My kitchen has been a mess since the garbage disposer break down. Three weeks ago, I found a puddle of water on the kitchen floor. I thought the dishwasher leaked, but I found out that the puddle is right under the garbage disposer area. While it took me two weeks to 'finally' remove the garbage disposer, I have not decided to put the new one in its place or buy a new sink model, then clean up the mess. So, everything is everywhere on the floor - tools, cleansers, etc. I did find a 1-1/2 inch size pipe plug cap with screw on, so I can wash dishes on the other side of the sink. This morning, I wanted to have scones for breakfast. So, here it is - Scones with organic kale powder, organic ground flaxseed meal, pecans, chocolate, golden raisin and cranberries.
INGREDIENTS
6 oz Flour (unbleached and unbromated)
1 TBsp Baking Powder (normally 2 tsp, but because of all the extra goodies' weight)
1/4 tsp Kosher salt
2 oz Organic Cane Sugar
4+ oz goodies of 1/2 TBsp Organic Kale Powder, 1 TBsp Organic Ground Flaxseed Meal, 1/4 C chopped pecans, 1/4 C chopped semi-sweet dark chocolate pistoles, 1/4 C golden raisin and cranberries. The goodies can be anything you like.
6+ oz or 1+ C fresh Heavy Cream
Because of the Kale powder and flaxseed meal, the amount of Fresh Heavy Cream is more than the usual.
(The basic amount of fresh heavy cream with 4 oz goodies such as raisin is 5 to 6 oz.)
(Egg wash: 1 Egg yolk + 1 TBsp Heavy Cream )
Mix all dry ingredients in a bowl, except goodies.
Add Half of 6 oz of Fresh heavy cream.
READ ME once before starting: Using spatula, gently fold in the dry ingredients. The dough should be moist and supple. Not wet. Still too dry? Add the other half of fresh heavy cream - 1/4 C or 1 TBsp at a time. Fold. Visually check and see how much more heavy cream is needed to form a moist dough. The dough should stick to the spatula and stay on the spatula. .
Add the goodies right before the last fold of flour mixture with additional heavy cream.
Preheat Oven to 425F at this time.
Knead the dough with palm of your hand in the bowl about 4 times.
Spread parchment paper on dark baking sheet.
Transfer the dough over to the parchment paper and gently press down the dough into disc shape.
Rest 5 minutes.
Prepare egg wash - Beat one egg yolk plus 1 TBsp heavy cream
Spread egg wash over the dough.
Bake in center rack. At least 25 min. until golden brown and or until the tester comes out dry. The tester would come out with melted chocolate chips, but there should be no wet dough attached.
If the top of scones turned dark before it is fully baked, place a piece of aluminum foil on its top. Yes just place the aluminum foil on the top without folding down the ends.
The egg wash creates beautiful shiny crust at the top as the scone is baked. But it could also become burnt. And you know how a burnt egg smells like.
INGREDIENTS
6 oz Flour (unbleached and unbromated)
1 TBsp Baking Powder (normally 2 tsp, but because of all the extra goodies' weight)
1/4 tsp Kosher salt
2 oz Organic Cane Sugar
4+ oz goodies of 1/2 TBsp Organic Kale Powder, 1 TBsp Organic Ground Flaxseed Meal, 1/4 C chopped pecans, 1/4 C chopped semi-sweet dark chocolate pistoles, 1/4 C golden raisin and cranberries. The goodies can be anything you like.
6+ oz or 1+ C fresh Heavy Cream
Because of the Kale powder and flaxseed meal, the amount of Fresh Heavy Cream is more than the usual.
(The basic amount of fresh heavy cream with 4 oz goodies such as raisin is 5 to 6 oz.)
(Egg wash: 1 Egg yolk + 1 TBsp Heavy Cream )
Mix all dry ingredients in a bowl, except goodies.
Add Half of 6 oz of Fresh heavy cream.
READ ME once before starting: Using spatula, gently fold in the dry ingredients. The dough should be moist and supple. Not wet. Still too dry? Add the other half of fresh heavy cream - 1/4 C or 1 TBsp at a time. Fold. Visually check and see how much more heavy cream is needed to form a moist dough. The dough should stick to the spatula and stay on the spatula. .
Add the goodies right before the last fold of flour mixture with additional heavy cream.
Preheat Oven to 425F at this time.
Knead the dough with palm of your hand in the bowl about 4 times.
Spread parchment paper on dark baking sheet.
Transfer the dough over to the parchment paper and gently press down the dough into disc shape.
Rest 5 minutes.
Prepare egg wash - Beat one egg yolk plus 1 TBsp heavy cream
Spread egg wash over the dough.
Bake in center rack. At least 25 min. until golden brown and or until the tester comes out dry. The tester would come out with melted chocolate chips, but there should be no wet dough attached.
If the top of scones turned dark before it is fully baked, place a piece of aluminum foil on its top. Yes just place the aluminum foil on the top without folding down the ends.
Because of the Kale, the baked scones would produce sulfur like aroma.
Tote the hot scones in your favorite stylish Àplat tote bag and Enjoy the Scones with office friends!
Previously blogged on: https://rockdavinci.blogspot.com/search?q=KALE+Powered+Scones
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