About ¼ cup confectioners’ sugar for sprinkling on top.1 cup milk and ½ cup heavy cream, or 1 ½ cups half-and-half.
ORG STAINLESS STEEL DISH RACK WITH DRAIN BOARD PLUS
½ cup sugar, plus 2 tablespoons for sprinkling on top.½ cup all-purpose flour or cake flour (65 grams).1 pound plums, peaches, nectarines, apricots, etc., pitted and fairly thinly sliced*.About 1 tablespoon softened butter for greasing the dish.The clafouti is best served warm, straight from the oven, but it will last overnight and is also delicious served at room temperature. Fear not, this is a simplified end-of-summer version that uses juicy plums, but you can also substitute peaches, nectarines, apricots, figs, or your favorite berry. Traditionally, a clafouti is made with cherries and often flambeed with cognac or brandy. Think of a baked custardy pancake and a souffle having a baby. Serve warm or at room temperature.Ī clafouti is essentially baked crepe batter made with seasonal fruit. Place the chilled scones on the middle shelf and bake for about 30 minutes (closer to 40 to 45 minutes if frozen), or until golden brown and somewhat firm when you touch the tops.Sprinkle the scones evenly with the remaining ¼ cup of sugar. Remove the scones from the refrigerator and brush with the egg glaze. In a small bowl whisk together the egg and cream.You can also place the scones in a covered container and freeze for up to 2 weeks. Refrigerate for about an hour, or until firm and well chilled. Place the 8 scones on the prepared cookie or baking sheet leaving some room between each scone.Using a small sharp knife or a pastry cutter, cut the dough into four squares and then cut each square in half to create two triangles per square. Using a well-floured rolling pin, roll the dough out until it’s about 2 inches thick, dusting with more flour if need be. Fold the dough in half, pat it down and then fold in half again. Working on a well-floured surface, spread the dough out into a 6 or 7-inch square.Gently fold in the berries using a soft spatula. Add the butter cubes and, using your hands or a pastry cutter, work the butter into the flour mixture until it resembles coarse cornmeal. In a large bowl whisk together the flour, baking powder, lemon sugar, baking soda and salt.Place a sheet of parchment paper on a large baking or cookie sheet.Make the scones: Mix the ½ cup sugar and lemon zest in a small bowl and toss with your fingers to scent the sugar set aside.1 egg whisked with 1 teaspoon heavy cream or milk, optional.2 cups blueberries or your favorite berries.2 ½ cups Greek-style yogurt or regular yogurt, drained through a fine strainer for 30 minutes to thicken.1 stick unsalted butter, cut into cubes.½ cup sugar, plus ¼ cup sugar for sprinkling the tops.You can make the scones a day ahead of time or freeze the dough unbaked, or baked scones, for several weeks. Serve for breakfast, tea time or dessert. You can use any variety of berries you can find or mix them up, but do add the lemon zest as it adds a great depth of flavor and brightness. Jam making, as you’re about to learn, is way simpler than you thought. It’s quick and easy to make, and you can use any type of local fruit as a substitute for the berries. It’s a French baked custard with juicy slices of ripe plums lining the bottom of the pan.Īnd finally, a way to preserve summer fruit to enjoy all winter long: a blueberry-ginger jam. A plum clafouti works well for breakfast or dessert. They can be put together quickly and are bursting with fresh berries and fresh lemon zest. The first is ideal for breakfast, snacks, or tea time: blueberry-lemon scones.
This is the time of year to bake pies and galettes. And, although it was a terrible year for stone fruit throughout much of the country (due to early leaves blossoming and then a hard frost in early spring, which killed off much of the harvest) there is still gorgeous peach, nectarines, plums, apricots and figs coming from the West Coast. Many farms still offer pick-your-own late blueberry, raspberry and blackberries. There’s still plenty of good end-of-the-season fruit available at farmers markets and grocery stores.
At least until all the local fruit, vegetables, herbs and flowers, sunny, dry days, and beautiful, cool nights, fade. 23, but in most people’s minds, the last day of summer is the Tuesday after Labor Day. I know summer doesn’t officially end until Sept. Facebook Email Blueberry and lemon scones.
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