CINNAMON PEAR SCONES

CINNAMON-PEAR OATMEAL SCONES

Serves 12
Allergy Egg, Milk
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Gourmet, Pre-preparable
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Scones

  • 1 1/2 cup Rolled Oats (Or Quick Oats)
  • 1/4 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Large Egg
  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/4 teaspoon Cinnamon (Ground)
  • 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
  • 1 tablespoon Sugar (For Sprinkling)

Pear Marinade

  • 1/2 cup Pears (Chopped)
  • 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Pear Marinade
Step 1
Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
Scones
Step 2
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Step 3
Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Step 4
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Step 5
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Note

Click below to purchase these EVOO Marketplace products online:

Cinnamon Pear Dark Balsamic

 

PUMPKIN BREAD

PUMPKIN OLIVE OIL BREAD

Allergy Egg, Milk
Meal type Bread, Snack
Misc Child Friendly
Occasion Casual Party, Christmas, Thanksgiving
By author EVOO Marketplace

Ingredients

Topping

  • 2 tablespoons Brown Sugar (Packed)
  • 1 tablespoon All-Purpose Flour
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)

Bread

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • 1/4 teaspoon Allspice
  • 1 cup Pumpkin (Canned)
  • 1/2 cup Ultra Premium Extra Virgin Olive Oil-Mild Intensity (EVOO Marketplace)
  • 2 Large Eggs (Beaten)
  • 1/4 cup Milk (Can Be Subsituted For Water)
  • 1 teaspoon Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/2 cup Walnuts (Chopped)

Directions

Topping
Step 1
In a small bowl, combine all four topping ingredients and rub together with fingers until crumbs form.
Bread
Step 2
Preheat oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray or olive oil.
Step 3
In a large bowl, whisk together the flour, salt, sugar, baking soda, nutmeg, cinnamon, ginger and allspice.
Step 4
In a separate bowl, mix the pumpkin, EVOO, eggs, milk, and Tahitian Vanilla balsamic. Add the dry ingredients and combine, but do not over-mix.
Step 5
Pour into prepared loaf pan. Sprinkle topping evenly over the surface of the loaf.
Step 6
Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Step 7
Let cool in the pan for 5 minutes and then remove and let cool on a rack.

Note

Click below to purchase these EVOO Marketplace products online:

Tahitian Vanilla Dark Balsamic

Ultra-Premium EVOO

ITALIAN BREAD DIP

Italian Bread Dip

Serves 4
Prep time 5 minutes
Meal type Appetizer, Bread, Condiment, Lunch, Salad, Side Dish, Snack
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1/2 cup Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (EVOO Marketplace)
  • 2 tablespoons Parmigiano Cheese (Shredded)
  • dash Sea Salt (EVOO Marketplace)

Directions

Step 1
Whisk together Tuscan Herb Olive Oil, 18 Year Aged Italian Balsamic, and a dash of Sea Salt. Sprinkle with Parmigiano cheese and serve.