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White Chocolate Lavender Scones

I aggregated some recipes and scone-making techniques together to create the absolute most perfect sweet scones imaginable. It’s a doozy, but well worth it.

2 cups all-purpose flour

1/3 cup white granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 stick very cold unsalted butter, cut into equal pea-sized pieces

1/2 cup unsweetened vanilla almond milk, chilled

1 teaspoon vanilla extract

1 cup white chocolate chips

1 Tbsp dried lavender, coarsely chopped

1/2 Tbsp dried lavender, whole

Directions

Sift together the flour, baking powder, and salt.

In a separate, smaller bowl, stir the chopped lavender and sugar together. Leave a small amount (~½ tablespoon) of sugar aside for sprinkling on top.

Combine the two mixtures, and dump it all onto a clean work surface.

Distribute the butter over the dry ingredients and toss lightly to coat the pieces with flour.

Flatten the mixture with the butter using a rolling pin. Using a cold cleaver or dough scraper, keep pushing the mixture together, and repeat rolling about two more times.

Scoop it all into a bowl, cover with plastic wrap, and put in the fridge for at least ½ hour to chill the butter. Do not clean off your work counter.

Once ready, take the bowl out of the fridge and add the cold almond milk, but leave a small amount (a couple tablespoons) aside for brushing on top. Also add ½ cup of white chocolate pieces.

Use a large silicone spatula, gently fold the liquid into the developing dough so that the dough becomes uniformly moistened. Also push in chocolate pieces into gaps. Do not stir the dough!

Turn the dough out onto your floured work counter and very gently move it around a bit to ensure that all portions are uniformly moistened and chocolate is somewhat evenly distributed. Do not knead the dough!

For flakier layers, flatten the formed dough a little bit and gently make 2 letter folds (fold into thirds) in opposite directions.

Pat the dough to the thickness you desire and cut 8 equal-size triangles. Any leftovers can be patted together and shaped gently.

Place the scones onto a baking sheet lined with parchment paper or aluminum foil, making sure to leave a couple inches of space between each one. You can choose to cover the sheet with plastic wrap and keep refrigerated for a maximum of one day later.

Just before baking, brush the tops (but not the sides) of the scones with almond milk. Sprinkle with remaining sugar.

Bake at 400°F in the upper third of the oven for about 10-15 minutes, or until the scones are light brown. Overbaking will kill them, don’t do it.

A minute before the scones are ready, prepare the white chocolate drizzle. Put the remaining ½ cup white chocolate chips into a microwave-safe bowl and microwave for about 15 seconds. Take out, stir, and repeat with smaller increments each time until melted. You may need to add in a little bit of milk to achieve the right drizzling consistency. Optional: add only a few tiny drops of purple (or red+blue) food coloring to achieve a lovely lavender shade.

Take scones out of the oven and transfer them to a wire rack to cool. Place a plate under them and drizzle with melted white chocolate while still warm. Then immediately sprinkle remaining lavender on top.

Scones can cool for 5 minutes before devouring. They are best enjoyed within an hour out of the oven.

For storing, let scones cool completely before sealing in an airtight Ziploc baggie for as long as a day. Scones can be enjoyed cool, or reheated in a 400°F oven for 5 minutes or in a microwave for 10-15 seconds.

A labor of love, but all the hard work pays off. If you love baking, the feeling of accomplishment, and sweets, give this recipe a shot!

Sources: Diary of a Mad Hausfrau, SparkRecipes, LunaCafe, A Beautiful Mess

#dessert #lavender #scones #white chocolate #favorites

Curry Buns (Kare-Pan)

Japanese curry is baked in panko-crusted pastry dough shaped into handheld buns. A warm, sweet and savory stuffed bread.

Frozen croissant dough

Sweet onions

Red potatoes

Carrots

Japanese curry cubes (example)

1 egg

Panko breadcrumbs

Make the Japanese curry. Fry onions until clear and browning, then add potatoes, carrots, and plenty of water. Do not add water after this! Simmer for 20 minutes until potatoes are cooked. Add the curry cubes and stir through until dissolved. Continue to simmer until curry is nice and goopy thick.

Preheat oven to 400°F. Unravel your dough and if not already cut into circles/squares, flatten and shape with a rolling pin and knife until you get equal-sized circles/squares. Spoon curry into the center of each, not too much, and fold over. Shape each bun with your hands as desired. Then dip each bun in an egg wash and then roll onto breadcrumbs until generously coated. Bake buns for about 20 minutes or until golden brown.

#curry #vegetarian #bread #favorites

Brie Apple Crispbread

Delightfully crunchy and sweet rendition on the classic pairing of brie and fruit. Each bite is an elegant blend of juicy and crisp textures.

4 slices crispbread (pictured)

4 oz brie (or half an 8 oz cheese wheel)

~1/4 medium Fugi apple

2 Tbsp honey

2 Tbsp fruit jam of choice (I used peach & mango)

sprinkle of toasted almonds

chopped spring onion for garnish

In an oven set to 400°F, bake your brie for about 10 minutes or until you can see it melting, checking frequently. Slice your apple into thin wedges, enough to lay flat across 4 crispbreads. Spread melted brie generally over the crispbreads, distributing evenly. Drizzle with about half of your honey supply, then apply a thin line of jam vertically across your crispbreads. Lay out the apple slices on top, followed by a sprinkling of toasted almonds. Drizzle honey over your crispbreads and garnish each with a few pieces of spring onion.

#brie #cheese #apple #fruit #vegetarian #favorites

Stir-Fried Brussels Sprouts

12 oz Brussels sprouts, chopped into halves or quarters for larger ones

2-3 Tbsps of olive oil

2 cloves of garlic, chopped finely

1/4 cup balsamic vinegar

1 Tbsp Soy sauce

Salt and pepper to taste, along with your favorite herbs/spices of choice

Pour a generous amount of oil into a cast-iron pan, heated at medium-high. Place your chopped Brussels sprouts in a single layer in the pan.

After a few minutes, pour the balsamic vinegar in the cast-iron. Stir briefly, flipping sprouts to cook evenly. Add in the soy sauce and garlic, along with half of your herbs and spices. Cook on each side until the sprouts turn dark brown.

Serve with the other half of your herbs and spices on top.

#vegetarian

Lemon Thyme Salmon with Garlic Roasted Broccoli

1 small frozen salmon fillet, about 5 oz

1 head of fresh broccoli, about 8 oz

1 Tbsp extra virgin olive oil

1 clove of garlic, chopped

1 bunch fresh or dried thyme leaves

1 lime or a couple tsp lime juice

Salt and pepper to taste

Preheat oven to 400°F. Chop broccoli into bite-sized pieces and toss in a bowl with olive oil and salt and pepper. Feel free to add red pepper flakes for a spicy kick or your own favorite spices. When thoroughly mixed, arrange broccoli in a single layer on a baking sheet lined with aluminum foil.

Prepare your salmon in a small oven dish. Squeeze your limes/lime juice evenly on all sides of the salmon. Add your salt, pepper, and other spices. Then lay out a generous amount of thyme on top.

Bake your broccoli and salmon for approximately 15-20 minutes. Remove from oven and let sit for 5 minutes before serving!

#fish #broccoli #salmon #low carb #favorites

Chai Sweet Tea

Chai teabags

Almond and/or Coconut Milk

Sourwood Honey

Water

#drinks #tea #chai #favorites

Baked Pineapple Salmon

Frozen salmon fillet

Fresh pineapple

Lemon/lime juice

Salt and pepper

Your other favorite spices (can’t go wrong with dill or basil)

(Optional) Extra virgin olive oil

Preheat oven to 400°F. Put your frozen salmon into a baking dish and squeeze lemon juice on top. Drizzle olive oil as well if desired. Cut up some pineapple pieces and place on top. Then sprinkle salt, pepper, and other spices.

Cover your dish tightly with aluminum foil and bake for about 20 minutes for an average sized fillet (5-6oz). You may want to bake a little longer for bigger pieces.

Take out of the oven when ready and let sit for five minutes before eating.

#salmon #fish

Chinese Steamed Egg

1 or 2 eggs

About 1/2-1 cup water

Green onions, chopped

Black pepper

Sesame oil

Beat egg and green onions in microwave-safe dish. Sprinkle with black pepper. Add a few drops of sesame oil and the water. Cover and microwave for about 90 seconds. Let sit for about 2 minutes, then uncover and drizzle sesame oil on top.

#egg

Fruit and Muesli Yogurt Parfait

3/4 cup Greek yogurt

1/4 cup your favorite muesli blend

1/2 yellow peach, cut into bite-sized pieces

Several grapes

Try with your favorite fruits: strawberries, blueberries, apples, and mangoes are recommended!

#fruit #yogurt #parfait #yogurt parfait #muesli

Low Cal/Carb Chicken Lettuce Wraps with Goat Cheese and Red Pepper Hummus

1 low-carb, high fiber whole wheat tortilla by La Tortilla Factory

~3.5 oz grilled chicken thighs, cut into strips

2 large green leaf lettuce leaves

1 tbsp roasted red pepper hummus

1 oz garlic and herb goat cheese

2 sandwich pickles (optional)

Warm tortilla in a pan on the stove or briefly in the microwave. When soft, lay flat and place the two lettuce leaves on top evenly. Then layer the chicken strips near the bottom of the tortilla, evenly across. Spread the hummus on one half of the wrap, and goat cheese. If preferred, you can spread both toppings across the entire tortilla.

Tightly roll the ingredients in the lettuce, then roll the tortilla over it. Cut in half, and enjoy warm or save for tomorrow’s lunch! Leftovers can be warmed up in a microwave in 20-30 seconds.