momofuku milk bar inspired scones

Mother of pearl …

I am OBSESSED with the momofuku milk bar cookbook.

Actually … obsessed doesn’t begin to describe how I feel about this book.

It makes me laugh (seriously laugh)… read Christina Tosi’s description of ingredients and you’ll understand … especially her blurb on powdered milk …

It inspires me … every page and recipe just as original as the last; chocolate chip layer cake, birthday cake, crack pie, compost cookies … and finally … but most importantly for this blog the cornflake – chocolate chip – mini marshmallow cookies.

Mother of pearl.

Those cookies are GOOD.  And I mean GOOD.

If you try the momofuku milk bar version they are that perfect balance of chewy and dense and full of flavour.

If you try my version of the same recipe, it’s thin, crispy, with a more intensely packed flavour (I think mine turn out that way because my cookie balls are smaller but get baked for the same amount of time as Christina’s).

I have to admit … I love both versions.

But the thing I love the most about the cookbook and Christina’s baking … is how inventive and original and FUN everything looks!

So I decided to get inspired.

And I turned her cornflake – chocolate chip – mini marshmallow cookies into scones.

Light and fluffy scones.

With a kick. 

A kick of crunch and sweetness … that’s perfectly balanced with butter and cream and flour.

THESE ARE MY FAVOURITE SCONES EVER!

I used my go-to scone recipe (from the cheese board) and tossed in the necessary cornflake crunch, mini marshmallows and mini chocolate chips.

The result … insanely, rock-your-world, delicious scones.

And I have momofuku milk bar to thank for that.

If you think scones aren’t your thing … try these.  I promise you’ll love them too … and probably become a little obsessed with momofuku milk bar too :0)

cornflake – chocolate chip – mini marshmallow scones

ingredients:

3 1/2 c. flours

1/2 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

3/4 c. sugar

1 c. butter, cold, cut into cubes

1 c. heavy cream

1 c. buttermilk

3 c. cornflake crunch

2/3 c. mini chocolate chips

1 1/4 c. mini marshmallows

Preheat your oven to 375 F.

In a large bowl mix together the flour, baking soda, baking powder, salt and sugar.  And I mean … use your hands to just mix it all up (no fancy gadgets required for this recipe).

Toss in the cubes of butter, and then, using your hands, gently massage them into the dry mixture.

Yep … I said massage.  You basically just want squeeze the butter between your fingers into the flour.  You can use a pastry cutter for this … but I don’t do that.  I use my fingers.

It takes a couple of minutes … I should have taken a picture of what the dough looks like – but you basically want to rub the cubes of butter into the flour … until it kinda holds … but doesn’t totally.

I think that was the worst explanation EVER!

Once that happens … toss in the cornflake crunch, the mini marshmallows and the mini chocolate chips.

Mix them into the flour / butter mixture.

Make a well in the centre and pour in the heavy cream and buttermilk.

I normally grab my wooden spoon at this point (but feel free to keep using your hands) and mix briefly.  You’ll notice that it will gather together pretty quickly – and that some of the flour remains on the bottom of the bowl.  No biggie.

I decided not to roll these scones out … instead I used my ice cream scoop and I scooped out balls of dough.

Place the scones on a cookie sheet covered in parchment paper – leaving about an inch between each scone – brush with egg wash and sprinkle with some sugar.

Bake for about 17 minutes.

Remove from the oven and let stand on the cookie sheet for 5 minutes – then cool completely on a wire rack.

Just the smell of these babies are gonna make you want to dig right in … the smell of toasted marshmallows and then cornflake crunch will fill your kitchen and leave you with a happy little smile on your face.

So although you might try to resist … just do it.  Dig in and enjoy all the goodness these scones have to offer :0)

You do end up with about 3 dozen scones – perfect for baking some and freezing the rest … the best way to do that is to freeze them shaped and on a cookie sheet, then storing in an air-tight container.  Bake straight from frozen (and don’t forget the egg wash and sprinkled sugar).

a heck of a scone!

I think by now you all know that I really really like scones. There is something about a scone that brings a smile to my face… the smell of the batter as I knead the dough, the satisfaction of making those cute little triangles and then the absolute delight when they puff up and expand as they bake – pretty little packages that are meant to be consumed warm and fresh from the oven.

I’ve been eyeing the following scone recipe for quite some time… another tempting little diddy from the cheeseboard collective works. Every single one of their scone recipes has proven to be a success… so I honestly don’t know why I hadn’t grabbed the necessary ingredients and made a batch of their Apple Walnut Scones; but I hadn’t. I promise to rectify this and bake them again. And again. The intense smell of the raisins and apples had my mouth watering and my stomach rumbling as I was making these.

I did opt to use fresh chopped apples rather than using the 1 c. of dried apples that the original recipe called for. I think it’s really up to you – I had some apples on hand and really do enjoy the moistness they offer to baked goods. I substituted the white sugar for brown sugar as well (same amounts). Feel free to use the original recipe rather than my little “twist” on things :0)

I also ended up making them into smaller scones – but as usual with the cheeseboard’s scones – I assume that I would get 12 to 13 really decent sized scones. Or you can do like me and get a couple dozen out of the batter.

Apple Walnut Scones
ingredients:
3 1/2 c. flour
1/2 tsp baking soda
1 tbsp baking powder
pinch of salt
3/4 c. brown sugar
1 c. salted butter, cold and grated, then frozen
1 c. (2 medium) apples, peeled and finely chopped
3/4 c. chopped walnut pieces
1/2 c. raisins
3/4 c. heavy cream
3/4 c. buttermilk

egg wash, brown sugar and a pinch of cinnamon to top

Don’t preheat your oven, just line a baking pan with some parchment paper and set aside.

In the bowl of your stand mixer stir together the flour, baking soda, baking powder, salt and brown sugar. Use your paddle attachment and stir on the lowest speed for about 30 seconds (everything is just combined).

Grab your grated butter out of the freezer and toss it into the bowl. Stir everything to combine – you’re dough will start to come together and resemble damp sand.

Take the apples, walnuts and raisins, and dump them into the middle of the batter and mix (always at low speed).

Make a well in the centre and pour the cream and buttermilk into the centre. You want to stir until everything comes together around the paddle attachment. Now with your hand, knead together the batter on a generously floured surface.

Roll the dough out into a rectangular shape, divide the dough in half lengthwise and then cut each piece into triangles.

Now… I know that you probably want to bake these babies right away… they smell great, look great and your stomach is rumbling right? But wait. Place them on the prepared cookie sheet and then put them in your freezer. 20 minutes in the freezer makes a world of difference… honestly, those 20 minutes could mean the difference between a fluffy scone and a flat one.

This is when you should preheat your oven to 375 F.

Don’t forget to egg wash the top of the uncooked scones and then sprinkle some brown sugar and cinnamon on top of each triangle. Now they’re ready to be baked: 15 – 20 minutes for the small scones or 25 – 30 minutes for regular sized scones.

Remove from the oven, allow to sit on the cookie sheet for another minute or two, them remove and cool completely on wire racks. Or do like me… and just eat one. You’ve waited long enough.

:0)

a little tartness is a good thing…






I baked more scones. Yes, I know. More scones. Please don’t be bored. Because these are really really delightful and perfect for the holiday season. A combination of tart dried cherries and mini dark chocolate chips… pop one of these mini scones into your mouth and you will be reaching for the next one.

I was a little apprehensive about trying this because it meant using a new recipe. You see, I really heart my other recipe – which is basically my base for scone making, but… you have to live a little and try new things – so this is me living on the edge ;0) I set my apprehension aside and pulled out my excitement… after all, new flavour combo! Whoot Whoot!!!

Since I’m blogging about this I guess you’ve gathered that I liked this result. Not only did I like it, but I’m committing myself to adding these to my holiday gift basket (aka Christmas brunch with the family repertoire).

Be forewarned, you need to actually really enjoy eating dried cherries… if you don’t, check out some of my other scone recipes. There is something there for everyone :0)

Mini Dark Chocolate Cherry Scones
ingredients:
2 c. all-purpose flour
1/3 c. brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 c. cold butter, grated and chilled in the freezer for at least 5 minutes
1 egg
2/3 c. heavy cream
1 tsp vanilla extract
1 tsp almond extract
1 c. dried cherries, coarsely chopped
3/4 c. mini dark chocolate chips

Preheat your oven to 375 F. Line your cookie sheets with parchment paper and set aside.

note: wax paper will burn… I learnt that at 3 am… parchment paper will not burn… there is a difference

In the bowl of your stand mixer, combine your flour, sugar, baking powder, baking soda and salt. Use your paddle attachment to mix everything together.

Add in the cold grated butter and mix for about 90 seconds at the STIR speed. You want the flour to start clumping up just a little bit.

Turn off the mixer. In a small bowl whisk together the egg, heavy cream, vanilla and almond extracts.

Make a small well in the middle of the flour mixture and pour the heavy cream into it. Mix everything (again, at the STIR speed) until the dough looks a little moistened. Add in the chopped cherries and mini chocolate chips. Turn on the mixer a final time and incorporate them into the batter.

Turn the dough out onto a floured surface and knead it gently. Shape the dough into a log, grab a sharp knife and cut into 10 pieces – then cut those again in half. This creates the “mini scones” – if you leave them be, you’ll get regular sized scones (I actually made two batches, one of each and both bake really well).

Line your cookie sheets with the scones (either 10 regular or 20 mini scones) and return to the freezer for at least 30 minutes.

Once the dough has chilled, brush the tops with an egg wash (lightly beaten egg) and then sprinkle sugar on top.

Bake in the oven – 15 minutes for the minis, 25 minutes for the regular ones.

Once golden on top, remove them from the heat and allow to cool on a wire rack for about 15 minutes… or just grab one and enjoy… ;0)