Apple Pie Scones
These scones take the buttery, cinnamon-spiced flavors of apple pie and transform them into a delicious breakfast confection.
Ingredients
For Roasted Apples:
2 small apples (Fuji, Granny Smith, or any tart-sweet apple)
1 tablespoon (12 g) sugar
½ teaspoon ground cinnamon
zest of 1 lemon
For Scone Dough:
1 cup (120 g) all-purpose flour
¾ cup (90 g) white whole wheat flour
4 teaspoons baking powder
¼ cup (50 g) cane sugar
½ teaspoon salt
5 tablespoons (70 g) cold unsalted butter, cut into small chunks
¾ cup (180 ml) buttermilk
For Egg Wash:
1 large egg
1 tablespoon (15 ml) water
2 tablespoons (24 g) sugar, for sprinkling
Tools needed
Measuring cups and spoons
Liquid measuring cup
Large bowl
Medium bowl
Microplane zester
2 baking sheets
Parchment paper
Peeler
Knife or bench scraper
Whisk
Wooden spoon or spatula
Cookie cutters (optional)
Instructions
1| Preheat the oven to 400°F (200°C, or gas mark 6). Line 2 baking sheets with parchment paper and set aside.
2| For the roasted apples, peel, core, and chop the apples into ½-inch (1.3 cm) dice. Place on one of the prepared baking sheets and toss with the sugar, cinnamon, and lemon zest. Place in the oven and roast until the edges are slightly golden, about 15 minutes. Allow to cool completely.
For smaller hands
Children can peel apples, but remind them about peeling away from their hand. Cut the apple off the core for younger children, and have them chop the larger pieces into cubes. Large slices of peeled apples can be chopped into cubes with ease using a bench scraper or a butter knife.
3| For the scone dough, in a large mixing bowl, whisk together the flours, baking powder, sugar, and salt. Add the butter and toss it with the flour until the butter cubes are completely coated. Using a pastry cutter, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with visible pea-size chunks of butter. Gently mix in the cooled apples.
4| Stir in the buttermilk until just blended. Do not overmix.
For smaller hands
Children can help pour the milk and mix, but remind them not to overmix the dough! Explain to children to stop mixing when they cannot see any more flour.
5| Sprinkle a light dusting of flour over your work surface.
For smaller hands
Instruct children on flouring the work surface. Show them how to sprinkle a small amount of flour. It should look like a light dusting of snow, not a blizzard.
6| Turn out the dough onto your work surface. Flatten the dough until it is about 1½ inches (3.8 cm) thick. Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine any scraps and use them to cut out more scones. Note that smaller scones will take less time to bake. Place the scones onto the prepared baking sheets
For smaller hands
If using cookie cutters, show children how to figure out how many scones they can cut at a time, to avoid overworking the dough.
7| For the egg wash, in a small bowl, whisk together the egg and water. Brush the tops of the scones with the wash and sprinkle with sugar. Bake for 12 to 15 minutes, or until golden. Allow the scones to cool on the pan for about 5 minutes before transferring to a serving dish.
Flourless Milk Chocolate Cake
This cake is a delicious, creamy, gluten-free dessert option. The fluffy texture comes from properly whipped egg whites, so don’t skimp on that step.
Ingredients
1 ½ sticks (3/4 cup, or 168 g) unsalted butter (reserve the butter wrapper for greasing the pan)
Flour
2 cups (350 g) high-quality milk chocolate disks or chopped milk chocolate
6 eggs
¼ cup (50 g) sugar
2 teaspoons pure vanilla extract
Tools needed
Measuring cups and spoons
9-inch (23 cm) springform pan
Medium saucepan or soup pot
3 medium bowls, including one that fits inside the medium pot
Bench scraper
Whisk
Rubber spatula
Instructions
1| Preheat the oven to 350°F (180°C, or gas mark 4). Prepare the springform pan by greasing it with butter and dusting it with flour, tapping out any excess flour.
For smaller hands
Children can grease the pan with the butter wrapper, but check to make sure they don’t miss any spots.
2| Pour about 1 inch (2.5 cm) of water into the pot and place over medium heat. Add the butter and chocolate to the bowl that fits over the top of the pot. Once the water begins to simmer, place the bowl on top and allow the butter and chocolate to gently melt. This technique is called a double boiler.
For smaller hands
Have children cut the butter into cubes using a bench scraper.
3| While the butter and chocolate are melting, separate the eggs, placing the whites in one bowl and the yolks in another. When the chocolate is about 75 percent melted, remove the mixture from the heat. The heat of the melted chocolate will melt the rest of the mixture. Mix until smooth and set aside.
For smaller hands
Separate the eggs for children. It is very difficult to whip the egg whites when even the smallest amount of egg yolk gets into them.
4| Add 2 tablespoons (25 g) of the sugar each to the bowl of egg yolks and the bowl of egg whites. Whisk the yolks until they are pale yellow and have begun to thicken. Add the vanilla and mix to combine. Pour the chocolate mixture into the egg yolks and mix thoroughly.
For smaller hands
Have children measure the sugar and pour it into each bowl.
5| With a clean whisk, beat the egg whites until they form stiff peaks. Gently mix one-third of the egg whites into the chocolate batter with a rubber spatula. Fold in the remaining egg whites gently, taking care to preserve the air in the whites.
For smaller hands
As with making whipped cream, it helps to turn this job into a friendly competition, or simply take turns to avoid fatigue. You may even want to have a quick shoulder-stretching session prior to whisking the egg whites!
6| Pour the batter into the prepared pan and bake on the middle rack for 20 to 30 minutes, or until a toothpick or butter knife inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes, checking every 3 minutes. It is important to not overbake this cake, as it will lose its creaminess. Serve with whipped cream.
Graham Crackers
When comparing store-bought to homemade, these graham crackers hit a home run in the flavor department. They are excellent for snacking with a glass of cold milk and delectable in campfire s’mores.
Ingredients
1 ¼ cups (150 g) white whole wheat flour
½ cup (120 g) lightly packed golden brown sugar
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons (56 g) unsalted butter, cut into small cubes and chilled
3 tablespoons (45 ml) honey
3 tablespoons (45 ml) whole milk
2 teaspoons pure vanilla extract
For Cinnamon Sugar Topping:
3 tablespoons (36 g) granulated sugar
1 ½ teaspoons ground cinnamon
Instructions
1| Combine the flour, brown sugar, baking soda, and salt in a large mixing bowl. Mix with a whisk until combined. Add the butter and toss to coat in the flour mixture. Cut the butter into the flour until it takes on the appearance of wet sand with some visible chunks of butter.
2| In a separate bowl, whisk together the honey, milk, and vanilla. Add to the flour mixture and mix until just combined. The dough will be very soft. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle. Wrap it completely, then chill until firm, about 2 hours or overnight.
3| Meanwhile, for the topping, place the ingredients in a small jar and shake to combine.
For smaller hands
This is a great step for children to take ownership on; just make sure that if it is a glass jar they don’t drop it while shaking!
4| Once the dough has been chilled, divide it in half and return one half to the refrigerator. Lightly flour your work surface and roll out the dough about 1⁄8 inch (3 mm) thick. You may want to have extra flour and a bench scraper handy in case the dough begins to stick.
5| Using a bench scraper or a pizza cutter, cut the crackers into 2½-inch (6.4 cm) squares. Using the blunt side of a wooden skewer, poke 6 holes (2 lines of 3) in each of the crackers.
For smaller hands
Make an example cracker for children to refer to when they are poking the holes. Part of the cuteness of these crackers is that they have similar markings, so explain to your child that the goal is to make each cracker look the same!
For smaller hands
Because the dough is quite sticky to begin with, have children help by cutting the dough into crackers after you have already rolled it out.
6| Adjust the oven rack to the upper and lower positions and preheat the oven to 350°F (180°C, or gas mark 4). Line baking sheets with parchment paper.
7| Place the crackers on the prepared baking sheets and sprinkle with the cinnamon sugar topping. Repeat with the second batch of dough (or freeze for later use). Finally, gather any scraps together into a ball, chill until firm, and reroll.
For smaller hands
Have children help sprinkle the cinnamon sugar over the crackers. If children get overzealous with salt you can bet that they will have the same if not more enthusiasm with sugar. When sprinkling finishing sugar on baked goods, hold your hand high above the item you are seasoning. This helps disperse the mixture evenly.
8| Check the crackers after 10 minutes and rotate the sheets. Bake for another 2 minutes if necessary. The crackers are done when they have browned and are slightly firm to the touch. They will continue to crisp as they cool.
Chocolate Chip Cookies
These classic chocolate chip cookies are crispy on the outside and slightly chewy on the inside. The addition of bread flour or 00 flour contributes to the chewiness but is not essential to the cookie. These are best served with a cold glass of milk, of course.
Ingredients
1 cup (120 g) white whole wheat flour
¾ cup (90 g) 00 flour, bread flour, or all-purpose flour
1 heaping teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 ¼ sticks (10 tablespoons, or 140 g) unsalted butter, softened
¾ cup (170 g) light brown sugar
½ cup (100 g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups (350 g) semisweet chocolate Chips
Tools needed
Measuring cups and spoons
Large mixing bowl
Medium mixing bowl
2 baking sheets
Parchment paper
Whisk
Wooden spoon
Rubber spatula
2 spoons
Instructions
1| Preheat the oven to 350°F (180°C, or gas mark 4) and line baking sheets with parchment paper.
2| In a medium mixing bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.
For smaller hands
Have children help measure the ingredients, using proper measuring technique
3| Using a wooden spoon, cream the butter and sugars together in a large bowl until smooth, then switch to a whisk to whip until light and fluffy. Add the egg and vanilla, mixing thoroughly. Scrape down the sides of the bowl with a rubber spatula as needed.
For smaller hands
Have the children pour in the flour and mix, but tell them to be careful not to overmix the dough. A good rule of thumb is to stop mixing when you can no longer see any bits of flour in the batter.
4| Add the dry ingredients in 2 batches, mixing each time until just combined. Sprinkle in the
chocolate chips, and mix to incorporate evenly.
5| Using the two-spoon method form 1⁄4-cup (60 g) pieces of dough into balls and place on the prepared baking sheets. About 6 or 7 scoops of dough fit perfectly on each sheet, allowing plenty of room for the cookies to spread. Bake for 15 to 20 minutes, or until golden brown but still soft.
6| Transfer the baking sheet to a cooling rack for 10 minutes, then use a spatula to move the cookies directly onto the rack to cool a bit longer. These cookies will fall apart easily if they are moved before they’ve had a chance to cool completely.
ORANGE POMEGRANATE SCONES
Pomegranates are filled with arils that are like ruby-red jewels. Yields 8-12 scones.
Ingredients
1 cup (120 g) all-purpose flour
¾ cup (90 g) whole wheat pastry flour
4 teaspoons baking powder
¼ cup (50 g) sugar
zest of 1 orange
pinch of salt
5 tablespoons (70 g) cold unsalted butter, cut into small chunks
2 or 3 oranges, freshly squeezed to make ½ cup (120 ml) juice (be sure to juice the one you zest!)
¼ cup (60 g) whole milk yogurt
¾ cup (120 g) pomegranate arils
For Egg Wash:
1 egg
1 tablespoon (15 ml) water
Tools Needed
measuring cups and spoons
liquid measuring cup
large bowl
medium bowl
small bowl
microplane zester
citrus juicer
baking sheet
parchment paper
whisk
knife or bench scraper
wooden spoon or spatula
cookie cutters (optional)
pastry brush
Children love to help break open the pomegranates, because it’s like lifting the lid on a treasure chest. Both beautiful and tasty, pomegranates are also a great source of antioxidants. The combination of orange and pomegranates is a delicious way to utilize winter fruits.
Instructions
1 Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside.
2 In a large mixing bowl, whisk together the flours, baking powder, sugar, orange zest, and salt. Add the butter and toss it with the flour until the butter is completely coated. (A) Using a pastry cutter, 2 butter knives, or your fingertips, cut the butter into the flour until the mixture is crumbly with pea-size chunks. Stir in the orange juice and yogurt until just blended.
Removing Arils from Pomegranates
To remove the arils from a pomegranate, score the pomegranate around the diameter of the fruit. Working over a bowl to catch the red juice, pull apart the two halves. (Pomegranate juice can stain clothing and counters, so always wear an apron and work over a bowl.) Now use your fingers to gently pull the arils from the white pith of each half. They will fall out easily with little force.
3 Sprinkle a light dusting of flour over the work surface and turn out the dough. Press the dough into a rectangle until it is about ½ inch (1.3 cm) thick. Cut the dough into 3 equal pieces. Into one-third of the dough, press ¼ cup (40 g) of the pomegranate arils. Press another third of the dough over the pomegranates. Sprinkle another ¼ cup (40 g) of arils over this second layer, pressing them into the dough. Add the final third of dough on top, dotting it with the remaining ¼ cup (40 g) of pomegranate arils.
For Smaller Hands
Have children sprinkle the pomegranate arils evenly, and after you center the dough, have the child gently press the layers together.
4 Cut your scones into triangles or squares, or use cookie or biscuit cutters. Gently combine the scraps and cut out more scones. Note that smaller scones will take less time to bake. Place the scones onto the prepared baking sheet.
For Smaller Hands
Have children help cut the scones. Use a bench scraper to mark the dough with cutting guidelines to make sure the scone sizes are consistent.
5 For the egg wash, whisk together the egg and water and brush the wash over the top of the scones. Bake for 12 to 15 minutes, or until golden. Allow to cool for 5 minutes before transferring to a serving dish.
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