Ingredient Title Chef Category

Scrumptious scones

Scones are fattening, indigestible and absolutely delicious--especially if made at home. Well made scones are a wonderful thing, moist and tender, with buttery crumbs. Like biscuits they are best eaten fresh from the oven. Those that you buy ready made can't hold a flake to the homemade variety. According to baking expert Jacqueline Mallorca, who was born and raised in Scotland, the birthplace of scones, the proper pronunciation is "skons" not "skoans."

Early bakers made them out of barley and oat flour cooked on a griddle, a bit like English muffins or Native American bannock (which the native Americans probably learned from the Scotch fur traders coming down from Hudson's Bay).

When the English started making scones from white flour and baking them in an oven they became a part of the English afternoon tea. Traditional English scones are made of flour, sugar, baking powder, butter, cream, sometimes an egg and often currants or raisins. They are served hot, split and spread with butter or clotted cream, and jam.

We Americans know how to improve upon a good idea. Or think we do. As a consequence our scones are more cake-like and bigger. They are made with more butter and sugar and often cinnamon. When eating scones, tradition really doesn't matter. The only important thing is that scones be tender and flaky.

THE BASICS: The basic directions for scones is to mix the dry ingredients together first, then cut in pieces of cold butter, and finally, to lightly mix in the liquids (egg and milk or cream). Two things are important when aiming for perfection. 1) Keep the butter cold so that it stays in pieces that can become coated in flour and flattened to make a flaky product. 2) Mix the dough to the point where the ingredients just barely hold together and avoid handling the dough too much while shaping the scones.

RECIPES

Traditional Scottish Scones

This is from an ancient newspaper clipping. We all have these browned recipes in our collections.

1/2 cup milk
1 egg, beaten
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1/4 cup cold butter, cut into small pieces
1/2 cup raisins or currants
Milk and sugar for tops

Preheat oven to 450 F. Line baking sheet with parchment paper or grease with butter. Whisk together milk and egg. Sift together into a bowl the flour, baking powder, salt and sugar. With a pastry cutter, or 2 knives, cut in butter until mixture resembles coarse meal. Add raisins, then milk and egg combination. Mix quickly with a fork until dough clings together. On a floured surface knead very lightly 8 or 10 times (gathering together more than kneading). Sprinkle lightly with flour and gently roll out or pat into a sheet 1/2-inch thick. Cut into rounds. Place on baking sheet and brush tops with milk and sprinkle with sugar. Bake 10 to 12 minutes. Serve warm with lots of butter and jam. Makes 12.

Blueberry Pecan Scones

It's fine to freeze the scones ahead; the baking time may be slightly longer.
14 tablespoons cold butter
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup chopped toasted pecans
1 cup buttermilk
1/2 cup fresh or frozen blueberries

Preheat oven to 375 F. Line two baking sheets with parchment or grease with butter. Cut butter into 1/4-inch pieces. (It is important to make pieces no larger than 1/4-inch because they are difficult to make any smaller once frozen.) Spread on a plate and place in freezer until hard, about 30 minutes or overnight. Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add butter, and chop with 2 knives or a pastry blender until it is well blended and some of the butter is crumbly. Mix in pecans. Gradually add buttermilk, 1/3 cup at a time, and mix gently with a fork until all ingredients are incorporated but not completely blended. You might not use up all of the liquid. The end result should be a shaggy mass. Sprinkle blueberries on top of the dough and mix only enough to evenly distribute berries. Gently form dough into 1/3 cup balls and place them 1-inch apart on the prepared baking sheets. (You can freeze the balls at this point and bake later. Once frozen, place scones in freezer storage bags.) Bake 24 to 26 minutes, or until cooked through and golden. Let cool 10 minutes before serving. Makes 16 scones.

Cornmeal Cherry Scones

There is a slight cornmeal crunch and plum dried cherries. Best to mix dough by hand.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon coarse salt
2/3 cup + 1/4 cup granulated sugar
1 1/2 cups yellow cornmeal
1 cup cold butter, cut into l-inch cubes
3/4 cup dried sweet cherries
1 1/4 cups buttermilk

Preheat oven to 425 F. Line baking sheets with parchment paper or grease lightly with butter. Sift together flour, baking soda and baking powder into a large bowl. Add salt, 2/3 cup sugar and cornmeal. Stir until combined. Add butter and cut in with a pastry cutter until it is the size of small peas. Using a spoon, mix in cherries. Make a well in the center; add buttermilk. Mix only until ingredients just come together; some loose flour should remain at bottom of bowl. Let batter stand for 5 minutes. Gently shape dough into balls about 2 1/4-inches in diameter (they should have a rough rocky exterior). Place them on pans about 2-inches apart. Sprinkle the 1/4 cup sugar on top of the scones. Place in middle of oven and immediately turn temperature down to 375 F. Bake 20 to 25 minutes, or until golden. Makes 15 to 20 scones.

Freeze any extras!

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