cakesandcorkscrews.com

www.cakesandcorkscrews.com

Sunday, March 24, 2013. 2 Chocolate Babkas, a French Boule, and a Lemon Lavender Muffin later, I was on my way back home to start breakfast. I present to you, Butterscotch Toffee Scones! Adapted from Ina Garten. Yields about 10 scones. 2 cups, plus 1/8 cup all-purpose flour. 1 tbs sugar in the raw, (for sprinkling). 1 tbs baking powder. 6oz frozen unsalted butter, grated with a cheese grater or diced into small cubes. 2 large eggs, lightly beaten. 1/2 cup cold heavy whipping cream. Monday, March 18, 2013.

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www.cakesandcorkscrews.com | cakesandcorkscrews.com Reviews

<META> DESCRIPTION

Sunday, March 24, 2013. 2 Chocolate Babkas, a French Boule, and a Lemon Lavender Muffin later, I was on my way back home to start breakfast. I present to you, Butterscotch Toffee Scones! Adapted from Ina Garten. Yields about 10 scones. 2 cups, plus 1/8 cup all-purpose flour. 1 tbs sugar in the raw, (for sprinkling). 1 tbs baking powder. 6oz frozen unsalted butter, grated with a cheese grater or diced into small cubes. 2 large eggs, lightly beaten. 1/2 cup cold heavy whipping cream. Monday, March 18, 2013.

<META> KEYWORDS

1 butterscotch toffee scones

2 enjoy

3 1/8 cup sugar

4 1 tsp salt

5 posted by

6 nathan

7 1 comment

8 email this

9 blogthis

10 share to twitter

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butterscotch toffee scones,enjoy,1/8 cup sugar,1 tsp salt,posted by,nathan,1 comment,email this,blogthis,share to twitter,share to facebook,share to pinterest,makes 6 8 servings,no comments,score,double score,vase and planter,all together,cheers,sea salt

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www.cakesandcorkscrews.com | cakesandcorkscrews.com Reviews

https://cakesandcorkscrews.com

Sunday, March 24, 2013. 2 Chocolate Babkas, a French Boule, and a Lemon Lavender Muffin later, I was on my way back home to start breakfast. I present to you, Butterscotch Toffee Scones! Adapted from Ina Garten. Yields about 10 scones. 2 cups, plus 1/8 cup all-purpose flour. 1 tbs sugar in the raw, (for sprinkling). 1 tbs baking powder. 6oz frozen unsalted butter, grated with a cheese grater or diced into small cubes. 2 large eggs, lightly beaten. 1/2 cup cold heavy whipping cream. Monday, March 18, 2013.

INTERNAL PAGES

cakesandcorkscrews.com

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Cakes & Corkscrews: Margherita Pizza

http://www.cakesandcorkscrews.com/2012/08/margherita-pizza.html

Wednesday, August 1, 2012. Pizza night tends to happen more often than it should in our house. Usually it's late at night and comes from that $5 pizza place or one of the other big chains. With summer almost over, my garden is starting to fill up with ripe, delicious, tomatoes. Adapted from Bobby Flay. Yield: 1 pizza crust. 1 1/8th tsp active dry yeast. 3/4 cup warm water (110°F). 1 tsp kosher or sea salt (Do not use table salt! I made the initial mistake and gave it an odd flavor). 1 tablespoon olive oil.

2

Cakes & Corkscrews: Honey Oat Bread

http://www.cakesandcorkscrews.com/2012/05/honey-oat-bread.html

Thursday, May 24, 2012. 8226; 3/4 cups 3 Tablespoons warm water (110°F). 8226; 1/2 Tablespoon dry yeast. 8226; 3/8 cup quick-cooking oats. 8226; 1/6 cup honey. 8226; 1 1/2 tablespoons vegetable oil. 8226; 1 1/4 teaspoons salt. 8226; 2.5 cups all purpose flour. 1 large egg (beaten) mixed with a tiny bit of water. Lightly oil your loaf pan. Punch down dough and shape into loaf. Be sure to tightly shape it so that there are no air pockets. Place loaf into your pan. Ready for some butter!

3

Cakes & Corkscrews: March 2013

http://www.cakesandcorkscrews.com/2013_03_01_archive.html

Sunday, March 24, 2013. 2 Chocolate Babkas, a French Boule, and a Lemon Lavender Muffin later, I was on my way back home to start breakfast. I present to you, Butterscotch Toffee Scones! Adapted from Ina Garten. Yields about 10 scones. 2 cups, plus 1/8 cup all-purpose flour. 1 tbs sugar in the raw, (for sprinkling). 1 tbs baking powder. 6oz frozen unsalted butter, grated with a cheese grater or diced into small cubes. 2 large eggs, lightly beaten. 1/2 cup cold heavy whipping cream. Monday, March 18, 2013.

4

Cakes & Corkscrews: About Me

http://www.cakesandcorkscrews.com/p/about-me.html

During the week I juggle a crazy work schedule, as well as attending school at Augsburg College in Minneapolis for my teaching license in Special Education. In my free time I am constantly cooking, baking, and scouting out great eats around the city. I am also a manager of a Specialty Food store just north of Minneapolis, so I get a lot of inspiration from my customers and fellow foodie co-workers. Subscribe to: Posts (Atom). There was an error in this gadget.

5

Cakes & Corkscrews: August 2012

http://www.cakesandcorkscrews.com/2012_08_01_archive.html

Wednesday, August 1, 2012. Pizza night tends to happen more often than it should in our house. Usually it's late at night and comes from that $5 pizza place or one of the other big chains. With summer almost over, my garden is starting to fill up with ripe, delicious, tomatoes. Adapted from Bobby Flay. Yield: 1 pizza crust. 1 1/8th tsp active dry yeast. 3/4 cup warm water (110°F). 1 tsp kosher or sea salt (Do not use table salt! I made the initial mistake and gave it an odd flavor). 1 tablespoon olive oil.

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Sunday, March 24, 2013. 2 Chocolate Babkas, a French Boule, and a Lemon Lavender Muffin later, I was on my way back home to start breakfast. I present to you, Butterscotch Toffee Scones! Adapted from Ina Garten. Yields about 10 scones. 2 cups, plus 1/8 cup all-purpose flour. 1 tbs sugar in the raw, (for sprinkling). 1 tbs baking powder. 6oz frozen unsalted butter, grated with a cheese grater or diced into small cubes. 2 large eggs, lightly beaten. 1/2 cup cold heavy whipping cream. Monday, March 18, 2013.

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