These flavorful, savory scones make a great choice for brunch, snack or side for any meal. The overall flavor I was looking for was Indian-inspired, so I chose masala chai with its balanced blend of spices (e.g., cinnamon, cardamom, nutmeg, cloves, pepper) that works nicely in baked goods (garam masala will also work). Jalapeño peppers provide flavor and a bit of heat, and cilantro provides the earthy flavor that is prevalent in a variety of Indian and Asian dishes.
Pineapple and coconut go together well in almost anything - from baked goods to main dishes to cocktails. We'll limit this post to breakfast and share a scone recipe we whipped up the other day. We recently bought a fresh pineapple to use as part of a main dish and had some left over. We've made all types of scones over the years, but all follow a similar ratio of dry to liquid ingredients and incorporate a variety of fruits, sweeteners and sometimes spices. So, we switched up few ingredients to come up with this tropical take on a scone.
Recently, I've learned some of the proper bread-making techniques and have made some decent looking and tasting bread. For this post, my inspiration is to add some hearty, colorful and seasonal ingredients to the bread, and to use equal amounts of bread flour and dark rye flour. While this bread can be formed into any number of shapes, my preference is for a simple rustic baguette. This is the type of bread that goes well with something as simple as a big slice of butter, or a nice accompaniment to a hearty hot soup or stew.
The adventures of two guys who like to bake, cook, drink and try new recipes