30
2 ½
cups (625 ml) unbleached, all-purpose flour
¼
cup (60 ml) granulated sugar
2
teaspoons (10 ml) baking powder
¼
teaspoon (1 ml) kosher salt
2
tablespoons (30 ml) finely chopped crystalized ginger
6
tablespoons (90 ml) unsalted butter, cold and cubed
2
/
3
cup (150 ml) buttermilk
1
large egg, lightly beaten
1
cup (250 ml) dried cherries
1
egg white, beaten, for brushing on glaze
1. Line the Baking Pan with parchment paper; reserve.
2. Put the flour, sugar, baking powder, salt and ginger into the work
bowl of a Cuisinart
®
Food Processor fitted with the chopping blade.
Process to combine, about 10 seconds. Add the butter and pulse
until the mixture resembles coarse crumbs.
3. In a liquid measuring cup, combine the buttermilk and egg. Add half
of the liquid mixture to the work bowl and pulse twice to mix. Add
remaining liquid and pulse again until just combined.
4. Remove the dough and place onto a clean counter/large cutting
board. Add the cherries and fold into dough until evenly combined.
5. Form the dough into a 10-inch-long (25 cm) cylinder. Using a sharp
knife, cut into 8 equal pieces and transfer to the prepared pan.
Brush each scone with the egg white.
6. Set to Convection Bake at 375°F (190°C) for 30 minutes. After
5 minutes, place the pan with the scones into the oven in Position
1. Bake until golden brown, about 20 to 25 minutes.
Nutritional information per scone:
Calories 304 (27% from fat) • carb. 48g • pro. 5g • fat 9g • sat. fat 6g • chol. 47mg
sod. 224mg • calc. 58mg • fiber 2g
Chocolate Layer Cake with Salted
Caramel Frosting
Chocolate, caramel and salt are an unstoppable combination. If looking
to save time, you can purchase caramel sauce to mix into the frosting.
Makes 1 cake, 12 servings
Chocolate Cake:
1
cup (250 ml) unbleached, all-purpose flour
1
/
3
cup (75 ml) cocoa powder, sifted
1
teaspoon (5 ml) espresso powder
½
teaspoon (2.5 ml) baking soda
¼
teaspoon (1 ml) baking powder
¼
teaspoon (1 ml) kosher salt
8
tablespoons ([120 ml] 1 stick) unsalted butter, cubed and
room temperature
½
cup (125 ml) granulated sugar
¼
cup (60 ml) packed light brown sugar
1
large egg
1
large egg yolk
1
teaspoon (5 ml) pure vanilla extract
½
cup (125 ml) buttermilk
Frosting:
16
tablespoons ([236 ml] 2 sticks) plus 2 tablespoons (30 ml)
unsalted butter, cubed and room temperature, divided
1½
cups (375 ml) confectioners’ sugar, sifted
¼
teaspoon (1 ml) kosher salt
½
teaspoon (2.5 ml) pure vanilla extract
4
tablespoons (60 ml) heavy cream, divided
¼
cup (60 ml) granulated sugar
Water
Flaked sea salt, for sprinkling (optional)
