Page 60 - Yearbook 2019-2020

Chef’s Blueberry Scones
8 Large scones
1- 12”x18” sheet pan lined with parchment paper 425° oven, bottom rack, 15-20 minutes cooking time.
Ingredients
2 cups flour
1 Tbs Baking soda
1 tsp salt
1⁄4 cup White sugar
1 cup cream
1⁄2 med orange, orange zest 1⁄2 pint fresh blueberries
Directions
1. Whisk all the dry ingredients and zest thoroughly in a large bowl.
2. Using a spatula fold in all the cream. Once the cream touches the flour
mixing must be kept to a minimum- until just combined.
3. Gently fold in blueberries.
4. On a lightly floured counter the soft dough can be patted into a log shape and cut into triangles.
5. Place scones 1/2” apart on a parchment lined sheet pan. Bake on bottom rack in a preheated 425° oven for 15-20 minutes until top and bottom are lightly browned. 6. Let rest on the pan for 5 minutes, best served warm with butter and your favorite jam.
Chef’s Favorite Banana bread
1- loaf pan 81/2 x 41/2 greased with baking spray. 350° oven, middle rack, 60 minutes cooking time.
1& 1/3 cup Flour all-purpose 1⁄2 tsp salt
1⁄2 tsp baking soda
1⁄4 tsp baking powder
5 Tbs. butter
cup brown sugar
2 large eggs
3 very ripe bananas mashed 1⁄2 cup chopped walnuts
1. Mix dry ingredients together thoroughly in seperate bowl.
2. Cream butter and sugar in a mixer on high 2-3 minutes until light in color.
3. Slowly on low speed mix in flour mixture until blended.
4 Gradually add eggs, fold in bananas & walnuts to combine.
5. Fill the prepared loaf pan 3⁄4 full, bake on a middle rack approximately 60 minutes
Or until a inserted toothpick comes out clean.
6. Wait 10 minutes before unmolding, cool completely on a wire rack.
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