At the Taste in Los Angeles, Food Network host Claire Robinson shared her ingredient for making moist, fluffy scones. Robinson also revealed foods that are most versatile for her cooking show, 5 Ingredient Fix, as well as cooking tools that every aspiring chef needs to have in a home kitchen. Also, find out her secret for looking cute while cooking for guests, and why those scratches you've got on your nonstick pans are surprisingly scary.
The best part of this recipe is the fact that it doesn't require a mixer of any kind; just a food processor — something I couldn't live without, anyway. In half an hour, these babies were in the oven, and 15 minutes later, they were in my mouth.
It's best to eat the batch within a day, so make these for a crowd. Or, you can follow in my gluttonous footsteps: I meant to sample one out of the oven, but wound up eating at least three. The recipe? It's right here.
Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.
I love a good baked good. And even though I resist the croissants, scones, and muffins that stare at me through coffee shop windows, my desire remains true. I've been searching for a healthier version of these delightful treats with little success until now. Enter: Sticky Fingers Wild Blueberry Scone Mix.
These things are so easy to make: just add water, stir, and bake. The ease of it made me dubious at first but as the scent of fresh blueberries began to fill my kitchen I knew I found a winner. The scones are the perfect amount of sweetness and not dry at all. Whenever I buy a scone from a bakery it feels like a paperweight but Sticky Fingers scones are much lighter — somewhere between a piece of cake and a biscuit.
Best of all they are completely natural, no artificial flavors, colors, or preservatives, no cholesterol, and they don't have any trans-fats or saturated fats in them. They contain a total of seven pronounceable ingredients in them that include freeze-dried wild blueberries. One Sticky Fingers scone contains 150 calories and 3.5 grams of fat, compared to a blueberry scone from Starbucks, which contains 460 calories and 18 grams of fat.
The company offers a bunch of other flavors and baked goods like breads and muffins, I can't wait to try everything!
For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more
- Whether it's 10 a.m. or 10 p.m., bacon has a place on the table. — Los Angeles Times
- The art of perfecting the English scone. — Houston Chronicle
- A roundup of all the new food video games that make suitable gifts for the gourmet gamer. — Washington Post
- The illustrious Ferran Adria talks on what's next in the food revolution. — Boston Globe
- There's a cocktail movement sweeping the nation, with several philosophies that differ in approach. — New York Times
- This recipe demonstrates that fruitcake can be delicious. — Chicago Tribune
- Sales for Beaujolais nouveau may be down, but quality of taste has gone up. — Wall Street Journal
- Despite filing for bankruptcy, Copia wine center may reopen in as early as a week. — San Francisco Chronicle
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.