Is it a scone, a cinnamon bun, a muffin, a brioche, a tea cake? Don’t rightly know, but it’s tasty, crunchy and light – and I like its visual appeal. And, these particular brioche tins hold a very special place in my heart – my Mom had a set. I remember them from my early childhood as something to play with outside in the garden, or to melt crayons in on a radiator (yikes, yes) – until I came to know and appreciate their real use……….
Of course I know I am not actually a scientist, but — Mad? Who me? My family often thinks I’ve gone, well, down the lane a bit too far, as in slightly mad. Truth is, 30 days of sunny, dry climate, make me inspired and just a little giddy…….. (Please, let the current weather-pattern continue, so I can have endless sojourns into NYC (and other cities, near and far) and keep on experimenting in the kitchen……
Some scientists like to work on hybridizing seeds, I like hybridizing scone recipes. This may indeed have no redeeming value or particular interest to anyone in the universe but me, and will undoubtedly never win me a Nobel Prize in Science but whatever, I have fun with this. I actually really like pushing the envelope around a bit – but not too far and seeing if I can come up with something just a bit different and worthwhile in the genre. And, as I conveniently had some guinea pigs at home this morning, namely Christin and Uncle Dave, I went to work trying out my new French Brioche tins on a moment’s notice.
Verdict was very good – except for Christin who prefers her scones with fruit and is not such a nut person (not touching that). I was going to add dried Cherries to this recipe, but I wanted it to seem like Cinnamon Bun meets Scone meets Brioche Tin. Here is the recipe:
THE HAZELNUT/CINNAMON-ROLLED SCONE IN A BRIOCHE TIN
3 1/2 cups all purpose flour
1/2 cup sugar
1 tblsp baking powder
1/4tsp plus 1/8 tsp baking soda
1 1/8 tsp salt
zest of one lemon
9 tblsp cold unsalted butter cut into small cubes
1/2 tsp almond extract
1/3 cup sour cream
1/3 cup heavy cream
1/3 cup buttermilk plus more, as needed to bring dough together*
Filling:
1/4 cup honey warmed gently
3/4 cup sugar plus 2 1/2 tsp cinnamon, mixed
1/2 cup chopped hazelnuts
butter for brushing into 8 small brioche tins
Preheat oven to 425F convection
Melt 3 tblsp butter and brush inside of tins. Spoon and roll cinnamon sugar mixture into each tin and set aside.
In the bowl of a food processor, pulse together flour, sugar, baking powder, baking soda, salt and lemon zest. Add butter and pulse until mixture resembles coarse meal, about 10 times. Remove mixture to a wide low bowl.
In a separate bowl whisk together sour cream, heavy cream, buttermilk and almond extract. Make a well in center of dry ingredients. With a dough scraper, mix together the wet and dry ingredients, adding buttermilk until the dough comes together.
Move the dough to a piece of parchment paper approximately 12″long. Cover with another piece of parchment paper and roll into a rectangle approximately 9×12″. Remove top piece of parchment and brush the dough with the warmed honey. Sprinkle the rest of the cinnamon-sugar mixture over the honey and top with the hazelnuts. With the long edge facing you and working with the parchment as a tool, roll the dough into a log, smoothing as you go. Work your log into approximately 3″ circumference. Place in freezer for 30 minutes.
Remove from freezer and extend the log gently if it looks too wide (more than 3 1/2″). Cut into 8 even pieces. Take each scone, picking up any remaining cinnamon-sugar and nuts as you go and fit gently into the sugared and buttered brioche tins. Bake for 15-20 minutes or until puffed and golden brown. Serve immediately.
*today this took a good extra 1/4 cup of buttermilk – maybe even a little more – I opened a new bag of flour – King Arthur, which has a slightly higher gluten content than Gold Medal, and the air was very dry – each time it is different.
Ok, ok ……. next time I am going to put in some fruit for Christin. Next time I’ll do the cherries thing – and some kirsch, perhaps……….. and more honey on the brushing part!
Off today to search for the last great peaches – if, hopefully, there are any!!!!!!!!!! OMG – is it really October 1st??