This past saturday I hosted a baby shower for my daughter who will be the mother of our first grandchild. My husband and I are thrilled and the shower was such great fun, with lots of ladies and lots of chatter and of course, goodies on the table for all to enjoy.
This shower was an afternoon tea and among some of the fair we served finger sandwiches stuffed with cream cheese fillings made with strawberry and cucumber. My daughter worked at a tea house several years ago so she made the finger sandwiches. We’d went shopping for the supplies the day before and found some gingerbread cookie cutters and she used the little cutter to cut the finger sandwiches. They were so cute all looking like little babies and the ladies gobbled them up so fast we couldn’t get them on the serving table fast enough.
I was responsible for the scones, one of my favorite things to bake since they are so easy and fast. I made three batches; one raisin, one pear and the other apple sauce.
I was in a pinch and had to make some of the scones from a recipe I found on the www, for reasons I wont explain here, so I found this raisin one and whipped it up quick. I didn’t get a chance to taste it since they disappeared so fast. You know something is up when the room gets quiet and there’s 20 women sitting together. I figured they must have been good enough to eat. 🙂
The other recipe I used is my own. I have found that it can be converted with most any flavors or fillings you like. The original recipe is Maple Pecan but since my daughter doesn’t eat nuts I opted for the pears and apple sauce fillings. They are moist and don’t crumble into pieces when you cut them. Enjoy!
Maple Pecan Scones
3-1/2 c flour
1/2 c sugar
1/2 tsp baking soda
1 tsp baking powder
1 c chopped pecans (walnuts may be substituted)
1 stick butter cut into pats
1-1/4 c cottage cheese
1/2 c maple syrup
Using a food processor blend dry ingredients together first.
Add butter and spin just till crumbly.
(at this point you can choose to mix the balance of ingredients in a large bowl)
Combine cottage cheese and maple syrup in a seperate bowl, pulse into the dry ingredients being careful not to over mix.
Add pecans and pulse just to mix together.
Pour out onto a lightly floured board. Dough will be sticky.
Form a large low round about 3-4 inches high and place on a pizza pan or cookie sheet.
Score (just into the dough about half way) the round into 8 pieces (like a pie)
Bake at 350 until golden for 25 minutes or more depending how high you choose to make your round. Test with a toothpick or wooden skewer. When it comes out clean the scones are finished.
Optional: Sprinkle with brown sugar before baking.
Substitutes… as long as your liquid to dry ingredients balance out you can use your imagination…. chopped pear, persimmon, fresh cranberries, and omit maple syrup. Other options include; apple sauce for maple syrup and add chopped apple.
You might also like this Bacon Cheddar & Scallion Scone recipe by King Arthur Flour I used earlier in the year for a women’s brunch. And,… just in case you are adventurous check out this King Arthur recipe for Starbucks style mini-scones.