Fearless Bread

If you cringe at the thought of a dry and crumbly scone, this is a very simple and basic recipe you must have! We throw in some crucial techniques to make sure you turn out a tender and flaky scone worth bragging about!

3 cups all purpose flour (13 1/2 oz.)
1/2 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1  1/2 sticks cold butter
2 TBSP grated orange or lemon peel
1/2 cup cold orange juice
1/2 cup cold buttermilk

Preheat oven to 400F for 40 minutes

1.  Blend the first 5 dry ingredients together in a large mixing bowl.

2.  Slice butter into chunks, add to flour mixture, use a pastry blender to cut and blend butter into flour mixture, blend in orange/lemon peel.

3.  mix milk and orange juice together, gently fold into flour mixture in 3-4 stages (gentle folding keeps scones light and tender) just until ingredients combined .

4.  Use a spatula to gently remove dough from bowl and place on a floured counter.

5.  Flour your hands and gently form dough into a ball, use a large knife or dough scraper to cut ball into to 2 equal pieces.

6.  Form both pieces into a ball and gently flatten both to 3 inches, use a knife or dough scraper to divide each circle into 4 wedges.

7.  Place wedges on a half sheet baking pan lined with parchment paper and bake 15-20 minutes til done and golden brown.

8.  Remove from oven and glaze immediately while scones are still hot.

Glaze: (prepare while scones are baking)
1 TBSP butter
3 TBSP orange juice
1 tsp. vanilla extract
confectioners sugar

Microwave butter and juice in a small cup until hot, add vanilla, stir in enough confectioners sugar to suit your desired thickness.

You may swap fruits, candies, nuts, etc. for this versatile recipe. Take care to add a little less milk if using wet fruit.
 
Tips:
* fold ingredients together for tenderness, don't beat the dough
* using very cold milk and cold butter ensures flakiness
* use parchment paper for easy release of scones from baking pan

These flaky morsels are a savory variation of the popular sweet scones that were so popular in the bakery. For you cheese lovers who like a little "bite back" from your food, you may add as little or as much jalapeno as you like!

3 cups all purpose flour (13 1/2 oz.)
1 TBSP sugar
2  1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2  tsp. onion powder
1  1/2 sticks cold butter
1/4 cup shredded pepperjack cheese
1/4 cup shredded cheddar cheese
1 TBSP chopped green onion
1/2 tsp. minced jalapenos
2 tsp. minced roasted garlic
1 cup cold buttermilk (may need a bit more in dry climate)


Preheat oven to 400F for 40 minutes


1.  Blend the first 6 dry ingredients together in a large mixing bowl.

2.  Slice butter into chunks, add to flour mixture, use a pastry blender to cut and blend butter into flour mixture, butter should be reduced to half the size of small peas.

3.  Whisk cheeses and green onions into dry mixture

4.  add jalapenos and garlic to buttermilk, gently fold into flour mixture in 3-4 stages (gentle folding keeps scones light and tender) just until ingredients are combined.

4.  Use a spatula to gently remove dough from bowl and place on a floured counter.

5.  Flour your hands and gently form dough into a ball, use a large knife or dough scraper to cut ball into to 2 equal pieces.

6.  Form both pieces into a ball and gently flatten both to 2-3 inches, use a knife or dough scraper to divide each circle into 4 wedges.

7.  Place wedges on a half sheet baking pan lined with parchment paper and brush with melted butter,  bake 15-20 minutes til done and golden brown.

8.  Remove from oven and place scones on cooling rack, serve immediately.




 
Tips:

* fold ingredients together for tenderness, dont beat the dough
* using very cold milk and butter ensures flakiness
* use parchment paper for easy release of scones from baking pa

This recipe is a country cousin to the classic banana bread many of us have come to enjoy! It serves well toasted with morning coffee, spread with cream cheese, or just plain with a cold glass of milk. Enjoy!


1  1/3 cup all purpose flour
3/4  cup sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. ground ginger
1/4 tsp. ground cloves
3/4 tsp. nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup chopped walnuts (can substitute with pecans)
15 oz. can of candied yams
1  1/2 sticks melted butter
2 large eggs slightly beaten
1 tsp. vanilla extract
2 tsp. fresh lemon zest


1.  bring all ingredients to room temperature, place rack in center of oven and preheat to 350F.

2.  lightly grease and flour a 4 by 8 inch bread pan on bottom and all sides and set aside.

3.  mix all the dry ingredients together except the nuts and whisk together til thoroughly combined.

4.  in a separate bowl, discard liquid from yams and mash them, beat with a mixer to remove the stringy fibers, add the melted butter, lemon zest, and vanilla to the yams and stir til combined, add eggs to the yam mixture and stir til well combined.

5.  pour the yam mixture over the dry mixture, pour the nuts over the yam mixture, fold the ingredients til just combined (dont beat or over mix) until no more white flour shows.

6.  pour batter into loaf pan and bake 40-50 minutes until toothpick or cake tester inserted in middle of loaf comes out clean.

7.  remove from oven and run a knife around edges to remove loaf from pan, transfer loaf to cooling rack and wait 15-20 minutes before slicing.