Comments on: Let’s pull out ALL the stops: Cinnamon-Cappuccino-Pecan Scones http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 15:26:21 +0000 http://wordpress.org/?v=2.3.1 By: lou http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-8602 lou Sun, 04 Jan 2009 03:20:49 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-8602 I've been making scones for years and have been searching for a full-bodied but tender scone recipe. Turns out that KAF mellow flour is probably the ticket! I also like the thought of being able to freeze the unbaked scones for a serendipitous moment! I'm wondering, why do you recommend not separating the scone wedges more than an inch when transferring to the baking sheet ? Thanks for the great tips. Lou <strong>Lou, I prefer the soft edges that the scones develop when you separate them just enough that they don't become one big blob, but not so much that their edges get crisp/hard. If you prefer scones with crunchier edges, simply separate them more. To each his own- PJH</strong> I’ve been making scones for years and have been searching for a full-bodied but tender scone recipe. Turns out that KAF mellow flour is probably the ticket! I also like the thought of being able to freeze the unbaked scones for a serendipitous moment! I’m wondering, why do you recommend not separating the scone wedges more than an inch when transferring to the baking sheet ? Thanks for the great tips. Lou

Lou, I prefer the soft edges that the scones develop when you separate them just enough that they don’t become one big blob, but not so much that their edges get crisp/hard. If you prefer scones with crunchier edges, simply separate them more. To each his own- PJH

]]> By: Nick http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6844 Nick Wed, 03 Dec 2008 16:19:06 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6844 What a great recipe. Looks very decadent. The tips on flour in the post and in the comments are very helpful. I've never used Mellow Pastry Flour, but i'm going to look out for it now. Thanks! Nick www.macheesmo.com What a great recipe. Looks very decadent. The tips on flour in the post and in the comments are very helpful. I’ve never used Mellow Pastry Flour, but i’m going to look out for it now.

Thanks!
Nick
www.macheesmo.com

]]> By: Andrea http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6834 Andrea Wed, 03 Dec 2008 02:50:43 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6834 Oh....scones. One of my first true loves. I remember my first bite of an orange scone from the Starbucks at my local Barnes and Noble....it was light, delicate, fluffy, and decidely orange. With a double shot, it was bliss. I could (and did) spend hours at that store, eating scones, drinking way too much espresso for a 17 year old, reading books, and falling in love with my best friend. I've since moved on in life - a single shot keeps me up a good portion of the night, and after having a baby, one scone is enough, thankyouverymuch. I stick to a local bookseller now instead of a conglomerate, and the best friend is dating a wonderful girl. But the memories that those scones evoke are just too grand and wonderful. I'm making scones for my husband's breakfast tomorrow morning. And even though he'll harrumph about how he doesn't understand why I've got to bake "...so much...", I know he'll munch it on his 2 mile drive to work, drink his coffee, and tell me that he enjoyed it when he gets to work. Sorry for waxing poetic, but you folks truly understand how food makes memories! :) <strong>Indeed,Andrea - poetic waxing about food is always appreciated.Thanks for sharing- PJH</strong> Oh….scones. One of my first true loves. I remember my first bite of an orange scone from the Starbucks at my local Barnes and Noble….it was light, delicate, fluffy, and decidely orange. With a double shot, it was bliss. I could (and did) spend hours at that store, eating scones, drinking way too much espresso for a 17 year old, reading books, and falling in love with my best friend.

I’ve since moved on in life - a single shot keeps me up a good portion of the night, and after having a baby, one scone is enough, thankyouverymuch. I stick to a local bookseller now instead of a conglomerate, and the best friend is dating a wonderful girl. But the memories that those scones evoke are just too grand and wonderful.

I’m making scones for my husband’s breakfast tomorrow morning. And even though he’ll harrumph about how he doesn’t understand why I’ve got to bake “…so much…”, I know he’ll munch it on his 2 mile drive to work, drink his coffee, and tell me that he enjoyed it when he gets to work.

Sorry for waxing poetic, but you folks truly understand how food makes memories! :)

Indeed,Andrea - poetic waxing about food is always appreciated.Thanks for sharing- PJH

]]> By: Aaron Frank http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6826 Aaron Frank Tue, 02 Dec 2008 17:30:22 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6826 Besides the difference in protein, what's the difference between KAF Mellow Pastry Flour and KAF Pastry flour? How did you decide wich to use? Thanks, Aaron<b> If you use pastry flour, you get a very tender product, but it can be very delicate and hard to work with. When you use all purpose flour, it is easy to fully develop the gluten making a chewier, less tender product, but one which is easy to work with. The mellow pastry blend gives you the best of both. It'll be more tender than with all purpose and easier to work with than pastry. Mary @ King Arthur Flour. </b> Besides the difference in protein, what’s the difference between KAF Mellow Pastry Flour and KAF Pastry flour? How did you decide wich to use?

Thanks,

Aaron If you use pastry flour, you get a very tender product, but it can be very delicate and hard to work with. When you use all purpose flour, it is easy to fully develop the gluten making a chewier, less tender product, but one which is easy to work with. The mellow pastry blend gives you the best of both. It’ll be more tender than with all purpose and easier to work with than pastry. Mary @ King Arthur Flour.

]]> By: Joie de vivre http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6806 Joie de vivre Mon, 01 Dec 2008 21:22:15 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6806 Your tip to Sarah will be handy for quick Saturday morning breakfasts. Thanks! Your tip to Sarah will be handy for quick Saturday morning breakfasts. Thanks!

]]> By: Sarah http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6794 Sarah Mon, 01 Dec 2008 18:20:45 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6794 These look divine! PJ, could you give a rundown on make ahead possibilities for scones? Can you freeze the unbaked dough or keep it in the fridge overnight? Would you bake it cold or warm to room temperature first? Would the success be affected by the ingredients (ie cream only vs. butter and/or eggs). Is it better to bake ahead and then freeze? <strong>Sarah - Best to make and shape ahead, but not bake. Freeze on the baking sheet, then wrap in plastic. You can also make and shape, then refrigerate overnight, but I prefer freezing; it stops the baking powder in its tracks, where in the fridge, the BP continues to off-gas (and gradually lose its stuff). Cream, butter, and/or eggs all freeze well in scone dough. To bake, put in the oven frozen (or slightly thawed, as you warm your oven). Bake about 25 minutes at 400°F. FYI, this info. is all in the recipe, in a tip on the right-hand side of the page... PJH</strong> These look divine! PJ, could you give a rundown on make ahead possibilities for scones? Can you freeze the unbaked dough or keep it in the fridge overnight? Would you bake it cold or warm to room temperature first? Would the success be affected by the ingredients (ie cream only vs. butter and/or eggs). Is it better to bake ahead and then freeze?

Sarah - Best to make and shape ahead, but not bake. Freeze on the baking sheet, then wrap in plastic. You can also make and shape, then refrigerate overnight, but I prefer freezing; it stops the baking powder in its tracks, where in the fridge, the BP continues to off-gas (and gradually lose its stuff). Cream, butter, and/or eggs all freeze well in scone dough. To bake, put in the oven frozen (or slightly thawed, as you warm your oven). Bake about 25 minutes at 400°F. FYI, this info. is all in the recipe, in a tip on the right-hand side of the page… PJH

]]> By: Toni http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6790 Toni Mon, 01 Dec 2008 17:24:44 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6790 PJ--You have hit the nail on the head again! The pictures don't do these justice. KAF scone recipes are divine; I can't wait to make them over and over this winter. Also love the Christmas scones from the KAF All-Purpose Cookbook. Glad to know they freeze well. Thanks for another outstanding scone recipe. <strong>Toni, you of all people should know how "divine" those scone recipes are, since you had such a huge hand in perfecting them... Thanks for your kind comments, my dear. PJH</strong> PJ–You have hit the nail on the head again! The pictures don’t do these justice. KAF scone recipes are divine; I can’t wait to make them over and over this winter. Also love the Christmas scones from the KAF All-Purpose Cookbook. Glad to know they freeze well. Thanks for another outstanding scone recipe.

Toni, you of all people should know how “divine” those scone recipes are, since you had such a huge hand in perfecting them… Thanks for your kind comments, my dear. PJH

]]> By: Morgan http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6788 Morgan Mon, 01 Dec 2008 17:02:04 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6788 These look delicious. Loving the blog. These look delicious. Loving the blog.

]]> By: Bridget http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6776 Bridget Mon, 01 Dec 2008 14:07:14 +0000 http://blog.kingarthurflour.com/2008/11/30/lets-pull-out-all-the-stops-cinnamon-cappuccino-pecan-scones/#comment-6776 OH MY!!! These are right up my alley! They are going to the top of my "must make" list. Thanks! OH MY!!! These are right up my alley! They are going to the top of my “must make” list. Thanks!

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