Tag: baking recipe

Cinnamon Crumble Scones

Posted on by Mari Vasseur

The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!

The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Cinnamon Crumble Scones

Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

Crumb Topping

  • ¼ cup (1 1/8 ounces) all purpose flour
  • 1 tablespoon brown sugar
  • 1 tablespoon sugar
  • â…› teaspoon ground cinnamon
  • pinch fine sea salt
  • 1 ½ tablespoons cold, unsalted butter, cubed

Cinnamon Filling

  • ¼ cup (1 3/4 ounces) brown sugar
  • 1 ½ tablespoons unsalted butter, melted
  • 2 teaspoons all purpose flour
  • 1 teaspoon ground cinnamon

Scones

  • 1 ¾ cups (7 7/8 ounces) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 7 tablespoons (3 1/2 ounces) cold, unsalted butter, cubed
  • ½ cup cold heavy cream plus extra for tops
  • ¼ cup cold sour cream
  • ½ teaspoon pure vanilla extract

Icing

  • ½ cup (2 ounces) powdered sugar, sifted
  • 1 tablespoon melted butter
  • 1-2 tablespoons whole milk, room temperature
  • ¼ teaspoon pure vanilla extract

Instructions
 

Crumb Topping

  • In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  • Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  • Set aside in refrigerator until ready to use.

Cinnamon Filling

  • In a small bowl, mix filling ingredients together until well combined.

Scones

  • Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder and salt.
  • Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  • In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  • Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  • Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  • Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  • Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  • Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  • Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  • Transfer scones to a cooling rack to cool. Drizzle with icing.

Icing

  • In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.
Keyword cinnamon, scones

Blueberry Earl Grey Tarts

Posted on by Mari Vasseur
Blueberry Earl Grey Tarts

These Blueberry Earl Grey Tarts have three individual components, which, when combined together, are absolutely delicious. I experimented with each separate component of this recipe until I perfected them individually. The tart crust is flaky and tender, yet sturdy enough to hold the filling. The filling is just sweet enough for my sweet tooth and the whipped cream has just enough Earl Grey flavor.

This recipe makes enough whipped cream to cover the entire tops of the tarts or you can be like me and try to be artistic and avant-garde with your whipped cream. To make the Earl Grey infused whipped cream, use your favorite Earl Grey tea, whether it’s loose leaf tea or a teabag. We don’t discriminate here. All forms of tea are welcome! I do have a favorite Earl Grey tea. If you want to check it out, click here. The tea will make your whipped cream a dull pale yellow. This issue is purely aesthetic. I added a tiny bit of violet gel food color which brightens the whipped cream. You can add more if you want a lavender shade.

 

Blueberry Earl Grey Tarts

Mari Vasseur
Personal-sized tarts with sweet blueberry filling, topped with Earl Grey whipped cream
Print Recipe
Course Dessert
Servings 6 4-inch tarts

Ingredients
  

Tart Crust

  • 1 ½ cups (191g) all purpose flour, sifted
  • ¼ cup (30g) powdered sugar, sifted
  • ¼ teaspoon fine sea salt
  • ½ cup (113g) cold, unsalted butter, cubed
  • 1 large egg yolk
  • 1-2 tablespoons (15-30ml) ice water

Blueberry Filling

  • 4 cups (about 565-600g) blueberries
  • â…” cup (132g) sugar
  • 1 ½ tablespoons (12g) corn starch
  • 1 tablespoon (15ml) lemon juice

Earl Grey Whipped Cream

  • 1 cup (237ml) heavy whipping cream
  • 2 teaspoons Earl Grey tea leaves or 1 tea bag
  • 2 tablespoons (15g) powdered sugar, sifted
  • 1 small drop violet gel food coloring

Instructions
 

Tart Crust

  • In a large bowl, whisk together the flour, powdered sugar and salt until well blended. Work in the butter and egg yolk, with a pastry blender or with your fingertips, until pea sized pieces are formed. Add ice water one tablespoon (15ml) at a time until the dough comes together.
  • Form the dough into a disk. Wrap in plastic wrap and chill in the refrigerator for at least one hour or up to overnight.
  • On a lightly floured surface, roll the dough to a scant 1/4-inch thickness. Cut the dough into six 5-inch rounds.
  • Press the rounds into six 4-inch or 4 1/4-inch tart pans. Dock the bottoms of the tart crusts with a fork. Freeze for 30 minutes.
  • Meanwhile, preheat oven to 375ºF (190ºC). Place the tart pans on a large baking sheet. Line the tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights.)
  • Bake the tart shells for 12 minutes. Remove the parchment paper and pie weights. Continue baking until the tart shells are light golden brown, about 4-6 more minutes.

Blueberry Filling

  • Set aside 1 cup (155g) blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium-sized saucepan.
  • Simmer over low heat, stirring occasionally, until blueberries are softened and sauce is thickened, about 5 minutes. Stir in the reserved 1 cup of blueberries during the last minute of cooking. Remove from heat and let cool completely.

Earl Grey Whipped Cream

  • Combine the heavy cream and tea leaves or tea bag in a small saucepan. Heat just until bubbles form around the edges.
  • Transfer the mixture to a small bowl, cover with plastic wrap and let cool. Pass the cream through a sieve to strain the out tea leaves or remove the tea bag. Cover the surface with plastic wrap and place in refrigerator to chill.
  • Transfer the chilled cream to a large bowl. Whip with an electric mixer until thickened. Add the powdered sugar and food color in separate additions and continue whipping at high speed just until stiff peaks begin to form.
Keyword blueberries, tarts