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Archive for March, 2011

Congratulations to Jody, who won the giveaway copy of Amy Jo Ehman’s Prairie Feast, a writer’s journey home for dinner!

There were so many wonderful comments made by readers who both read my column (so appreciated) and hoped to win this book. If your comment ended up on a post other than the Prairie Feast topic, don’t worry, everyone was entered into the draw.
I think every single comment reminded me of something personal to do with gardening, cooking or family connections. Thank you to everyone who entered. I’ve loved your responses and only wish I had enough books for everyone! Please, though, consider picking up or ordering a copy. They’re barely more than $15 on Chapters.ca, and free shipping is available on orders over $25.
You can also get to know Amy Jo Ehman at her blogsite: http://prairiefeast.blogspot.com/ I know she’d love to hear from you, too.
Best wishes,
Darcie

 

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A reader lately wrote to ask what are those little cinnamon bits inside the cinnamon scones at Cobbs bakery. After much hypothesizing, and some experimentation, we’ve found an answer: Cinnamon flakes. They add an extra few steps to a simple scone recipe, but they are worth it!
Begin by making the intensely cinnamon-y flakes to go inside:
Cinnamon Flakes
6 tbs granulated sugar
2 tbs cinnamon
2 tbs unsalted butter
4 tsp corn syrup
In a small bowl, combine ingredients with a fork until they come together evenly and form a somewhat crumbly mixture
Using a buttered spatula, spread mixture into two 7-inch circles on a Silpat- or parchment paper-lined baking sheet. Bake at 250F for 35 minutes, until bubbly and melted. Cool completely. Break circles into small flakes.

For the scones:

2 cups all-purpose flour

2 tbs granulated sugar

4 tsp baking powder

1/2 tsp salt

1/4 cup cold butter

1 recipe cinnamon flakes

1 large egg

1 tsp vanilla

2/3 cup milk

2 tbs granulated sugar

1 tsp cinnamon

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in butter. Stir in cinnamon flakes and make a well in the centre. Combine milk, egg and vanilla and pour into the well. Bring together with a fork, then turn out onto a lightly floured surface and pat together into a circle. Cut circle in half, then each half into 4 triangles.

Place scones on a Silpat- or parchment paper-lined baking sheet. Whisk together sugar and cinnamon. Brush tops of scones with milk or cream and sprinkle generously with cinnamon mixture. Bake at 375F for 20 minutes. Transfer to cooling rack to cool completely.

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