That chill air of Fall creeping in and edging out the warmth of Summer was a call to my inner baker to get in the kitchen and fire up the oven.  One thing I love to make is scones.  They are quick, easy and there is nothing more delicious than a piping hot scone fresh from the oven.

Over the years there are a few lessons I have learned when making scones.  The first one is to never overwork the dough.  Overworking the dough gets rid of the all important pockets of fat that are essential for creating that fluffy texture, if you mix the ingredients too much you end up with edible doorstops.

The next lesson of importance is to not over-bake your scones.  This leads to the scone drying out, because as it sits on the breakfast or brunch table cooling off… it is still baking.   I tend to pull my scones out of the oven 2 or 3 minutes before the actual time stated, keeping an eye on the browning on the top and bottom.  Once it get a light brown color it is time to pull them out.  I also remove the scones from the baking sheet while they are warm.  Keeping them on the baking sheet to cool will cause them to continue baking and you will end up with tough bottoms to your scones.

Batter should be mixed with your hands and a wooden spoon for the perfect texture.  Using a food processor or electric mixer will overwork your ingredients.  If you think you can manage a light hand with the electric gadgets then go for it, otherwise get old fashioned and work with those hands.

So with all these scone tips, I’m going to pass along my favorite recipe for making scones that has the addition of hazelnuts and currants, they give a nice little crunch and fruity chew to your scone.  If you don’t have them, this recipe works beautifully without for a classic scone that is perfect with a little clotted cream and jam.

Hazelnut Currant Scones

• 2 cups Flour
• 1/4 cup White Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Cold Butter (cut into chunks)
• 1 large Egg, lightly beaten
• 1/2 cup Whole Milk
• 1/4 cup dried Zante Currants
• 1/4 cup crushed Hazelnuts

Preheat your oven to 425 degrees F.  Line a baking sheet with parchment paper, or lightly grease it if you do not have parchment paper handy.
Combine the dry ingredients into one bowl.  Add in the butter and with your hands sort of “pinch” the butter into the flour mix.  You are not looking to fully incorporate the butter into the flour and you will want small to medium size chunks of butter between the size of a pea and shelled almond.

Combine the milk and egg in a small bowl and whisk it together.  Drizzle it over the flour and butter mixture.  Using a wooden spoon, stir the milk and egg into the flour mixtures.  Do not over mix, the dough will be lumpy and it will be sticky, you are mixing just enough for the flour mixture to get moist.

Divide the dough into 3 equal portion.  Take one portion out and put it onto a well floured board.  You are going to knead it about 5 or 6 times.  The trick is when you press your dough flat, flip it over then fold, then press flat again.  Repeat that procedure 4 or 5 times.  What you are doing is folding the floured side together, this along with those butter chunks is what makes those lovely flakey layers you are after.

Now make that kneaded dough into a little mound about 5 inches in diameter.  The center of your little mound should be slightly higher than the outside rim, so it’s kind of like a dome.  Now take a big knife and cut it into half and then half again so you have 4 equal pieces.

I like to  brush the tops of my scones with milk then sprinkle a pinch of turbinado sugar onto them. You don’t have to do this, you can leave them plain if you want.

Stick them on your cookie sheet and bake them for about 10-12 minutes until they are golden brown.  Top them with butter, clotted cream or marscapone cheese with fruit preserves.  NOM!

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

Every other week we have friends over for a night of playing games and snacks.  On our last gaming night I made up a batch of Herbed Mixed Nuts that were a big hit with everyone, so I thought… Hey, I’ll make another batch of those nuts!

The big running joke ever since then has been “You’re gunna love my nuts” and really… everyone will love your nuts.  These nuts are delicious and easy as pie to prepare.   They are also an awesome portable snack and an extra bonus is that this recipe is gluten free and vegan friendly!! Make a big batch as they go fast!  If you are interested in a drink that celebrates Seafair and the Blue Angels you really have to go check out ThirstQuest’s Seafair LemonBlueaid, so refreshing and a perfect pair with this recipe.  Just in time for your Seafair enjoyment, be safe out there and have a great time Seattle!

Herb Mixed Nuts

• 1 cup Raw Almonds
• 1 cup Raw Pecans
• 1 cup Raw Cashews
• 1 cup Raw Hazelnuts
• 3 Tablespoons Olive Oil
• 2 Tablespoons fresh Rosemary, chopped or whole leaves – your preference
• 1/2 Teaspoon Coarse Ground Black Pepper
• 1/4 Teaspoon Red Chili Flake
• 1 Teaspoon Demerara Sugar (sub Light Brown Sugar)
• 1 Teaspoon Sea Salt
• Optional Add In: 1 Tablespoon Shaved Black Truffle

Over medium heat add everything into a large frying pan, Toss to coat the nuts completely with the oil and spice mixture.  Stirring constantly for about 7-10 minutes or just until the nuts are toasted. You will want to keep turning and stirring the nuts to prevent scorching or burning the nuts.  Once they are done put them in a bowl or a simple brown paper bag and they are done.  If you want to make them a little extra special you can shave a little Black Truffle over them while they are still warm.

A good indicator that your nuts are ready are the cashews.  Their light color will show you how far along the toasting process is.  Keep in mind that even when you take the nuts off the heat they will continue to keep on toasting, so take them off when you achieve a very light toast.

You will want to use RAW nuts for this recipe.  You can find those at PCC Natural Markets and at other places like Trader Joes.  The reason for the Raw Nuts is already toasted nuts will taste bitter and burnt, Raw Nuts will yield sweet, crunchy and nutty bites that will keep your hands dipping back into the snack bowl or bag.

Full disclosure: I have received no compensation from Trader Joes, Blue Angels,  Seafair or PCC Natural Markets for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.