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Earl grey infused honey, ripe figs, buttery puff pastry. Really is there anything not to like here? You only need a handful of ingredients. The puff pastry makes this come together so quickly, as it eliminates the need to make a pie crust, and the more rustic or imperfect it looks, the better.
It’s sweetened with just honey, so those figs really get to be the star of the show and this ends up being a perfect dessert for those who “aren’t really into sweets” just as much as for those that unabashedly enjoy dessert. With an optional (but highly recommended) scoop of ice cream and served warm, you’ve got this in the bag. Make it for a last minute dinner party, or just for yourself widweek like I did. Whatever occasion you make it for, do it soon, while figs are in full swing, because they are so fleeting!
p.s. Leftovers reheat well and make a very good breakfast, just saying.
p.p.s The tea flavor in the honey is subtle, but detectable. Feel free to steep the honey longer if you have the time for more pronounced earl grey flavor or use any tea you’d like!
WHAT YOU'LL NEED
1/4 cup honey
1 Tbs loose leaf earl grey tea or 2 tea bags
1 sheet puff pastry, thawed
10-12 figs, roughly 1.5 lbs or 700 grams
2 tsp cornstarch
2 tsp lemon juice
1 tsp vanilla extract
1 egg, beaten for brushing
2 Tbs Turbinado or course sugar, for sprinkling
Ice cream for serving
WHAT YOU'LL DO
Bring the honey to a gentle boil in a small saucepan, add in the tea and simmer for 1-2 minutes. Remove from the heat. cover and steep for 15 minutes. Remove the tea bags, if using. If using loose leaf tea, reheat the honey on low until it’s liquid again and strain through a small sieve.
Now preheat your oven to 375º F
Slice your figs how you like, discarding the stems and far end slices. I cut mine lengthwise in slices about 1/4 inch thick but you could cut yours into wedges or horizontally as well.
Toss the fig slices gently in a medium bowl with the honey, cornstarch, lemon juice, and vanilla. Some of the fig slices will probably break apart if they are ripe but that’s okay, you can hide those uglier pieces in the corners of the galette later.
On a lightly floured surface, roll the puff pastry out into a rectangle. You should be able to spread your puff pastry from 11”x15” to at least 12”x16” if not larger and the thickness should go from 1/2 inch to 1/4 inch thick.
Place the pastry on a parchment paper lined baking sheet and, leaving a 2 inch border free, poke holes with a fork all over the pastry (about 10 times).
Arrange the figs in whatever pattern you like in the center of the pastry. I put all the ugly torn fig slices along the border first so I knew they will be hidden when I fold the puff pastry over and saved the prettiest slices for the center. Try not to overlap the slices too much so they cook evenly. Once your figs are all arranged, pour whatever honey/fig liquid is left in the bottom of the bowl evenly over the figs.
Fold the edges up and over the figs, creating a 1.5 inch border over the fruit on all sides. Brush the edges of the pastry with egg wash and sprinkle with the course sugar.
Transfer to the center rack of the oven and bake for 25-30 minutes or until deeply golden brown and edges are very puffed. Some of the border will get pretty dark from the sugar caramelizing, but I think it’s yummy that way.
Once you remove it from the oven, let cool slightly and set up, about 10 minutes and then serve still warm with ice cream.
Adapted from this recipe with a blueberry chamomile variation by half baked harvest
Around this time last year, my husband and I were back in America. We had just sold all our remaining possessions in Seattle and were embarking on the second leg of our journey, a "farewell America" tour of sorts to New York, Maine, then down to Florida, Georgia, North and South Carolina and finishing in California.
In some cities (like New York or LA) we expected great food, but some others we had lower expectations for really ended up impressing us. Raleigh, NC was one such city that wasn’t on our radar as a foodie town, but ended up having so many gems. One brunch restaurant we tried was Beasley’s Chicken & Honey, which as you might have guessed by the name was elevated soul food, fried chicken & waffles the specialty. Of course we ordered what they were famous for, but we also tried a variety of sides, including a mac and cheese custard situation I am still dreaming about and a green cabbage slaw with roasted tomatoes and malt aioli which is what inspired this recipe.
At the time, I was apprehensive about the idea of tomatoes in a coleslaw. Roasted ones at that? In a slaw? I really had never had a coleslaw with tomatoes and was there a reason for that, I wondered? Like maybe it shouldn’t be done? I confessed all my concerns to both the waiter and my husband, who both assured me that I should try it if I was so curious and if I don’t like it we could always get something else, and basically it’s a $3.00 side, not a life partner, so we should move on with our lives and make a decision. The chicken and waffles were of course amazing, but what I was still thinking about days, weeks, and months later was that slaw! Creamy, crunchy, but simple, with the sweetness and smokiness of the roasted tomatoes, and super zingy from the Malt vinegar. I knew I wanted to try making my own version of this at home so I could enjoy those flavors again and again and again.
Although what I love about this recipe is its simplicity, it’s also infinitely adaptable. You could add in shredded carrots, shaved fennel, or whatever other onion or herb you fancy. If you have cherry tomatoes, you could absolutely use those instead. I opted for the larger tomatoes so they would be easier to de-seed, as I didn’t want a lot of tomato seeds in my slaw, so just keep that in mind if roasting cherry tomatoes. When assembling your slaw, all your ingredients should be chilled, and the tomatoes completely cooled after roasting to encourage a nice crisp, crunchy slaw. There is way less sugar in this slaw than would be traditionally in a coleslaw because I personally like slaws to be unmistakably savory and have also added a little yogurt to the dressing to reduce the amount of mayo without taking away any creaminess. Although technically the fennel seeds are optional, please don't skip them. They are really, really good in this.
The other reason I’m so excited about this recipe is because it’s part of another seasonal collaboration! Annie and Rebecca & Ruth invited me to another quarterly collab of food bloggers and this time the theme was TOMATOES, so I knew exactly what recipe I wanted to contribute. Late summer tomatoes, is there really anything better? It’s a fun group of bloggers, all bringing a different, creative dish to the virtual table, so if you’re on IG, make sure you check out the hashtag #wesaytomatoes for some awesome inspo and recipes featuring tomatoes in every way you can imagine. There are close to 70 of us participating so there are too many to link here, but here are just a handful that sound amazing to me:
WHAT YOU'LL NEED
1 large head (about 1 lbs) of cabbage, thinly sliced or 16oz pre-shredded
2 large beefsteak or heirloom tomatoes, de-seeded and diced (about 1.5 cups)
2 tsp olive oil
pinch salt & pepper
3-4 scallions, thinly sliced
FOR THE DRESSING
1/3 cup mayo
2 Tbs plain full-fat yogurt or sour cream
2 Tbs malt vinegar
1.5 tsp sugar
1.5 tsp celery seeds
1 Tbs fennel seeds
salt to taste
WHAT YOU'LL DO
Preheat your oven to 400 degrees. Toss your de-seeded diced tomatoes with the 2 tsp of olive oil and sprinkle of salt and pepper and spread in an even layer on a parchment lined baking sheet or baking dish. Roast your tomatoes for 15-20 mins, until soft and caramelized, nearly charred on some edges. Remove and completely cool.
Put your fennel seeds in a dry pan, preheated on medium heat and toast for a few minutes until fragrant. Transfer to a mortar & pestle and crush lightly, not to a powder but until many of the pods are broken. Set aside.
Combine your cabbage and scallions in a large bowl. Once the tomatoes are completely cooled, add those in.
To make your dressing, combine all the remaining ingredients (mayo, yogurt, malt vinegar, sugar, celery seed, & toasted fennel seeds in a small bowl, whisk until smooth. Add salt to taste. Pour the dressing over the slaw, toss to combine, and serve immediately.
I’m a crunchy slaw girl, as in, I don’t like it when it gets soft in the slightest, so I recommend consuming it within an hour, but my husband ate the slaw the next day after being refrigerated overnight and said the flavors were even better and the cabbage was still crunchy enough to his liking so I think it really comes down to personal preference.
Aka: the only chocolate chip cookie I need ever again.
Every food blogger has their contribution to the heavily saturated chocolate chip cookie world; I'm proud for this to be mine. In my opinion, they are absolutely perfect, exactly what I want out of a chocolate chip cookie. The rye adds a little heft, as well as a slightly nutty/toasty quality. It's almost a savoriness, although there is still plenty of brown sugar to get those familiar caramel notes and reassurance that you are indeed eating a dessert. The dark chocolate fèves actually melt into the dough (unlike chocolate chips that hold their shape), leaving puddles, pools, and ribbons of chocolate throughout the entire cookie. The smokey salt rounds out the whole thing and keeps you coming back for more.
When my husband and I were on our last trip back to America to renew our visas and visit friends (translation: shop Amazon Prime and eat tacos), we spent the last 3 days before flying out in LA and I had a whole list of new restaurants to try. One of them was Sqirl, a popular "new California cooking" spot with a lunch line of millennials that starts to form at 11am and wraps around the building until mid afternoon. Determined to finally get my own moment with the highly instagrammable sorrel pesto rice bowl with kale & preserved lemons, I was prepared to wait it out but when we finally got to the counter we were famished. We ordered with our eyes undoubtably too much food plus coffee, and then in the pastry case off to the right, a salted rye chocolate chip cookie caught my eye. I ordered it, saying it was “for later” which we all knew was a lie, because I was hangry and definitely planning on eating it before the food arrived. I had never tried rye in a cookie before, but since I love it in bread and I’m a sucker for any salted cookie, I was certainly willing to give it a shot. It was fantastic, of course, as was everything we ate there, so I really have to thank Sqirl LA for the inspiration to recreate a version for myself when I returned home.
I love using large dark chocolate fèves, or disks, from Valrhona for these, ever since I let Jacques Torres and the NY Times convince me that doing anything else was futility. I brought back two pounds with me to Thailand in my luggage because that's my level of dedication to good cookies. For these I used the Caraïbe 66%; I think it's such a well balanced and smooth chocolate. You can get them on Valrhona’s website of course, off Amazon, or I have also seen them in Whole Foods in the bulk chocolate section. They aren’t cheap, but they are so worth it. I also used Jacobsen Salt Co smoked salt because its amazing and I wanted to add a slightly smokey touch, but they have other infused salts like chocolate or whisky salt that would be equally amazing. And of course, if you aren’t ready to go down the French gourmet chocolate and infused salt rabbit hole at this time, any good quality dark chocolate and flaky sea salt will do.
This recipe was my first time trying Sarah Keiffer’s insta-famous method to get awesome rippled, crisp edges accompanied by soft centers called bang-on-a-pan that is exactly what it sounds like. Not only did I like the results in my cookies, it's oddly satisfying to bang pans intentionally and watch the cookies rise and fall. Although her method calls for slamming the cookie sheets down against the rack inside the oven, I don’t feel the need to give myself more opportunities to burn my forearms than I already do, so I removed the pan from the oven and used the stovetop for my slamming. If you can't be bothered and want to skip this method, you can just bake your cookies the old fashioned, more quiet way; they will still taste amazing.
One more note of advice: If you’re like me and don’t need 20+ baked cookies around the house for personal consumption, once you portion out your dough, freeze some of it! That way when the cravings are strong or you have last minute guests show up, you have dough on hand to make these cookies appear, fresh and hot, within the hour.
WHAT YOU'LL NEED
1 cup butter (225 grams), softened at room temp
1 1/4 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
1 large egg, room temp
1 cup all purpose flour
1 1/4 cup dark rye flour
1 tsp baking soda
1 tsp baking powder
.5 tsp kosher salt
1.5 cups (roughly 250 grams) dark chocolate fèves*
smoked flaky sea salt, for sprinkling
*I use Valhrona chocolate fèves, which are like large, flat oval disks of chocolate so you get wider portions of the cookies with chocolate that actually melts and puddles in the cookie (unlike a chocolate chip).
If you don’t want to invest in these, just use the biggest and highest quality chips, chunks, or disks you can. I like to use at least 65% cacao for a nice bittersweet chocolate flavor. Dark chocolate bars cut into large chunks would also work well.
WHAT YOU'LL DO
In a large bowl or stand mixer, cream the butter and sugars until fluffy and lightened in color, about 3 mins. Scrape down the sides. Add in the vanilla and egg, and beat again, another 2 mins.
In a separate medium bowl, whisk your dry ingredients: both flours, baking soda and powder, and kosher salt.
Add dry ingredients to wet ingredients and beat until just combined but some patches of flour are still there. Scrape down the sides of your bowl again, then add in your chocolate pieces, finishing incorporating them with a spatula by hand.
Refrigerate your dough for 30-60 mins, so the flour can hydrate and the flavors meld. You want it chilled but still malleable.
Preheat your oven to 350 F/ 180 C. Using a large cookie scoop or spoon, measure your cookies out into roughly 20-24 portions. (I personally get 22 cookies out of this recipe with the cookie scoop I have). If you have a kitchen scale, you want each cookie dough portion to weigh between 52-55 grams. If not using a cookie scoop, shape into a round ball by hand. Place the on a parchment lined or nonstick baking sheet at least 2 inches apart from each other.
Top each cookie dough ball with a pinch of flaky smoked salt.
Bake for 13-14 mins total, but stay close by.
Just over halfway through baking, (at about the 7 to 8 min mark) when the cookies are puffing up and spreading, remove the cookie sheet from the oven, and hover it over the top of the stove or heat safe counter by a few inches. With a little force, bang the entire cookie sheet down and you will see the cookies deflate and the edges spread. This will give you those crisp, rippled edges and pools of chocolate you want on the surface of your cookie.
Return your pan quickly to the oven, rotating it as you do. Repeat this process two minutes later, when the cookies have inflated again and return to the oven to finish the baking process.
Remove and let the cookies cool on their baking sheet for at least 5 mins before moving to a cooling rack.
These are incredible served warm but just as delightful at any temperature. Though the baked cookies freeze perfectly well, I prefer to freeze my dough portions and bake them as I need them, one or two at a time when I have a craving or when I have last minute guests. This IS the cookie dough you always want to have on hand, trust me on this one.
This cake, though.
It’s dense, moist, and ultra coconutty. But the richness of the coconut is complimented by the soft, floral addition of jasmine.
I love playing around with local ingredients, and jasmine extract can be found in any baking aisle here in Thailand. Thais add jasmine to a variety of desserts usually containing sticky rice, coconut, pandan, tapioca and rice flour, or a combination of these.
But I have to be honest, aside from mango sticky rice, I’m not a huge fan of Thai desserts in general. This is possibly because sweetened coconut milk with ice cubes and corn and/or kidney beans or sticky, oily, gelatinous steamed desserts shaped like floral glycerin hand soap that rarely taste as good as they look aren’t how I want to splurge when i'm going to. I don’t mean this to sound rude, I just mean that culturally what in a Western mind constitutes a dessert is very different than what images might be conjured up in an Eastern one.
So that’s why I’m all about infusing some of these classically SE asian flavors into a more approachable western dessert; its something I’ve done already on the blog a few times now (see: Pandan black sesame rolls & Thai coffee crepe cake) and hope to continue to do.
So this combination of coconut and jasmine isn’t something I invented, but in this cake it works. I’ve made it a few times now for guests and they just can’t stop eating it. With the toasted coconut chips and bit of sea salt on top, it’s about as perfect as a cake could be. Truly. Combine that with the fact that it’s only one layer, so it’s as easy as it gets as far as frosting and serving?
I think my job here trying to sell this dessert to you is done.
Without further ado…
WHAT YOU'LL NEED
FOR THE CAKE:
2 cups sugar
1.5 cups all purpose flour
1 cup cake flour
1.5 tsp kosher salt
1.5 tsp baking powder
1.5 tsp baking soda
2 large eggs
2 cups full fat unsweetened coconut milk
2 Tbs lemon juice or white vinegar
1 tsp vanilla extract or vanilla bean paste
1 tsp coconut extract
1 tsp jasmine extract*
1/2 cup coconut oil, liquid at room temp
FOR THE FROSTING:
1 cup unsalted butter
2.5 cups powdered sugar, sifted for lumps
1/2 tsp kosher salt
1 tsp vanilla extract or vanilla bean paste
1 tsp coconut extract
1 tsp jasmine extract
1 Tbs coconut milk, if needed
FOR THE GARNISH:
Toasted coconut flakes
Flaky sea salt, I used Jacobsensaltco vanilla bean salt
*you should be able to find jasmine “flavoring,” “emulsion,” or “essence" in any Asian store or online. Don’t waste your money on the pure extract, the cheap stuff will do just fine here.
WHAT YOU'LL DO
FOR THE CAKE:
Preheat your oven to 350 degrees F (175 C).
Grease and flour a 13 x 9 inch baking dish or line it with parchment, overlapping two of the edges.
In a large bowl, mix your dry ingredients: the sugar, flour, cake flour, salt, baking powder and soda. Set aside.
In a medium mixing bowl, whisk the coconut milk and lemon juice or vinegar. Let it sit for just a minute or two and then whisk the eggs in as well as all three extracts: vanilla, coconut, and jasmine. Lastly, whisk in the coconut oil.
Then add the wet ingredients to the dry and stir to combine (without over mixing).
Pour the batter into the prepared baking pan.
Bake for 40 mins, rotating the pan halfway through, but begin checking for doneness at 35 mins.
Let it cool in the pan before transferring to a cooling rack and allow to cool completely before icing.
FOR THE FROSTING:
In a stand mixer or with electric beaters, cream the butter on medium speed. Reduce to low speed and add the powdered sugar in, 1/2 cup at a time.
Add the salt and three extracts and beat again. Taste and adjust, adding more coconut or jasmine extract to your liking. If the frosting is too thick, add 1 Tbs of coconut milk to thin and beat again.
Frost the cake and top with coconut chips and sea salt.
Serves anywhere from 15-24 people, depending on how generously you slice it up!
Recipe adapted from Molly Yeh’s Coconut Cake recipe from her cookbook, Molly on the Range.
In the words of Elaine from Seinfeld, “You can’t beat a babka.”
And I would have to agree. For those of you new to the babka train, babka is a buttery yeast dough baked in a loaf pan, twisted with various fillings. They have always been popular in New York, because of it’s Jewish roots, but it’s definitely become something trending all over the western world as of late. Though they traditionally contain swirls of chocolate or cinnamon with nuts and struesel, in the last two years or so, I’ve seen all kinds of more creative flavors and fillings emerge and the term babka be used more loosely, like any classic that gets reborn. They are somewhat involved as far as quick breads go, about the same amount of work as cinnamon rolls and about the same wait time for dough to rise— twice. Though involved, they really are not hard. The ingredients are basic and it will be very difficult to make this bread not taste amazing. So remember that and have some fun! Save these for a lazy weekend morning or prep the night before because you’ll need about four hours total, with only maybe 30 mins being actual hands on time.
Quite some time ago at the beginning of the year, I experimented with a babka of my own to celebrate strawberry season in Northern Thailand. I had a large jar of homemade jam and I was inspired by my one of my favorite ice cream flavors at Salt and Straw (an amazing gourmet Ice cream shop in Portland, Oregon) to use the combination of strawberry, balsamic, and black pepper for this filling. The acidity of the balsamic balances the sweetness of the strawberry so well and that hint of warmth from the black pepper is a welcome surprise. I used the dough portion of the recipe for chocolate babka from Bon Appetit as a base for my bread, winged the filling and it came out amazing. Only problem was, I didn’t write down my steps or take enough photos to publish a blog post.
But last month I got an invitation to another collaboration of bloggers featuring a seasonal ingredient— this time, Strawberries! When I saw the theme I knew instantly it would be the best excuse to recreate the babka, this time being more thorough with my process with the intent of sharing the recipe. There are close to 100 bloggers participating in this collab and we are all joined together on Instagram by the hashtag #strawberriesarethejam so make sure you hop on over there to take a look!
Here is just a small sampling of other amazing strawberry themed recipes that were contributed:
Roasted Balsamic Strawberry Pavlova by Square Meal Round Table
Strawberry Matcha Cream Cheese Tart by The Cooking of Joy
Strawberry Milk Doughnuts by Flours in Your Hair
Strawberry Salad with Goat Cheese & Grilled Chicken by Plays Well with Butter
Strawberry Basil No-Churn Ice Cream by Lemon Thyme and Ginger
Go check out all the other recipes for some amazing Spring strawberry inspo!
WHAT YOU'LL NEED
FOR THE DOUGH:
1/2 cup whole milk, warmed
2 1/4 tsp (1 envelope) active dry yeast
1/3 cup granulated sugar
1 large egg
1 large egg yolk
½ teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
6 tablespoons (85 grams) unsalted butter, room temp and cut into pieces, plus more for greasing bowl
FOR THE FILLING:
1/3 cup strawberry jam
1 Tbs balsamic glaze*
1/2 tsp fresh cracked black pepper
1/4 tsp kosher or flake salt
FOR THE SUGAR SYRUP GLAZE (OPTIONAL):
2 Tbs sugar
2 Tbs water
*This is balsamic vinegar that has been cooked down with a little brown sugar and reduced to a thick, concentrated syrup. I used a storebought version from Trader Joes but there are a variety of brands widely available, or you can make your own.
WHAT YOU'LL DO
Pour warm milk into a pyrex or small bowl; sprinkle the yeast over milk. Let it stand until foamy (bloomed), around 5 minutes.
Whisk the egg, egg yolk, and 1/3 cup granulated sugar in a medium bowl until smooth. Then whisk in yeasty milk mixture.
Combine the 1/2 tsp kosher salt and 2 cups flour in the bowl of an electric mixer with the paddle attachment. Add the egg/milk mixture and beat on low until nearly incorporated. Switch to the dough hook and add in the pats of butter; beat on medium-low until butter is completely incorporated. Keep mixing until the dough is smooth, shiny and just barely sticky, almost 10 minutes.
Butter/ grease a large mixing bowl and transfer dough to it. Cover with plastic wrap and let rise in a warm place until doubled in size, 1.5 to 2 hours. Once it has doubled in size, transfer to the fridge to chill for another 30 minutes (this may seem like an annoying extra step but it makes your dough so much easier to work with).
FILLING AND ASSEMBLY
Generously butter a 9x5 loaf pan, or lightly grease and line with parchment with the paper extending out two sides, to make it easy to lift out the babka later.
Turn out the chilled dough onto a large, lightly floured surface. Roll out into a rectangle (about 12 x 18-20 inches). Using a spatula or back side of a spoon, spread the strawberry jam evenly across the surface. Then drizzle the balsamic glaze on top of the jam. Sprinkle the black pepper and salt evenly. Roll up dough in the direction of the long side (starting with the shorter 12 inch end), pulling lightly on it as you roll to maintain thickness.
Cut the log in half lengthwise. Maneuver the halves side by side, cut side up, so they are touching. (Your hands will get sticky with jam and this will be a terrible mess but just try to keep the filling in the dough). Place one half over the other to make an X, then twist the two ends on each side of the X once or even twice if you can. (You should have a minimum of 3 twists.) Transfer the bread as best as you can to the prepared loaf pan, cover with plastic wrap, and let rise another 30 minutes at room temp.
Preheat your oven to 350 degrees Fahrenheit while your dough rises a second time.
Bake babka in the preheated oven, rotating pan halfway through, until golden brown, about 50 minutes, one hour at most.
Optional: for that classic shiny babka glaze, while the babka is baking, you can combine 2 Tbs of sugar with 2 Tbs of boiling water. Stir until the sugar is completely dissolved. Let cool and as soon as the babka comes out of the oven, brush the sugar syrup over the top and corners to give it a gorgeous sheen and the perfect finish.
Transfer the pan to a wire cooling rack and then after 15 minutes turn out onto rack, running a knife around edges to help loosen if needed.
Let cool completely before slicing. It will keep fresh for two days at room temp, although I doubt it will last that long.
And I would definitely not recommend you make day-two french toast with it. I mean who would suggest such a ridiculous idea.
As some of you may know, my husband and I went back to the U.S. this last July through September basically to pack up our house, sell everything we own, and do a little 'Farewell America' tour. We spent a month in Seattle saying goodbye to all our friends and posessions, then spent another month, divided between the NE (New York & Maine), the SE (Florida, Georgia, & the Carolinas), and the SW (SoCal & Mexico). Needless to say it was a whirlwind tour: we slept on a lot of futons, spent quality time with a lot of people, and ate a LOT of good food. Wouldn't have had it any other way.
We hit a lot of foodie cities on our tour, but for sure the unexpected highlight was Portland, Maine. It actually reminds me of the NE version of Portland, Oregon, except it's even smaller which is what makes the high concentration of artisan everything more impressive. Everywhere we ate could (should) be a blog post in itself. But one place we frequented almost daily was Tandem Coffee Roasters. They had amazing coffee but also a pastry selection that blew my mind.
I can still picture the lineup in my mind: chocolate loaf with paprika peanut butter frosting, loaded biscuits with homemade jam, spelt and coconut tea cake and…. the Everything Bagel Scones. Pure genius. My two go-to choices for breakfast on the go, conveniently combined into one. Perfect domed wedge scones, with an everything bagel crusted lid. When I broke it open, I was delighted to find the everything bagel seasoning distributed throughout the inside, as well. Little pockets of cream cheese tucked into every other bite, a welcome surprise. Savory, with a vague and appropriate sweetness. Dense and moist but still crumbly. I devoured it, and vowed (out loud) to my husband I would try to recreate these to the best of my ability when we returned to Thailand.
And so I did.
So here we are! Now you can enjoy all that you crave from a bagel—lets be honest, its mostly the cream cheese and crunchy seasoned lid—in a scone, anytime you want! I like to think that even the bakery team at Tandem would be proud of what I’ve accomplished here. Since I did not have their recipe, only a distant, delicious memory to go off of, I was prepared to embark down a long road of tweaking and testing. But honest to goodness these were perfect on the first try.
Even though I am bringing the scones to you, I still highly recommend a trip to Portland, Maine if you can swing it. Bring your stretchy pants and eat your way through the city like its your job. Thanks again to Tandem Coffee for the inspo!
WHAT YOU'LL NEED
2 cups flour
1 Tbs baking powder
1/2 Tbs sugar
4 Tbs everything bagel seasoning*, divided
10 Tbs unsalted butter, very cold
1/2 cup cream + 1 Tbs, for brushing
3 oz (85 grams) cream cheese, very cold
3 scallions, green parts only, thinly sliced
*Personally, I used “Everything But the Bagel” seasoning from Trader Joes that I brought back with me from America. If you don’t have access to a Trader Joes or don’t live in the United States, here’s a recipe to make your own bagel seasoning for this recipe. Or for anything.
In a small bowl, mix 2 tsp each (makes 4 Tbs) :
Black sesame seeds
White sesame seeds
Dried onion (flakes not powder)
Dried garlic (flakes not powder)
WHAT YOU'LL DO
First, put your cream cheese and butter in the freezer to get extra cold. This will help you cut it and keep its shape in the scone mix.
Next preheat your oven to 400 degrees F.
In a medium sized bowl mix your flour, baking powder, half (2 Tbs) of your everything bagel seasoning, and sugar. Set aside.
In another bowl, whisk your eggs and cream. Set aside.
Remove your butter from the freezer. Cut into small cubes (or alternately grate it on a cheese grater) and add to the flour mixture. Using a pastry cutter or your hands, cut in the butter until you have small, smashed pea sized bits of butter remaining.
Remove your cream cheese from the freezer. Dice into small 1/4-1/2 inch cubes. Toss gently into the butter & flour mixture and toss to coat and evenly distribute the cream cheese pieces. Add in the chopped scallions and do the same.
Lastly, add in the egg and cream mixture. Mix with a few turns of a spatula, until the dry ingredients are moistened and the dough comes together but don’t overmix.
Turn the dough out onto a lightly floured surface and knead gently if the dough doesn’t stick together. With floured hands, shape into a flattened circle. Cut the circle into quarters and then in half again to form 8 wedges.
Transfer to a parchment lined baking sheet at least 2 inches apart from each other. Brush the tops with a pastry brush dipped into the remaining tablespoon of cream (or milk if you prefer).
Then sprinkle your remaining 2 Tbs of Everything Bagel seasoning on the tops of the brushed scones.
Bake for 14-15 minutes, or until golden and crisp on edges.
Transfer to a wire rack to cool. These are best enjoyed slightly warm or at room temperature.
Adapted from this recipe via Food52