Cream Scones with Lemon and Dried Fruit~

How do you cozy up a dark and dreary winter day? Since the ice storm rolled through, we have had rain, fog and gloomy days...dark even earlier than than on a sunny day.  We like to light lots of candles (mostly the no-flame, no little burned fingers kind), turn on cheery music and on the weekends, I like to bake!

Early this week, I was craving something sweet but not too sweet. Something that would taste great with a warm cup of tea.  Scones sounded perfect and this was one of the best scone recipes I've tried.  Other recipes I've made have added butter and egg in the dough. This recipe gets enough added fat from using cream rather than milk or buttermilk to moisten the dough.  

First published in Bon Appetit in 1996, these scones are flaky and tender with a luscious lemony flavor from grated lemon zest - not only in the dough but also mixed with sugar and sprinkled on top before baking.

They are indeed perfect with a cup of tea - especially my favorite green tea with lemon.  

I added chopped dried apricots and dried cherries as I had them on hand.  Since my dried cherries were not brand new and soft, I plumped them in a splash of Kirsch liqueur before baking. I think dried blueberries would be delicious in this recipe too!

Even my husband, who is not a fan of dried fruit in bakery, loved these.

And did I mention the sugary, lemon-zest topping? So good!

So bring on the baking and bring on the light - we need it!

Cream Scones with Lemon

Printable Recipe

Makes 12 Scones

Note: I like to use organic lemons when I need lemon zest to avoid any pesticide residue.

2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dried cherries (plumped in enough Kirsch to cover)
1/2 cup chopped dried apricots
2 teaspoons or so of grated lemon peel, divided (from 2 large, organic lemons)
1 cup heavy whipping cream (8 oz container)
3 tablespoons unsalted butter, melted

Preheat oven to 425°F.

Line a large baking sheet with parchment paper or a silicone baking mat.

If your dried cherries are no longer soft, plump them in a small cup with enough Kirsch liqueur (Cointreau, Grand Marnier or Amaretto will also work) to cover. Place another cup on top of cherries submerge them. Allow to 'plump' for about 15 minutes or so and then drain. Squeeze dry with paper toweling.

Mix flour, the 1/4 cup of sugar, baking powder and salt in large bowl. Stir in apricots, cherries and 1 teaspoon lemon zest. Add whipping cream and stir just until dough forms. If necessary, add another tablespoon or so of milk if your dough is still too dry but don't get the dough too wet. Kneed dough gently on a lightly floured surface, just until dough holds together. Form the dough into a 10-inch circle, 1/2 inch-thick or so. Cut into 12 wedges with a clean knife dipped in cold water. 

Transfer wedges onto a large baking sheet, about 2 inches apart. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter and sprinkle with the sugar mixture.

Bake scones in the preheated oven until light golden brown, about 15-25 minutes. Transfer to a rack to cool slightly. Serve scones warm or at room temperature. May be made a day ahead and wrapped in foil.

Adapted from Bon Appetit, 1996

Cucumber Sandwiches with Feta and Champagne Cucumber Salad

We all say this but "Where did summer go?"!  I hope you don't mind me holding on just a bit.

It's always a shock when it's Labor Day and then the first day of Fall arrives. Granted, I missed a few weeks of summer enjoyment due to my injury, but I always got outside to inspect my garden and pick a tomato, cucumber or flower here and there, even with one hand :) Here in SE Wisconsin, we have been having gorgeous September weather.  It has been in the 80s this week, and reached 89F on Monday.

I'm still picking 2 or more cukes a day, which is down from 4-5 a day earlier this month. I've been blessed with a bumper crop from my small planting area. I planted seeds of a new variety this year that I ordered from Burpee called "Iznik Hybrid".  It's been a wonderful producer with delicious, thin-skinned cucumbers. I trained the vines to grow up a fence with velcro plant ties.

I've used cucumbers for my favorite Refrigerator Pickles and also in umpteen salads but I really needed more ways to use them so they wouldn't go to waste.  I'd like to bid farewell to summer with these recipes using cucumbers. 

Would you believe I had never made a cucumber sandwich?  I've eaten them at brunches and luncheons and always enjoyed them so I don't know what took me so long.  Slow learner? I prefer to point to my delicious and bountiful cucumber crop being the inspiration. My personal twist on the traditional recipe was adding a little crumbled feta to the cream cheese base. I think I would have preferred a thin-sliced whole wheat bread but wanted to stick with the traditional thin-sliced white for my first attempt to let the flavor of the filling shine.

Have you ever had cucumber water?  They say that cucumber water is a wonderful detoxifier and we all know that drinking water is good for you.  It's a simple process. Add cucumber slices to a pitcher of water and refrigerate. I made 'stripes' in the cucumber skin by running a dinner fork along the length of the cucumbers from top to bottom all around before slicing. The longer you allow the cucumber slices to 'marinate' in the water the better it tastes. Four hours would be optimal. You could also add a few lemon slices.  It's very refreshing!

Next, is a Champagne Cucumber salad that I really enjoyed. Another recipe I had never tried before, preferring to go with the simple sugar and vinegar preparation of my refrigerator pickles. There are many great recipes to be found on the Net.  The one I liked the best was adapted from Ina's which used of a splash of Champagne vinegar to which I added a little sugar for balance. The Champagne vinegar adds a delicious, fruity flavor to the cucumbers.  I love Champagne vinegar in salad dressings!

If you are faced with more cucumbers than you know what to do with, there is also a way to preserve cucumbers by making freezer pickles which will last in the freezer for up to a year.

Did you know that cucumbers are a valuable source of Vitamin K which is essential for bone health? Cucumbers also contain high levels of nutrients known as cucurbitacins and lignans, which early research indicates may have cancer fighting properties. Way to go, Cucumbers!

Cucumber Sandwiches with Feta

Printable Recipe

Serves 2 as a luncheon course (makes 4 small sandwiches cut into 16 wedges)

4 ounces cream cheese, room temperature
1 ounce Greek feta cheese, room temperature
1/4 cup mayonnaise
1 cup of finely diced cucumber (I used 3 small garden cucumbers)
1 clove of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried dill
1 teaspoon fresh dill, snipped, for garnish
8 slices thin white sandwich bread, such as Pepperidge Farm

Slice cucumbers and place in a colander or strainer fitted over a bowl. Sprinkle the cucumber slices with salt and toss. Allow to drain for about 15-30 minutes, tossing occasionally (this will remove much of the water in the cucumbers so the spread will not become soggy). Turn out the cucumber slices onto a layer of paper toweling and pat dry. Dice cucumbers finely with a chef's knife.

While cucumbers are draining, mix together the cream cheese, feta and mayonnaise in a medium bowl. Blend thoroughly with a fork or use a hand mixer to blend. Add the minced garlic, pepper, dried dill, and diced cucumbers. (I would not add any additional salt as the cucumbers will have retained salt from the draining step.) Spread on 4 slices of sandwich bread to desired thickness and top with remaining 4 slices of bread. Cut the crusts off of the sandwiches and cut each sandwich into quarters diagonally, making 4 triangles each. Arrange triangles on serving plates or platter with points facing up and sprinkle with snipped fresh dill and serve.

Champagne Cucumber Salad

Printable Recipe

Serves 1-2

3-4 small garden cucumbers, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon red onion, thinly sliced and quartered
1/2 (4 ounces) sour cream
1 tablespoons champagne vinegar
1 teaspoon dried dill or 1 tablespoon freshly chopped dill
1 teaspoon sugar
1/2 teaspoons freshly ground black pepper

Place the sliced cucumbers into a colander or strainer and place over a bowl. Sprinkle with salt, toss and allow to drain for about 30 minutes, tossing occasionally. This will remove much of the water content of the cucumbers so the salad will not become watery. Turn the drained cucumbers out onto a layer of paper toweling and pat dry.

Add the cucumbers and remaining ingredients to a medium bowl. (I would not add any additional salt as the cucumbers will have retained salt from the draining process.) Toss well, cover and refrigerate for at least an hour before serving (desirable but not necessary).

Garnish with freshly snipped fresh dill, if desired.

Loosely adapted from Ina Garten and Food Network

French Lemon Poppy Seed Cake

Here is a recipe from the Joanne Chang's baking cookbook Flour from the bakery of the same name in Boston. I have always loved lemon poppy seed cakes and muffins and this one sounded just a little different in the ingredients and preparation. All ingredients are brought to room temperature before proceeding with the recipe - even melted butter and cream.

This cake has a light texture most likely due to how the eggs and sugar are whipped until light and fluffy before the rest of the ingredients are incorporated. It's also not overly sweet-tasting which I liked.

It was perfect with a cup of tea while enjoying a few cut daffodils from the garden. 

French Lemon Poppy Seed Cake

Adapted from Flour by Joanne Chang
Printable Recipe

2 cups cake flour (such as Swans Down)
(such as Swans Down) 3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons unsalted butter
1/4 cup heavy cream, at room temperature
1 tablespoon fresh lemon juice (from approx 1/2 lemon)
3 tablespoons poppy seeds
4 eggs
1-1/2 cups granulated sugar

For the Lemon Glaze:
1/2 cup confectioners' sugar
1 to 2 tablespoons fresh lemon juice

Position the oven rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 9 b 5 inch loaf pan.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, whisk together the butter, cream, lemon zest, lemon juice and poppy seeds. If the butter starts to harden, heat the mixture gently until the butter is melted again. Set aside.

Using a stand mixer fitted with the whip attachment (or a hand mixer), beat together the eggs and granulated sugar on medium speed for about 4 minutes, or until light, fluffy and lemon colored. With a hand mixer this will take twice as long.

Using a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold about one-fourth of the egg and flour mixture into the butter-cream mixture. Then fold in the remaining egg-flour mixture until thoroughly combined. Pour the batter into the prepared pan.

Bake for about 1 hour  or until the top of the cake is golden and springs back when you press the middle. Place on a wire rack to cool for at least 30 minutes. I suggest you start testing the cake with a toothpick after 40-45 minutes as my cake was finished before the 1 hour suggested time. 

Make the lemon glaze while the cake is cooling by adding just enough lemon juice to the confectioners' sugar to make an easily spreadable consistency.

When the cake has cooled for at least 30 minutes, remove it from the pan and place it on the rack. Spoon or spread the glaze over the top of the still-warm cake, allowing the glaze to dribble down the sides of the cake.

The cake may be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.

Apple & Spice 'Anytime' Cake

When Joanne Chang's new cookbook Flour came onto my radar recently, I immediately requested a copy from my public library (as I often do before buying). I had to wait 3 weeks to get a copy! Now I know why - it's a wonderful book full of delicious recipes from her Flour Bakery and Café in Boston.  I'm sure I will be owning a copy of this terrific book soon.

I don't often make desserts unless we're having company for dinner or we're invited for dinner and I offer to bring the dessert. After leafing through the book, the recipe for Apple Snacking Spice Cake first attracted my attention. This was a cake that could be eaten any time of day and not just for dessert...with tea in the afternoon or even for breakfast (I've already done both)! 

When the cake comes out of the oven, it has a beautiful texture that looks like craters on the moon!

Other than tasting fantastic, the another great thing about this cake is that it freezes beautifully.  Since my husband and I are empty-nesters, I froze more than half of the cake in sections to savor slowly.  My husband loved it and keeps asking for more! 

The only changes I made were to omit the raisins since my husband doesn't care for them and, also, I used half all-purpose and half whole wheat flour instead of all AP flour. The next time I made this cake I'm going to try adding some dates!

Apple and Spice 'Anytime' Cake
Adapted from Flour by Joanne Chang
Printable Recipe

Makes one 10-inch round cake

1/2 cup (140 grams) all-purpose flour (original recipe calls for 1 cup AP flour and no WW flour)
1/2 cup (140 grams) whole wheat flour (my addition - I use King Arthur White Whole Wheat)
3/4 cup (90 grams) cake flour (such as Pillsbury Softasilk)
1-1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups (300 grams) granulated sugar
3/4 cup (1½ sticks, 170 grams) unsalted butter, at room temperature
2 eggs
4 cups (450 grams) peeled, cored and chopped apples
1/2 cup (80 grams) raisins (I omit because my husband doesn’t like raisins)
1 cup (100 grams) pecan halves, toasted and chopped
confectioners’ sugar, for dusting (I also omit)

Place a rack in the center of the oven and preheat it to 350 degrees. Butter and flour a 10-inch round cake pan. I used a 10-inch springform pan which was deep enough and made releasing the cake easy.

Sift the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger and cloves together into the bowl of a stand mixer. Add the granulated sugar and softened butter to the bowl and, using the paddle attachment and beat on medium speed for about one minute until the butter is fully incorporated into the dry ingredients, stopping the mixer several times to scrape the paddle and the sides of the bowl to make sure all the butter is mixed in. Add the eggs, one at a time, and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then turn the mixer to medium high speed and beat for about 1 minute, or until the batter is light and fluffy.

Using a rubber spatula, fold in the apples, raisins (if using) and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread evenly with a spatula.

Bake the cake for about 1 hour and 20 minutes (mine was done about 5 minutes sooner), or until the cake feels firm when you press it in the center and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.

When cool, release the side of the spring-form pan and invert the cake onto a large baking pan, lifting away the bottom, using a long flat knife to separate the bottom from the cake, if necessary. Then invert the cake again onto a serving plate so it is right-side up. Slice and plate, the dust the slices with confectioners’ sugar (I felt the cake was sweet enough without the powdered sugar).

The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to two weeks; thaw overnight at room temperature for serving.