Servin it up la dat!

Lemon Poppy Seed Scones by Glenn Moehlin

Lemon Poppy Seed Scones

Lemon Poppy Seed Scones by Glenn Moehlin

 Recipe:

Yields appox: 16 ea. large scones

5 1/2 cups organic all purpose flour
3/4 cup raw cane sugar (fine)
2 Tbls. baking powder
1 tsp. sea salt
8 oz. all natural butter (cold, med. cubes)
1/4 c. honey
1/4 c. poppyseeds
1/4 tsp. lemon extract
zest of 2 lemons
1/3 c. fresh squeezed lemon juice
1 c. half-n-half
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Egg wash (1 egg, 1/4 cup heavy cream)
Lemon glaze: powdered sugar, lemon zest and fresh squeezed lemon juice.

 Add cold cubed butter to dry ingredients
 and using a pie dough blender cut the butter
 in until you get a crumbly consistency.
 Make a well in the center of bowl. Pour in the wet
 ingredients, lemon zest, poppyseeds and mix together until all
 batter is wet. Do not over mix.

 You can divide in half and roll out on a floured table.
 Cut into triangles or scoop them out like I do. Brush with egg wash.

 Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown.

 Brush with lemon glaze as soon as it comes out of the oven.

                                        Share with Aloha!  Cool

 

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Blueberry Raspberry Almond Cream Cheese Scones

Blueberry Raspberry Almond Cream Cheese Scones by Glenn Moehlin

Recipe:

Yields appox: 15ea. large scones

5 cups organic all purpose flour
1 cup raw cane sugar (fine)
2 Tbls.baking powder
1 tsp. sea salt
8 oz. all natural butter (cold, med. cubes)
1 2/3 c. almond milk
2 tsp. almond extract
2 cups frozen blueberries
2 cups frozen raspberries
1 cup almonds
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8 oz. cream cheese
egg wash (1 egg, 1/4 cup almond milk)
Glaze: Powdered sugar, almond extract, hot water.

 Add cold cubed butter to dry ingredients
 and using a pie dough blender cut the butter
 in until you get a crumbly consistency.
 Make a well in the center of bowl. Pour in the wet
 ingredients, berries and almonds and mix together until all
 batter is wet. Do not over mix.

 You can divide in half and roll out on a floured table.
 Cut into triangles or scoop them out like I do. Make a dent in
 the middle with your thumb and place a 1/2 oz. piece of
 cream cheese in the center, brush with egg wash and spinkle with
 sliced almonds.

 Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown.
 Drizzle with Almond Glaze as soon as they come out of the oven.



                     Yumm......{#smileys123.tonqueout}

 

 

 "A scone is so easy to take with you. We can easily put it in a pastry bag and they can eat it on the way to work. It's not going to crumble all over. There's no paper wrapping like a muffin, and it's also not as messy as a sticky bun."
-Jamie Golladay

 

 

 

 

 

 

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Mixed Berry Whole Wheat Almond Scones by Glenn Moehlin

Mixed Berry Whole Wheat Almond Scones

Fresh strawberries, blueberries, raspberries and almonds

Recipe:

5 c. whole wheat flour
3/4 c. raw sugar
2 Tbls. baking powder
1 tsp. seasalt
1 c. all natural butter
1 c. sliced almonds
1 1/2 c. strawberries
3/4 c. blueberries
3/4 c. raspberries
1 1/3 c. soy milk
2 tsp. almond extract

 Add cold cubed butter to dry ingredients and using a pie dough blender
cut the butter in until you get a crumbly consistancy., then dig a well
in the center of bowl. Pour in the soy milk and almond extract add
strawberries, blueberries, raspberries and almonds. Mix together
until all batter is wet. Do not over mix.

 You can divide into four equal parts and roll out on floured table,
cut into triangles, or scoop them out. Brush with egg wash. Sprinke tops
with raw cane sugar and sliced almonds.

 Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown.

Brush with boiling hot honey as soon as they come out of the oven.

 

 

 

 

 

" Life is like a mirror, smile at it and it smiles back." - Peace Pilgram{#smileys123.tonqueout}

Cranberry Orange and Crystallized Ginger Scones

Cranberry Orange and Crystallized Ginger Scones by Glenn Moehlin

Recipe: by Glenn Moehlin

5 cups flour
1 cup sugar
2 Tbls. baking powder
1 tsp. salt
2 tsp. ground ginger
8 oz. butter
1 1/3 cups half-n-half
2 cups dried cranberries
1 c. crystallized ginger
1 tsp. orange extract
1ea. zest from an orange
raw cane sugar

 Zest one orange, set aside.
Add cold cubed butter to dry ingredients and using a pie dough blender
cut the butter in until you get a crumbly consistency, then dig a well
in the center of bowl. Pour in the 1/2-n-1/2 and extract, add cranberries,
orange peel and crystallized ginger, mix together until all batter is wet.
Do not over mix.

 You can divide into four equal parts and roll out on a floured table.
Cut into triangles or scoop them out. Brush with egg wash
(1 egg, 1/4 cup heavy cream). Sprinkle tops with raw cane sugar.

Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
350 degrees for 40 to 45 minutes or until golden brown.

 

                      *Scones got their start as a Scottish quick bread. Who Knew?Blink

 

 

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Almond Poppy Seed Scones

Almond Poppy Seed Scones by Glenn Moehlin

Recipe:

5 c. organic all purpose flour
3/4 c.  raw sugar
2 Tbls. baking powder
1 tsp. seasalt
1 c. all natural butter
1 c. sliced almonds
1 1/4 c. poppy seeds
1 1/3 c. almond milk
2 tsp. almond extract

 Add cold cubed butter to dry ingredients and using a pie dough blender
cut the butter in until you get a crumbly consistancy., then dig a well
in the center of bowl. Pour in the soy milk and almond extract add the poppy seeds
and almonds. Mix together
until all batter is wet. Do not over mix.

 You can divide into four equal parts and roll out on floured table,
cut into triangles, or scoop them out. Brush with egg wash. Sprinke tops
with raw cane sugar and sliced almonds.

Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown.

Brush with boiling hot honey as soon as they come out of the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chocolate Chocolate Chip Cranberry Walnut Scones

Chocolate Chocolate Chip Cranberry Walnut Scones by Glenn Moehlin

Recipe: By Glenn Moehlin

5 cups flour
1 cup sugar
1 cup cocoa powder
2 Tbls. baking powder
1 1/2 tsp. salt
8 oz. butter
1 1/3 cups half-n-half
2 tsp. vanilla
2 cups dried cranberries
8 oz. chopped walnuts
12 oz. chocolate chips
8 oz. chopped walnuts
1 ea. orange(zest)
Raw cane sugar


 Add cold cubed butter to dry ingredients and using a pie dough blender
cut the butter in until you get a crumbly consistancy., then dig a well
in the center of bowl. Pour in the half-n-half and vanilla extract add
cranberries, walnuts, chocolate chips, orange zest, then mix together
until all batter is wet. Do not over mix.

 You can divide into four equal parts and roll out on floured table,
cut into triangles, or scoop them out. Brush with egg wash
(1 egg, 1/4 cup heavy cream). Sprinke tops with raw cane sugar.

 Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown. 

                                                                                                                                                                                                                         

 

 

 

 

 

 

 

Tropical Scones

Tropical Scones by Glenn Moehlin

 

 


              

 

 

 

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Blueberry Scones

Blueberry Scones By Glenn Moehlin

Blueberry Scones

Recipe: by Glenn Moehlin

Yields appox: 15ea. large scones

5 cups organic all purpose flour
1 cup raw cane sugar (fine)
2 Tbls.baking powder
1 tsp. sea salt
8 oz. all natural butter (cold, med. cubes)
1 1/3 c. organic non gmo soy milk
2 cups frozen  organic blueberries
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raw cane sugar
1 free range organic egg (1 egg, 1/4 cup soy milk)

 Add cold cubed butter to dry ingredients
 and using a pie dough blender cut the butter
 in until you get a crumbly consistency.
 Make a well in the center of bowl. Pour in the wet
 ingredients plus frozen blueberries and mix together until all batter is
 wet. Do not over mix.

 You can divide in half and roll out on a floured table.
 Cut into triangles or scoop them out like I do. Brush
 with egg wash (1 egg, 1/4 cup soy milk). Sprinkle
 raw cane sugar on top.

 Bake on a sheet pan w/parchment paper or use a non-stick cookie sheet.
 350 degrees for 40 to 45 minutes or until golden brown.

   Enjoy {#smileys123.tonqueout}

               

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Cherry Chocolate Chip Scones

Cherry Chocolate Chip Scones by Glenn Moehlin

 Recipe: by Glenn Moehlin


5 cups organic all purpose flour
1 cup raw cane sugar (fine)
2 tbls. baking powder
1 tsp. sea salt
2 cups milk free chocolate chips
1 cup maraschino cherries
1 1/3 cups almond milk
Raw cane sugar

 Add cold cubed butter to the dry ingredients and using a pie dough blender cut the butter in until you get a crumbly consistency, then dig a well in the center of bowl. Pour in the 1/2-n-1/2, add chocolate chips with (chopped and drained) cherries and mix together until all batter is wet. Do not over mix.

You can divide into four equal parts and roll out on a floured table. Cut into triangles or scoop them out. Brush with egg wash (1 egg, 1/4 cup almond milk). Sprinkle tops with raw cane sugar.

Yeild: 15 to 20ea. depending on how big you want them.

Bake on sheet pan w/parchment paper or non-stick cookie sheet at 350 degrees for about 45 minutes or until golden brown. 

 

                                  "Where ever you go, there you are!"

                                 

 

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Mango Chutney Scones

Mango Chutney Scones. Fresh out of the oven, shown here w/ Mango Chutney and Devonshire Cream. They get thier name because I make use of all the same ingredients as the Mango Chutney being served with it. They got a BIG thumbs up! Recipe by: Glenn Moehlin

Mango Chutney Scones Recipe

 

By Glenn Moehlin

Recipe: Yields approx. 32 to 40 ea.

10 cups organic all purpose flour

2 cups. brown sugar

4 Tbls. baking powder

1 Tbsp. sea salt

1 Tbsp. ground ginger

1 tsp. red pepper flakes

1/2 tsp. cheyenne pepper

1 Lb. all natural butter (cold, med. cubes)

1 1/3 cups half n half

1 cup mango puree

1/4 cup cider vinegar

1 1/2 cups crystalized ginger

6 cups frozen mango chunks (cut in half )

1 1/2 cups raisins

1 1/2 cups golden raisins

Soak the raisens in a cup of warm water for about 15 minutes tossing every few minutes while you gather the rest of your ingredients. Cut the mango chunks in half as they are large chunks while still frozen then return to the freezer until you are ready to combine everything. Cut the crystalized ginger into julienne strips. Measure out the soy milk, mango puree and vinegar, then combine together. Cube the cold butter into medium size pieces. Return to fridge until your ready to combine all the ingredients together. Sift together the flour, sugar, baking powder, salt, ground ginger and cheyenne pepper in a large mixing bowl. Drain the raisins.

Add cold cubed butter to dry ingredients and using a pie dough blender cut the butter in until you get a crumbly consistancy. Toss in the raisens, crystalized ginger and frozen mango, toss again, then dig a well in the center of bowl. Pour in the wet ingredients and mix together until all batter is wet. Do not over mix. You can divide into four equal parts and roll out on a floured table. Cut into triangles or scoop them out like I do. Brush with egg wash (2 eggs, 1/2 cup half n half).

Bake on sheet pan w/parchment paper or a non-stick cookie sheet. Bake at 350 degrees for about 45 minutes or until golden brown. Brush with Mango Glaze as soon as they come out of the oven.

Mango Glaze:

1 Lb. powdered sugar

2 tsp. ground ginger

1/2 cup mango puree (hot)

1 Tbls. cider vinegar

Put sifted powdered sugar into mixing bowl, add ground ginger. Whisk in (hot) mango puree and vinegar until smooth.

Serve fresh while still hot and enjoy!Cool

Recipe by: Glenn Moehlin

                                      "We are not failing as long as we are trying. "

                                                                                 -Anonymous

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Loving what I do... Aloha! Glenn ;)