Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [147]
Lightly dust a clean, dry work surface with flour, then turn the dough out onto it. Knead a few times, just until the dough begins to hold its shape. If it’s sticky, add a touch more cake flour, just to keep it moist but stable. Gently press—do not roll—into a circle about 8 inches in diameter.
Slice the circle into 8 wedges, like a pie. Transfer these to the prepared baking sheet.
Whisk the egg yolk, the remaining 1 teaspoon maple syrup, and the milk in a small bowl. Brush this mixture over the scones.
Bake until brown and firm, about 20 minutes. Cool on the baking sheet for a couple of minutes, then transfer to a wire rack to continue cooling for at least 10 minutes before serving.
To store: Once cooled, seal in ziplock plastic bags and keep at room temperature for up to 2 days or in the freezer for up to 2 months.
Honey Walnut Scones: Substitute honey for the maple syrup.
Almond or Pecan Scones: Substitute finely chopped toasted sliced almonds or pecan pieces for the walnuts.
Try them iced with the Sticky Bun Icing.
Buttermilk Muffins
Plain and simple, these are great with eggs or a thick, creamy soup. Makes 12 muffins
1 cup all-purpose flour
1 cup cake flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (regular, low-fat, or fat-free)
4 tablespoons (½ stick) unsalted butter, melted and cooled, plus additional for greasing the muffin tins
1 large egg
Position the rack in the center of the oven and preheat the oven to 400°F. Lightly butter the indentations of a 12-cup muffin tin (see Note); set it aside.
Whisk both flours, the sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the buttermilk, melted butter, and egg in a medium bowl. Stir into the flour mixture with a wooden spoon just until a grainy batter forms. There should be little grains of flour still visible; do not stir until smooth.
Fill the muffin tin’s indentations about two-thirds full. Bake until puffed, brown, and slightly firm to the touch, about 25 minutes. Cool in the tin for 5 minutes, then unmold and continue cooling on a wire rack.
To store: Once cooled, place in a ziplock plastic bag and keep at room temperature for up to 4 days or in the freezer for up to 3 months.
Note: There are no standard-sized muffin tins. These muffins work best in tins the indentations of which hold about ½ cup water. If yours are larger, divide the batter among as many indentations as you can, then fill the others halfway with water.
Variations: Add 2/3 cup chopped toasted nuts—such as unsalted peanuts, pecan pieces, walnut pieces, or skinned hazelnuts—with the sugar.
Reduce the sugar to 1 tablespoon and add 2/3 cup shredded cheese—such as Cheddar, Gruyère, or Emmentaler—with the remaining sugar.
Add ¾ cup mini-chocolate chips or fresh berries—such as blueberries, raspberries, or sliced strawberries—to the batter just as you stir the wet ingredients into the dry.
Popovers
Popovers may be the consummate jam vehicles, but that’s not all. Break them open and fill them with scrambled eggs. Or use them instead of English muffins for Eggs Benedict or as a bed for Baked Huevos Rancheros. You must make them in a popover pan or 1-cup glass custard cups. Makes 6 popovers
Nonstick spray or unsalted butter for greasing the pan or cups
2 large eggs
1 cup milk (regular, low-fat, or fat-free)
1 tablespoon solid vegetable shortening or unsalted butter, melted and cooled
1 cup all-purpose flour
½ teaspoon salt
Spray a popover pan with nonstick spray or lightly butter the indentations. Position the rack in the center of the oven, place the popover pan on it, and preheat the oven to 425°F. Alternatively, spray or butter six glass 1-cup custard cups, set on a lipped baking sheet, and place in the oven while they preheat. Heat the pan or cups for 10 minutes.
Place the eggs, milk, and melted fat in a food processor fitted with the chopping