In one of the episodes of Unique Sweets which happens to be one of my favorite shows. We get to peak inside the kitchen of Bank and Baker Restaurant. Pastry Chef Linda Baker shared two recipes one being this scone recipe. This is not your typical scone, Linda really packed it all in in this recipe. Toasted pecans, dried apricots and white chocolate. The white chocolate really sold me on this recipe because as you know everything taste better with chocolate. This recipe is a little different then my usual scone recipe switching out the all purpose flour for a mixture of pastry flour and bread flour. The unusual combination leaves this scone with the perfect texture. All that is left to decide is Early Grey or Chai tea?
I love baking bread and this happens to be the first bread recipe I baked. I'm sure you would agree there is nothing better then bread right out of the oven with a perfect crust, topped with homemade butter. I first saw this recipe featured in the New York Times website. Jim Lahey of Sullivan Street Bakery shared his recipe on how to achieve artisan bread with his no knead method. This recipe is simple but it does require the dough to rest for at least 12 hours. I usually prepare the dough in the evening then let it rest overnight. The following morning I shape the dough and store it in the refrigerator. By evening the bread dough is ready to be baked just in time for dinner. With this recipe you can use other ingredients such as whole wheat flour, walnuts, olives or even sun dried tomatoes.Don't forget the butter! All you need is heavy cream, some salt and a large mason jar.