Biscoff Scones

 

For my  Fall tea for one,  I used my green leaf plate and cup from Kohl's. I'm having a scone and some Bentley's French Vanilla Tea, from Homegoods.  All those who are still suffering from the aftermath of Hurricane Sandy, please know that you are in my thoughts and prayers.

 

 

My teapot is from Ross.

 

 

Delicious Biscoff Scones

 

I finally purchased my first jar of Biscoff Spread because I wanted to make scones that I saw at www.kingarthurflour.com.  These scones are so tasty and perfect with a cup of tea.  If you haven't tried Biscoff Spread,  it's kind of a caramelized, cinnamon  flavor. Maybe you've had the Biscoff cookies on airplanes.    Here's the recipe for the scones,  if you'd like to try them:

Scones

• 2 1/2 cups flour
• 1/3 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 cup cold butter, diced
• 2 eggs
• 1/2 cup Biscoff Spread, smooth or chunky
• 1/3 cup heavy cream or half and half

Biscoff glaze

• 2 tablespoons Biscoff spread
• 2 tablespoons heavy cream or milk (I needed more)
• 1/2 to 3/4 cup confectioners' sugar

scones

• 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 2 3/4 ounces sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 4 ounces cold butter, diced
• 2 eggs
• 4 ounces Biscoff Spread, smooth or chunky
• 3 ounces heavy cream or half and half

Biscoff glaze

• 2 tablespoons Biscoff spread
• 1 ounce heavy cream or milk
• 2 to 3 ounces confectioners' sugar

scones

• 298g King Arthur Unbleached All-Purpose Flour
• 78g sugar
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 113g cold butter, diced
• 2 eggs
• 113g Biscoff Spread, smooth or chunky
• 85g heavy cream or half and half

Biscoff glaze

• 2 tablespoons Biscoff spread
• 28g heavy cream or milk
• 57 to 85g confectioners' sugar

Directions

 

1) Preheat the oven to 425°F. Line a baking sheet with parchment, or prepare your favorite scone pan.

 

2) In a medium-sized mixing bowl, combine the flour, sugar, salt, cinnamon, and baking powder. Whisk well to remove any lumps.

 

3) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

 

4) In a bowl, combine the eggs, Biscoff Spread and cream until well blended. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

 

5) Scrape the moist dough onto the parchment and pat into an 8" round, about 3/4" thick. Use a bench knife or scrape to divide in to 8 equal wedges.  (At this point, I put the pan of scones in the freezer for 30 minutes, following another recipe from King Arthur Flour.)

 

6) Bake the scones in a 425°F oven for 20 to 25 minutes. The edges will become a crisp deep brown, and the center will not longer look wet.

 

7) Remove the scones from the oven and let cool for 5 minutes while you prepare the glaze.

 

8) Blend the glaze ingredients in a small bowl until soft and creamy.  (I needed to add some extra cream or milk to actually make a glaze.)  Spread over the warm scones.

 

9) Yield: 8 large scones

To make the  fabric pumpkins: 

1.  Cut a rectangle of fabric.  I used homespun, for a rustic Fall look. 

2.  Sew a seam up the back.

3.  Gather  the fabric at the bottom and pull up tightly and knot off.

4.  Fill the bottom 1/4-1/3 with rice, to weight down the pumpkin.  Fill the rest with polyfil to the top.

5.  Gather the top, just like you did the bottom, turning under the top edges.

6.  Sew on some patches by hand and decorate with buttons.  You want a rustic look to this!

7.  Insert some twigs on the top, tie some raffia on and hot glue some silk leaves or other      embellishments.

 

 

Sew a seam up the back

 

 

 

 

Gather at the bottom.

 

 

Sew on some patches and buttons.

 

 

Gather and sew the top, insert twigs and decorate.

 

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