Read Online The Cheese Board by Cheese Board Collective Staff - Free Book Online
Authors: Cheese Board Collective Staff
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Walnut Scones
Chocolate Chip Scones
Just Lemon Scones
Pumpkin Scones
Maple Pecan Scones
Corn Cherry Scones
Oat Scones
Cheese Scones
Roasted Tomato Salsa
Tomatillo Salsa
MUFFINS
Bran Muffins
Apple Apricot Muffins
Lemon Poppy Seed Muffins
Millet Pecan Muffins
Banana Mocha Chocolate Chip Muffins
Banana Walnut Muffins
Pecan Pear Muffins
Raspberry Orange Muffins
… AND MORE
Brioches
Cranberry Brioches
Chocolate Things
Pecan Rolls
Sticky Buns
Killer Granola
Killer Granola Cookies
Shortbread
Ginger Shortbread
Hazelnut Shortbread
Lemon Shortbread
Chocolate-Drizzled Stars, Trees, or Hearts
Any kid who has read In the Night Kitchen would want to work here when they grow up.
—ADAM
• SCONES •
Currant Scones
This is the original Cheese Board breakfast scone, and for years it was the only kind of scone we baked. One of our customers dubbed it the Ur-Scone. The production of this scone has changed from its humble beginnings of about sixty scones a day to over six hundred being made on Saturdays. The pure flavor of unsalted butter is the most important component in this recipe ( see a discussion on butter ). You should have on hand extra buttermilk and cream, as the amount of liquid that you will need can vary depending on weather conditions and the amount of moisture in the flour. How much cinnamon topping to use has always been a topic of discussion on the early-morning shift.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
1 cup dried currants
¾ cup heavy cream
¾ cup buttermilk
Topping
¼ cup sugar
⅛ teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer, add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
If making by hand, add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
I actually like coming in to work really early. It’s kind of nice driving by the Ivy Room when people are leaving the bar and I’m going to work. I drive by there around 2:20 A.M ., and the musicians are standing out there on the sidewalk. It’s kind of a trip—they’re getting ready to go home to go to bed and I’m going to work. And then I’m off at 10 A.M. ! That’s another trip.
—STU
Lemon Blueberry Scones
We love variety, but unfortunately there is a finite amount of time, shelf space, and energy. To address our desire for novelty, we make a daily-special scone. This is one of our many scone-of-the-day recipes. Although we generally prefer to use fresh ingredients, frozen fruit holds its shape better and bleeds
Chocolate Chip Scones
Just Lemon Scones
Pumpkin Scones
Maple Pecan Scones
Corn Cherry Scones
Oat Scones
Cheese Scones
Roasted Tomato Salsa
Tomatillo Salsa
MUFFINS
Bran Muffins
Apple Apricot Muffins
Lemon Poppy Seed Muffins
Millet Pecan Muffins
Banana Mocha Chocolate Chip Muffins
Banana Walnut Muffins
Pecan Pear Muffins
Raspberry Orange Muffins
… AND MORE
Brioches
Cranberry Brioches
Chocolate Things
Pecan Rolls
Sticky Buns
Killer Granola
Killer Granola Cookies
Shortbread
Ginger Shortbread
Hazelnut Shortbread
Lemon Shortbread
Chocolate-Drizzled Stars, Trees, or Hearts
Any kid who has read In the Night Kitchen would want to work here when they grow up.
—ADAM
• SCONES •
Currant Scones
This is the original Cheese Board breakfast scone, and for years it was the only kind of scone we baked. One of our customers dubbed it the Ur-Scone. The production of this scone has changed from its humble beginnings of about sixty scones a day to over six hundred being made on Saturdays. The pure flavor of unsalted butter is the most important component in this recipe ( see a discussion on butter ). You should have on hand extra buttermilk and cream, as the amount of liquid that you will need can vary depending on weather conditions and the amount of moisture in the flour. How much cinnamon topping to use has always been a topic of discussion on the early-morning shift.
MAKES 10 TO 12 SCONES
Preparation time including baking: 45 minutes
3½ cups unbleached all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup sugar
1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
1 cup dried currants
¾ cup heavy cream
¾ cup buttermilk
Topping
¼ cup sugar
⅛ teaspoon ground cinnamon
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.
If using a stand mixer, add the salt and sugar to the bowl and mix with the paddle attachment on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
If making by hand, add the salt and sugar to the bowl and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or 2 dinner knives until it is the size of small peas. Using the spoon, mix in the currants. Make a well in the center and add the cream and buttermilk. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.
Gently shape the dough into balls about 2¼ inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.
I actually like coming in to work really early. It’s kind of nice driving by the Ivy Room when people are leaving the bar and I’m going to work. I drive by there around 2:20 A.M ., and the musicians are standing out there on the sidewalk. It’s kind of a trip—they’re getting ready to go home to go to bed and I’m going to work. And then I’m off at 10 A.M. ! That’s another trip.
—STU
Lemon Blueberry Scones
We love variety, but unfortunately there is a finite amount of time, shelf space, and energy. To address our desire for novelty, we make a daily-special scone. This is one of our many scone-of-the-day recipes. Although we generally prefer to use fresh ingredients, frozen fruit holds its shape better and bleeds
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