The end of last week marked the end of my 14th week of AHECs (also known as rural health rotations). We are required to do 8 weeks in a rural health setting as part of our medical school curriculum, but I have had such good experiences in these small towns that I chose to do another 6! This last one was definitely no exception. I got to work one-on-one with probably the second nicest radiologist I’ve ever met (father-in-law will always be first!), who taught me something new everyday, and really helped me to feel prepared for residency by letting me go through films on my own when we had free time. The staff was all so welcoming and made me feel like part of the team, and the patients are just so sweet and so in need of good healthcare in these rural areas.
I had seen this recipe for cinnamon scones almost a year ago and hunted down some cinnamon chips shortly after; but then never actually made these. Then randomly, I saw 2 of my favorite bloggers post scone recipes within days of each other, and I took it as a sign. Scones were clearly the answer of what to bring for my last day of my last rural health rotation! I ended up going with the original recipe I found, because I already had a lot of the ingredients on hand, and I liked that I didn’t have to buy a lot of heavy whipping cream or buttermilk. You can certainly use the method I used in the lemon blueberry scones, and freeze these unbaked, and then bake from a frozen state whenever a morning treat is calling. I am confident they would turn out wonderfully, as cold butter is one of the key ingredients to good scones. I’m certainly glad I had some wonderful staff members to share these with because free time + baked goods is not a good combination around here :-).
Cinnamon Chip Scones
– Makes 16-24 scones
- 3 cups All-purpose Flour
- 1/4 cup granulated sugar
- 2 Tablespoons brown sugar
- 5 teaspoons Baking Powder
- 1/2 teaspoon Ground Cinnamon
- 2 sticks (1 Cup) Unsalted Butter
- 3/4 cups Heavy Cream
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1 cup Cinnamon Chips
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
- 1-1/2 teaspoon Heavy Cream
1) Preheat oven to 350 degrees. (Unless you chose to freeze and bake later*)
2) In a large bowl, mix together flour, granulated and brown sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter or 2 knifes until mixture resembles coarse crumbs. Stir in cinnamon chips.
3) Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
4) Turn onto work surface (mixture will be very crumbly and falling apart.) Divide the dough into 2-3 equal portions. Gently press together the sides as you roll the top of each. Form either into either 2 large circles (to make 16 scones) or 3 medium circles (to make 24 smaller scones).
5) Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
6) Cut each circle into 8 wedges. Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.
*If freezing, flash freeze for 20 minutes, then wrap individually and store in freezer. When ready to bake, preheat oven to 375º and bake for 25-30 minutes or until just beginning to brown.
Adapted from The Pioneer Woman
I have been wanting an ice cream maker all summer (or maybe even all my life), but I faithfully waited until my birthday hoping to get one. I did get some really wonderful presents, but an ice cream maker wasn’t one of them. I may or may not have had a slight freak out about this incident which may or may not have precipitated an emergency run to the store on my birthday to pick one up. Basically you don’t want to mess with me and ice cream. Needless to say, now I have an ice cream maker ;-).
My first order of business with my new toy was a raspberry ice cream with large chocolate chunks. While the recipe stated that it made about one quart, about 5 minutes into churning there was ice cream pouring out of the top of the 1 1/2 quart machine. It really didn’t freeze and while it didn’t taste awful, I ended up having to throw it out.
However once we got back from vacation I was determined to tackle the infamous French ice cream. I poured through “The Perfect Scoop”, looking for the perfect ice cream, an I finally decided on coffee ice cream because it’s John’s favorite and I liked that it would perfectly complement some large chocolate chunks. I will warn you in advance that this ice cream is VERY coffee flavored. This is in part due to the fact that I ended up steeping the coffee beans with the milk for several hours while I was running errands, so if you want a milder flavor, steep the beans for a shorter period of time. With the chocolate chunks, I was trying to replicate the famous Grater’s ice cream, but I found that they were slightly more hard than I would’ve liked. If you are brave enough you can add extra oil to the chocolate, which will keep it softer in the ice cream. You could also try making truffles and adding them to the ice cream, but I was trying to keep it simple.
Coffee Ice Cream with Chocolate Chunks
– Makes about 1 quart
- 1 -1/2 cups whole milk
- 3/4 cup sugar
- 1 -1/2 cups whole coffee beans
- Pinch of salt
- 1- 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground coffee
For the Chocolate chunks
- 4 oz dark chocolate (60% cacoa)
- 1 T. vegetable oil
1. Begin by warming milk, sugar, coffee beans, salt and 1/2 cup of heavy cream in a saucepan. Once warmed through, cover, remove from heat and let steep at room temperature for about 1 hour. If you’d like a stronger flavor, continue to steep in the refrigerator for 2-4 more hours.
4. Slowly pour the warm coffee bean-milk mixture into the egg yolks, whisking constantly in order to temper the yolks. Then scrape the warmed egg yolk mixture with coffee beans back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir. The mixture should thicken and coat the spatula. If you have a reliable thermometer, the temperature should be 170-175° when the custard is done.
6. Once the custard is thick, pour it through the strainer into the cream and stir. Press on the coffee beans to extract as much flavor as possible, then you can discard the beans. Mix in vanilla and finely ground coffee and stir until cool. To cool the ice cream more quickly, you can place the bowl in an ice bath in the sink and continue to stir.
7. To make the chocolate chunks, melt chocolate and oil in the microwave. Stir to mix and then poor mixture onto a rimmed plate. Cool in the freezer until hard. Break the chocolate into chunks and keep cold until ready to use in the ice cream.
8. Chill the milk mixture in the refrigerator and then freeze according to your ice cream maker’s instructions. When there are about 5 minutes left of freezing time, add the cold chocolate chunks and allow them to mix in. Make sure to chill the bowl adequately before churning the ice cream (most machines required 20+ hours of chilling time). Store ice cream in an air tight container in the freezer.
Adapted from The Perfect Scoop by David Lebovitz