Fresh Berry Scones, Hazelnut Bars and Grahams

heidi weiss hoffman, oregon recipes, oregon bakeries,

photos by Heidi Weiss Hoffman

Fresh Berry Scones | Cottage Grove | Backstage Bakery

heidi weiss hoffman, oregon recipes, oregon bakeries,

3 cups flour
1 cup sugar
1 tablespoon baking powder
6 ounces chilled butter
1 cup buttermilk
1 cup fruit (berries)
1 cup of nuts of your choice (optional)
1 teaspoon of vanilla or other flavor extract
1 egg

Preheat oven to 375°F. Mix dry ingredients in a food processor. Add chilled butter in pieces, mixing until smooth. Transfer into a large mixing bowl. Add buttermilk and mix until just incorporated. Fold in fruit of your choice with a plastic spatula. Mix in nuts and flavor extract. Form dough into a ball. Gently press into a disc. Divide into eight equal wedges. Beat egg and brush it over each scone. Place on a greased pan and bake 12 to 15 minutes.

Noel Bars (Hazelnut Bars) | Corvallis | New Morning Bakery | Tristan James

heidi weiss hoffman, oregon recipes, oregon bakeries,

1 ½ cups all-purpose flour
¼ cup plus
2 tablespoons firmly packed, light-brown sugar
½ teaspoon salt
½ cup unsalted butter, cut into bits

1 ½ cups firmly packed, light-brown sugar
3 tablespoons all-purpose flour
½ teaspoon baking powder
3 large eggs, beaten lightly
1 ½ teaspoons vanilla
1 ½ cups chopped hazelnuts, toasted

Crust: Whisk together flour, brown sugar and salt. Add butter and blend until mealy. Press into a 13- by 9- by 2-inch baking pan. Bake in the middle of oven preheated at 350°F for 12 minutes. Let the crust cool in the pan on a rack.

Topping: In a bowl, whisk together brown sugar, flour, baking powder, eggs, and vanilla. Stir in hazelnuts. Pour mixture evenly over the crust and bake in the middle of a 350°F oven for 25 to 30 minutes or until it is golden. Let cool completely in the pan on a rack. Cut into 12 bars.

Grahams| Portland | Bakeshop | Kim Boyce

heidi weiss hoffman, oregon recipes, oregon bakeries,

Dry mix:
1 cup graham flour
½ cup teff flour
¾ cup all-purpose flour
½ cup dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
⅛ teaspoon cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves

Wet mix:
3 ounces unsalted butter, melted and cooled slightly
¼ cup honey
1 tablespoon unsulphured molasses
⅓ cup whole milk

¼ cup sugar
½ teaspoon cinnamon

Sift the dry ingredients into a large bowl. In a medium bowl, whisk together melted butter, honey, molasses and milk.

Pour the wet ingredients over the dry ingredients. Stir into a moist cookie dough. Press dough into a disk, wrap in plastic and chill for at least 1 hour or up to 3 days.

Preheat oven to 350°F. Rub two baking sheets lightly with butter.

Dust a work surface with flour. Remove dough from refrigerator and divide in half, working with one half while keeping the other half chilled. Use your hands to flatten the first half to ½-inch thickness.

Dust the counter and both sides of the dough with flour. With a rolling pin, roll out the dough to ⅛-inch thickness. Move dough around frequently so it doesn’t stick. If it does, slide a pastry scraper under the dough and dust counter or dough with flour.

Using a sharp, floured knife, cut into 5-by-2 ½-inch rectangles. Transfer onto baking sheets. Cut into quarters without separating them to keep the lines intact. Use a fork or skewer to press holes into the surface.

Stir sugar and cinnamon together and sprinkle a few pinches onto cookies.

Bake 15 to 17 minutes, rotating the pans halfway through. When edges become dark, remove from oven. Cool until crisp.

Repeat with the remaining half of the dough.

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