Chef Chris’s Bakeapple Coconut Scones

Chef Chris Sheppard’s Bakeapple Coconut Scones

I first tasted this recipe at the Bonavista Institute’s Building Place workshop where Chef Chris Sheppard baked these delightful scones with a unique Newfoundland twist: bakeapples. After bugging Chef Chris enough, he shared his recipe. If you enjoy it, let him know on Twitter at @BonavistaChef

 

INGREDIENTS

• 4 cups flour
• 1 cup butter
• 1 cup fine coconut
• 1 cup sugar
• 2 cups raisins (optional)
• 2 tbsp baking powder
• 2 eggs, beaten
• 1 – 250ml container bakeapple jam

METHOD

1. Preheat oven to 350 degrees.
2. In a large bowl add the flour and the butter and with a pastry blender or crumble with your hands until the mixture is coarse.
3. Add coconut, sugar, raisins and baking powder. Stir to combine.
4. Meanwhile mash the bakeapple jam in a small bowl.
5. Add the beaten eggs.
6. Now add the egg/bakeapple mixture to your flour mixture.
7. Stir gently to combine.
8. Drop by tablespoons onto lightly greased cookie sheet. (I used small ice cream scoop)
9. Bake 18 – 20 minutes. Don’t overbake.

Cheese Cake / Kaaskoek

2 x 250g maaskaas (cream cheese – Philadelphia cream cheese also works)
125 ml room (whipping cream)
2 eiers (geskei) (eggs separated)
15 g meel (flour)
125 ml suiker  (sugar)
knippie sout (pinch of salt)
15 ml suurlemoensap (lemon juice)
5 ml vanilla
5 ml suurlemoenskil

1. Klop room en kaas tot glad.
2. Voeg res van betanddele by behalwe styfgeklopte eierwitte
3. Vou eierwitte in
4. Giet in krummelkors
5. Bak 20 minute teen 160° C
6. Laat staan in oond vir 1 h

1. Blend whiiping cream and cheese until smooth.
2. Add rest of ingredients except egg whites.
3. Fold stiff egg whites into the mixture.
4. Pour into a crumb crust.
5. Bake 20 minute at 160° C
6. Turn oven off and leave in oven for another hour.

Bolaag – Topping
Ingredients:

125 ml vrugtesap (fruit juice)
125 ml (100g) suiker (sugar)
15 ml maizena (corn starch)
Vrugte (rangskik op kaaskoek) (fruit – arrange on top of cheese cake)

Method:

1. Kook sap, suiker, mielieblom 4 minute op hoog
2. Giet oor vrugte en kaaskoek

1. Boil juice, corn starch for 4 minutes on high.  stir until thickened.
2. Pour over fruit on cheese cake.  Let it cool down and set.

Cheese Cake with Bake apple topping

I recently made this cheesecake with a Newfoundland Bakeapple (Cloudberry) topping that was thickened with gelatine (see instructions on package).  Anita took this picture of it.