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Canoli Scones
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Join Date: May 2009
Posts: 94
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Description:
The flavors of a canoli are baked into the scones, and then they are served with lightly sweetened ricotta.
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| Other: |
Ingredients: |
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Time:
30 min
Difficulty:
Easy
Serving Size:
N/A
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- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 Tbsp sugar
- 5 Tbsp very cold butter, cut into 1/4 inch pieces
- 1 cup cream
- 1/2 cup dried apricots (chopped) OR 1/4 candied orange peel (not the dried stuff)
- 1/2 cup dark chocolate, chopped (not unsweetened)
- 1 cup ricotta cheese
- 1/4 cup confectioner's sugar
- 1/2 tsp vanilla
- Turbinado sugar (for the tops of the scones)
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| Preparation: |
- This basic cream scone recipe is one I adapted from Cook's Illustrated. These are moist and flakey, like a biscuit with a nice crust.
- I've suggested dried apricot instead of traditional candied orange peel simply because the apricots are easier to find and they hold up better, flavorwise, in the baking process.
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| Instructions: |
- Heat the oven to 425.
- In a food processor, combine the flour, baking power, salt and sugar. Pulse a few times to blend.
- Dot the butter over the top of the flour and pulse about ten times until the butter is cut into the flour.
- Add the dried apricots and chocolate pieces. Pulse a couple of times.
- Pour the cream on top and pulse again just a few times until the dough comes together.
- Dump the whole mixture out onto a lightly floured surface and knead briefly before patting into a 10-inch disc and cutting into 8 wedges and move to a cookie sheet, spacing them apart.
- Brush the tops with cream and sprinkle on a liberal amount of tubinado sugar (large crystal sugar).
- I bake them on insulated cookie sheets for about 19 minutes and then broil the tops to brown them up pretty, if necessary. If you're using standard cookie sheets, check them at 13 minutes (lift them with a spatula to check the bottoms to see if they are brown enough -- the bottoms will brown faster than the tops) and then broil the tops briefly to brown.
- Mix together the ricotta cheese, sugar to taste and the vanilla.
- Serve by cutting the scone in half and adding a dollop of the ricotta cheese mixture.
- *The variations of this scone recipe are endless. Our favorites are just a standard dried cherry scone (served with lemon curd butter), or dried raspberry and blueberry with lemon zest. I also make a savory scone -- Irish Soda Bread Scones -- at various times during the year, but definitely on St. Paddy's day. Just reduce the sugar, add golden raisins and caraway seeds instead of fruit, brush the tops with egg wash and sprinkle kosher or pretzel salt on top.
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