Caramel scones
When my family comes over to the states to visit us, in the past, we took them to Famous Dave's.
In Japan, you can have BBQ but, BBQ sauce here is different, how corn on the cob is prepared is different, cut of meats are different and we do not have corn bread, kinds of fish served is different, we do not have salmon dip or any kinds of dips,and how potato salad is made here is very different..
And last but not least, portion is way different (American restaurants serve much bigger portion than Japanese restaurants.).. so for my family, eating out at Famous Dave's gave them very different eat out experiences.
Most of the time they stay with us, I cook for them but sometimes, it is nice to let them taste different kinds of cuisines.
Every once in a while, we get a free desert coupon from Famous Dave's, and we usually get delicious Bread pudding "to go" after dining there. Main menu usually makes us feeling full, so desert tend to be "to go".
Bread pudding is also something I have never had tasted until I went to the Famous Dave's. Once I tasted the bread pudding there, I liked the bread pudding and, I made bread pudding using real vanilla beans (real vanilla beans are beans scraped off from dried thin strip of vanilla pod.) for our wedding anniversary.
Desert made with real vanilla beans tasted very different from deserts made with vanilla extract etc and we really loved them.
Vanilla beans are second most expensive spice to Saffron,according to wikipedia website, so I cannot use the real one as everyday use, but for special occasions like that was real treat to us.
If you have a chance to use the real vanilla beans, make the slit on bean pods and scrape the bean off from the pod with back of the knife. Then, put the vanilla bean pods into raw sugar container. You can have vanilla flavored sugar that way. It is great as sugar for coffee.
Now, when we bring the "to go" bread pudding to home,we enjoy the desert to our heart content but always we have leftover pecan praline sauce that comes with the bread pudding.
One day, I experimented making the scone using the pecan praline sauce for Famous Dave's bread pudding, and it was the hit among our family, my husband's workmates,so I thought I would share the recipe of Caramel scone with you.
If you were not familiar with praline sauce, it is basically a caramel sauce with nuts.
I love scone, and I tasted all kinds of scones from many places, but I like the scones that has crusty outside,flaky inside. I don't like overly sweet scones, or cakey scones.
So, how do you make "Caramel scone" ? Here is how.
Caramel scone..
To make any kinds of scones, bellow points are the keys to make the tasty scones; crusty outside, soft/flaky inside.
Key #1:Bake the scone with high heat (425F to 450F)
-This makes crusty outside
Key #2: Use very cold stick of butter (This goes same to making pie crust or biscuits)
-This makes inside of the scone flaky
Key #3: Use hands to mix the dough
- This avoid over-mixing the dough. If you over-mix the dough,you would end up doughy scone
Key #4: Don't place scones close each other on cookie sheet.Need space between each scones.
-If scones were placed close each other,you would end up with cakey, not so crusty outside scone because crowding the scones to bake is basically steaming the scones
Key #5: Use 50% bread flour,50% unbleached all purpose flour
-This is just my preference. For scones,bread,pizza,I use 50% bread flour -50% unbleached all purpose flour. It just taste better.
<Caramel Scone recipe>
0.Preheat the oven at 450F
1. Mix 1 3/4C unbleached all purpose flour, 1 3/4C unbleached bread flour, 1/4C table sugar, 1tsp table salt, 2tbs baking powder in one bowl.
2. Put cold stick of butter 10tbs into flour mixture
** Easiest way to knead the butter piece into flour mixture is to cut the 10tbs of cold stick of butter into 1 tbs chunk, and drop them into flour mixture
3. Add 1/8C unbleached all purpose flour, 1/8C unbleached bread flour, and work with hands till the butter becomes pebble size.
** Total amount of Unbleached all purpose flour you would need is 1 7/8C and total unbleached bread flour you would need is 1 7/8C. To make it easy for you to measure,I have divided the each flour amount to easier number,and separate the amount between the two steps.
4. Add 3/4C whole milk,3/4C heavy cream, mix lightly
5. To the small bowl, add 2.5 oz of Famous Dave's Pecan praline sauce, 2tbs Coffee mate Caramel Macchiato creamer and mix well and add the mixture to flour-butter-milk/heavy cream mixture
6. When dough is formed,put the ball of dough onto floured board, knead a little and roll out to rectangle shape. Then fold it like letter; pick up the top 1/3 and fold it over to the center, and pick the bottom 1/3 and fold it over to the center.
7. Then, flip it over and roll the long lectangle shaped dough with rolling pin, and roll to about little less than 1/2" thickness, and cut the dough to triangle shape.
8. Place them on cookie sheet. Do not place them close each other, place them with 1"-2" space between them..
9. To the small bowl, pour some coffee mate Caramel macchiato creamer and,blush the scone with creamer and sprinkle raw sugar on top. My favorite raw sugar is "Sugar in the raw".
10. Bake for 15 minutes or till golden and crusty on top
11. Let the scone stand a couple of minutes on the cookie sheet, and then transfer the scones to cooling rack.
** When you place the scones on cooling rack, make sure to have space between the scones
12. Enjoy! This recipe yields about 5" or so length of 14 scones
** If you had leftover scone,freeze them. You don't need to thaw them in fridge before eating.You can toast them or microwave them about 12-15 seconds.
**To microwave the scone, leftover pizza,donut,leftover garlic knots etc, I cover them with paper towel gently. It creates steaming and heat seems to be evenly distributed. Only drawback doing this for scone is that you loose the crusty outside texture.
In Japan, you can have BBQ but, BBQ sauce here is different, how corn on the cob is prepared is different, cut of meats are different and we do not have corn bread, kinds of fish served is different, we do not have salmon dip or any kinds of dips,and how potato salad is made here is very different..
And last but not least, portion is way different (American restaurants serve much bigger portion than Japanese restaurants.).. so for my family, eating out at Famous Dave's gave them very different eat out experiences.
Most of the time they stay with us, I cook for them but sometimes, it is nice to let them taste different kinds of cuisines.
Every once in a while, we get a free desert coupon from Famous Dave's, and we usually get delicious Bread pudding "to go" after dining there. Main menu usually makes us feeling full, so desert tend to be "to go".
Bread pudding is also something I have never had tasted until I went to the Famous Dave's. Once I tasted the bread pudding there, I liked the bread pudding and, I made bread pudding using real vanilla beans (real vanilla beans are beans scraped off from dried thin strip of vanilla pod.) for our wedding anniversary.
Desert made with real vanilla beans tasted very different from deserts made with vanilla extract etc and we really loved them.
Vanilla beans are second most expensive spice to Saffron,according to wikipedia website, so I cannot use the real one as everyday use, but for special occasions like that was real treat to us.
If you have a chance to use the real vanilla beans, make the slit on bean pods and scrape the bean off from the pod with back of the knife. Then, put the vanilla bean pods into raw sugar container. You can have vanilla flavored sugar that way. It is great as sugar for coffee.
Now, when we bring the "to go" bread pudding to home,we enjoy the desert to our heart content but always we have leftover pecan praline sauce that comes with the bread pudding.
One day, I experimented making the scone using the pecan praline sauce for Famous Dave's bread pudding, and it was the hit among our family, my husband's workmates,so I thought I would share the recipe of Caramel scone with you.
If you were not familiar with praline sauce, it is basically a caramel sauce with nuts.
I love scone, and I tasted all kinds of scones from many places, but I like the scones that has crusty outside,flaky inside. I don't like overly sweet scones, or cakey scones.
So, how do you make "Caramel scone" ? Here is how.
Caramel scone..
To make any kinds of scones, bellow points are the keys to make the tasty scones; crusty outside, soft/flaky inside.
Key #1:Bake the scone with high heat (425F to 450F)
-This makes crusty outside
Key #2: Use very cold stick of butter (This goes same to making pie crust or biscuits)
-This makes inside of the scone flaky
Key #3: Use hands to mix the dough
- This avoid over-mixing the dough. If you over-mix the dough,you would end up doughy scone
Key #4: Don't place scones close each other on cookie sheet.Need space between each scones.
-If scones were placed close each other,you would end up with cakey, not so crusty outside scone because crowding the scones to bake is basically steaming the scones
Key #5: Use 50% bread flour,50% unbleached all purpose flour
-This is just my preference. For scones,bread,pizza,I use 50% bread flour -50% unbleached all purpose flour. It just taste better.
<Caramel Scone recipe>
0.Preheat the oven at 450F
1. Mix 1 3/4C unbleached all purpose flour, 1 3/4C unbleached bread flour, 1/4C table sugar, 1tsp table salt, 2tbs baking powder in one bowl.
2. Put cold stick of butter 10tbs into flour mixture
** Easiest way to knead the butter piece into flour mixture is to cut the 10tbs of cold stick of butter into 1 tbs chunk, and drop them into flour mixture
3. Add 1/8C unbleached all purpose flour, 1/8C unbleached bread flour, and work with hands till the butter becomes pebble size.
** Total amount of Unbleached all purpose flour you would need is 1 7/8C and total unbleached bread flour you would need is 1 7/8C. To make it easy for you to measure,I have divided the each flour amount to easier number,and separate the amount between the two steps.
4. Add 3/4C whole milk,3/4C heavy cream, mix lightly
5. To the small bowl, add 2.5 oz of Famous Dave's Pecan praline sauce, 2tbs Coffee mate Caramel Macchiato creamer and mix well and add the mixture to flour-butter-milk/heavy cream mixture
6. When dough is formed,put the ball of dough onto floured board, knead a little and roll out to rectangle shape. Then fold it like letter; pick up the top 1/3 and fold it over to the center, and pick the bottom 1/3 and fold it over to the center.
7. Then, flip it over and roll the long lectangle shaped dough with rolling pin, and roll to about little less than 1/2" thickness, and cut the dough to triangle shape.
8. Place them on cookie sheet. Do not place them close each other, place them with 1"-2" space between them..
9. To the small bowl, pour some coffee mate Caramel macchiato creamer and,blush the scone with creamer and sprinkle raw sugar on top. My favorite raw sugar is "Sugar in the raw".
10. Bake for 15 minutes or till golden and crusty on top
11. Let the scone stand a couple of minutes on the cookie sheet, and then transfer the scones to cooling rack.
** When you place the scones on cooling rack, make sure to have space between the scones
12. Enjoy! This recipe yields about 5" or so length of 14 scones
** If you had leftover scone,freeze them. You don't need to thaw them in fridge before eating.You can toast them or microwave them about 12-15 seconds.
**To microwave the scone, leftover pizza,donut,leftover garlic knots etc, I cover them with paper towel gently. It creates steaming and heat seems to be evenly distributed. Only drawback doing this for scone is that you loose the crusty outside texture.
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