The definitive origin of the doughnut is unclear, but in Charlottesville, Va, they’ve been cooking up delicious donuts at Spudnuts since the late 1960’s.
At one time, Spudnuts was the largest doughnut chain in the United States, now only a few independently operated shops remain. We enjoyed the food and friendly folks at Spudnuts in Charlottesville.
Doughnut Fun Facts: –At one time, Spudnuts was the largest donut chain in the United States –Since 1982, the first Friday of June is National Doughnut Day –The largest doughnut on record weighed 1.7 tons and was 16 feet in diameter (and it was a jelly donut, too) –According to Merriam-Webster, “doughnut” and “donut” are both acceptable spellings for doughnuts (or donuts) –Americans eat more than 10 billion doughnuts every year –The 1st automated donut-making machine was invented in 1920 in New York City (it was featured at the 1934 World’s Fair in Chicago) –During World War I, female Salvation Army workers handed out donuts to soldiers and became known as “Doughnut Girls” –generally speaking, donuts have fewer calories than bagels or croissants
This is a delicious pecan maple scone recipe, but not a good idea for folks with sugar/carb addictions and questionable degrees of willpower…which is pretty much everyone.
The only reason I’m even putting this up is because The Devil assured me that if I did I would one day win an Oscar and live in a luxury beach house in Malibu (which IS going to happen ’cause I was smart enough to get the deal in writing).
Scone Recipe Ingredients
Scones: 2 cups FLOUR 1/2 cup SUGAR 1 Tbsp BAKING POWDER 1/2 tsp SALT 5 Tbsp BUTTER 1/2 cup PECANS (chopped) 1/4 cup RAISINS 1 cup SOUR CREAM 1/4 cup MAPLE SYRUP 1 tsp VANILLA
Icing for Scone Recipe
1 cup POWDERED SUGAR splash of WATER 2 Tbsp MAPLE SYRUP
best scone ever…really
In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture (freezing the butter and grating it into the mix is an easy trick to get this done). Add pecans and raisins into the mix.
In a separate bowl, combine sour cream, vanilla, and 1/4 cup maple syrup. Whisk together until smooth. Pour the sour cream mixture into the flour mix and gently turn for a few minutes until the flour begins to form into clumps. Most of the loose flour will adhere into these clumps, but it’s okay if all of it doesn’t.
On a sheet of parchment paper or floured surface, pour the contents of the bowl. Press the clumps together into a mound–it’ll want to brake apart somewhat, but that’s okay. Flatten the mix into a circular cookie shape about 1 inch thick and cut like a pizza into 8 slices. Check here for current pricing for parchment paper on Amazon.
Arrange onto a flat baking sheet and bake in a 400 degree F oven for 20-25 minutes, until baked through and golden brown.
While scones cool, add powdered sugar into a small bowl. Add 1-2 Tbsp of warm tap water–add water slowly and whisk into a syrup; be conservative, it’s easy to add too much water. Then whisk 2 Tbsp of maple syrup into the powdered sugar syrup. Why? I don’t know, just crazy.
Drizzle the syrup glaze over the scones and allow the icing to harden (approx 10-15 min).
And there you go…a very sweet and healthy-free combo of questionable ingredients combined to put on the pounds and take potentially vibrant years off of the back-end of your life. But this scone recipe is delicious. Enjoy, if possible. I usually really like the first two, and then I begin to question my motivations.
Adding a little cocoa powder and ground coffee makes a nice biscotti twist.
Thanks For Watching Our Scone Recipe!
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Wanna make some big biscotti? This twice-baked biscuit is an awesome accompaniment to your favorite hot beverage.
Biscotti is a twice-baked sweet biscuit that goes great with a hot cup of coffee or tea–it’s an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you’re drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this recipe, just a little rummy goodness.
Biscotti Recipe Ingredients
1 cup ALMOND SLICES 2 cups all-purpose FLOUR 3/4 cup SUGAR 1 teaspoon BAKING POWDER 1/8 teaspoon SALT 3 large EGGS 2 tsp VANILLA EXTRACT 1 tsp ALMOND EXTRACT 2 Tbsp RUM
How to Make Almond Biscotti Recipe
Preheat oven to 350 degrees F. Toast almond slices–watch them, it only takes about 2 minutes to toast, just want a few to begin turning. Combine flour, sugar, baking powder, salt then mix and set aside. Whisk the eggs, rum and extracts until blended well. Add the dry ingredients, including nuts, and mix until combined.
Dough will be sticky at this point. Scrape the dough out onto a parchment lined sheet pan. Quickly shape with wooden spoon into a long flat loaf.
Bake about 30 minutes at 350 degrees F. Remove from the oven and cool 10-15 minutes. Lower oven heat to 300 degrees F.
Slice loaf into 1/2″ to 1″ wide slices. Lay the slices cut side down on the baking sheet and bake another 15-20 minutes. Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown. Cool the biscotti on a rack. Cool completely before storing. And that’s it, man. Serve them up with some coffee or hot tea and you’ll feel like a real fancy-pants Italian lawyer. Give this big biscotti recipe a try and let me know what you think, and bon appetit!
