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pear & cranberry chocolate chunk scones

roasted pear & cranberry chocolate chunk scones

INGREDIENTS

• 2-3 pears, peeled & cut into 1/2" dice
• 1 cup fresh cranberries
• 2 cups (250 g) all purpose flour
• 1 tablespoon baking powder
• 1/2 cup of sugar, plus 1 tablespoon
• 1 teaspoon cinnamon, divided in half
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• pinch of allspice
• 3/4 teaspoon of kosher salt
• 1/2 a stick (4 tablespoons/56 g) unsalted butter, cut into 1 tablespoon size pieces
• 1 cup buttermilk (plus up to a scant 1/4 cup extra if it seems dry)
• 1/2 cup dark chocolate chunks
• raw sugar for sprinkling

INSTRUCTIONS

1. heat oven to 375°f.
2. on a lightly oiled sheet pan toss pears, cranberries, 1/2 teaspoon of cinnamon, and 1 tablespoon of sugar. roast for about 20 minutes, stirring them around half way through. remove from oven and cool completely. you can stick them in the fridge to expedite this process.
3. increase oven heat to 425°f.
4. meanwhile, in a medium mixing bowl whisk together the flour, baking powder, 1/2 cup of sugar, 1/2 teaspoon of cinnamon, ginger, nutmeg, allspice, and salt.
5. using your fingers pinch the butter into the flour mixture until no pieces larger than a pea remain. you still want butter bits though, so stop as soon as no pieces larger than a pea remain.
6. stir in buttermilk until just combined, adding a splash more if it seems dry. gently fold in roasted pears & cranberries and chocolate chunks.
7. line a baking sheet with parchment paper, set aside.
8. turn dough out onto a well floured work surface (i use my counter) and sprinkle the dough lightly with flour. using well floured hands pat the dough out into a long rectangle, the narrow end facing you. think of it as the shape of a slightly long piece of notebook paper. fold into thirds, like a business letter, towards you.
9. rotate the dough counter clockwise, again making sure your hands are well floured and that your dough isn't sticking to anything (flouring the surface as needed). pat out and fold into thirds the same as before. rotate counter clockwise once more.
10. pat this out into a long log that's about 1" thick and 4-5" wide and cut into triangles using a well floured knife or bench scraper, gently placing the triangles on the parchment lined baking sheet. brush tops lightly with buttermilk and sprinkle with raw sugar.
11. bake approximately 20 minutes or until golden brown and cooked through. depending on your oven you might need to rotate the pan halfway through cooking to ensure even browning; i do.
12. remove scones from baking sheet to a rack to cool. can be stored at room temperature in an airtight container or bag for a few days, but they're much better fresh. if you don't want a lot, i recommend freezing the ones you don't want to bake instead of storing already baked ones. bake frozen scones straight out of the freezer for about 25 minutes.

By Local milk

beautiful nursery

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kinfolk: dutch baby with persimmons etc.

Dutch Baby with Persimmons, Apples & Pomegranate Seeds

from Kinfolk.

DUTCH BABY WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS

Recipe & Styling by Kelsey Brown Photographs by Shaun Boyte

STOP EATING TOAST! BREAKFAST SHOULD BE MORE FUN THAN THAT. TRY THIS RECIPE FOR DUTCH BABY PANCAKES WITH PERSIMMONS, APPLES & POMEGRANATE SEEDS. 

A few years into our relationship, I mentioned jokingly to my husband, Shaun, that we shouldn’t even consider having kids until he could make half a dozen or so classic breakfast dishes on demand. I grew up with a father who, upon waking on Saturday mornings, worked the stove like a line cook taking orders for poached eggs, waffles, pancakes, etc. Mom got some reprieve and the kids took note that being a family meant sharing the responsibility of a homestead. The Dutch baby pancake—kind of a sweet popover thing that’s also called a German pancake, a Bismarck or a Dutch puff—was Shaun’s first contribution to the “future dad” list: easy, and a platform for all kinds of good stuff. I prefer fruit and cream, but when Shaun practices you’ll find his dripping in Nutella.

Ingredients3 tablespoons unsalted butter, room temperature4 large eggs1 cup whole milk1 cup flour1/4 teaspoon salt1/2 teaspoon vanilla extract1 Honeycrisp apple4 ultra-ripe fuyu persimmons2 tablespoon butter1 teaspoon cinnamon1/4 cup sugarJuice of 1 lemon1/2 cup pomegranate seeds1 cup heavy cream

DirectionsPreheat oven to 425ºF. In a medium cast-iron pan or Pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside.

Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).

While the Dutch baby bakes, prepare the fruit topping. Cut the apples and persimmons into thin slices. Melt the butter in a sauté pan. Stir in sugar until it just begins to dissolve. Add apples and persimmon slices, cinnamon and lemon juice. Stir together over medium heat until just softened (8 to 10 minutes). Remove from heat.

Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with fruit compote, and garnish with pomegranate seeds. Enjoy hot.

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misc.

love this morning light photo by bleubird.

beautiful bedding.

yummy cheese plate!