How To make Cornmeal Raisin Scones

Raisin Scones with Executive Chef Kristine Mana-ay at Restaurant Charles

Nothing helps the hangover recovery better than a good brunch! Executive Chef Kristine Mana-ay at Restaurant Charles show us how to make their signature scones. These raisin-filled buttery treats definitely make Sunday the best day of week.



Tip: Sift dry ingredients helps break clumps and adds air for lighter texture
Tip: Scone dough should ideally be about 1-inch thick
Tip: You can cut scones into a variety shapes including triangles, rounds and squares
Trick: Gloves keeps dough from sticking to hands and handling sanitary
Trick: Lightly dust board/counter with flour so dough doesn't stick
Trick: A light egg wash will help scones bake golden brown
Technique: For pillowy scones, use cold butter because it mixes best and melts evenly when baking
Technique: Incorporate butter into flour mixture, breaking into cornmeal-sized pieces
Technique: Avoid over mixing the dough otherwise it'll become dense and dry
Technique: Starting from the middle, roll dough out in even strokes

Cornmeal Coconut Thumbprint Cookies

Corn and coconut make this sweet absolutely tantalizing! Enjoy some mouthwatering flavor contrasts with this recipe.

#besitosdemaíz #cornmeal #coconut

Let's Make the BEST Darn Scones in the Food Processor!

Today Jill teaches you how to bake moist, buttery delicious scones in a food processor! Such an easy recipe, you'll want to make these often. Add dried cranberries, chocolate chips, raisins, chopped nuts, etc., to change them up!

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Jill’s Easy Scones – Made in a Food Processor
2 cups flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
3 tablespoons granulated sugar (for more sweet scones, add ¼ cup sugar instead of 3 tablespoons)
1/8 teaspoon kosher salt
½ cup (1 cube) very cold butter, cut into small pieces
1 ½ teaspoon vanilla extract
Approximately 2/3 cup buttermilk
(Option for Buttermilk: Add 1 teaspoon white vinegar 2/3 cup milk. Let it sit 5 minutes. This makes it buttermilk-like )

Add the flour, baking powder, baking soda, sugar, and kosher salt to the bowl of a food processor. Pulse to whisk the ingredients together.

Add the cubes of cold butter. Pulse until the butter is cut up and the mixture looks like a very coarse meal.

Add the vanilla to the milk/buttermilk

In the chute of the food processor begin adding a stream of the milk and vanilla mixture until the it all begins to form into a soft ball.

Once you have the dough combined, remove from the food processor onto a lightly floured board.

Knead gently to bring the dough together. Press out into approximately a 7” round. The dough should be approximately ½” thick.

Cut the round into 8 scones. (triangles)

Place the scones on a parchment-lined baking sheet. Brush the tops of the scones with milk.

Bake at 400 degrees for approximately 20 minutes. Scones should have a beautiful golden brown color.
Cool on the tray for 5 minutes, then transfer them to a cooling rack. Best served warm! May be frozen too.

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GREAT PREPPING EQUIPMENT:
OXO Lemon Juice Squeezer:
Mueller Food Chopper:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip: Anchor Hocking
2 Quart Batter Bowl w/Lid:
Tofu Bud:

HELPFUL COOKING & BAKING GEAR:
OXO Mini Measuring Cup:
Tovolo Silicone Tool Set:
Tovolo Scooper/Scraper Tool:
Baker's Joy: Helpful for Muffin Tin:
Sugar Shaker/Flour Duster Wand:
Parchment Paper Sheets:
Hand-Held Rotary Sifter:


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Keurig Coffee Maker: MY Kitchen-Aid
7 Quart Stand Mixer:

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#scones
#quickbreads

Your final guide to the perfect English tea scone - All common mistakes corrected

No more scones that are really just biscuits. This video will show you how to avoid all the common mistakes committed by most recipes out there, giving you the perfect, iconically shaped English tea scone. For the detailed recipes, please go to:

Throw the dough into boiling water and the result will surprise you!

Throw the dough into boiling water and the result will surprise you!

Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp

Bake for 15 minutes at 400°F/205°C


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EASY CORNBREAD RECIPE | Cornmeal Loaf Cake

This is an EASY CORNBREAD or a CORNMEAL LOAF CAKE RECIPE... similary with a Corn Muffin ingredients, the cornmeal or the ground yellow corn. Baked in a loaf pan, and now it is named as Cornbread or Cornmeal Loaf Cake.

Ingredients:
1 cup cornmeal
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
1/2 cup melted butter
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
3/4 cup brown sugar

#CornBreadRecipe
#CornmealLoafCake
#PinoyRecipe

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