Posts Tagged ‘scones’


February 14th. Valentine’s Day. To some it’s a Hallmark holiday, to others it’s simply nervewracking, but to us it’s a day to embrace all that is red, pink and heart shaped…and each other, of course. This Valentine’s Day we decided to share the love and spread some cheer by hosting a brunch.

As our first Saucy-sponsored event, we had many expectations to not only live up to but to completely blow away. The menu was edited and re-edited throughout the week until we were confident that our choices would result in both festive cheer and satisfied palates. Prep began with a 9am wake up. Despite our sleepy eyes and slightly grumpy attitudes, we were soon cracking eggs and measuring flour with true Saucy gusto. With the quiche baking in the oven, we finished the scone dough and heading out on a hunt for our 20th bag of Valentine’s m&ms. It was a Valentine’s Day miracle–one bag left with our name on it. Giddy as ever, we hurried back home, took the quiche out of the oven and popped in a batch of granola. We cleaned up and dressed up, put on our aprons and tackled the scones. Before we knew it, guests started to trickle in. We offered them mimosas as we put the finishing touches on our culinary creations. The brunch was a huge success. People left with happy tummies, smiling faces, and a new admiration for our favorite holiday.

dsc01194Clockwise from the top: heart-shaped whole wheat pancakes; fresh berries; raspberry scone; vanilla yogurt with granola; more berries (can’t get enough!); goat cheese, tomato and onion quiche

Goat Cheese, Tomato and Onion Quiche:

5 eggs
1-1 1/2 cups half and half
3 tablespoons goat cheese
1 small onion, diced
1 tomato, thinly sliced
1/2 teaspoon nutmeg
pie crust!

Line a glass pie pan with pie crust, make it yourself or store-bought works well too. Spread the goat cheese on the bottom. Saute onions in a little bit of canola oil until translucent. Add the onions to the pie pan and layer tomatoes on top. Whisk together 5 eggs and add enough half and half to fill 2 1/2 cups. Pour into pie pan on top of cheese, onions and tomatoes. Bake at 425F for 15 minutes then turn down to 350 for 45 minutes or until eggs have just set.


Raspberry Scones:

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
handful of raspberries

Combine the flour, sugar, baking powder and salt in a large bowl.  Add the cold butter into the dry mixture and incorporate by hand. Gradually add one cup of heavy cream. Gently mix in desired amount of raspberries. Chill covered dough for thirty minutes.  Preheat oven to 400F. On a piece of tin foil, roll dough to a 1/2″ thickness and cut using a heart-shaped cookie cutter.  We experimented with the next part, cutting some partly in half and filling them with jam, while others we left as they were. Bake for about 18 minutes or until lightly golden.  Add more jam if desired and serve warm if possible.

Happy Valentine’s Day! Love, Stina & Manda


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