A Rose by Any Other Name Would Smell Like Scones

White Chocolate Pistachio Rose Scones

I'm not yet sure if this is bragging or a nerd alert, but I think I'm becoming a proper Whovian. What is a Whovian, you ask? Well, I believe it's someone who's knowledge and excitement for Dr. Who dodges most socially accepted circles. This is not unusual for me. Dr. Who isn't the only sci-fi or fantasy-ish world I have floated around in. I have dangerously nerdy knowledge of Middle Earth and the Force (be with you). Again, not really bragging, just clarifying that it's not out of the blue I would get pulled into the Tardis and love the ride.

I have scoured Netflix, the video store and legal online players to find episodes from every era of Dr. Who. I haven't been all that successful, but I have devoured what I can find. So far I've seen episodes involving 4 out of 11 Doctors, my favorite is Tom Baker, though how adorable is David Tennant? And my favorite companion is Sarah Jane Smith. To be fair, I'm only up to post millennium season two, so I have a long way to go this side of the Dr. Who "re-boot." I must say I am looking forward to Catherine Tate's version of the Doctor's companion since she's ridiculously funny...hoping they gave her cheeky dialogue. (Patience, Kristen there's a whole season between last viewed episode and Catherine...)

The companion I've traveled with most since this odyssey began is Rose Tyler. Not especially engaging, but likeable all the same. And without having seen episodes between the Tom Baker era and Rose Tyler's inaugural journey, I'm curious to know if she was the first to make-out with the Doctor or perhaps the first to lip-lock two different regenerations? (note: she wasn't really herself in either instance, but still - nicely done, Rose.)

And since I have at least another 5 episodes of Rose before I meet the next companion, it is befitting I bake White Chocolate Pistachio Rose scones to enjoy whilst watching.

These scones are delightfully aromatic, but beware of the amount of rose water you use. They could end up tasting like soap...or smelling like your gran at a Kenny Rogers concert.

So here's to Rose Tyler, kicking alien arse and snogging the Doctor from 2005-2006.

White Chocolate Pistachio Rose Scones

Here's what to do:
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet.

Rough Chop:
Belgian white chocolate into about 1 cup small chunks
Pistachios into about 3/4 cup small pieces (you could toast in a small frying pan over med heat if you like, but don't have to)

whisk together:
1 1/2 cups unbleached all purpose flour
1/2 cup cake/pastry flour
2 1/2 tsp baking powder (fresh, opened within the last month)
3 tbsp sugar
1/2 tsp salt

In a measuring cup whisk together:
1/2 cup plain yogurt (I use whole fat yogurt)
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)
1-ish tsp rose water (start with 1/2 tsp and add more until the yogurt has a slight rose scent)

Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter (either by food processor, or pastry cutter or by hand...it's best to touch it as little as possible so the butter remains cold).

The texture should be sandy and mealy. Pour into bowl and add white chocolate chunks.

Pour wet mix on top and stir in with fork.

Don't over work it, just until all the wet is mixed in...should have some crumbly bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help.

Dump out mix onto a lightly floured surface. gently work in any crumbly bits. Form dough into an 7-8" disc and cut into 8 pie-like portions. (for thorough pic by pic instructions see pumpkin scone recipe)

Place on parchment on cookie sheet.
*you could brush egg wash (one egg whisked) on top at this point, but you don't have to*
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.

While cooling, melt 1/2 cup white couverture chocolate (I use Belgian white from the Bulk Barn) in a double broiler:

• bring about 2-3 inches of water in a saucepan to a simmer not a boil
• place a bowl on top - not in - the saucepan 
• place the chocolate in the bowl and stir while melting until almost melted 
• remove bowl and continue to stir until all the chocolate has completely melted

Pour chocolate into a piping bag (I just use a Ziploc and cut the very tip of one corner) and zigzag the chocolate over the scones. Or however you want to do it...there's no right way! While the chocolate is still warm sprinkle chopped pistachio on top and secure them with a little more melted white chocolate.

Enjoy!

THANKSforGIVINGme PUMPKIN SCONES

Pumpkin Scones

Oh Canada celebrates Thanksgiving this weekend and, as per annual Thanksgiving protocol, I am reminded of the many blessings in my life. I have a loving, patient husband, two adorably loveable little girls (though I find my thankfulness barometer goes up when they're in bed sleeping - they're under 5, you get me), my health, safety, shelter, mobility...I have it pretty good. I am indeed full of thanks.

It is tradition in our family to share a meal during this harvest holiday with friends and/or family. We are not gluttons, but I'm not going to lie - stretchy pants are encouraged. This year we are hosting, but the men (who happen to know their way around a kitchen) will do most of the cooking...I did say I have it pretty good.

And what is Thanksgiving without something pumpkin-ish? Since I'm still a pie crust dummy, I think my contribution will be either pumpkin scones or pumpkin whoopie pies. Maybe both!

If you're going to feast with friends or family this year what will you bring to the table?

Here is my scrumptious pumpkin scone recipe if you're looking for something different to add to the feast...or maybe to have with tea while preparing the night before (or day of, if you're like me!).

Here's what to do:
Preheat your oven to about 360 degrees F. Place parchment paper on a cookie sheet.

whisk together:
1 1/2 cups unbleached all purpose flour
1/2 cup cake/pastry flour
2 1/2 tsp baking powder (fresh, opened within the last month)
4 tbsp sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

In a measuring cup whisk together:
1/4 cup plain yogurt (I use whole fat yogurt)
1/2 cup pumpkin puree (canned or fresh... not pumpkin pie filling)
1 egg room temp (for room temp: place egg in small bowl and cover with hot water, let stand for 2 minutes)
1/2 tsp vanilla

Take dry ingredients and cut in one stick (1/2 cup) of cold unsalted butter (either by food processor, or pastry cutter or by hand...it's best to touch it as little as possible so the butter remains cold).

 The texture should be sandy and mealy.

Pour wet mix on top and stir in with fork.

Don't over work it, just until all the wet is mixed in...should have some crumbly bits left at the bottom of the bowl. If you find it's still too dry, add a little more yogurt or heavy cream to help.

Dump out mix onto a lightly floured surface. gently work in any crumbly bits. Form dough into an 7-8" disc and cut into 8 pie-like portions.

Place on parchment on cookie sheet.
Bake for 20-ish minutes. Should be golden around edges and a little golden on top.

 While cooling, melt 1/2 cup white couverture chocolate (I use Belgian white from the Bulk Barn) in a double broiler:

• bring about 2-3 inches of water in a saucepan to a simmer not a boil
• place a bowl on top - not in - the saucepan 
• place the chocolate in the bowl and stir while melting until almost melted 
• remove bowl and continue to stir until all the chocolate has completely melted

Pour chocolate into a piping bag (I just use a Ziploc and cut the very tip of one corner) and zigzag the chocolate over the scones. Or however you want to do it...there's no right way! The white chocolate does add the "scrumptious" factor though.

ENJOY!

Happy Thanksgiving!

The Scone Factor

Blood Orange Scones

I love interesting and unusual flavor combinations. I like to experiment with newly discovered (or newly on trend) flavors and try to work them in to whatever I am baking. Not every attempt is a resounding success. Like the ever fresh and on trend strawberry and basil combo didn't really work well in my scones...they tasted more like strawberry shortcake meets pizza. Though I'm sure if I keep at it I will find a way to protect the integrity of the flavors.

I have had some success with other versions of my scones which I bake for a local Bistro. Oddly enough I had never baked a scone in my life before they ordered them. My husband had to show me how to make them! But after a year of faithfully baking them at least once a week I've come up with some winners:

1. lemon raspberry (or blueberry)
2. white chocolate raspberry with lime zest
3. lemon lavender
4. lavender earl grey
5. chai tea
6. coconut dream
7. maple bacon
8. brown butter thyme and Gruyere (or Parmesan)
9. strawberries n' cream
10. orange and dark chocolate
11. cinnamon baked apple
12. cherry and vanilla bean
13. white chocolate pear & hazelnut
14. blood orange (pictured above)