Thin Mint Scones

St. Patrick's Day is a special day in our house because it's our oldest daughter's birthday.  She loves Thin Mint girl scout cookies so I bought a box with her in mind.  The very next day I spied Thin Mint Scones on The Food Librarian's blog and knew they would be perfect to make for my birthday girl's breakfast.  They were very tasty and the family loved them - I hope you will too.

Items used to make this recipe:

(affiliate links)

• shamrock cutter https://amzn.to/2F2H6Da

• professional half sheet pan https://amzn.to/2F0ETrU

• professional baking mat https://amzn.to/2CiPZIg

• turbinado sugar https://amzn.to/2XZcHhV

• pastry blender https://amzn.to/2XWeiVy

• pure mint extract https://amzn.to/2VUyTb4

• pastry cloth https://amzn.to/2W0pheT

• rolling pin https://amzn.to/2u6HY4F

---

Thin Mint Scones

makes 12-14 scones

Printable Recipe

Ingredients

• 1 cup heavy whipping cream

• 1/4 teaspoon pure mint extract

• 10 ounces all-purpose flour (2 cups)

• 1/4 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 8 tablespoons unsalted butter, cold and cut into pieces

• 12 Thin Mint cookies, chopped into small pieces

• 1 egg, lightly beaten

• 1 tablespoon water

• 2 tablespoons sanding or turbinado sugar (or granulated sugar)

Directions

1. Preheat oven to 425F.

2. In a glass measure, combine heavy cream and mint extract; set aside.

3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

4. Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.

5. Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.

6. Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.

7. Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.

8. Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.

9. Bake for 12-15 minutes or until baked through and golden brown.

adapted from The Food Librarian

(affiliate links)

Free-Form Buttermilk Biscuits

A few weeks ago I told you I would be testing several biscuit recipes so today I'm posting a recipe for free-form buttermilk biscuits that a friend shared with me.  For this recipe you don't need a biscuit cutter - the dough is divided into 12 equal portions which are then formed by hand, so each biscuit has a unique shape and there are no dough scraps left to press together and re-roll.  The recipe also calls for cake flour and a touch of sugar, resulting in very tender and tasty biscuits (they're really good the next day too!).  I hope you'll give them a try.

Note: I tested a batch using just all-purpose flour and they turned out very well, so don't miss making these if you don't have cake flour on hand.  Alternately, you can make your own cake flour as directed below: 

• To make 1 cup of cake flour -- measure 1 cup of all-purpose flour, subtract 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch (corn flour). Whisk well to mix together.
  

Items used to make this recipe:

(affiliate links)

• pastry blender https://amzn.to/2LEUFzm

• pastry brush https://amzn.to/2HgVeev

• precut parchment sheets https://amzn.to/2VwBFrp

• silpat silicone liner https://amzn.to/2E480Lb

• commercial half sheet pans https://amzn.to/2PXeZu4

---

Free-Form Buttermilk Biscuits

makes 12

Printable Recipe

Ingredients

• 1 cup (5 ounces) all-purpose flour

• 1 cup (4 ounces) cake flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 8 tablespoons butter, cold, cut into 1/4-inch cubes

• 3/4 cups cold buttermilk

Directions

1. Preheat oven to 450F.

2. Whisk together flours, baking powder, baking soda, sugar, and salt.

3. Using two knives or a pastry blender, "cut in" butter cubes until the mixture resembles coarse meal.

4. Stir in the cold buttermilk just until all the flour is moistened and forms a ball (don't over mix - there should be lumps).

5. Gently pat the mixture out onto a lightly floured surface and cut into 12 equal portions.

6. Shape each portion into a biscuit and place on a cookie sheet.

7. Brush tops with buttermilk and bake until golden brown, 10-12 minutes. Enjoy