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100+ knead-to-know, showstopping pastries, breads, cakes, pies, cookies & more
contents 6
introduction
8
scones, muffins & bagels
42 breads 88 cookies 120 cakes 150 pastries 182 pies, tarts & galettes 214 appendix 232 index
introduction
s
ome saw the cheeky title of this book and scoffed, thinking: “How rock n’ roll, how exciting, is sitting around your kitchen and baking?”
But you know better. You know that there are few things in this world more exhilarating than seeing a mixture that went into the oven as a pale and elastic lump transform into a glorious, golden brown bâtard with a thin, crisp crust and a light, open crumb. You know, in this time where processed and industrially produced sweets reign supreme, that insisting on making confections from scratch is an act of rebellion, the unique aromas and textures of your home-baked goods a finger in the eye of the bland homogeneity that carries mass-market appeal. You know that no simple act has a better chance of producing delight. You know of no other practice that presents such a perfect challenge—requiring just enough focus, physicality, and technique to provide a sense of true accomplishment when finished, but not so much that you’re worn out and overwhelmed. You know that in this increasingly hectic and chaotic world, taking a step back and standing in the calm of your kitchen, letting the warmth of the oven and the aromas of your bakes wash over you, is turning against the tide, striking out on your own. When you get down to it, what is rock n’roll? A medium that emphasizes play and joy above all else, and yet also has the potential to rise to the level of art. You know what else fits that description? Baking. Rolling Scones is a celebration of baking’s best qualities, its ability to provide calm, comfort, camaraderie, and confidence, its capacity to fuel fun and the imagination. Filled with professionally tested recipes that span everything from luscious breakfast options to decadent desserts, this collection has something for bakers at all levels, brimming with techniques and ideas that will have you rocking and rolling for years to come. 7
scones, muffins & bagels
n
o matter how you feel about the early part of the day, these recipes will make your morning. Go-getters have a host of options they can enjoy without missing a step, while folks that like to ease into the day can take a step back and gather their thoughts over a cup of coffee and something delicious. And those who dread getting up in the morning suddenly have a handful of reasons to look forward to it. While each of the preparations in this chapter will be great on the breakfast table or as part of a brunch spread, the bagel and scone recipes will be truly eye-opening for the motivated home baker. Thought forever to be restricted to all but the most practiced hands, this collection will prove that no part of the baking world should be considered off-limits for the home practitioner. 9
scone cold classic 4½ cups (540 g) all-purpose flour, plus more as needed
The most important things when making scones are making sure they are not too dense and not too dry. This recipe helps you avoid each pitfall, resulting in a classic scone which will prove to be a treat any time of day.
1½ teaspoons (9 g) baking soda 1 teaspoon (4.6 g) cream of tartar 1 tablespoon (12 g) sugar 6 tablespoons (85 g) unsalted butter, cubed and chilled 1¼ cups (285 ml) buttermilk, plus more as needed
1
Preheat the oven to 450°F. In a large bowl, combine all of the dry ingredients. Add the butter in pieces and work the mixture with a pastry cutter until it is well combined.
2 Add the buttermilk and work the mixture until it comes
together as a dough. Shape the dough into a ball, place it on a clean work surface, and roll it out into a 1½-inch-thick square. 3 Cut the dough into 12 disks with a flour-dusted cutter—fluted
yield:
12 scones
active time:
20 minutes
total time:
25 minutes
10
rolling scones
ones make particularly lovely scones. Line a baking dish with parchment paper and place the scones on it. Brush the scones with buttermilk, place them in the oven, and bake until they are golden brown and springy to the touch, about 15 minutes. 4 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
11
zest in show 41/6 cups (500 g) all-purpose flour, plus more as needed
These citrus-y scones benefit greatly from the unorthodox substitution of heavy cream for the traditional buttermilk.
1/3 cup (65 g) sugar, plus more as needed 4 teaspoons (16 g) baking powder 1 teaspoon (6 g) fine sea salt ½ cup raisins or currants ½ cup candied orange peel 2 cups (455 ml) heavy cream, plus more as needed ¼ cup (85 g) light clover honey Sanding sugar, for topping
1
In a large bowl, combine the flour, sugar, baking powder, salt, raisins, and candied orange peel. In a separate bowl, combine the cream and honey, making sure the honey has emulsified.
2 Pour the wet mixture into the dry ingredients and mix only
until the resulting mixture comes together as a slightly wet, shaggy dough. Pour the shaggy dough onto a clean work surface and knead it until it comes together as a smooth dough. 3 Preheat the oven to 425°F. Line two baking sheets with
parchment paper. Divide the dough into three pieces. Pat the pieces into 8-inch rounds. Cut each round into six triangleshaped pieces and place the scones on the baking sheets. Brush the scones with cream and sprinkle sanding sugar over the top. 4 Place the scones in the oven and bake until they are golden yield:
18 scones
active time:
40 minutes
total time:
55 minutes
12
rolling scones
brown and springy to the touch, about 15 minutes. 5 Remove the scones from the oven and let them cool slightly
before serving.
swift currant scones 3½ cups (420 g) all-purpose flour, plus more as needed
Quickly, quickly—run to the kitchen and whip up these flavorful scones.
1 tablespoon (12 g) baking powder ½ teaspoon (3 g) baking soda ¼ cup (50 g) sugar ½ teaspoon (3 g) fine sea salt ½ cup dried currants ½ cup (113 g) unsalted butter, cubed and chilled 1 cup (225 g) cream cheese, chilled 4 (200 g) large eggs, 1 beaten ¼ cup (57 ml) buttermilk Zest of 1 lemon
1
Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, and dried currants. Add the butter and cream cheese and work the mixture with a pastry cutter until it is well combined. Add the unbeaten eggs, buttermilk, and lemon zest and work the mixture until it just comes together as a shaggy dough.
2 Place the dough on a clean work surface and knead it until it
comes together as a smooth dough. Roll it out until it is ½ inch thick and cut 18 scones out of the dough. Place the scones on the baking sheets and brush them with the beaten egg. 3 Place the scones in the oven and bake until they are golden yield:
18 scones
active time:
30 minutes
total time:
50 minutes
brown and springy to the touch, about 20 minutes. 4 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
13
14 rolling scones
oat of this world 12/3 cups (200 g) whole wheat flour, plus more as needed
Featuring a whole wheat base loaded with oats, dried fruits, and nuts, these jam-packed scones are unlike any other you’ve had.
2 teaspoons (8 g) baking powder 1/3 teaspoon (2 g) fine sea salt 11/8 teaspoons (3 g) cinnamon 1/3 cup (65 g) sugar 2 cups rolled oats ½ cup (113 g) unsalted butter, cubed and chilled ½ cup raisins 1 cup tart dried cherries ½ cup pumpkin seeds ¾ cup whole, roasted almonds ½ cup (113 ml) heavy cream
1
Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, salt, cinnamon, sugar, and oats and mix until well combined. Add the butter and work the mixture with a pastry cutter until it is well combined.
2 Add the raisins, dried cherries, pumpkin seeds, and almonds
and work the mixture until they are evenly distributed. Add the cream and work the mixture until it just comes together as a shaggy dough. 3 Place the dough on a clean work surface and knead it until it
comes together as a smooth dough. Roll it out until it is 1 inch thick and cut 10 scones out of it, using a flour-dusted cutter. 4 Place the scones on the baking sheet, place them in the oven, yield:
10 scones
active time:
30 minutes
total time:
1 hour
and bake until they are golden brown and springy to the touch, 25 to 30 minutes. 5 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
15
bring home the bacon ½ cup chopped crispy bacon
Few snacks are as underrated as the savory scone, and there are few savory snacks that aren’t improved by bacon. This recipe also allows for tons of variation— start by adding your favorite cheeses.
½ cup chopped scallions 6¾ cups (810 g) all-purpose flour, plus more as needed 1 tablespoon (12 g) baking powder ¾ teaspoon (4.5 g) baking soda 2 tablespoons (25 g) sugar 1¼ teaspoons (7 g) fine sea salt 1 cup (227 g) unsalted butter, cubed and chilled 1½ cups (340 ml) buttermilk Heavy cream, as needed Flaky sea salt, for topping
1
Preheat the oven to 375°F. Line two baking sheets with parchment paper. In a large bowl, combine the bacon, scallions, flour, baking powder, baking soda, sugar, and fine sea salt. Add the butter and work the mixture with a pastry cutter until it is well combined. Add the buttermilk and work the mixture until it just comes together as a shaggy dough.
2 Place the dough on a clean work surface and knead until it
comes together as a smooth dough. Roll it out until it is 1 inch thick and cut 24 scones out of the dough, using a flour-dusted cutter. Place the scones on the baking sheets, brush them with heavy cream, and sprinkle flaky sea salt over them. 3 Place the scones in the oven and bake until they are golden yield:
24 scones
active time:
30 minutes
total time:
45 minutes
16
rolling scones
brown and springy to the touch, about 15 minutes. 4 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
17
18 rolling scones
raisin the bar scones With sweetness from the raisins, earthiness from the walnuts, and a touch of warming cinnamon, the flavor of these scones is next level.
1¾ cups plus 1 tablespoon (215 g) all-purpose flour, plus more as needed 2/3 cup (70 g) whole wheat pastry flour ½ cup (100 g) sugar 1 tablespoon (12 g) baking powder 1¼ teaspoons (7 g) fine sea salt 1 teaspoon (3 g) cinnamon ¾ teaspoon (4.5 g) baking soda 1¼ cups (284 g) unsalted butter, cubed and chilled 21/3 cups rolled oats 7/8 cup raisins
1
Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon, and baking soda. Add the butter and work the mixture with a pastry cutter until it is well combined. Add the oats, raisins, and walnuts and work the mixture until they are evenly distributed.
2 In a small bowl, whisk the buttermilk and egg together.
¾ cup toasted walnuts, coarsely chopped 1½ cups (340 ml) buttermilk
Remove ⅓ cup of this mixture and set it aside. Pour the rest of the buttermilk mixture into the flour mixture and work until the resulting mixture just comes together as a dough. 3 Drop six clumps of dough (they should be about ½ cup each)
1 large egg Turbinado sugar, for topping
onto each baking sheet. Brush the scones with the reserved buttermilk mixture and sprinkle turbinado sugar over them. 4 Place the scones in the oven and bake until they are golden
yield:
12 scones
active time:
20 minutes
total time:
50 minutes
brown and springy to the touch, about 15 minutes. 5 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
19
berry important scones 4½ cups (540 g) all-purpose flour
Perfect for a sit-down brunch, these blueberry scones will serve notice that this little get-together is in fact an occasion.
¾ cup (150 g) sugar, plus more as needed 2 tablespoons (25 g) baking powder 1 teaspoon (6 g) fine sea salt 1½ cups (339 g) unsalted butter, cubed and chilled 1 cup frozen blueberries 1½ cups (340 g) heavy cream, chilled, plus more as needed
1
Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and work the mixture with a pastry cutter until it is well combined. Add the blueberries and work the mixture until they are evenly distributed. Add the cream and work until the mixture just comes together as a shaggy dough.
2 Place the dough on a clean work surface and knead until it
comes together as a smooth dough. Roll it out until it is ¾ inch thick and cut 10 scones out of the dough. Place the scones on the baking sheet, brush them with cream, and sprinkle sugar over the top. 3 Place the scones in the oven and bake until they are golden yield:
10 scones
active time:
20 minutes
total time:
50 minutes
20
rolling scones
brown and springy to the touch, about 15 minutes. 4 Remove the scones from the oven and let them cool slightly
before serving.
scones, muffins & bagels
21
cherry simple scones 3 cups (360 g) all-purpose flour, plus more as needed
This recipe is easy, fast, and—best of all—delicious; whole wheat lovers will find themselves coming back to it time and time again.
1½ cups (170 g) whole wheat flour 1¼ cups plus 2 tablespoons (250 g) sugar 1 tablespoon plus 1¼ teaspoons (18 g) baking powder 1½ teaspoons (9 g) baking soda 1½ teaspoons (9 g) fine sea salt 3¾ cups rolled oats Zest of 2 oranges 2 cups (454 g) unsalted butter, chilled and cut into small cubes 1½ cups dried tart cherries 1¼ cups (285 ml) buttermilk 2 tablespoons heavy cream
1
In a large bowl, combine the flours, 1¼ cups (225 g) sugar, the baking powder, baking soda, salt, oats, and orange zest. Add the butter and work the mixture with a pastry cutter until it is well combined. Add the dried cherries and work the mixture until they are evenly distributed. Add the buttermilk and work until the mixture just comes together as a shaggy dough.
2 Place the dough on a flour-dusted work surface and knead
until it comes together as a smooth dough. Shape the dough into a ball and divide it into three pieces. Flatten them into ¾-inch-thick disks, cover them with plastic wrap, and chill in the refrigerator for 2 hours. 3 Preheat the oven to 375°F. Line three baking sheets with
parchment paper. Cut each disk into six pieces and place the scones on the baking sheets. Brush them with the cream and sprinkle the remaining sugar over the top. yield:
18 scones
active time:
20 minutes
total time: 2 hours and 45 minutes
22
rolling scones
4 Place the scones in the oven and bake until they are golden
brown and springy to the touch, about 25 minutes. 5 Remove the scones from the oven and let them cool slightly
before serving.
glory days muffins 15/6 cups (227 g) all-purpose flour
Morning glory muffins essentially take a rich carrot cake batter and turn it into something that fills the early part of the day with joy and promise.
½ cup plus 1 tablespoon (113 g) sugar 2½ tablespoons (28 g) dark brown sugar 2 teaspoons (12 g) baking soda 1½ teaspoons (4 g) cinnamon 3 (150 g) large eggs ½ cup (100 g) canola oil 1 teaspoon (5 g) pure vanilla extract 7 oz. carrots, shredded 3 oz. dark raisins 1 honeycrisp apple, grated 2/3 cup sweetened shredded coconut Sanding sugar, for topping
1
Preheat the oven to 375°F. Line a muffin pan with paper liners. Place the flour, sugar, brown sugar, baking soda, and cinnamon in a mixing bowl and whisk to combine. Set the mixture aside.
2 In the work bowl of a stand mixer fitted with the paddle
attachment, beat the eggs, canola oil, vanilla, carrots, raisins, apple, and coconut until well combined, scraping down the work bowl as necessary. 3 Add the dry mixture and beat until the resulting mixture
comes together as a smooth batter. 4 Pour the batter into the paper liners and sprinkle sanding
sugar over each muffin. 5 Place the pan in the oven and bake the muffins until they are
golden brown and a cake tester inserted into their centers comes out clean, 18 to 20 minutes. yield:
12 muffins
active time:
20 minutes
total time:
1 hour
6 Remove the muffins from the oven, remove them from the
pan, place them on a wire rack, and let them cool completely before serving.
scones, muffins & bagels
23
24 rolling scones
if life gives you lemons ½ cup (113 g) unsalted butter, cubed
Make lemon poppyseed muffins. This recipe uses lemon juice, but if you’d really like to bump up the lemon flavor, you can add the zest of the lemons you are juicing.
¾ cup (150 g) sugar 2 (100 g) large eggs 1 cup (227 g) sour cream 3 tablespoons (45 g) fresh lemon juice 12/3 cups (200 g) all-purpose flour 1 teaspoon (6 g) baking soda 1 teaspoon (6 g) fine sea salt 2 tablespoons poppy seeds
1
Preheat the oven to 350°F. Line a muffin pan with paper liners. In the work bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Incorporate the eggs one at a time, scraping down the work bowl as necessary.
2 Add the sour cream and lemon juice and beat until combined.
Add the remaining ingredients and beat until the mixture comes together as a smooth batter. 3 Pour the batter into the paper liners and place the pan in the
oven. 4 Bake the muffins until they are golden brown and a cake tester
inserted into their centers comes out clean, 18 to 20 minutes. yield:
12 to 15 muffins
active time:
20 minutes
total time:
40 minutes
5 Remove the muffins from the oven, remove them from the
pan, place them on a wire rack, and let them cool completely before serving.
scones, muffins & bagels
25
hole lotta love muffins 3¾ cups (454 g) all-purpose flour
Taking the coating of a classic cinnamon donut and transferring it to a lighter muffin is a surefire way to get the day started off right.
1 tablespoon (12 g) baking powder ½ teaspoon (3 g) fine sea salt ½ teaspoon (1 g) freshly grated nutmeg ¾ cup (170 g) unsalted butter, softened, plus melted butter for topping 1 cup plus 2 tablespoons (225 g) sugar, plus more for topping 2 (100 g) large eggs 1 cup (227 ml) whole milk Cinnamon, for topping
1
Preheat the oven to 375°F. Coat a muffin pan with nonstick cooking spray. Place the flour, baking powder, salt, and nutmeg in a mixing bowl and whisk to combine. Set the mixture aside.
2 In the work bowl of a stand mixer fitted with the paddle
attachment, cream the butter and the sugar until light and fluffy. Incorporate the eggs one at a time, scraping down the work bowl as necessary. 3 Add the dry mixture and beat until the resulting mixture
comes together as a smooth batter. Gradually add the milk and beat until it is incorporated. 4 Pour the batter into the wells of the muffin pan. Place the pan
in the oven and bake the muffins until they are golden brown and a cake tester inserted into their centers comes out clean, 18 to 20 minutes. 5 Remove the muffins from the oven, remove them from the yield:
12 muffins
active time:
20 minutes
total time:
1 hour
26
rolling scones
pan, place them on a wire rack, and let the muffins cool for 10 minutes. 6 Dip the tops of the muffins in melted butter, sprinkle
cinnamon and sugar over the top, and serve.
scones, muffins & bagels
27
28 rolling scones
muffin to see here 4¾ cups (565 g) all-purpose flour
Bursting with fresh blueberries, these soft and sweet muffins are indeed pretty eye-catching.
1 tablespoon (12 g) baking powder 1½ teaspoons (9 g) fine sea salt 1 cup (227 g) unsalted butter, softened 1½ (scant) cups (282 g) sugar 6 (300 g) large eggs ½ cup (113 g) sour cream 1 cup plus 6 tablespoons (310 ml) whole milk 2 cups fresh blueberries
1
Preheat the oven to 375°F. Line a muffin pan with paper liners. Place the flour, baking powder, and salt in a mixing bowl and whisk to combine. Set the mixture aside.
2 In the work bowl of a stand mixer fitted with the paddle
attachment, cream the butter and sugar until light and fluffy. Incorporate the eggs one at a time, scraping down the work bowl as necessary. 3 Add the dry mixture and beat until the resulting mixture
comes together as a smooth batter. Add the sour cream and beat to incorporate. Gradually add the milk and beat until it is incorporated. Add the blueberries and beat until they are evenly distributed. 4 Pour the batter into the paper liners, place the pan in the oven,
and bake the muffins until they are golden brown and a cake tester inserted into their centers comes out clean, 18 to 20 minutes. yield:
12 muffins
active time:
20 minutes
total time:
1 hour
5 Remove the muffins from the oven, remove them from the
pan, place them on a wire rack, and let them cool completely before serving.
scones, muffins & bagels
29
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