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As part of our review of The Dirty Apron Cookbook, we tried the recipe of the Dirty Apron Scones. I was very impressed by how easy the recipe was, and for making it for the first time, how great the scones turned out. Are you preparing a brunch on New Year’s Day? This will be a good recipe to prepare ahead of time and just finish it off in the morning after recovering from all the champagne and drinks!

Dirty Apron Scones

Although the recipe was easy to follow, we discovered a few things that we would suggest tweaking as you make your next batch of scones. We’ll note the suggestions at the end of the post. The recipe below is as found in the cookbook:

Basic Scone Mix

Recipe provided by David Robertson / The Dirty Apron Cooking School

Ingredients

  • 3-1/3 cup All-purpose flour
  • 1/4 cup Sugar
  • 2 tablespoons + 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2/3 cup Unsalted butter, cold, cut into cubes

Dirty Apron Scones

Preparation

  1. Combine the flour, sugar, baking powder and salt in a large bowl.
  2. Using your hands, a pastry blender or even two knives, cut in the butter until the mixture resembles coarse oatmeal.
  3. Refrigerate in an airtight container for up to 1 month or freeze for up to 3 months.

Dried Fruit Scones

Recipe provided by David Robertson / The Dirty Apron Cooking School (more…)

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Are you looking for gift ideas for the home cooks in your life? How about a cookbook?

I recently received a copy of the new The Dirty Apron Cookbook, and I thought I’d share my thoughts just in time for your holiday shopping.

The Dirty Apron Cookbook

As you probably know, The Dirty Apron Cooking School is one of Vancouver’s popular and favourite place for amateur cooks to unleash their inner chefs. Owned by former Chambar Sous Chef David Robertson and his wife, Sara, The Dirty Apron offers a variety of hands-on cooking classes. The new cookbook, published in October, caters to both beginners and more experienced cooks who are looking for delicious menus and wanting to build more confidence in the kitchen. In addition to recipes of different levels of difficulty, you will also find cooking tips and tricks such as a list of basic ingredients for your pantry, tips for plating and garnishing, making stocks and brines, and a temperature chart for cooking meats.

Not spending enough time in the kitchen, I thought we would be the perfect testers, to see how easy it is to use this cookbook. So, we tried a few recipes, including:

The Dirty Apron Scones

Dirty Apron Scones

Boeuf Bourguignon (more…)

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