Open Doors In la Jolla and at our Bed & Breakfast Inn at La Jolla!
Explore the La Jolla Cultural Zone from the inside out! Now in its second year, this open house-style event extends an invitation to visit, explore, and get an up-close look at La Jolla’s cultural heritage and historic architecture. Free and open to the public, participants are invited to step inside the buildings that make the Cultural Zone so special! Join us for a Garden Tea Party and share in the history that surrounds this unique, luxury B&B. Enjoy tours and tea, and get acquainted with historical figures Irving gill, John Philip Sousa, and Kate Sessions. All starting November 18, this Sunday from 11:30 AM- 2 PM or call us at 1-888-988-8481 for more information!
Hope to see you there!
1 1/2 Tsp. Vanilla
1/2 Cup Cream
2 tsp. Lemon Juice
4-5 Cups Powdered Sugar
* Whisk all ingredients in a mixing bowl and set aside to thicken.
* Preheat Oven to 425 degrees. Line baking sheet with Parchment and set aside.
Basic Cream Scone: Makes 12 Scones.
1 1/2 Cups Unbleached all Purpose Flour
1/2 Cup Whole Grain Pastry flour
1/3 Cup Raw Sugar or 1/4 Cup Agave Crystals
1 Tbs. Baking Powder
1 Pinch Salt
6 Tbs. Butter, Cold and cut into Pieces
2 tsp. Vanilla Extract
3/4 Cup Cream or Buttermilk
1 Large Egg, beaten
Sift dry ingredients together in mixing bowl. Work butter into dry ingredients until it is crumbly and about the size of peas. Gently stir in vanilla, cream and egg. The less you handle the dough, the light the scone. Work quickly and carefully.
Put a little of the all purpose flour over your workspace ( this is called “bench flour”). Turn dough out and kneed gently for one minute. Just enough to bring the dough together and make it smooth. At this point you can decide what shape you like, i.e. round, triangular or dropped by the spoonful for an authentic “stone” look. I roll these into a rectangle about 3/4 inch thick and cut into triangles. This produces a small delicate scone.
Place scones on prepared sheet pan and bake approximately 12 -15 minutes, or until light golden. Do not allow to brown. Cool 10 minutes with pan on rack, and then transfer scones directly to rack. Glaze if desired after scones are completely cool.
Handy Hint: # 1. Remember the rule of every good pastry Chef: ”Make it cold, bake it hot.” Your oven should always be thoroughly preheated, and your wet ingredients should be ice cold. If your kitchen in too hot, chill the dough 20 minutes before cutting and baking it.
Handy Hint: # 2 Making biscuits and scones not only takes precision in measurement; it also has to do with leaning to “f inesse” the dough. To know the feel of the “relaxed” dough. No one can teach you this. Only experience will bring this kind of magic to your baked goods.
Tasty Tip: Use this as your base for any flaavored scone you like. If you like lemon or coconut for example, reduce the vanilla extract to 1 Tsp., and add a 12 Tsp. of the flavored extract of your choice.
Health Tip: Add 2/3 cup chopped dried fruit like cherries, blueberries, or aprictos to the dough before baking for a suer antioxidant kick to a sweet treat. Or flavor your glaxe with crushed fresh raspberries, or blueberries for both flavor and color. The possibilities are only limited by your imagination.
Here’s to your Health – enjoy.