Posts Tagged ‘Scones’

Cold Days, Warm Scones


img_1701a1  img_1700a  img_1695a              

We’re in a bit of a cold snap here.  We don’t get a lot of snow and below freezing temperatures, but we’re in for more than a week of it.  It started yesterday morning, when we got a nice dusting of 5 inches of snow.  Since we don’t see it very often, it’s fun to see the beautiful blanket of white all around us.  So, what types of things go well with snow?  Staying inside, getting a fire going, brewing up some hot coffee or tea, and whipping something warm from the oven.  Yes, this kind of weather gets me in the mood to bake.  In fact, this is perfect scone weather.

Scone. The word has been around since about 1513, when it appears to have been first used by a Scottish poet.  Depending on where you’re from, you may pronounce them ‘Skoons’, ‘Skons’, or ‘Skones’, (or if you’re Gollum, from Lord of the Rings, you may call them ‘Sconeses, my precious!’)  You may also debate whether it was the Scots or the British who developed them.  Rest assured, depending on who you talk to, the subject of these simple little delights can invoke a tremendously powerful emotional response.  ‘Scones should only be served with Devonshire cream at High Tea’. ‘Scones shouldn’t be too sweet’.  ‘Scones shouldn’t be too bland’.  ‘Scones need to be made with Currants’. ‘Those things they sell at Starbuck’s aren’t really scones’.  ‘Those scones they sell at Starbucks are my favorite!’  Regardless of your personal feelings, on the issue, one thing is certain, this seemingly simple recipe is one that you must have in your baked goods arsenal.

I have a friend who is a bit of a scone connoisseur.  When I have a question about scones, she’s my go-to person.  She knows what she likes and makes no apologies for her opinions on the matter.  We’ve discussed the finer points of scones, from the ingredients, to the techniques, pros and cons of the various shapes, and the add-ins or toppings.  I know if I can make a scone that meets her standards, I’ve done a fair job of it. 

It’s interesting to me that for a recipe that is the rough equivalent of a drop biscuit, you can certainly exercise your creative muscle when tackling these babies.

Scones can be found in a variety of shapes and sizes.  Some have the appearance of a drop biscuit, while others take the shape of triangles or squares.  Some folks like their scones sweet, while others prefer them fairly bland, requiring clotted cream or jam to be added later for the real flavor.  In the US, we seem to prefer our scones in a variety of flavors, occasionally with a light, sweet glaze, almost like a pastry.  Some may prefer them a bit on the dry side, while others may tend toward a moister version.  I’ve sampled light and flaky scones and scones that were heavy and dense.  I personally like them all.  So far, I’ve never really had a scone that I would call ‘bad’.  But, truth be told, I do like those slightly sweeter scones, especially with a light glaze on top.  I also like a scone that is light, but moist and a bit flaky. 

I made my first scones last year.  I chose a basic recipe and combined it with ground hazelnuts to make a nice, nutty scone that I served with a homemade blackberry curd (I’m including a link to the recipe for this version at the end of this post).  I did some study on the techniques and was pleasantly pleased with my first ever attempt at scones.  Not long ago, I had a craving to try them again, this time with a different recipe, and two different flavors.  I was not disappointed.

And so, I share with you today my most recent foray into Scottish/British quick bread: Cinnamon Scones and Blueberry Scones.  I chose cinnamon because I simply love the cinnamon scones at Starbuck’s – I also have to say, quite honestly, that mine are better.  As for the second flavor, blueberry, it is simply one of my most favorite fruits for baking.  I did the cinnamon scones in triangle shapes and the blueberry as a more free-form drop scone.

While both scones were awesome, I definitely loved the blueberry over the cinnamon.  I don’t know what it was, they were both tender and flaky, both sweet, but not too sweet, and both had just the lightest crust containing the soft insides.  The blueberry just really got my attention.  I could have kept eating them until they were gone.  Thank goodness I do have some will power, but these suckers really put it to the test

If you’ve never tried making scones before, why not give it a shot and impress your friends and family?  If I’ve convinced you to take a shot and give these a try, let me share a few techniques I find to be very helpful for scone making:

  • Use only chilled, preferably frozen butter when preparing the scone dough.  I will take a stick of butter, cut it into small chunks, place them in a ziplock bag and keep the bag in the freezer.  I don’t take the butter out until I am ready to add it to the flour.
  • While there are several methods for cutting butter into flour for baked goods like scones and pie crusts, my preferred method, hands down, is to use a food processor.  This method is fast and consistent, easily providing the ‘pea sized’ pieces of butter you are typically looking for when incorporating the fat into the flour.   As a bonus, this method is relatively clean, keeping your countertops just a bit more tidy.
  • If you do choose to cut the butter in by hand with a pastry blade, knives or even by pressing it into the flour with your fingers, keep your hands as cold as possible.  My grandmother would keep a bowl of ice-water nearby and use it occasionally cool her hands in order to keep from prematurely melting the butter.
  • When adding liquids, such as water or milk, use only very cold liquids.  Again, the idea is to keep the fats (butter) solid until it gets into the oven.
  • Before baking your scones, cool them in the freezer for 10 – 15 minutes after you have shaped them, then put them right into the oven.  Keeping the butter cold as long as possible will help give you the best possible texture.  If I have space in my freezer, I’ll put the scones onto the baking sheets and place the sheets directly into the freezer – then it’s very easy to transfer the sheets to the oven when I’m ready to bake.
  • Since we’re talking about the freezer, formed scones can be wrapped and frozen, unbaked, and saved for a later date.  When you want a couple of scones, just toss them into a preheated oven and bake like normal.  This is a great option if you want to make a larger batch, but only bake a few at a time.
  • Don’t handle the dough any more than necessary. When mixing ingredients, only mix long enough to get the ingredients incorporated.  Over-mixing can lead to tough scones.

There you have it.  Follow those methods, use fresh ingredients, add a little patience, and I guarantee you’ll be able to turn out scones like a pro.  Finally, I’m sharing with you two different scone recipes I particularly like.  There are literally hundreds, if not thousands floating around out there.  Feel free to go out and experiment, or tweak mine to your personal tastes.  Believe me, once you try making your own, you’ll never want to buy another scone again.  And, by the way, you don’t have to wait for the snow to whip up a batch of warm scones for yourself.

For a copy of the Cinnamon Scone and Blueberry Scone recipe, click here.  For a copy of my Hazelnut Scone and Blackberry Curd Recipe, click here.  Click on any of the photos below to see a larger version.

img_6524a   img_6525a   img_6528a        

img_0443a1   img_0444a   img_6552a


Read Full Post »

The following post is a reprint of a post I made on my old site last year – it was my most popular post, so I’m reprinting it here for your enjoyment.

One of the fun parts about baking for me is exploring my family roots through food. Like many Americans, I have a bit of a ‘Heinz 57’ heritage – a little bit of everything. I’ve done some family history research and have found some interesting things – I have relatives that came over on the Mayflower (fully documented, I am a member of the Mayflower Society), which came over from England. I have family that emigrated from Denmark and Germany. My two strongest ties, however are to Ireland (I still carry that family name) and Sweden (I still have family with whom I am in contact there). Since my grandmother and aunts were born in Sweden, I grew up exposed to many of the wonderful foods of that country – in fact, I plan to use them in several blog posts to come (although I can guarantee that Herring Pudding will never grace this blog site – yech!!). That being said, I have no expressions of the Irish side of the family – most of my ancestors died very young and lived under very tough and poor conditions once they came to the US, so they didn’t take much time to record information to pass down the line. So, my list of Irish family recipes is fairly short – zero. I’m very interested in knowing more about what my family may have been eating some 100 years ago when they emigrated – as well as what the Irish people in general like to eat.

I’ve found a number of recipes online that claim Irish heritage or at least popularity, but it can be difficult sometimes to sort out the truth from the other stuff out there in cyberspace. Maybe some of my visitors can recommend some good sites for Irish recipes and history?

In the meantime, as I take a short vacation on the Oregon Coast, I begin looking ahead to the change in seasons to my favorite time of year – Fall. I love the weather, cool, foggy, crisp, clean. When I sense those changes coming, I can’t help but begin thinking of fall cooking – comfort foods – and for me, my favorite Fall ingredient has to be apples. Of course, we can get apples here year-round, but fall is the time when the best of the harvest come in and everyone’s thoughts start to turn to baking with apples.

So, looking at my pile of fresh Granny Smiths, and considering how I might explore some of that Irish heritage, I came across a recipe on Joyofbaking.com for an Apple Scone Cake. Now, if the description of this recipe as posted on Joy of Baking is correct, the Apple Scone Cake is one of the most popular desserts made by home bakers in Ireland (can anyone confirm that??). It certainly sounded like an interesting recipe to try – and, for all I could tell, seemed as if it could be a real ‘Irish’ dessert. Why not give it a try? The concept is interesting – it’s not really a ‘cake’ as I would think of it – it’s really more of a cross between a cake and a pie. Imagine apple pie, but instead of the traditionally flaky pie crust, a more ‘cakey’ scone crust instead. Since I’m not yet experienced in the fine art of pie crust, but have successfully made scones, this seemed like a great gateway recipe to my first ever ‘pie’

Overall the results were very good. Having made this, I would probably make the following changes the next time around: a bit more sugar/cinnamon in the apples – I used more apples than the recipe called for, but didn’t add more sugar to account for that change. Second, I would bake it just a bit longer – I like my apples a bit softer, but this was still pretty good. Third, I might add just a few small pats of butter (not margarine) in with the apples. Lastly, I might add just a touch more sugar to the scone base. With all of that being said, you can click here for a copy of the original recipe with no modifications so you can start at the same point as me. This is a hearty and tasty dessert – perfect for a cool fall (or warm summer) evening – I will definitely be making this again.  Click here for a copy of the recipe I’ve posted on my site.

Read Full Post »