Scones - what do you like?
- QueenB Nov 11, 2006 11:25 PM
I made a batch of dried cherry/crystallized ginger scones today, and it was a great combination.
So tell me, what "extras" do you like in your scones?
I absolutely LOVE scones. They are by far my favorite breakfast bread-dry and just perfect for dipping into a strong cup of coffee. I don't care the ones that have icing on them but love just about any other flavor combiantion-the "healthier" sounding, the better-nuts, dried fruit, citrus zest-I enjoy it all.
I have a couple of scone recipes I love. Here's the one that calls for honey:
2 c. flour
2 t. bkg powder
1/2 t. bkg soda
1/4 t. salt
1/2 c. cold butter
1 egg, separated
3 T honey
1/3 c. buttermilk (can sub by adding a dash of white vinegar to regular milk)
1 t. water
2 T sugar
1/4 t. cinnamon (optional)
1. heat oven to 400
2. in lg. bowl stir flour, powder, soda and salt; cut in butter to make a coarse mixture
3. in small bowl beat yolk with honey and buttermilk until blended; add to flour mixture
4. shape dough into an 8" round about 3/4 in. thick (don't overwork the dough; it's ok if it's kinda crumbly-- this is a flaky scone not a biscuity one); cut into wedges and place on greased cookie sheet; you can also divide the dough into two rounds and gently press berries or diced fruit onto the bottom round then cover with the other round for a layered fruit scone
5. optional: glaze with egg and h2o and sprinkle with cinnamon mixed with sugar
It's easier for me to say what I DON'T like in scones: chocolate, "chips" of any kind (butterscotch, cinnamon, etc.), really complicated/fancy flavours (ie, rose petals, white chocolate and almonds, as I once saw in a local bakery), flower flavours (lavender, etc - tastes like soap).
In a bakery, I'd gravitate towards simpler scones, with one or two extra ingredients. I've had fabulous dried fig and toasted walnut scones; cocoa nibs scones; pumpkin and dried cherry scones; vanilla bean scones.
On the more unusual side, I've had sweet scones made with buckwheat honey and bright yellow, curry-flavoured savoury scones.
Blueberries and lemon zest if I'm feeling like something fruity; I've had great pear-ginger scones from a local places, which are much more subtle in terms of fruit.
OK, here it goes then, enjoy:
1 c each whole wheat flour and white flour
2 tblsp brown sugar, 2 tsp baking powder, 1/4 tsp salt
1/4 lb (1 stick) chilled butter
1/2 c cooked wheat berries, 1/3 c maple syrup, l egg
2 tblsp milk, or as needed
Heat oven, 400 degrees. In large bowl, combine flour, brown sugar, baking powder & salt. Using pastry blender or 2 knives, cut butter into flour mixture until mix resembles fine crumbs.
Add wheat berries (or chopped toasted walnuts). Stir in the maple syrup and egg & just enough milk so dough leaves sides of bowl & forms a ball. Turn dough onto a lightly floured surface, roll in flour to coat. Knead lightly. If dough is very soft, roll in flour again. Transfer to lightly greased or sprayed baking sheet. Pat into an 8-inch disk, cut into 8 wedges, but do not separate.
Bake until golden brown, about 20 mins. Remove immediately from baking sheet and separate. Serve warm. Yield: 8 servings
Note: I read (in KA Whole Wheat Baking cookbook) that you can prepare scones up to cutting them in wedges. Freeze on a sheet (uncooked); once frozen, cover individually in plastic wrap, then into a freezer bag. Then you can defrost (even partially) & pop them into the oven to bake as you need them (I plan to bake 2 at a time). Made a double batch & froze one. I think it'll work great.
Im boring! Love cheese and onion scones, date scones with gingerale and cream as the liquid component and devonshire scones with lemonade ( eg Sprite) and cream.
You can have the rest!! :)
Albertson's supermarket bakery sells a Cinnamon Scone that I think is like, great!
Not too sweet, cinnamonny, with these little crystals of something mixed through
---maybe brown sugar cinnamon thingies...
Whenever I trash my Atkins rhythm, I head on over and grab a couple...
I recommend these as an item to inspire the home cook in this forum...
where i live here in somerville, ma, petsi pies makes a pear-pecan scone that may be the best thing ever. many years ago, also here in somerville, the late, great "salt and pepper" made a cranberry-orange topped with a bit of coarse sugar. was never able to suplicate the texture; the memory still brings tears to my eyes.
The Meyer lemon/cranberry combo sounds like a winner. White chocolate/raspberry, though, gives me pause; maybe too teeth-achingly sweet? With afternoon tea, perhaps, and something savory to balance it out.
Here's a terrific recipe featuring dried cherries and two of my favorite ingredients: cornmeal (love the crunch!) and buttermilk. I plan to make these for a holiday brunch, with dried cranberries subbing for the cherries.
Cheese Board Corn Cherry Scones
This is one of many scone recipes in "The Cheese Board Collective Works" (Ten Speed Press, 2003, 230 pages) by Berkeley's Cheese Board Collective, and one of our overall favorite scones. The golden nuggets have a slight cornmeal crunch and are studded with plump cherries. Cheese Board baker Carrie Blake says that while you can use a mixer, it's better to mix the dough by hand.
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon kosher salt
2/3 cup + 1/4 cup sugar
1 1/2 cups medium-grind yellow cornmeal
1 cup cold unsalted butter, cut into 1-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk
Preheat oven to 425°. Adjust rack in center of oven. Line 1 or 2 baking sheets with parchment paper or a baking mat.
Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar, and the cornmeal. Stir with a wooden spoon until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in cherries. Make a well in the center; add buttermilk. Mix briefly, until ingredients just come together; some loose flour should remain at bottom of bowl. Let the batter stand for 5 minutes.
Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pans about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones. Place the scones on the middle rack of the oven and immediately turn the temperature down to 375°. Bake 20-25 minutes, or until the scones are golden. Transfer the scones to a wire rack to cool.
Yields 15-20 scones
Add 2 T Kahlua and 1/2 cup choc chips (mini chips are even better) to your basic scone recipe. Yum!