January 27, 2015
Why Blizzard Scones? Because I am leaving it up to Bar Harbor Foods to warm me up during the cold Maine winters. That Nor'eastah has arrived and a plate of these warmly scented sweet treats sitting on your table makes being trapped indoors a little easier. There's nothing that says New England more than Bar Harbor® perfectly spiced Indian Pudding, heated inside a flaky, sweetened crust........enough; let's cook!
2 cups flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter or margarine, sliced into pats
1/4 cup milk
2 eggs, beaten
1 large apple, peeled, cored and grated
3 tablespoons maple syrup
Powdered sugar for dusting
Spray a large cookie sheet with nonstick cooking spray. In a large mixing bowl, blend first six ingredients. Add cold butter and cut into the flour mixture with a fork or use your fingers, to the size of half a pea. Stir in the milk, apple and eggs until blended well.
Place in refrigerator for 15 minutes while preheating oven to 350-degrees F. In a bowl, whisk together the Bar Harbor® Indian Pudding with maple syrup well; set aside.
Turn dough out onto a well floured work surface and knead dough for no longer than 1 minute, unitl it is no longer sticky. Roll out into a square, about 1/2-inch thick. With a pizza cutter, or sharp, non-serrated knife, cut into equal-sized squares. You should have 5 going one way and 5 the other. If you want larger scones, simply cut larger squares.
Add a teaspoon of the Indian Pudding mixture into the center of each square. Fold over dough to form triangles, pressing slightly to seal and flattening the scones just a little to distribute the filling inside.. Brush the tops with additional milk and bake 14-16 minutes, or until the tops of the scones are just starting to darken. Remove to cool for a minute or two before transferring them to a wire rack or serving platter. Serve warm or cold dusted with powdered sugar, Apple Drizzle or Pumpkin Caramel.
Apple Drizzle: simply heat 1 cup apple jelly in a small saucepan over medium heat, whisking well and let it come to a boil. Continue boiling and whisking for 1 minute. Remove from heat to cool 5 minutes before drizzling over the tops of each scone.
Pumpkin Caramel Dipping Sauce: In a large saucepan, add 1 cup sugar over medium high heat. In the meantime, beat 1/4 cup pumpkin puree with 2/3 cups half-and-half or light cream and 1/2 teaspoon each of cinnamon and dried ginger until as smooth as possible; set aside. When you see the sugar starting to melt, start stirring constantly with a wooden spoon or equivalent. After about 4-5 minutes, you will see the sugar starting to turn amber colored. At this point, remove it from the stove and stir in 4 tablespoons butter or margarine until melted. It will foam up, so be careful. Return back to medium-high heat, bring to a boil and slowly whisk in cream mixture. Continue boiling and constantly stirring an addional 2 minutes. Remove from heat to cool
Makes 25 small scones
Check out all our delicious New England recipes at BarHarborFoods.com