35
BASICS
34
BREAKFAST & BRUNCH
2
CUPS (500 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
2
TABLESPOONS (30 ML)
GRANULATED SUGAR
½
TEASPOON (2 ML) TABLE
SALT
12
TABLESPOONS [¾ CUP
(175 ML)] UNSALTED
BUTTER, ROOM
TEMPERATURE
2
LARGE EGG YOLKS
1
TABLESPOON (15 ML) ICE
WATER
¼
TEASPOON (1 ML) LEMON
ZEST (OPTIONAL)
½
TEASPOON (2 ML) PURE
VANILLA EXTRACT
Makes two 9-inch (23 cm) single tarts/pies,
or one double-crust pie
Approximate preparation time: 5 minutes plus
30 minutes for resting
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the flour, sugar and salt
and process for 10 seconds to sift. Add the butter and process
until combined. With the machine running on the dough speed
setting, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla; pulse
3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use.
To make this an almond sucrée, substitute 1 cup (250 ml) of the
all-purpose flour for toasted almonds. Finely grind the
almonds, then add the remaining dry ingredients and follow
instructions as stated above.
Nutritional information per serving:
Calories 92 (58% from fat)
|
carb. 8g
|
pro. 1g
|
fat 6g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 2mg
|
fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
carb. 7g
|
pro. 1g
|
fat 7g
|
sat. fat 4g
|
chol. 32mg
|
sod. 23mg
|
calc. 5mg
|
fiber 0g
Use this sweet dough for simple cookies .
Just roll and cut into your favourite shapes .
PÂTE SUCRÉE
The key to a delicate scone is to not overmix the dough . Always use
a light hand and you will have delicious results .
TRADITIONAL SCONES
Makes 8 scones
Approximate preparation time: 10 minutes plus
30 minutes for baking
Preheat oven to 375°F (190°C). Line a baking sheet with
parchment paper.
Insert the large metal chopping blade into the large work
bowl of the Cuisinart
®
Food Processor. Add the flour,
3 tablespoons (45 ml) granulated sugar, baking powder and
salt and process for 15 seconds to combine. Add the butter
and pulse to incorporate, about 8 pulses, until the butter
pieces are about the size of peas. Stir the buttermilk, vanilla
and egg together in a liquid measuring cup. With the machine
running on the dough speed, slowly add the liquids through
the feed tube until just combined; be very careful not to
overmix. Add the currants and pulse until
just
combined,
2 to 3 pulses.
Pour dough onto a clean surface. Form into a long, flat
rectangle and cut into 8 triangles. Place the scones, evenly
spaced, on the baking sheet. Brush the tops with heavy cream
and sprinkle with reserved sugar.
Bake for 30 to 35 minutes, until baked through and golden.
Nutritional information per scone:
Calories 180 (46% from fat)
|
carb. 23g
|
pro. 2g
|
fat 9g
|
sat. fat 6g
|
chol. 39mg
|
sod. 171mg
|
calc. 53mg
|
fiber 1g
2½
CUPS (625 ML)
UNBLEACHED,
ALL-PURPOSE FLOUR
4
TABLESPOONS (60 ML)
GRANULATED SUGAR,
DIVIDED
2
TEASPOONS (10 ML)
BAKING POWDER
1
TEASPOON (5 ML) SALT
6
TABLESPOONS (90 ML)
UNSALTED BUTTER, COLD
AND CUT INTO SMALL
CUBES
½
CUP (125 ML) PLUS
1 TABLESPOON (15 ML)
BUTTERMILK
¼
TEASPOON (1 ML) PURE
VANILLA EXTRACT
1
LARGE EGG
½
CUP (125 ML) CURRANTS
1
TABLESPOON (15 ML)
HEAVY CREAM