.5 grams of dough each, 4.9 grams of carbs and about 29 calories.
Something seems inconsistent in the nutritional data of the two recipes, not sure what.
These were baked for 20 minutes at 280 degrees.
I made a small batch of ossi de morti (bones of the dead) almond cookies tonight, just to see how well the recipe works. I baked them at a lower temperature than normal (around 280) so that they'd dry out more, and am pleased they didn't lose their shape.
For a low-carb cookie (made with almond meal, Carbalose and Splenda) the taste is pretty good. I think I might increase the amount of almond extract but that's a tricky ingredient, too much overwhelms the rest of the cookie.
