Weekend Morning Currant Scones (Credit: The Culinary Center of Kansas City)
Scones are sweet, rich biscuits that are usually made with cream as well as butter. There is nothing better than whipping up a batch of these on a weekend morning. Serve with a smile … and coffee.
- 2 cups all-purpose flour plus more for shaping
- 1/3 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter, unsalted, cold, cut into pieces
- ½ cup dried currants (or raisins)
- 1 large egg
- ½ cup heavy cream
- 1 teaspoon orange zest, freshly grated (optional)
- 2 to 3 teaspoons whole milk (or cream)
- Cinnamon and sugar, for sprinkling (optional)
Preheat oven to 425 degrees. In a large bowl add flour, sugar, baking powder, and salt. Whisk together until well combined. Add butter. Using a pastry blender (or 2 knives), quickly toss the butter with the flour mixture to coat and separate them as you work, being careful not to allow the butter to melt or form a paste with the flour. (Largest pieces should be the size of peas and the rest resemble breadcrumbs.) Add currants. Using a large wooden spoon, gently stir to combine. Set aside. In a small bowl add egg, cream, and zest. Whisk to combine and pour into the dough mixture. Using a rubber spatula (or wooden spoon or fork), gently mix the dough until the dry ingredients are moistened. While still in the bowl, gather the dough and knead it gently against the sides and bottom of bowl 5 to 10 times, using your hands. (Turn and press any loose pieces into the dough each time until they adhere and the bowl is fairly clean.) Transfer the dough to a lightly floured flat surface (or pastry cloth). Dip your fingers in flour and pat the dough into an 8-inch round that is about 3/4-inch thick. Using a sharp knife, cut the dough into 8 to 12 wedges and transfer to a large ungreased baking sheet, placing at least ½-inch apart. Using a pastry brush, lightly coat the tops of scones with the milk and sprinkle with cinnamon and sugar. Place in oven and bake for 12 to 15 minutes or until tops are golden brown. Remove from oven and transfer to a wire rack to cool. Serve warm.
Makes 8 large (or 12 small) scones.
Heavy cream provides both the fat and the liquid in this simplest of all scone recipes. For classic cream scones, prepare the currant scones, above, omitting the butter and egg and increasing the heavy cream to 1¼ cup.
Find this and other CCKC favorite recipes in our cookbook –
“The Culinary Center of Kansas City’s BEST RECIPES –
SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com
and in our retail store, The Kitchen Shop.™
Pesto Spaghetti with Summer Squash
- Kosher salt
- ½ pound spaghetti
- 2 medium yellow zucchini (about 1 pound)
- 10 ounce pesto
- ¼ cup freshly grated parmesan
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper
Bring an 8 quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7 inch lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time. Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, and garnish with pepper. Serves 4 Courtesy Delish.com
Don’t have a spiralizer on hand? Never fear. There are ways you can create zucchini noodles without a spiralizer.
Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices.
Use a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.
Use a grater. For short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.
Test Kitchen tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.
Surf ‘n Turf Foil Packs
- ½ pound sirloin steak, cut into 1 inch cubes
- ½ pound shrimp, cleaned and deveined
- 2 ears corn, each cut crosswise into 4 pieces
- 1 cup grape tomatoes
- 1 small red onion, cut into thick slices
- 1 lime, sliced into wedges
- 2 garlic cloves, thinly sliced
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cumin
- Freshly cracked black pepper
- 1 tablespoon chopped parsley, for garnish
- Lime wedges, for garnish
Preheat grill over high heat. Cut 4 sheets of foil about 12 inches long. Divide steak, shrimp, corn, tomatoes, red onion, lime wedges, and garlic between each foil pack. Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin and black pepper. Fold the foil packets crosswise over the mixture to completely cover the food. Roll the top and bottom edges to seal them closed. Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side. Garnish with parsley and serve with lime wedges. Serves 4 Courtesy Delish.com
Kiwi Summer Limeade Pie
Credit: Midwest Living
- 6 tablespoons coarsely chopped macadamia nuts, divided
- 1 9 inch baked pastry shell
- 1 6 ounce can frozen limeade concentrate, thawed
- 1 4 serving size package vanilla instant pudding and pie filling mix
- 2 8 ounce packages cream cheese, softened
- ¾ cup powdered sugar
- 3 medium kiwifruit, (peeled, halved lengthwise and sliced), divided
- 1 6 ounce carton lime low-fat yogurt
- 1 ½ cups frozen whipped dessert topping, thawed
Sprinkle 2 tablespoons of the macadamia nuts in the bottom of the pastry shell. In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside. In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar, followed by limeade mixture. Transfer ¾ cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit. Beat yogurt into the reserve ¾ cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts. Makes 8 servings.