Today’s recipe is for my mom, who recently moved to town and has been enjoying more of my cookies. Since she lives alone, I’ve been giving her bags of frozen, pre-portioned rounds of dough and letting her bake the cookies herself. The other day she called to say how much she loves doing this. Along with the portion control aspect, it makes her condo smell like fresh cookies every night and gives her the satisfaction of having baked something. I was very happy to hear she was enjoying the cookie dough, so today I decided to makes some pre-portioned individually wrapped scone dough triangles.
To get started, I adapted a recipe from a cute little book called Simply Scones. But instead of following their directions, I made the scones in the food processor, portioned the dough into triangles, froze it and wrapped each triangle separately. To test, I baked up two scones. They weren’t overly sweet despite all the streusel and had kind of a cake-like not-too-heavy texture. Here’s the adapted recipe. I did not use coconut.
1/3 cup all purpose flour
1/3 cup lightly packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold unsalted butter
1/3 cup chopped, toasted pecans
1/4 cup shredded coconut (optional)
2 cups all purpose flour (9 oz)
1/3 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
½ teaspoon salt
1/3 cup cold unsalted butter
½ cup crushed, undrained pineapple (4 oz)
1 large egg
1 teaspoon vanilla
Make Streusel: Combine 1/3 cup flour, brown sugar and cinnamon in bowl of food processor and pulse lightly to mix. Add cut up butter and pulse until mixture is coarse. Dump into a bowl and stir in pecans and coconut (if using).
Make Scone Dough: Add 2 cups flour to processor then add granulated sugar, baking powder, baking soda and salt; pulse lightly to combine. Add the cut up butter and pulse until coarse.
In a mixing bowl, stir together pineapple, egg and vanilla. Dump the flour mixture into the pineapple mixture and stir to make a slightly sticky dough.
Have two sheets of parchment paper ready. On one sheet of parchment, form half the dough into a circle about 8 inches. Sprinkle with all but about 2/3 cup of the streusel. Form second half of dough into an 8 inch circle and place it on top of streusel covered circle. Pinch the edges to seal in the filling. Reserve remaining streusel.
Carefully score the round of scone dough into 6 parts, but do not separate. Transfer the round of dough to the freezer. I have a big chest freezer so I just set the whole cookie sheet with the scone dough on it in the freezer. Chill the dough for 20-30 minutes or until it is firm enough to handle. When dough is manageable, carefully separate the triangles and pinch sides of triangles (the part where you scored) to seal in the filling. Wrap the dough triangles individually and keep frozen until ready to bake.
Baking instructions: Thaw however many dough triangles you like overnight in the refrigerator before baking. Set the dough triangles on a lined cookie sheet and pinch sides to seal filling (do this only if they weren’t sealed in the first place). Sprinkle some streusel on the top of each scone and bake at 375 degrees F. for 25 minutes.