aj: (happy)
[personal profile] aj posting in [community profile] batchlunch
Not exactly a lunch, but extremely handy as an on-the-go breakfast. Basically, I got this tip out of a book called "Basic Baking" where the writer mentioned baking a batch of scones on Sunday and freezing the rest so that they stay fresh for the rest of the week. I separated them out into individual baggies and it works like gangbusters. I'm including a cinnamon scone recipe that I made earlier this week. Still, scone recipes are pretty versatile, so it's pretty easy to substitute the cinnamon with ginger and add candied ginger, or half a bag of chocolate chips.

Cinnamon Scones



- 2 cups white flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 tsp salt
- 1/2 cup butter (the colder the better)
- 2/3 cup milk (or cream, if you want a richer scone)
- 1 egg, slightly beaten
- 1 teaspoon vanilla


- 2 cups powdered or confectioner's sugar
- 3-4 tablespoons water
- 1 teaspoon ground cinnamon

Preheat oven to 400F (~200C). Blend together flour, sugar, baking powder, cinnamon and salt. Cut in butter (seriously, the colder you can get/keep the butter and the finer you can chop/cut it in, the better. I figured out freezing a cheese grater for 1/2 an hour or more and then using it to grate the butter works like gangbusters.) Mix milk, egg and vanilla in another mixing bowl. Add to the flour mixture, and stir until just moist. Shape dough into an 8-inch round loaf. cut into 8 wedges and separate slightly. Bake for 15-20 minutes. Let cool for a few minutes before glazing.

For glaze, whisk all ingredients together until combined and smooth.

To actually glaze the scones, I like to go low-tech. Set up a cooling rack with a couple paper towels under it to catch drips. Then mash the top of the scone into the glaze and quickly set on the cooling rack. Leave for 10-20 minutes to let glaze set and ta-da!
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Batch Lunches

May 2016


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